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Narrow Results You've Selected: Spring Lamb Medium Easter Remove all Source Saveur (4) Course Main Course (3) Soups & Stews (1) Cuisine Greek (2) Italian (2) American (1) Technique Bake (1) Roast (1) Saute (1) Topic Recipe (4) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Occasion:Easter"; var omni_prop8 = "Season:Spring,Main Ingredient:Lamb,Difficulty:Medium,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 03/22/2011 Easter Lamb Pie Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies. Issue #136 09/07/2009 Herb-Crusted Rack of Lamb Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs. Issue #123 04/05/2007 Greek Easter Soup This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast. Issue #17 04/06/2007 Roast Suckling Lamb with Potatoes Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue. Issue #11

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