Easter Entrees

In summation, the completed Easter main courses. One with sea bass.

One with rack of lamb. And yes, I can't plate worth anything.

Asparagus with Morels and Tarragon

Roasted New Potatoes Tossed in a Spring Herb Pesto

Minted Pea Purée

Wild Striped Sea Bass en Papillote

Rack of Lamb with Fresh Herbs and Garlic

Rack of Lamb with Fresh Herbs and Garlic

After much hemming and hawing, I settled on serving rack of lamb, since there were only going to be five people at the table, and with my cholesterol freak-out I can handle the amount of leftovers there would be with a leg of lamb, and because braised lamb shanks screams cool fall and frigid winter months to me.

Verdict: what was I so afraid of? I seared the suckers and was worried that they would be cooked halfway through, the amount of meat on these New Zealand racks of lamb were so little, but as you can see everything turned out fine. The best part: I only gave each person three pieces, and people were so stuffed from the other courses, that no one asked for more, and the next day for lunch I got to eat six pieces of rack of lamb down to the bone, with extra salt, sitting in sweat pants in front of the television. An awesome Sunday afternoon moment.