It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one.

I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and applied it to a stew since lamb stew meat is what I had on hand last night, along with two hungry men and a culinarily curious toddler for dinner. More

Are you planning lamb for Easter lunch? Are you considering it but feeling nervous because you've never cooked it before? Braising a lamb shank or cooking some lamb chops in a fry pan is really no more complicated than doing the same to pork, but it feels that way to us—maybe because lamb is more expensive, so we're afraid of messing it up. Below, we've got five recipes that look straightforward and delicious. More

Are you making lamb for Easter or Passover? This traditional meat is very easy to prepare; its rich taste and tender texture almost always come through. It's certainly easier than the Thanksgiving turkey! We also love how lamb is so right for the spring herbs popping up, and this recipe showcases those fresh herbs and garlic.

The thing we like best, though, about this recipe is that it lends itself well to leftovers. Watch for another recipe in a couple of days that will put any roasted lamb leftovers to equally delicious use. More

Take a look at this butter lamb, sent to us by reader Ron. A butter lamb on the Easter table is an old Polish Catholic tradition. Usually people make a butter lamb using a mold, but Ron says that this is the older, more traditional way to do it — no mold required. More

We haven't talked much about lamb yet this week; the lure of bacon and pork products is strong. But lamb, while not as popular as pork and beef, is really the meat I personally eat most frequently. Its wonderful flavor and good qualities seem to help it go farther than beef or pork, and consequently I use less when I cook with it. We'll talk about lamb again as Easter approaches, but for now here's one simple lamb recipe for you to try, as well as some tips on cooking this flavorful meat. More

Yesterday we reviewed Cooking for Two, by Jessica Strand. This very pretty little book has a small, well-edited selection of meals for two. There was one recipe in particular that we really liked, especially given our meat-centric focus this month. It's a juicy, succulent little rack of lamb with a whole delicious mess of lentils and greens. So here it is, for your dining pleasure. More

One of our favorite vendors at the Ferry Plaza Farmer's Market is Marin Sun Farms. Marin Sun is a local family farm in Marin County, California that raises organic, grass-fed cattle, pigs, goat, lamb, and chicken. More

We love CSA's because we believe in supporting our local farmers and we love getting fresh produce delivered to us direct from the farmer. Now, those of us in most Bay Area locations can have local meat delivered to us straight from the ranchers. More

Yesterday we were at the grocery buying lamb for an evening supper. There was only a small selection of lamb loin cuts and chops, and we asked the butcher if they had more. She said no, and then she told us something very interesting about lamb, veal, and other meat. More

Fell (noun): The papery, porous membrane covering the fat and muscle of lamb and mutton.

This membrane is incredibly high in lanolin. This might be a desirable ingredient in soap and candles, but when it comes to cooking, the flavor of lanolin is not one we particularly enjoy! More