Top 5 Easter Main Dishes

What are you serving on Easter?  We have some classic, fresh spring preparations for family favorites like heritage ham, lamb, and rabbit.

roast-leg-of-lamb-holiday-recipe

1. What is Easter without the seasonal favorite: leg of lamb? Our recipe is made with a grass-fed, bone-in leg of lamb with fresh herbs, a ruby port sauce and just a hint of truffle butter. It’s simple to make and impressive on the table.

roast-boneless-leg-of-lamb-holiday-recipe

2.  Looking for a lamb recipe that offers ease of carving? Our boneless leg of lamb is rolled and tied for even roasting, and dressed with a bright, minty gremolata.

smoked-ham-with-apricot-ginger-glaze-recipe

3. The glorious ham. Our heritage breed pork is naturally smoked over real applewood to make this succulent ham, a favorite at any holiday gathering. With a simple apricot-ginger glaze, this  recipe will give your ham a golden, sticky and delicious finish. Another tempting option is our spiced orange marmalade glaze.

slow-roasted-pork-rack-rib-roast-recipe

4. Roasted 10-rib rack of Berkshire pork. This most succulent pork rack is ideal for a family feast. With our simple rub – smoked paprika, garlic, cayenne and black pepper, and a little sugar – the hardest work is in the frenching.

rabbit-pot-de-provence-recipe

5. Rabbit pot de Provence. This recipe calls for one rabbit to serve four people, but you can easily double it for a larger gathering. It’s a rustic rabbit stew, richly perfumed with the flavors of southern France: sweet peppers, fennel, tomatoes and black olives in an aromatic anise-flavored broth.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s