At our place, food for a feast, come rain or come shine, whether it's Christmas, Easter or birthdays, always means roast leg of lamb, greek salad and dauphinoise potatoes. We've tried some different dishes of course but perhaps it's the topsy turvy nature of having several cultures in our family that makes us stubbornly hang on to this tradition. And we just like it.
So to market this morning. Lovely limes to make curd to give as pressies, the lamb has been ordered from the butcher and I've bought some British sprue asparagus to dip in soft boiled eggs for breakfast.
The lamb gets butterflied and marinated overnight in a rosemary viniagrette, then roasted on top of loads of thickly sliced onions on the day.
Although it's a little fussy, Jeffrey Steingarten's recipe for dauphinoise is amazing.
Trying this lime curd recipe from Sophie Grigson
I'm spending Easter in Copenhagen this year so I will be moving my feast to Wednesday .
I think that will be ok with them upstairs.
Have a wonderful break and in the words of Dave Allen, may your God go with you.
Love Food X