Easter Sunday Dinner

I prepared these recipes for Easter, but you can enjoy them any time of year!

Rosemary and Garlic Marinated Lamb with Blackberry Mint Sauce

You can use whatever cut you want for this recipes (chops, loin, leg, etc.) but I used rack of lamb. You can also cook it any way you'd like.

2-3 tbs. extra virgin olive oil

2 tbs. fresh rosemary, chopped

4-5 cloves garlic, chopped

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste (at least 1/2 tsp. Kosher salt is advised)

Place your lamb in a shallow dish or a large plastic bag. Rub all over with olive oil and add seasonings. Make sure the meat is evenly covered in garlic, mint, and rosemary mixture. Refrigerate and let marinate for at least an hour - overnight is best to really develop the flavors. Baste the lamb with about half of the Blackberry Mint sauce (see below) before cooking. Cook using your favorite method of braising, broiling, or roasting (depending what cut of meat you use, different methods work better). I personally roasted the lamb in a 400 degree oven for about 30-35 minutes, however you'll need to adjust the cooking time according to the size of your cut. I like my lamb medium-rare, but you can cook it to your personal taste. 

Blackberry Mint Sauce

1/2 cup good quality seedless blackberry jam or preserves

1/2 cup good quality all-natural mint jelly (I used Scott's brand)

1/2 tsp garlic powder

1/4 tsp. salt

1 tsp. fresh chopped mint (optional)

Sprinkle of fresh ground pepper

Combine all ingredients together and heat in the microwave or in a saucepan until mixture liquefies. Use half the sauce for basting before you cook the lamb, and the other half for pouring on top, or dipping.

Potato and Onion Gratin

3-4 Yukon Gold potatoes, sliced in thin rounds

1 medium sweet onion, sliced

1/2 cup shredded Asiago, Parmesan, Gruyere, or Parmesan Blend

1/2 - 3/4 cup half and half or Silk soy creamer

1 tbs. extra virgin olive oil

Salt and fresh ground pepper to taste

Preheat oven to 400 degrees. Drizzle a bit of olive oil in the bottom of a deep, medium-sized casserole or baking dish. Place in a layer of potatoes and sprinkle with a bit of salt and pepper. Top with a layer of onion slices and a light sprinkle of cheese. Repeat another layer of potatoes (don't forget to season them), then onions, then cheese. Repeat another layer if you have any room in the dish and/or remaining ingredients. End with a top layer of potatoes and a generous amount of cheese. Pour the half and half or cream overtop of the entire dish. Bake for 35-40 minutes until potatoes are tender and top is brown and a little bubbly. If the top is getting too browned but the potatoes aren't finished cooking, you can cover the dish with foil, then remove the foil for the last few minutes of baking to crisp the top.

Leftover potatoes and onions can be incorporated into a delicious Fritatta!

Sauteed Green Peas with Garlic and Mint

12 oz. bag organic frozen peas

1 tbs. extra virgin olive oil

2 cloves garlic, minced

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste

1/2 cup creme fraiche (optional for topping)

In a skillet on medium-high heat, heat olive oil and saute the garlic lightly. Add the peas and the mint and season with salt and pepper. Saute about 4 minutes until peas are tender and heated through. Top with a dollop of creme fraiche before serving if you'd like.