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.
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