It seems lately that Christian and Jewish holidays all happen within weeks, or days, of each other.

For those who think that Hanukkah is like a Jewish Christmas, it is not. And Passover is nothing like Christian Easter either. The Jewish calendar and the Christian calendar (the latter is the Gregorian calendar) are not the same.

I was born in the Jewish year 5704. I have no intention of telling you how old I am, but if you ask a Jewish person, perhaps that person will tell you how old I am.

More important, both holidays mean that families usually sit down together for dinner. While many of those who make Easter dinner will choose ham as the entrée of choice. Jewish people will not. But both holidays might choose lamb.

In the early ‘70s, I bought a book about how to cook French dishes in an American kitchen, meaning that we must buy our food at American supermarkets. So when you see the recipe calls for Campbell’s beef consommé, that is what I used for decades.

If you do, too, try to get a canned consomme that is low in sodium. I now use More Than Boullion. I have used many of the recipes in that book, but my favorite is the one below.

Sometimes I buy boneless lamb, but the recipe is pretty much the same. I do suggest that you use a meat thermometer, and the internal temperature of the roast should be 120 to 125 degrees for medium-rare, or 130 to 135 for medium.

Gigot d’Agneau a l’Ail (Leg of Lamb with Garlic)

From Charles Virion’s French Country Cookbook (Hawthorn, New York, 1972)

Serves 6 to 8

1 5- to 7-pound leg of lamb

8 cloves of garlic cut lengthwise into slivers

Salt and freshly ground coarse black pepper

Vegetable oil

3 cups brown sauce or canned beef consommé (I use Campbell’s)

2 cups cream sherry (does not have to be Harvey’s Bristol, but it should be cream sherry)

8 small new potatoes

4 tablespoons sweet butter

1. Take leg of lamb out of refrigerator three to five hours before cooking time. Meat must always be at room temperature before roasting or broiling.

2. Insert pieces of garlic all around the leg by making tiny incisions and pushing the garlic underneath. Season meat with salt and pepper. Pour on a little vegetable oil and let meat marinate until ready to roast.

3. Meanwhile, simmer together stock or consommé and the cream sherry until liquid is reduced by half. This will be your basing sauce and gravy base.

4. Place the lamb in a roasting pan and roast in a preheated 450 degree oven with the oven ajar. Turn frequently and baste with vegetable oil and fats accumulated during roasting. When the outside is brown and crisp, approximately 45 minutes later, take the meat out of the oven and place it in another roasting pan. Use the pan with the accumulated lamb fat to roast potatoes (separately from the lamb) for 1 to 1 1/2 hours.

5. Put butter on the meat and let it stand until 1 hour before you are ready to eat.

6. Reduce oven temp to 300 degrees. The lamb should roast slowly now so that it will remain rare and juicy.

7. Place lamb in oven and turn it every 10 minutes, basting with the stock-sherry sauce. Compute the approximate roasting time by figuring 20 minutes per pound, subtracting the 45 minutes for the first roasting.

8. When cooked, take the meat out of the oven and let it stand for 10 minutes. This helps keep the meat juices inside. Then slice the meat and arrange on a hot platter.

9. You should have approximately 2 cups of gravy left. Pour some of it, piping hot, on top of the roast. The rest should be served in a sauceboat. Surround the meat with vegetables (he suggests lima beans) and potatoes which have been roasted in the lamb fat from the first roasting. Serve immediately.