Lamb and eternal life

Today is the one year anniversary of my Mom's death. She was taken too soon and I was not sure what emotions I would have today. It is a mix of sadness and longing to see her again, joy in knowing that she is not in pain and thanksgiving for the wonderful family she left behind.

I have not written a post in a while but I think it was because this date has been looming out there as a significant moment. So what recipe would be the right one for this day? As I thought more about it, the more it became obvious to me. LAMB!! Every Easter I cook a leg of lamb for my family and what better dish to write about today than an Easter dish. Whether you believe or not I think we all hope for a resurrection and to see our loved ones again. Even if there is not anything after this life my Mom lives on in my brothers, sister, fathers, wife and daughters. She lives on in the recipes she has passed down and the love we all still have for her and each other. I love you Mom and am grateful that you are at peace.

Grilled Leg of Lamb with Garlic and Rosemary (10)
Any leftovers make a great sandwich. Spread a little mashed roasted
garlic over French, Italian or pita bread, and add the sliced lamb,
lettuce and tomato.
8 large garlic cloves, pressed
2 Tbs. fresh chopped rosemary, or 2 tsp dried
1 tsp. salt
112 tsp. black pepper
1 (SIb) leg oflamb, boned, butterflied, trimmed of excess fat*
Combine garlic, rosemary, salt and pepper in small bowl. Mash with
fork to form coarse paste. Place lamb in shallow baking dish. Spread
half of garlic paste over each side. Cover and refrigerate at least 2
hours or overnight. Bring to room temperature before cooking.
Prepare barbecue. Grill lamb until brown and crusty on outside and
thermometer inserted into thickest part registers 130 for medium
rare, turning occasionally, about 25 minutes. Let stand 10 minutes.
Cut on diagonal into thin slices and serve. Calories 210 Fat 8g
*Butcher in any grocery store will do this for you when you buy
bone-in leg of lamb.

Scalloped Potatoes with Goat Cheese and Herbes de Provence From Epicurious.com (Mom loved these)

• 1 1/2 cups whipping cream
• 1 1/2 cups canned chicken broth
• 1 cup dry white wine
• 1/2 cup minced shallots
• 1 tablespoon minced garlic
• 4 teaspoons herbes de Provence*
• 3/4 teaspoon salt
• 1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
• 4 pounds russet potatoes, peeled, thinly sliced

• *A dried herb mixture available at specialty foods stores and some supermarkets.
• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
  Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
  Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.