Easter is just a few days away, and that means preparing a big delicious dinner to share with your friends and family. At PJP we typically try to help you out by solving problems you’re having with your business, but occasionally we like to help out at home too. So we collected a few amazing recipes from our friends over at the Tasty YouTube channel that you can try for Easter Dinner to really wow your guests.
So check out these delicious dish ideas and tell us what you think in the comments!
Ingredients:
- 6 Tbsp. of olive oil
- 1/4 cup of rosemary
- 6 cloves of garlic
- 3 shallots
- 1/2 Tbsp. of thyme
- 2 tsp of pepper
- 3 1/2 tsp of salt
- 5 lb leg of lamb, boneless
- carrots
- potatoes
- onions
- garlic cloves
- salt and pepper
- olive oil
Directions:
Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste. Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb. Roll up and securely tie the leg of lamb together with kitchen twine.
In the roasting pan, spread out the carrots, potatoes, onions and garlic cloves. Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly. Roast at 450°F/230°C for 50 – 60 minutes or until the internal temperature reads 130°F to 135°F for medium rare.
Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine and before you carve.
Serve with the roasted vegetables. Enjoy!
Here’s what you’ll need:
RABBIT
INGREDIENTS
1 hard-boiled egg
Decoration
Carrot
2 black sesame seeds
PREPARATION
Julienne the carrot and set aside.
Slice one side of the boiled egg so it sits longways. Chop the sliced egg white into tiny cubes and set aside.
To create the ears, use a paring knife and make two slits touching at one end. Do not slit too deep. Prop up the ears by stuffing the egg white cubes under the slits.
For the nose, poke a hole and place a piece of the julienned carrot. Place the black sesame seeds for eyes.
HEDGEHOG
INGREDIENTS
1 hard-boiled egg
Decoration
2 black sesame seeds
1 black peppercorn
1 straw
PREPARATION
Cut the tip of the straw on a diagonal.
Slice one side of the boiled egg so it sits longways. Chop the sliced egg white into tiny cubes and set aside.
To create spikes, use the straw to make 6 slits on the egg, touching at one end. Do not slit too deep. Prop up the slits by stuffing the egg white cubes under the slits.
For the nose, poke a hole and place a black peppercorn. Place the black sesame seeds for eyes. OWL
INGREDIENTS
1 hard-boiled egg
Decoration
1 stuffed olive
PREPARATION
Slice the olive thinly.
Slice the boiled egg’s bottom part so the egg sits stable. Chop the sliced egg white and set aside.
For the ears, make a slit in a shape of a “V” on each side of the eggs.
For the belly make 5 slits in a shape of a “V”. Push the slits up with using a toothpick.
For the beak, make a slit in a shape of a “V”. Prop up the beak by stuffing the egg white cubes under the slits.
Place two olive slices for eyes.
MOUSE
INGREDIENTS
1 hard-boiled egg
Decoration
Carrot
2 black sesame seeds
1 pink peppercorn
PREPARATION
Slice the carrot and save 1 piece for making ears and julienne the rest for the tail.
Using a pastry tip, cut out the sliced carrot into two circles for ears.
Slice one side of the boiled egg so it sits longways. Chop the sliced egg white into tiny cubes and set aside.
Make two slits for inserting ears with using a paring knife. Insert the cut-out carrots for ears.
For the nose, poke a hole and place a pink peppercorn. Place the black sesame seeds for eyes.
Cheesy Garlic Broccoli
Serves 6-8
INGREDIENTS
3 broccoli crowns
1 ¾ cup cheddar cheese, shredded
3 cloves garlic, crushed
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 375ºF/190ºC.
2. Spread out broccoli in a medium rectangular casserole dish.
3. Stir the garlic and cheddar cheese together in a separate bowl.
4. Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
5. Bake for 25 minutes.
6. Enjoy!
Honey-Roasted Carrots
Serves 3-4
INGREDIENTS
6 whole carrots, peeled with tips and ends cut off
2 tablespoons butter
2 tablespoons honey
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400ºF/200ºC.
2. In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper. (TIP! If you prefer bite-sized pieces, simply chop the carrots instead of leaving them whole.)
3. Bake for 25-30 minutes.
4. Enjoy!
Butter Parmesan Corn
Serves 6
INGREDIENTS
6 half ears corn, cleaned and husked
2 tablespoons butter, softened
½ cup grated parmesan
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 375ºF/190ºC.
2. Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
3. Place corn in a square baking dish and sprinkle with salt and pepper.
4. Bake for 25 minutes.
5. Enjoy!
Bacon and Onion Roasted Potatoes
Serves 6-8
INGREDIENTS
½ pound bacon, chopped
6 medium red potatoes, chopped into ¾-inch pieces
1 2-ounce packet onion soup mix
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 425ºF/220ºC.
2. Cook bacon in a cast iron skillet until crisp.
3. Remove any excess grease, if preferred.
4. Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
5. Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
6. Enjoy!
