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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Slowly roast the lamb first. Prepare the salad ingredients and potatoes. About an hour before the lamb is done, add the potatoes on the lowest shelf to roast. Toss periodically. Prepare the asparagus to roast. Make the dijon sauce and toss when the potatoes. Roast the potatoes another 10 minutes or more. When done, keep them warm. Roast the asparagus in the final minutes of the lamb’s roasting and while it rests. Warm the potatoes briefly if necessary. Toss the salad.
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.
Small potatoes are roasted and then coated with Dijon mustard for a simple yet flavorful starchy side.
Carrots & strawberries come together in this joyful spring salad. Even the dressing is all about the carrots. You may end up with a bit extra of the dressing, but it will last for up to a week to enjoy on other salads.
This beloved vegetable is given a simple treatment of high heat with a touch of olive oil to crisp them up.
