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A Low-Fuss But Special Easter Dinner

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For smaller Easter gatherings, you want a menu that is easy to execute but still feels special. Tender, boneless lamb loins are just the ticket: you sear, pat on a crumb crust and finish in the oven. Meanwhile, parboiled potatoes are drizzled with plenty of olive oil and roasted alongside for a wonderful crispy texture, and a quick pea saute adds the requisite note of green to the plate. If you want an hors d’oeuvre, nothing could be simpler than fresh, crisp radishes with a caraway-seed compound butter for dipping. And for dessert, a tall, light and tender take on carrot cake ends the meal in style. This menu serves 4 to 6.

Menu Timeline

One Day Ahead

  • Bake and ice the carrot cake.
  • Make the caraway butter

3 Hours Ahead

  • Boil the potatoes, then let smash and let cool.

45 Minutes Ahead

  • Begin making the lamb.
  • Begin roasting the potatoes.

30 Minutes Ahead

  • Roast the lamb.

10 Minutes Ahead

  • Make the Three-Pea Saute.

The Menu


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