The weather has been beautiful, and we had a little rain. 

Some of the days were hot, so I just pushed up the windows. 

With Easter coming, I’m going to do one I hope you like. It’s something different from the ham we always have at Easter. I only ate lamb once, and it was good. 


4 – (6 to 8 ribs) lamb rib roast trimmed to about 8 pounds

1 c dry white Vermouth

1 c soy sauce marinade

3 T garlic powder

2 T dry Italian seasoning

Garnish with fresh parsley

Place lamb in large shallow dish or large zip top bag. Combine Vermouth and next three ingredients. Pour 1 cup marinade over the lamb. Reserve the remaining marinade. Cover dish or seal in bag and refrigerate eight hours, turning the lamb frequently. Remove the meat from marinade and discard marinade. Place lamb fat side up on rack in a shallow roasting pan. Bake at 325 degrees for 1 hour 15 minutes for medium rare. Baste often with reserved marinade. Garnish with parsley if you like. Makes 12 servings. 


Have a happy Easter. Enjoy time with your family. Like I always say, live, laugh, love and spend time with family and friends. God bless you all.