Mad Hungry with Lucinda Scala Quinn

EASTER DINNER

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Another Easter dinner had on one of our first gloriously beautiful days of the spring.

Planned 8 to sit down for dinner but wound up me plus 8 boys to men (and thankfully Carly turning up in time for dessert). The meal, served inside was eaten outside--simple, simple menu but so satisfying.

Menu:
Lamb with Rosemary and Garlic (thanks to MDQ for a bomb-ass new marinating technique, done 48 hours prior and unbelievable lamb Jus)
Mint Jelly sauce
Lamb-fat roasted potatoes
Spring Greens: asparagus vinaigrette, sauteed mustard greens and steamed peas (served room temp--an awesome balance of tart, bitter and sweet flavors)
Herb and butter toasted bread
Meringue cake with cream and Rhubarb compote (thanks to James Dunlinson--the undisputed king of rhubarb)

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