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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
The lamb takes its time in the oven, so once it is roasting, prepare all of the sides. Cut up the potatoes and boil. Make up both the honey glaze & dijon sauce. Roast the carrots first and then the asparagus in the final 20 minutes. Mash up the potatoes. Slice the lamb. Serve.
Easter lamb is given some of the attention reserved for the treats in the baskets, when it is rubbed with cocoa, mint and a bit of coffee. This recipe will work with whatever size lamb is needed for your dinner. You may need to adjust the amount of rub you create. Plan on about 3/4 pound of meat per person, for plenty including leftovers.
Asparagus is simply roasted and drizzled with a tangy dijon sauce. Serve it on top or alongside as a sauce to dip in.
A simple carrot dressing sweetens up arugula. Double up your beta carotene by adding a sprinkle of shredded carrots and of course any slices of your favorite vegetables will work well with this too.
Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.
