This Easy Easter Dinner Menu Features Roast Lamb and Spring Vegetables
This Easter, celebrate with a special springtime menu that's a cinch to make. Pair roasted lamb with plenty of seasonal vegetables that are also all cooked in the oven. The lamb and the baby Yukon Gold potatoes are up first—they share the same lemon, rosemary, and garlic marinade and are roasted together. While the lamb rests, the other veggies get their turn in the oven. Thick spears of asparagus are swathed in a blanket of golden, cheesy breadcrumbs and finished with a squeeze of lemon at the end to cut the richness. Cauliflower florets are tossed with toasted almonds, raisins, and sherry vinegar for a savory, sweet, and crunchy side dish. Finally, coconut macaroon bars topped with vanilla ice cream, chocolate sauce, and fresh raspberries round out the meal.
No need to worry over when to get everything done. In addition to the tasty menu, we've also compiled a make-ahead schedule so you can put the whole meal together without breaking a sweat.
To Start: Garlic and Chive Dip and Crudités
Store-bought bread, a platter of crunchy vegetables, some creamy dip, and a few of your favorite cheeses are great ways to ease into dinner. Our Garlic and Chive Dip recipe is the perfect way to begin the Easter food festivities.
Main and Sides: Roast Lamb and Vegetables
Your guests will love loading their plates with vegetables, then pairing them with a couple slices of perfectly cooked medium-rare lamb. Our Roasted Marinated Lamb with Lemon and Rosemary Potatoes recipe is the perfect springtime dish. Accompany the main dish with Asparagus with Breadcrumbs and Parmesan and Cauliflower with Golden Raisins and Almonds for a truly delectable meal.
Dessert: Coconut-Macaroon Sundaes
Coconut macaroon bars make an excellent base for these spectacular Coconut-Macaroon Sundaes (they're also Passover-friendly). The toppings are simply melted chocolate, which hardens upon contact with the vanilla ice cream into a crunchy chocolate shell, and a tumble of sweet-tart raspberries.
Up to one week Ahead make coconut macaroons, dip in chocolate and refrigerate to set. After cooled, wrap in plastic and freeze until one day ahead. Up to one day ahead, prepare crudités and make the dip. Cut cauliflower and trim and peel asparagus before wrapping in damp paper towels and storing in airtight containers. Remove the macaroons and allow to thaw. Three hours before dinnertime, marinate the lamb and prepare the potatoes, and then roast both. While the lamb rests, roast asparagus and cauliflower. One hour before you're ready to sit down to dinner, set out cheeses so they can come to room temperature. Just before serving, slice lamb and arrange on a platter with potatoes. Transfer cauliflower to a serving dish.