I think I might love Easter dinner almost as much as I love Thanksgiving dinner. Both really embrace and celebrate the season, and I love food that is seasonally fitting. Unlike Thanksgiving, where I it’s almost sacreligious to vary the side dishes too much (although recent years have brought new introductions), there are a lot of side dish options which are fitting for spring and bode well for Easter dinner. I typically serve lamb as the main dish, simply because I don’t really love ham and I do love lamb. If I were feeding a big crowd, I would certainly do both. Sorrel soup is usually a tradition for us (my mother always made it as well), but spring has been so slow in arriving this year, that I don’t have enough sorrel in the garden this year and it’s hard to find any place that sells sorrel. As for vegetable side dishes – the list is almost endless…think green and fresh. This year I plan to serve sauteed snap peas with mint, but I will also serve a light arugula salad. Asparagus is probably the most traditional spring vegetable, and I’ve served that many times in the past. Starchy side dishes are also nearly limitless. Buttered noodles with fresh chopped herbs is simple but appropriate, boiled new potatoes with butter and herbs would be equally great, as would simple herbed white or wild rice. I have made risotto (with mushrooms and asparagus) in the past, however, this year I will be serving my grandmother’s scalloped potatoes (made with canned evaporated milk). My Dad loved these potatoes and my grandmother (my mother’s mother) was always thrilled to make them. I also usually make a quiche for any vegetarian guests – asparagus and mushroom or leek is always a hit. Bread and rolls are another important component of the meal. Last year I made cheddar scallion scones and they were a huge hit, so I’ll make them again this year, but I’m also going to make popovers because they are my families new favorite. Ah, and for dessert: lemon cake is the standard and I will serve that again this year since it is Auntie Sarah’s favorite and also because I’ll be making one for my friend Sara, but I think I’m also going to make a rhubarb pie or tart, since rhubarb is another spring icon. Last year I served a coconut cake (now “award winning” since it won our local dessert contest on the Fourth of July).
I love decorating for Easter, and I love coloring Easter eggs. Two years ago I decorated the table with fresh Araucana eggs (they are often called the natural Easter eggs because they are beautiful shades of blue, green, beige and even an almost pink). Last year I died Quail Eggs and I loved the way those turned out.
Grilled Leg of Lamb (Recipe by Alton Brown)
I take zero credit for this recipe – normally I can’t resist adding my own personal touches to a recipe to make it my own, but in this case, I wouldn’t change a thing. Click on the link above to go to the original recipe and read some of the nearly 100 five star reviews. Many people comment that, like me, they were skeptical of the mustard, but you just can’t argue with the results. Alton’s recipe calls for a charcoal grill, but you can make this on a gas grill, just turn off the center burner when cooking. It’s important to buy good quality lamb meat; if you don’t find what you’re looking for, ask your butcher. As I’ve mentioned before, we happen to have a farm we buy from, so even though our lamb is frozen, the flavor is always outstanding. This recipe is too good to only serve once a year – it would be great to serve at any occasion.
- 1 Boneless Sirloin Leg of Lamb
For the Paste:
- 4 Cloves of Garlic
- 8 Fresh Mint Leaves
- 1 TBS. Brown Sugar
- 1 TBS. Kosher Salt
- 2 tsp. Black Pepper
- 5 TBS. Strong Mustard, such as Dijon
- 2 TBS. Canola Oil
- 2 Sprigs Fresh Rosemary
Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher’s twine. Fire 2 quarts (1 chimney’s worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher’s twine from the roast. Cover with foil and rest it for 15 minutes before serving.
Alternative: Lamb Chop (or Leg of Lamb) Marinade
- 12-16 Small Lamb Chops (French Cut) – or 1 Boneless Leg of Lamb
- 1 Cup Olive Oil
- 4 TBS. Fresh Squeezed Lemon Juice (about 1/2 juicy lemon)
- 8 Cloves Garlic – chopped
- 4 TBS. Fresh Rosemary – chopped
- 4 TBS. Fresh Thyme- chopped
- 4 TBS. Fresh Oregano – chopped
- Kosher Salt
- Fresh Ground Pepper
Pour olive oil into a glass baking dish. Add garlic, herbs, and lemon juice and mix until thoroughly combined. Add lamb chops (or leg of lamb) to pan and season with salt and pepper, turn over and season other side of meat. Spread marinade (including chopped garlic and herbs) over meat. Cover and refrigerate at least one hour (2 hours is better).