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It’s almost Easter, which means it’s time to make some sort of lamb dish for an awesome Easter Sunday meal. Maybe a leg of lamb

At one of Tom Douglas’s Seattle strongholds, Lola, the leg of lamb is served with lamb jus—lamb stock reduced by half, brought down with shallots, rosemary, red wine, bay leaf, and peppercorns. Also sharing the plate are shaved fennel bulb, fennel pollen, chopped mixed Green olives, olive oil, and lemon juice.

Sound good? Luckily, chef Liam Spence is willing to share the recipe so you can try it at home.