Different cultures and countries around the world have their own traditions to celebrate Easter. Easter week starts with Palm Sunday and ends in Good Friday, and Easter Saturday and Sunday. In some parts of Europe, large bonfires, called Easter Fires, are lit on Easter Sunday and Monday to signify Spring being victorious over the dark days of Winter.

Whatever your traditions are, whether you like to eat chocolate bunnies or hunt Easter eggs, there’s always a good reason to light up your grill. Admit it that after a long cold winter, you really need to satisfy that inner pyromaniac in you. Hey, if you can use fire to cook a fabulous Easter meal, that’s all the better in my book. Of course, I’m exaggerating as I live in Los Angeles where our winter-spring transition was done in 70F weather and sunny skies! Nevertheless, in my household, I like to fire up a barbecued Leg of Lamb for Easter as it’s a welcome change from the traditional Easter ham.

My easy recipe needed a condiment to kick it up a notch (thanks Emeril), so I paired it with a spicy and herbaceous Argentinian green sauce called Chimichurri which is used on grilled meats. It’s basically a salad dressing (oil and vinegar) with parsley, oregano, spicy chili, and garlic mixed in. Not hard to make at all and it works well as a sauce or a marinade.