Easter Sunday Lunch
A couple years after I bought my first house I started the tradition of making Easter Lunch for friends. My first meal I made baby back barbecued ribs, mashed potatoes and a few other dishes that I don’t remember but I do remember inviting my longtime friends, the Harrells. After my met my husband I continued this tradition that I looked forward to every Spring. This year was the same accept we both missed going to church due to the worldwide pandemic.
This year it was just my husband & I for Easter lunch but we still had a wonderful time making some fun memories. It was beautiful outside so in the early evening we got to spend some time outside. I inherited a set of antique dishes from my father’s side of the family & decided to use them for our lunch as a way to honor his memory. Serving an amazing 3 course meal, family style along with dessert & coffee made it even more special and fun.
Unfortunately the past couple years the farmers and local places that sell grass fed meat that I usually buy the ribs from sold out rather quickly. Therefore this year I decided to make lamb rack of ribs. It’s always fun to make something new but that means things may not go as planned. The plan was to have everything ready by 1pm for the big meal. I had found a few recipes on Pinterest that gave very specific instructions on how to roast the lamb rack of ribs, several instructions stated to roast it at 450 degrees for 15 minutes, flip the ribs and roast 15 more ribs but it was not cooked enough for us. I did my research and it is common to eat ribs medium rare-medium but that was not for us. So we just ate the rest of the meal while I roasted the ribs at low temperature for 3 more hours than it was fall off the bone delicious, this will turn into a future blog once I practice making them at least one more time.
I made three new recipes new recipes this weekend; rack of lamb ribs, orange cake, and duck fat roasted asparagus and potatoes. Unfortunately only one recipe is ready to post but OH it is a good one, simple but my favorite veggie side dish that I’ve ever made which is saying a lot. It’s only a few ingredients; Idaho potatoes, sweet potatoes and asparagus. I believe if you make it at least one time it will quickly become a family favorite. I hope that you and your family had a wonderful Easter & let me know if you try this simple side dish. Thank you for visiting my second most favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day.
Easter Sunday Lunch
Ingredients
- 3 Small Idaho Potatoes Chopped into small pieces
- 1 Medium Sweet Potatoes Chopped into small pieces
- 1 Bunch Asparagus Chopped into 2-3 inch pieces
- 3 Tablespoons Duck Fat Melted Bacon Fat is also delicious
- Parmesan Chesse Small amount shredded
- Salt & Black Pepper
Instructions
- Preheat oven to 450 degrees.
- Melt 3 tablespoons duck fat in a small saucepan, using a pastry brush lightly brush some onto a cookie sheet.
- Chop both the sweet potato and 3 small Idaho potatoes or whatever white potatoes you have on hand into small pieces so that the asparagus and potatoes will roast evenly. I cut the asparagus into 2-3 inch pieces. Be sure to cut off the hard end pieces of the asparagus & throw away or if you have a garden use it as compost.
- Using a pastry brush, brush melted duck fat onto all sides of the potatoes and asparagus. Sprinkle with salt and black pepper. Roast at 450 degrees for 15 minutes, stir than roast for another 20 minutes or until veggies are slightly crisp on the outside and soft on the inside. .
- Sprinkle veggies with parmesan cheese, roast for another 10 more minutes or until cheese is melted and lightly browned. Trader Joe's has an inexpensive but delicious raw milk parmesan reggiano cheese. Now it's ready to serve!
