Easter Dinner - Lamb Loin with Roasted Easter Egg Potatoes and Minted Asparagus

Easter Dinner 2011

Made just for Derek and I since we had just hosted an elaborate dinner two nights prior.

Appetizer: Steamed Artichoke with Lemon Butter
Main: Herbed Lamb Loin
Side #1: Minted Asparagus
Side #2: Roasted "Easter Egg" Potatoes
Dessert: Leftover Apple Pie

Most of the meal was improvised and kept fairly simple. The lamb had a bit of an herb rub on in which included rosemary, parsley, garlic, etc. Derek let it marinate for a little bit and then seared it before putting it into the oven to let it cook evenly and to a perfect medium. It was fabulous. I am a big fan of having lamb on Easter rather than ham. This is the second year in a row for this meal switch. Fabulous.

To go with the lamb we found these colorful little fingerling potatoes and did a simple roast on them - nothing too special.

I made the asparagus and did, in fact, use a recipe for this component.

MINTED ASPARAGUS
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1 shallot, minced
1 teaspoon finely grated lemon zest (i used a little more - Meyer Lemon)
1/4 cup mint leaves (or more :))
Salt and freshly ground pepper
1 1/2 pounds pencil-thin asparagus

PREPARE THE ASPARAGUS:
In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.

In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool; pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.

Note: Rather than "drizzling" the dressing on the asparagus, I simply tossed it and then plated it so the dressing coated the asparagus.

I used the leftover dressing (which was amazing) and served it with the lamb. The lamb didn't need a sauce per-say, but the dressing seemed to go so well with it.

What also went well was the Petite Sirah that a co-worker had given me the month prior. It was a 2001 California Petite Sirah that his friend had made for a vineyard (whose name now escapes me, starts with a "V"). It was amazing.

All-in-all, it was truly a wonderful Easter.