easyTime:2 hours +Serves:6
In much of Europe,Easter marks the beginning of spring and the lambing season,and Easter dishes from Sweden to Greece hold lamb in the highest esteem. In Australia,lamb is available year-round,but it's at its best during two parts in the year. Spring lamb arrives in our shops in October,but many consider the autumn lamb,available in April,to be superior in flavour and texture. And when it all looks and tastes this good,maybe the colder months aren't so bad after all.