Start with high quality ingredients, don’t make things too fussy or complicated, accept people’s offers to help out a little, and seat guests in the late afternoon so that you have most of the day to do all of those preparatory, and last minute details. I think I’ve got it!
I started with lamb from Laurelhurst Market, fresh veggies and other supplies from New Seasons. Appetizers were mini-quiches with bacon and dill, and some crispy, dried fruit slices topped with either chèvre or Beecher’s Flagship cheese. The main course was roasted leg of lamb, mashed potatoes, caramelized carrots, and sautéed broccolini. Dessert was a rhubarb pie served with a little scoop of vanilla gelato. See the Easter Dinner page for links to the recipes used for Sunday’s dinner.
Nothing was too fussy – the lamb, soaked in a mixture of chopped fresh mint, lemon, and garlic for eight hours, and then roasted for two hours, could not have been easier. While the lamb rested I cooked and sautéed the vegetables. I had boiled, mashed, and seasoned the potatoes a couple of hours ahead of time and kept them warm on a back burner. My cousin-in-law helped transfer things to serving dishes and filled the water goblets. My master-carver, brother-in-law supervised the carving of the lamb. I used a gluten-free pie crust mix for the pie, prepared the night before. I rolled out the crust, mixed the rhubarb filling, and baked the pie early Sunday morning.
Our guests were a mix of family and friends. It seemed like everyone had a relaxed, good time. I know I did.