Lemon Caper Sauce

Many people serve lamb for their special Easter dinner. For the life of me though, I can't understand why people like to eat it with mint jelly. Instead of using mint sauce or jelly to go with that roasted leg, why not try a Lemon Caper Sauce? It's a delightful change and very simple to make. To make about 1 1/2 cups, you'll need:

3 ea.               egg yolks
1 TB                lemon juice
1 tsp               arrowroot
1 tsp               salt
dash                cayenne pepper
3/4 cup             chicken stock
1 TB                unsalted butter
1 TB                finely chopped parsley
3 TB                drained capers

When you take your lamb out of the oven, it needs to set for 10 minutes or so before you carve it. While it is resting or when the man of the house carves up your culinary delight, you can whip up this sauce by whisking the egg yolks, lemon juice, arrowroot, salt and cayenne pepper together in a small pot over medium high heat. Slowly add your chicken stock, stir and watch it thicken up. Just before serving add your butter, capers and parsley.

Never bought capers before, you say? They can be found in most grocery stores, but your better buy is in an Italian market. They come in small, medium and large--grey-green in color and they taste rather pungent. Native to the mediterranean area, they are actually the unopened bud of a flowering plant that has been picked then pickled in vinegar. I love them. They are great in sauces and as condiments. You often see them served with caviar.

Need a wine to go with your lamb? Let's go Mediterranean and try a Bolla Creso. And as always, a good cook appreciates nature and what it has to offer.