Easter is a nice time to get together with all the family and sit down for a meal together. Here is our traditional meal for 8 people that has been tried and tested by a hungry family every year. It is easy and fairly fool proof (even I can do it!)

Menu
Appetizers

Pesto and
Goats Cheese Rounds
Herby Bread

Main
course

Roast Leg
of Lamb with Rosemary, Honey and Lemon
Steamed Spring Vegetables
Minted Baby Potatoes

Dessert

Chocolate
Orange Trifle

Shopping list

• 
  Baby vegetables selection to include carrots, zucchini, shelled peas and
  green beans

• 
  Baby new potatoes (enough for 4-5 each.)

• 
  Large leg of lamb (6-8lbs for 8 people) string and tin foil

• 
  Sprigs of rosemary and some garden mint

• 
  Salt and ground black pepper

• 
  Runny honey

• 
  1 large lemon

• 
  2 large French sticks

• 
  Jar of green pesto

• 
  Jar mixed herbs

• 
  Salted butter, vegetable oil

• 
  Medium- Firm roll of goats cheese (or pre-prepared round slices)

• 
  Large tin of mandarin segments in juice

• 
  3 packets of chocolate whip

• 
  3 pints of milk. 1pt whipping cream

• 
  Dark chocolate for grating

• 
  Cadburys mini eggs

Instructions

1. Heat oven to gas mark 8 (445f/
   204.5c)

2. Take the leg of lamb and tie it
   round the middle so the leg is tightly held in.

3. With a sharp knife make little cuts
   (about 1/2 inch deep) into the meaty part of the lamb. Into each gap poke in
   a few leaves of rosemary.

4. Melt 4oz of butter and brush over
   the meat.

5. Cover the little bit of bone at the
   end of the leg with tin foil.

6. Put into a large metal oven- proof
   dish and put it into the centre of the oven.

7. Immediately reduce the temperature
   to gas mark 4 (350f/ 180c.)

8. Continue roasting for 25mins per lb.
   and 25mins over e.g. 6lb would be 2.55 hrs for fairly well done.

While the meat is cooking…

1. Cut one of the French sticks into
   round slices

2. Mix the remainder of the butter with
   the mixed herb with salt and pepper; spread onto the rounds

3. Wrap bread up in the tin foil and
   put to one side

4. Put the grill onto medium heat and
   cut the other French stick into rounds.

5. Cut the goats cheese into rounds and
   open pesto

6. Toast one side of the bread and
   remove from the heat. Turn off grill.

7. Using one teaspoon of pesto per
   slice, spread the pesto onto the un-toasted side

8. Pop on the goat’s cheese, one round
   per slice

9. Put to one side and flash under the
   grill for 3 minutes when ready to serve

Next…

1. Drain the mandarins

2. Pop into a large glass bowl

3. Make up the chocolate whip as per
   the instructions on the packet with the milk.

4. Repeat for all three packets

5. Pour the mixture over the mandarins

6. Unwrap and pop in the mini eggs

7. Whip the cream until stiff

8. Allow 30mins to set in the
   refrigerator

9. Gently spoon on the whipped cream

Then…

1. Steam the vegetables in an electric
   steamer or over a pan of simmering water.

2. Boil the new potatoes in salted
   water for about 15-20 mins. Add 2 sprigs of mint 5 mins into the cooking.

3. Take the meat out of the oven after
   2 and 1/2 hours and baste with the fat in the bottom of the tray.

4. Squeeze 1 lemon over the top and
   spoon over 4 tablespoons of honey.

5. Put it back in the oven for the last
   25 mins at the higher heat (gas mark 8, 445 f/ 230c)

6. Put in the herby bread for the final
   15 mins.

7. Take it out of the oven 10mins
   before serving for the meat to rest (it smells lovely and looks golden
   brown!)

8. Cover with tin foil.

Finally…

1. Get someone else to set the table
   and sort out some drinks

2. Put the goats cheese rounds (made
   earlier) under the grill for 3 mins until they start to go light brown on
   top

3. Get the herby bread out. Turn grill
   off leaving dinner plates in there to warm through

4. Serve on the table in 2 large dishes
   and friends and family can help themselves

5. Carve the meat into thin slices and
   pop in the still warm oven

6. Drain the potatoes and toss with a
   little butter

7. Check the steam vegetables are
   cooked and sprinkle with salt

8. Get plates out and put some of
   everything on each plate. Enjoy eating with everyone!

9. Get the chocolate orange trifle out
   from the refrigerator and sprinkle the grated chocolate on the top

10. Serve at the table

After this the adults sit around
and talk with a cup of coffee and the children go on an Easter Egg hunt around
the garden. It is a lovely day for everyone and a really nice way of saying
"thank you" to my family for their support. I hope you enjoy it too with your
family.

Happy Easter!

Written by Jenni Bevis © 2005