Easter is steeped in traditions, including family meals, and roasted lamb is an Easter Sunday classic. This recipe for Roasted Lamb with Roasted Asparagus from "Feast of the Seven Fishes: A Brooklyn Italian's Recipes Celebrating Food & Family" by Daniel Paterna can serve as an Easter entree.

Roasted Lamb with Roasted Asparagus (Serves 8 to 10)

Lamb:

1 leg of lamb or loin of lamb, about 4 to 5 pounds

5 garlic cloves, sliced

2 tablespoons olive oil

4 cups dry white wine

1 fresh bay leaf

4 sprigs fresh rosemary

4 to 5 sprigs fresh thyme

Directions:

1 - Cut small slits in the meat of the lamb with a sharp paring knife. Insert a slice of the garlic into each slit. Place the lamb in a large, sealable plastic bag, and add the olive oil, 2 cups white wine, the bay leaf, the rosemary, the thyme, salt, and pepper. Seal the bag tightly and place in the refrigerator to marinate for 12 hours.

2 - Remove the lamb from the fridge the next day, at least 4 hours before roasting. Keep the lamb sealed in the marinade bag and allow it to come to room temperature.

3 - Heat the oven to 400 degrees Fahrenheit. Remove the lamb from the bag with marinade. Place it on a rack in a roasting pan. Add 2 cups of wine. Roast for 1 1/2 hours or until the thermometer reads 150 to 160 degrees. Baste with drippings while roasting. Serve warm.

Asparagus:

4 pounds of asparagus, remove woody ends

2 cups coarse bread crumbs

1 cup grated Romano cheese

2 tablespoons garlic powder

Freshly ground black pepper, to taste

4 large eggs

Sea salt, to taste

Directions:

1 - Preheat the oven to 400 degrees.

2 - Place the bread crumbs, cheese, garlic powder, and black pepper in a dish or bowl wide enough to hold the asparagus. Mix well to combine thoroughly.

3 - Put the eggs in another dish or bowl of similar size and beat well. Working in batches, dip the spears into the egg, making sure they are coated well. Immediately place them in the bread crumb mixture and toss until each spear is fully coated. Transfer the breaded asparagus to a large baking sheet.

4 - Place the asparagus in the preheated oven and bake for 30 minutes or until the breading is browned and crispy. Serve with wedges of fresh lemon. Add sea salt if desired.