Easter feasting

I’ve looked forward to cooking this meal for a long time.  Here’s what we had for Easter dinner with 4 of us present.

Roast lamb (marinated ahead of time in fresh lemon juice, olive oil, fresh cut rosemary and oregano and garlic slivers — blend into a paste and coat the roast with it overnight or for several hours–then sprinkle with kosher salt and pepper before roasting at 325 for 25 minutes per pound, internal temp of 140)

Roasted new potatoes (quartered, tossed with mashed garlic cloves and olive oil, spread on baking sheet, sprinkled with garlic powder, onion salt, salt and pepper)

asparagus – lightly steamed

broccolini – lightly steamed, tossed with olive oil, salt and pepper

homemade bread

a couple bottles of cabernet.   In our case, Kendall Jackson 2005.  We would have had the Coto de Imaz I wrote about a few months ago that is so good with lamb, but the store was out of it.

Grandmamo’s quick and easy cheesecake – a family favorite

Middle son brought over a really fun game called Zendo; we enjoyed playing that.