Inspired by the flavors of a classic Italian Easter celebration this menu features a Herb Roasted Leg of Lamb and perfectly paired appetizers and sides.
This spring holiday menu centers around a richly flavored boneless leg of lamb seasoned with a fresh herb paste made with olive oil, garlic, rosemary, and thyme.
Like the main course, the appetizers and side dishes are inspired by Italian cuisine and the dessert is a classic ricotta pie, an Italian-style cheesecake that has been a reader favorite for years.
A tender, juicy boneless leg of lamb seasoned with a blend of olive oil, garlic, fresh parsley, thyme, and rosemary.
This rustic, boldly-flavored tapenade made with black and green olives, garlic and sun-dried tomatoes is perfect for topping crackers or toasted baguette.
An intensely flavorful dip for bread made with fresh lemon, extra-virgin olive oil, garlic, and sea salt.
A delicious, spring-inspired risotto recipe made with arborio rice, diced pancetta, shallots, peas, scallions, and white wine.
This is a deliciously easy side dish of tender, steamed asparagus drizzled with a combination of brown butter and balsamic vinegar.
Our recipe for Italian Ricotta Pie has a buttery tart crust and a lightly sweetened filling flavored with orange zest and lemon.