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Take Your Easter Dinner Outdoors

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If you are lucky enough to be blessed with good weather on Easter, take advantage with this menu that lets you eat al fresco. In fact, we’re not just eating outdoors, we’re bringing most of the cooking out there, too, so the cook can join with the guests. It starts with a chilled pea soup which, to be honest, is best made the day before, and just needs to be ladled into bowls. The main event is a grill-roasted herb-rubbed leg of lamb, which cooks low-and-slow on the grill. As it’s nearing doneness, you can duck inside to boil up some new potatoes tossed with butter, shallots and chervil. And once the lamb comes off the grill it needs to rest for 10-15 minutes, the perfect amount of time to grill some asparagus to serve alongside. Dessert is a hazelnut crust topped with a cloud of strawberry cream–another perfect recipe for making ahead.

Menu Timeline

One Day Ahead

  • Make the mayonnaise for the asparagus.
  • Make the pea soup.
  • Make the crust and filling for the hazelnut torte.

2 Hours Ahead

  • Start the grill or grill fire for the lamb.

90 Minutes Ahead

  • Begin cooking the lamb.
  • Assemble the strawberry torte.

25 Minutes Ahead

  • Make the potatoes.

15 Minutes Ahead

  • Let the lamb rest and grill the asparagus on the still-hot grill.

The Menu


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