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Old-Fashioned Easter Feast Menu

If visions of Easter hams danced through your head all winter long, yet you can’t shake the idea of some succulent leg of lamb, we have the perfect menu for you. Let both the ham and the lamb be stars, served with fresh, colorful springtime side dishes.

Round out your feast with some freshly baked breads and Easter-themed sweet treats. I have a large family of hearty eaters, so these recipes are sized for 12 people. You can easily adapt them to your family’s size.

Old-Fashioned Easter Feast Menu:
Classic Leg of Lamb
Mommy’s Special Ham
Make-Ahead Penne Primavera
Salad of Many Colors
Parsley Buttered Potatoes
Traditional Harvard Beets
Fancy Green Beans
Lamb Cake

Recetas relacionadas:

Classic Leg of Lamb

Dori Fritzinger

Traditional ham with pineapple, succulent leg of lamb, and fresh springtime sides - we've got the perfect Easter menu for you!

Ingredients

6 pounds leg of lamb, deboned and tied
1 tablespoon and 1-1/2 teaspoons ground black pepper
1–1/2 teaspoons salt
7–1/2 cloves garlic, cut into slivers
3 sprigs fresh rosemary
1–1/2 (15 ounce) cans tomato sauce

Instructions

Preheat oven to 375°F.
Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the tomato sauce over the whole thing.
Bake for 45 minutes in the preheated oven, then lower the temperature to 325°F, and continue roasting until the internal temperature of the meat is at least 160°F, about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170°F.
Let the roast rest for about 10 minutes before carving