A cool soup, a refreshing salad, and a mint relish lighten up a menu starring lamb
As soon as we get that tease of a 70ºF day in early April, I’m done with all that hearty food I couldn’t get enough of back in November. Even when the temperature plummets again—as it always does in New England before rising slowly and steadily—I don’t want to see anything braised or stewed. All I crave is bright color, crisp textures, and fresh flavors.
That’s why this menu is perfect for Easter or any special occasion in early spring. It features classic harbingers of spring like asparagus and lamb. The salad, however, is what I really love about this menu. A mix of roasted fingerling potatoes, cucumber, fennel, celery, and red onion, it’s served with a dollop of cool, creamy yogurt on the same plate as the lamb. The result is an unbelievably refreshing, almost palate-cleansing side dish.
Download a pdf of this menu, including all recipes, shopping list, and timeline.