Come Spring, we start seeing lamb popping up in our menus, especially around Easter. An impressive crown roast dramatically featured at the center of our dinner table, or a succulent lamb leg carved tableside is just the thing to serve with unfussy sides like rustic roasted potatoes. And before you get started on the lamb carving though, wow your guest with an insta-worthy bread wreath served with an avocado and gorgonzola dip, plus elegant deviled eggs filled with smoked salmon and topped with pretty salmon caviar. A feast indeed!
THE MENU
Our menu for Easter features, of course, lamb. Not only because it is tender and delicious, but also because it wins major points for presentation and flourish when you're carving it at the head of the table (if you’re feeling even more adventurous, you can also try a rack of lamb or crown roast). Our fresh New Zealand lamb is pastured raised and grass fed, never given any antibiotics or hormones, and it’s even halal certified. You can try your own rub or paste combo, but we did ours with a classic blend of rosemary, garlic and lemon for a bright and zesty flavor. The trick for a beautiful crust and juicy, tender flesh is a quick broil first, followed by a low, leisurely roast.
Sometimes Easter – and Spring décor in general, can feel fussy and overly precious. So strike a balance with a simple side that’s delicious but also down to earth, like these rustic-cut potatoes tossed with fine extra virgin olive oil and a healthy dose of sea salt (or himaylan pink salt), then roasted to crispy-but-tender perfection. Sprinkle some fresh rosemary and a squeeze of lemon before serving.
Forget the bread basket, the bread wreath is what you always wanted and just didn’t know you needed it! And it couldn’t be easier to make: a few artfully arranged bread dough balls and you’ve got a centerpiece dish that will wow your guests. We served ours with an indulgent dip made with rich gorgonzola cheese and creamy avocado, but you can pick your favorite dip, or just blend some Greek yogurt and dill or parsley with a squeeze of lemon for a fresh option.
We love this fresh this take on deviled eggs, and it’s sophisticated to boot! Egg yolks are minded with avocado, smoked salmon, dill, lime and mayo, for a bright flavor that tastes just luxurious. The trick for that elegant look? A simple piping bag with a star tip. Top it all off with salmon roe caviar.
Cheesecake is always a crowd-pleasing dessert choice, but when you serve this chevre cheese beauty, you’ll never go back to regular cheesecake again! The tangy flavor and super denseness of goat cheese is a wonderful choice for this dessert, wonderfully brightened with a sweet – and so simple! - strawberry balsamic reduction, and fresh strawberries to top it all off. Pro option: serve it with a homemade lemon sabayon (but skip it if you’re short of time).
