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.

Herb Roasted Boneless Leg of Lamb

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.

Spring Lamb Easter 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

An 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

Our recipe for Italian Ricotta Pie has a buttery tart crust and a lightly sweetened filling flavored with orange zest and lemon.