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Easter is a time of awakening. The menu will awaken your palate with bright fresh spring foods, fragrant herbs and spices and tantalizing ingredients.
Deviled eggs are a typical Easter appetizer, but we’ve elevated it with tarragon and briny capers. The main dish leg of lamb takes inspiration from the Mediterranean with a generous seasoning of rosemary and thyme, and a sweet-tart pomegranate glaze to complement the richness of the meat. Spring vegetables, such as peas, asparagus, radishes and new potatoes, round out the main course.
For dessert, showcase the season’s first fruits with mixed berries in peppercorn zabaglione, a light and foamy custard that has a touch of heat from crushed Peppercorn Mélange. Serve with buttery shortbread that has subtle floral flavor from dried lavender.
Recipe by Gourmet
Use this master plan to help you cook the Glorious Easter Menu perfectly. Instructions for all recipes have been expertly divided out so you know what to do when. Many of the recipes can be prepared a day ahead so you can join in on the egg hunt on Easter.