Hi Anita,
The treatment for the leg of lamb sounds great. Think I will give it a try. I normally roast the rack in a mustard sauce, but your balsamic vinegar treatment sounds like a nice change.
Accommodating ethnic dietary favorites on the holidays is always both a challenge and fun. My father married three times and had a different child by each marriage. I have two sisters, and we look nothing alike. You would never guess that we are related. So I am in the same boat as you trying to accommodate Irish, Italian and Germanic taste buds.
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