Lamb from celebration table becomes a curry
Many families consider leg of lamb celebration food. It’s the centerpiece on the Easter table and perhaps another time later in the season as part of a grilled feast. With such infrequent appearances, lamb can make the cook nervous. You want to get it right -- garlic-scented, rosy meat with lots of juices -- but you’re not getting in a lot of practice. That means that timing is important, as is a meat thermometer (don’t buy expensive meat and then start guessing if it’s done, or worse yet, cut into it). The next day, simmer lamb and leftover vegetables in a curry laced with ginger, crushed red pepper, and coconut milk, then ladle it over basmati rice.