Artichokes, asparagus, peas, and rhubarb aren't the only products of nature that taste best between April and June — so do certain cheeses and meats, which are at their palate-pleasing pinnacle, too.
by Susannah Chen
Artichokes, asparagus, peas, and rhubarb aren't the only products of nature that taste best between April and June — so do certain cheeses and meats, which are at their palate-pleasing pinnacle, too. Perhaps the most notable of these is lamb, not only for its symbolism during Easter, but also because the birth of lambs coincides with the first grass growth of Spring.
Enjoy the tender meat's unusual barnyard notes with a few of our top-choice recipe ideas below — like pistachio-pesto lamb lollipops to a classic French navarin.
