TODAY on MHTV: Every year my family and I enjoy a big spread for Easter that’s full of seasonal ingredients, and this year I’m using two of my favorites: lamb and artichokes. I’m roasting a leg of lamb that’s been butterflied and rolled up with a filling of savory artichoke hearts, pancetta, and Parmesan cheese filling. I like to serve it on a bed of peas and wilted spinach and drizzle it with my famous fresh mint sauce. On the side, I’m using the leftover artichoke leaves (the hearts were used to make the filling) and steaming them until they’re tender; they’re perfect for dipping into a lemon-garlic aioli. More from the show.
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