My Easter Menu

I don’t serve lamb a lot, mostly because my husband doesn’t love it, but tolerates it. I like to serve a rack of lamb for Easter, so I was determined to make it so herby and garlicky and delicious, he couldn’t resist. I make the marinade in the morning, slather a third of it on the rack of lamb, then refrigerate the lamb and remaining marinade separately until I’m ready to cook later in the day. This marinade is hardworking, because a third of it will also season the roasted potatoes I plan to serve, which will roast in the same pan as the lamb (I use a 12” cast iron skillet). The remaining third of the marinade seasons the breadcrumbs that eventually coat the lamb. You make this in one go: make the marinade, coat the lamb and let it sit at room temp as you peel potatoes.

I usually buy rack of lamb at Costco, but have also purchased New Zealand lamb at Trader Joe’s. Both are very good.

To go with, I’m making simple roast asparagus. I just toss it with olive oil, salt and pepper on a sheet pan, and roast in the same oven with the lamb and potatoes for about 12 minutes, depending on the size of the spears. Squeeze a little lemon juice and zest over before serving.

For dessert, a clafoutis, made with blackberries rather than cherries, since I haven’t seen cherries on the markets yet. Recipes below. Happy Easter!