Main Course: Herb Roasted Boneless Leg of Lamb
This spring dinner menu inspired by the classic fresh flavors of an Italian Easter celebration and includes a boneless leg of lamb, an Olive Tapenade and Sicilian Lemon Dip as appetizers, creamy Risotto Primavera and Asparagus with Balsamic Brown butter for side dishes and a delicious Italian Ricotta Pie for dessert.
SPRING LAMB DINNER MENU
Herb Roasted Boneless Leg of Lamb - A tender, juicy boneless leg of lamb seasoned with a blend of olive oil, garlic, fresh parsley, thyme and rosemary.
Chunky Mixed Olive Tapenade - This rustic, boldly-flavored tapenade made with black and green olives, garlic and sun-dried tomatoes is perfect for topping crackers or toasted baguette.
Sicilian Lemon Dip - A intensely flavorful dip for bread made with fresh lemon, extra-virgin olive oil, garlic and sea salt.
Risotto Primavera - A delicious, spring-inspired risotto recipe made with arborio rice, diced pancetta, shallots, peas, scallions and white wine.
Asparagus with Balsamic Brown Butter - This is a deliciously easy side dish of tender, steamed asparagus drizzled with a combination of brown butter and balsamic vinegar. 
Italian Ricotta Pie - This ricotta-based, Italian-style cheesecake filling in a buttery tart crust is lightly sweetened and flavored with orange zest and lemon.
Louise says
It looks very delicious.