Usually I don’t commemorate Easter culinarily, but this year I did. In this post, I aim to describe not only what I cooked, but how I came up with each dish in the whole menu, from (alas, literally) soup to nuts. I think it was my friend Elge’s mentioning the lamb she’d bought for her Easter dinner—she was telling me all about her rack, which in turn got me thinking about leg. She’d announced to her kids that rack of lamb is her favorite meat. “There's just nothing like eating that succulent flesh off those petite bones,” she said. Rack’s great, but I’m a leg man myself.