I'm looking for unique recipes to try for Easter dinner. Can anyone help?

Answer 1

OLIVE STUFFED LEG OF LAMB

Marinade:
32 ounces plain yogurt
1/2 cup coarsely chopped fresh mint leaves
1/4 cup minced garlic
2 tablespoons fresh lemon juice
1 tablespoon coarsely chopped fresh marjoram leaves
2 teaspoons lemon zest
2 teaspoons freshly ground black pepper
Lamb:
1 (5 1/2-pound) leg of lamb, boned and butterflied
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons freshly ground black pepper
3/4 cup plain bread crumbs
1/2 cup plus 2 tablespoons pitted brine-cured black olives, such as kalamata
3/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons pine nuts
2 tablespoons coarsely chopped fresh marjoram leaves
2 tablespoons coarsely chopped fresh mint leaves
1 tablespoon minced garlic
1/4 teaspoon lemon zest


Combine the ingredients for the marinade in a large plastic freezer bag. Add the lamb and seal the bag. Shake to evenly distribute the marinade over the lamb. Refrigerate and marinate for 8 hours.
Preheat oven to 400 degrees F.

Remove the lamb from the marinade and wash quickly under running water to remove most of the marinade. Pat dry and season with 2 teaspoons salt and 1/2 teaspoon black pepper on all sides. Spread the lamb, smooth side down, on a large baking sheet and set aside.

To make the stuffing, combine the bread crumbs, olives, 1/4 cup olive oil, 1 tablespoon lemon juice, the pine nuts, marjoram, mint, garlic, 1 teaspoon salt, 3/4 teaspoon black pepper, and the lemon zest in the bowl of a food processor. Pulse 2 to 3 times. Do not puree. Set aside.

To make the basting sauce, combine the remaining 1/2 cup olive oil, 2 tablespoons lemon juice, and the remaining salt and black pepper in a medium bowl and whisk to blend. Set aside.

To stuff the lamb, spread the olive mixture evenly over the rough side of the meat. Starting at the long side, roll the lamb up tightly and tie at several places with kitchen twine to hold its shape. Brush the outside of the lamb liberally with the basting sauce; reserve the remainder

Roast the lamb until an instant-read thermometer inserted into center registers 140 degrees F for medium-rare, about 1 hour and 30 minutes. Brush occasionally with the remaining basting sauce. Let stand 15 minutes. Slice the lamb and serve warm or at room temperature.

Note: The cooking time will vary depending on the cut of the meat. Start checking the temperature at 1 hour and don't forget that the meat will continue to cook once removed from the oven (as it rests). Also, don't forget those tasty bits on the baking sheet. These can be spooned over individual slices of lamb as a tasty sauce.


OVEN ROASTED RED POTATOES WITH ROSEMARY & GARLIC


1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.


EASTER PIE

3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Answer 2

Something with rabbit. I mean, you eat the Thanksgiving symbol (turkey) on Thanksgiving, why not the Easter symbol on Easter?

Answer 3

Try a traditional Passover Seder, You can honor Jesus by doing as he commanded at the Last Supper which was a Passover Seder

Answer 4

rabbit