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When I was growing up, the end of Lent was a big deal at home. My grandfather preferred Easter to Christmas and each year, we would have a big lunch to celebrate the occasion. Usually, it was lechon (roasted pig) cooked whole in a large brick walled oven alongside trays of pan de sal (traditional Philippine bread rolls).
In Europe, Easter is usually celebrated with a spring lamb roast. As we don’t have an oven large enough to do a proper roast pig, we had lamb instead. Since the day was bright and sunny, it would have been a waste to roast the meat when we could already fire up the grill and cook outside. So, the meal somehow became grilled lamb chops with caramelized fennel and freshly-baked flat bread – lots of improvisations but it all worked out somehow. It was simple and delicious although next year, I might attempt to recreate my childhood Easter lunch with a cochinillo (suckling pig) that would surely fit in my oven.
Travels with a Gourmet 