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/ Source: TODAY
By Bobby Flay
Celebrity chef, cookbook author and restaurateur Bobby Flay shares his recipes for a show-stopping Easter meal. His boneless leg of lamb with sweet and sour mint glaze and beet-dill yogurt is bursting with fresh flavors and vibrant colors. His crispy yet tender potatoes get a tasty spring kick from green onion pesto.
Fresh herbs and cool yogurt with an earthy beet flavor make the perfect, colorful accompaniments to a juicy, roast leg of lamb on your Easter table.
Cooking them two ways makes the texture of these potatoes outstanding. Boiling them makes them tender, while sautéing them adds a golden, crisp crunch.
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