Whether for the Easter feast or an everyday meal, lamb is a classic choice for the springtime table. Here, chefs share some of their favorite lamb recipes—from centerpiece roasts to a rich ragù for homemade pasta—to help you usher in the new season. Boneless Leg of Lamb With Citrus-Mint Glaze From David Burke Chef and restauranteur, David Burke Hospitality Management New York City For David Burke, Easter means ham for breakfast and lamb for dinner. Lamb can be expensive, but “you get the best bang for the lamb buck with the leg or shoulder,” he said. He prefers a boneless leg, for fast, even cooking, simply roasted and finished with a savory citrus-mint glaze. The sauce works just as well with lamb chops or a rack of lamb, and can be made up to a few days in advance, kept covered, and refrigerated. Serves 6 1/4 cup vegetable oil One 8-pound boneless leg …