Easter Menu: Spring Lamb Dinner

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.