Hard to believe it’s almost May and we just celebrated Easter! I have to share with you my Easter dinner menu, which I think would be fitting for any special occasion dinner in the spring. Bookmark for next Easter if you’d like!
Sean’s mom was in town, visiting from Chicago. Atlanta was a little rainy and chilly on Friday and Saturday but Easter Sunday was gorgeous. After spending Saturday at a fun (yet rainy) festival downtown and having a nice dinner in Decatur at our favorite restaurant, The Iberian Pig, we woke up to sunny skies and Easter baskets. After church we got outside to the tennis court across the street from our house to get some fresh air, then it was back to the kitchen. Here’s a shopping list, recipes, and menu plan for 4-6 people.
SPRING DINNER MENU
Appetizers: Baked Brie, Candied Bacon
Main Course: Herb-Roasted Leg of Lamb, Spring Risotto, Roasted Lemon-Dill Carrots, Mixed Greens Salad with Grapes, Pistachio Goat Cheese Balls and Easy Herb Vinaigrette, Dinner Rolls
Dessert: Carrot Cake (of course!)
RECIPES & PHOTOS
There are so many similar recipes out there. The only difference with this one is we used egg wash on the outside of the brie, not maple syrup. Our dough was a little dry though so not sure if we should have basted with BUTTER or SUGAR instead. Oops we forgot a photo!
Again, lots of versions out there. I ended up leaving it in the oven for about 40 minutes instead of the recommended 20-30. This was my first time making this and I will DEFINITELY be making it more often. We just ate it on the side/plain but it’s great in a salad and I’m sure lots of other side dishes. Oops we forgot a photo!
This was my FIRST time ever cooking lamb (so this counts as my new ingredient for the month!) After a few mornings of research, I finally settled on Emeril Lagasse’s recipe. I loved this recipe because it was simple, delicious and made a great impact. I spent more time than usual researching because I didn’t understand the cut of meat I bought. I was debating braising vs. roasting. I could have sworn I bought a shank but when I re-read the butcher’s label, it said “Lamb Sirloin Half.” Once I realized I definitely didn’t have a shank, I settled on Emeril’s recipe. Note: I don’t trust meat cooking times in any recipe. The only reliable source of information is my electronic meat thermometer, well worth a $40 investment at Thanksgiving. This is the only tool that will tell you when YOUR cut of meat in YOUR unique oven is cooked perfectly. I also made a side of gravy using the pan drippings (not pictured).
I repeated the same recipe I made a few weeks ago.
Asparagus, edamame, goat cheese and tarragon make this dish incredible. I subbed in tarragon for the thyme when I made this for myself about two weeks ago, but decided the herb-switch was well worth it. I also subbed in goat cheese for cream cheese.
Yummmmmmm! I’ve been making this salad for four years now and it never gets old.
This recipe makes a huge portion, but it’s great for leftovers all week!
I used a recipe from “The Newlywed Cookbook” by Robin Miller. I’m almost positive I used this same recipe last year but for some reason it didn’t turn out as moist. Maybe I just don’t remember it the same or wasn’t in the same mood. Added sprinkles and peeps for fun!
Shout out to my mother-in-law for her help in the kitchen, decorating the table and the fancy napkin folds. So cute! And the lovely flower centerpiece was an Easter present from my brother-in-law in NY. We also treated ourselves to some delicious cupcakes from Sprinkles thanks to my brother who joined us for the afternoon.
Asparagus (1 lb.)
Carrots (1 lb.)
Garlic (approx. 10 cloves)
Mixed salad greens/spring salad mix
Red grapes (1 C)
Thyme (or sub in Tarragon)
White or yellow onion
Fig or Raspberry jam/jelly
Low-sodium chicken broth (1 qt.)
Bacon (1 lb., sliced)
Leg of lamb, bone in (approx. 1 lb./person)
Puff pastry/phyllo dough sheets
Brie round of cheese
Pecorino or parmesan cheese, on the block
Goat cheese (6-8 oz.)