Another Easter dinner had on one of our first gloriously beautiful days of the spring.
Planned 8 to sit down for dinner but wound up me plus 8 boys to men (and thankfully Carly turning up in time for dessert). The meal, served inside was eaten outside–simple, simple menu but so satisfying.
Lamb with Rosemary and Garlic (thanks to MDQ for a bomb-ass new marinating technique, done 48 hours prior and unbelievable lamb Jus)
Mint Jelly sauce
Lamb-fat roasted potatoes
Spring Greens: asparagus vinaigrette, sauteed mustard greens and steamed peas (served room temp–an awesome balance of tart, bitter and sweet flavors)
Herb and butter toasted bread
Meringue cake with cream and Rhubarb compote (thanks to James Dunlinson–the undisputed king of rhubarb)