This time of year, lamb -- traditional fare for both Easter and Passover celebrations -- is particularly prevalent at the dinner table. Whether it's a roast encrusted with herbs and garlic (maybe served with mint jelly), or a rack of lamb painted with Dijon, we want to know about your favorite spring preparation for lamb.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
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