Spring Lamb Dinner Menu
This spring dinner menu inspired by the classic fresh flavors of an Italian Easter celebration. Lamb is a traditional favorite, so our meal is focused around a boneless leg of lamb, seasoned with a fresh herb paste made with olive oil, garlic, rosemary and thyme.
Made with a combination of black and green olives and sun-dried tomatoes, this chunky, mixed olive spread is a terrific appetizer choice for this menu.
This tart and tangy combination of fresh lemon, garlic, extra virgin olive oil, sea salt and red pepper flakes is a delicious dipping sauce for crusty bread and perfect to serve alongside the olive spread.
This spring-inspired risotto recipe is made with arborio rice, pancetta, shallots, peas, scallions and white wine.
Tender, steamed asparagus drizzled with a combination of brown butter and balsamic vinegar is a simple, delicious side dish to complement the lamb.
This ricotta-based, Italian-style cheesecake filling in a buttery tart crust is lightly sweetened and flavored with orange zest and lemon and makes a perfect finish for this meal.