By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Spring Lamb

Serving lamb in the spring is a culinary tradition that dates back to the time when lamb was not available year-round. Despite the continuous availability of lamb today, the tradition still holds.

This menu features roasted racks of lamb that are drizzled with a sweet, minty red wine reduction sauce. A starter of walnut-crusted Goat Cheese Soufflés with mixed spring greens sets the stage perfectly for the lamb. Roasted Baby Potatoes with Mushrooms and Green Beans are a simple side.

A Lemon Tart with Berry Sauce is the perfect ending for a March menu, highlighting lemons, which are still in season. The sauce uses both frozen and fresh berries since Florida strawberries are just appearing in supermarkets this month.

Recipes:

Sautéed Sugar Snap Peas and Asparagus
A quick stir fry is a colorful and crunchy side dish and this one is packed with flavor. Substitute other vegetables for the sugar snap peas and asparagus. Carrots and broccoli also make a delicious combination.
Cool Baby Greens with Warm Goat Cheese Soufflés
Give these luscious, savory soufflés a try and learn just how versatile (and easy!) making soufflés can be.
Lemon Tart with Berry Sauce
While some think there’s nothing like a big dose of chocolate at the end of a meal, others prefer the tang of lemon to cleanse the palette.
Racks of Lamb with Red Wine, Balsamic Vinegar, Garlic and Mint Glace
Racks of lamb are perfect for entertaining because they require little last-minute preparation. The presentation of beautiful Frenched racks of lamb is simplified by asking your butcher to French the racks for you.