Leg Of Lamb Spring Dinner Menu
This spring holiday dinner menu is inspired by the flavors of a classic Italian Easter celebration.
It features a main course of Herb Roasted 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 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 - 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 - Our recipe for Italian Ricotta Pie has a buttery tart crust and a lightly sweetened filling flavored with orange zest and lemon.
Louise says
It looks very delicious.