Happy early Easter to all of you! Does anyone else feel like Easter snuck up out of nowhere this year? We’re last minute menu planning for the holiday and wanted to share with you the dishes we’ll be making. Let’s get to cooking these three easy recipes for Easter Sunday.
Photography: Mike Garten with Good Housekeeping
THE MAIN DISH: ROAST LAMB
Recipe from: Good Housekeeping
Lamb is the perfect main dish to wow your guests (or simply yourself). This recipe is easy in every sense of the word. Prepare, bake and serve.
2. In a small bowl, combine chopped garlic, rosemary, thyme and 1 tablespoon oil. Rub over lamb and roast 10 minutes.
3. Toss tomatoes and garlic cloves with remaining tablespoon oil and ¼ teaspoon each salt and pepper. Scatter tomatoes and garlic around lamb and roast until internal temperature of lamb registers 125°F for medium-rare, 15 to 20 minutes more. Transfer lamb to cutting board and let rest at least 10 minutes before slicing. Serve with tomatoes and garlic and sprinkle with parsley if desired.
Photo credit: Victor Protasio with Sunset
THE SIDE DISH: OVEN ROASTED POTATOES + CARROTS WITH THYME
It’s no secret that carrots are fitting for the occasion so this side dish was a must. This recipe will help balance the richness of the lamb, and still keep your meal prep easy going.
INGREDIENTS:
2 lbs. baby Yukon Gold potatoes, scrubbed and halved lengthwise
2 lbs. carrots, peeled, halved lengthwise, then halved crosswise
2 tbsp. olive oil
1/2 tsp. coarse kosher salt (or sea salt)
1/2 tsp. freshly ground black pepper
2 tbsp. minced fresh thyme
1/2 tbsp. butter
DIRECTIONS:
1. Preheat oven to 400°. Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet. Add carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
2. Transfer vegetables to a large bowl and add thyme and butter; gently toss to coat evenly. Serve warm or at room temperature.
Photo credit: Taste of Home
LAST, BUT CERTAINLY NOT LEAST – THE DESSERT: SIMPLE LEMON MOUSSE
Recipe from: Taste of Home Test Kitchen
A gorgeously simple dessert that adds just the right amount of zest and sweetness to round out your meal. In 20 minutes you’ll have a well-crafted dessert that’s sure to satisfy your sweet tooth.
INGREDIENTS:
2/3 cup sugar
2 tablespoons cornstarch
Dash salt
3 large egg yolks
2/3 cup whole milk
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 cup heavy whipping cream
Lemon slices or fresh fruit, optional
DIRECTIONS:
1. In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest.
2. Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold.
3. To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
There you have it, friends. A few simple recipes for Easter in case you are a bit last minute like us. We hope you and your loved ones have a wonderful Easter Sunday.
To have more recipe ideas, home design project reveals, and decor ideas sent right to your inbox, subscribe to our blog here.
Interior Impressions Team
Leave a Reply