The Perfect Easter Meal
I'm a big fan of lamb no matter the day, but I specifically love that Easter provides a tradition, for many families, to roast a whole rack. Now, while this dish is, and always will be, the star of this meal, you can't forget to dress it up with some delicious sides. While I was creating this recipe I realized that, about five years ago, Freckled Foodie was truly born on Easter weekend. My mother was traveling somewhere and we had somehow become responsible for hosting over 10 people for an Easter lunch. Instead of cancelling on everyone, I, not quite knowing what I was doing yet, decided to step in and run with the task at hand. That Easter was the first time I confidently prepared a meal for a large group of people; proving to myself that I was not only able to, but also that I loved it. This meal is the prime example of a pretty effortless and healthy Easter spread that will impress your guests, taste delicious, and not break the bank. With the lamb being the center of attention, you are able to pair it with some delicious, yet affordable and quick, sides. If you're in charge of cooking, here is your answer!
Ingredients (serves 4):
Whole rack of lamb (1)
Asparagus (1 bunch)
Dinosaur kale (1 bunch)
Grape tomatoes (2 cups)
Zucchini (1)
Avocado (1)
Lemon (1)
Quinoa (1 cup)
Almonds (1 cup)
Avocado oil
Olive oil
Balsamic vinegar
Mustard (2 tablespoon)
Za’atar seasoning
Cumin
Salt
Pepper
[gallery ids="3218,3219,3220" type="rectangular" orderby="rand"]Directions:
Make the quinoa by combining 1 cup of quinoa with 2 ¼ cups of water, bringing to a boil, and then cooking, covered, on a low heat until all of the water is absorbed
In a bowl, combine 2 tablespoons of mustard with ½ teaspoon of cumin, 1 teaspoon of za’atar seasoning, and salt & pepper
Place the lamb rib-side down in a roasting rack and rub this mixture on the top (fat side)
Place the ribs in the oven at 450 degrees for 25-35 minutes (depending on how you like your meat cooked). Once finished cooking, be sure to set the lamb aside and allow to rest for at least 10 minutes before carving
While the lamb is cooking, cut the asparagus into 1-2inch long pieces, the zucchini in half (long way) and then into ½ inch wide pieces, the avocado into small chunks, and de-rib and chop the kale into small pieces
In a bowl combine the cut asparagus and zucchini with the whole grape tomatoes and toss with 1 tablespoon of avocado oil, 1 teaspoon of za’atar seasoning, and salt and pepper
Once combined, place this mixture on a parchment lined baking sheet and place in the oven at 450 degrees for ~10 minutes
In the bowl already used, add in the chopped kale and dress with the juice of 1 lemon and 2 tablespoons of olive oil
Massage the liquid into the kale well, using your hands
Chop the almonds into small pieces
Top the kale with the chopped almonds and avocado in a serving platter and use any additional olive oil or balsamic vinegar for dressing
Once the vegetables are done cooking, combine them with the quinoa and place in a serving platter
Serve the kale salad and the quinoa vegetable medley alongside the carved rack of lamb
Allergen Information:
Gluten Free
Dairy Free
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