It’s kind of strange that I find myself with these ingredients during such trying circumstances, but a well priced on-line special on semi-boneless leg of lamb and another on organic asparagus presented itself when I was scrambling to find groceries yesterday. Somehow, a delivery spot opened up — not always easy. An Easter/Passover miracle!

Maybe it’s by design on the part of the grocer: holiday foods on holiday special. If that’s the case, maybe it has happened to you as well. Or maybe later this spring you’ll find yourself in possession of a leg of lamb. If so, here’s what I’m thinking: Dust off the Weber (or whatever your grilling set-up; our base-model Original Kettle is already set up on our tiny patch of townhouse patio).

Since we’re outside so much less these days, and it suddenly turned into a gorgeous day in Dallas, grilling our non-or-every-denominational holiday dinner feels like just the thing to do.

A simple marinade of red wine vinegar, garlic, cilantro, mint and olive oil goes on the lamb two hours (or more) before you grill it. If you don’t have those particular herbs, but you have some thyme or rosemary — even dried — that’ll work just as well.

Because you open up the butterflied leg rather than tying it, there’s more surface area for grilling and a shorter grilling time. Depending on how hot your coals are and the size of your lamb leg, it should take between 12 and 22 minutes.

If you’re doing asparagus as well, just toss that in a little olive oil, salt and pepper, and put it on the grill when you flip the lamb.

Here’s the recipe:

Happy spring, happy holiday. Hopefully happier days are ahead!