Spring Lamb Dinner Menu

Our latest entertaining menu in the spring issue of ZEST is inspired by the classic fresh flavors of an Italian Easter celebration. Lamb is a traditional favorite, so our menu is focused around a boneless leg of lamb, seasoned with a fresh herb paste made with olive oil, garlic, rosemary and thyme. The roast is rolled and tied, and the flavors of the herbs infuse the meat from the inside out.

Appetizers ~

In looking for an appetizer that wasn't rich or overly filling, we chose to serve a duo of dips/spreads for crusty bread. The flavors in our chunky, mixed olive spread and lemony dipping sauce go together really well and both are easy to make and can be prepared in advance.

Accompaniments ~

Side dishes for a boldly flavored entrée like this roasted lamb need to complement rather than compete, so it's important to keep it simple. Asparagus is a spring favorite in Italy as well as here in the US, and simple preparation really highlights its natural, fresh flavor. In this recipe, the asparagus is steamed until tender, then drizzled with a balsamic brown butter for serving.

Our creamy risotto gets a hint of smoky flavor from pancetta that's been sautéed until crisp. A handful of peas and some sliced scallions tossed in just before serving give the dish a pop of color and a little extra flavor.

In Italy, risotto would more than likely be served as a first course ahead of the lamb and asparagus; however, we served it along with the entrée as is customary in the US.

Dessert ~

As impressive as our roasted lamb was, our favorite part of this meal was the ricotta pie we made for dessert.

From a preparation standpoint, this dish isn't really a pie, but a cheesecake made with ricotta cheese instead of cream cheese and a buttery tart crust in place of graham crackers. In terms of flavor and texture, however, there are subtle differences from conventional cheesecakes that make it truly unique.

Flavored with lemon extract and orange zest and not a lot of sugar, this is a sophisticated, lightly sweet dessert with a silky texture. It's delicious topped with fruit or whipped cream, but truthfully we like it best plain.

You'll find all the recipes for our spring lamb dinner in the Spring 2013 issue of ZEST Digital Magazine. It's always free to read and works on both your computer and mobile devices - click here to read now.

-- Recipes and menu created by the editors of MyGourmetConnection