Any Catholic Traditionalist worth his salt will grille a Lamb for Pascha and Holy Saturday is when he makes his Pesto (with fresh herbs from his garden) to slather on the lamb and let marinate until Sunday afternoon when he cooks it for his family and drinks the best possible cabernet he can afford along with it and to toast the Resurrection and his love for his family and friends.As I wrote in his comments, Lynn Rosetto Kasper couldn't have described the recipe more invitingly.
Obviously, the recipe is easily adjustable according to the weight/size of the lamb to be grilled.
- 1/2 Cup Mint
- 3/4 Cup Basil
- 1/2 Cup Rosemary
- 1/2 Cup Pine Nuts
- 2 Tbsp Parm Reggiano
- 3 Lg. Garlic Cloves
- 3 Tbsp Fresh Lemon Juice
- EVOO to the eye
- Several Grinds Salt and Fresh Pepper
The author is definitely sui generis, and a good example of his winsome style can be found here:
Raider Fan once read a book by Richard Rohr, soaked it in lighter fluid, and then lit it. Watching that crummy book burn was fun. O, and Raider Fan took a photo of the burning book and mailed it to Rohr with the salutation: "I just finished your book."And, yes, it's the sort of thing he actually does.