Menu For Easter Dinner

A menu for Easter dinner doesn't necessarily need to be fussy and complicated. Simple dishes with fresh ingredients are best, since they remind people of spring time. Heavy gravy and root vegetables speak more of winter, so skip those unless you'd really like to include them in your Easter dinner. This menu includes herbed deviled eggs for an appetizer, roasted rack of lamb as the entree, lemon horseradish new potatoes as a side dish and an easy to make jellybean bark for dessert..

1. Herbed Deviled Eggs

• 6 hard-boiled eggs
• 2 tablespoons minced chives
• 2 tablespoons plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon minced fresh parsley
• 2 1/2 tablespoons prepared mustard
• 1 teaspoon snipped fresh dill
• Salt and pepper (to taste)

1. Cut each egg in half, lengthwise.
2. Remove yolks and set whites aside.
3. Make filling. In a small bowl, mash yolks and add remaining ingredients. Mix well.
4. Add filling to egg whites. Spoon or pipe egg yolk filling into the eggs whites.
5. Serve. Be sure to chill these until ready to serve.

2. Roasted rack of Lamb

• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

1. Preheat oven to 450 degrees, and move rack to center of the oven.
2. Combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Toss in olive oil and set aside.
3. Season the rack with remaining salt and pepper.
4. Sear the rack in remaining olive oil in a heavy oven-proof skillet over high heat, one to two minutes on all sides.
5. Prepare the rack of lamb for the oven. Brush all over with mustard and roll in bread crumb mixture. Cover the ends of the bones with foil to prevent charring.
6. Arrange the rack bone side down in the skillet and roast in preheated oven for twelve to eighteen minutes.
7. Test the temperature. After about twelve minutes, use a meat thermometer to test the lamb. Either remove from oven or roast longer, depending on personal preference.
8. Cover loosely and allow to rest for five to seven minutes before carving.

3. Lemon Horseradish New Potatoes

• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons prepared horseradish
• 22 tablespoons fresh lemon juice
• 1 1/2 pounds mall new potatoes, un-peeled

1. Preheat oven to 350 degrees
2. Melt butter in a 2 quart casserole dish in the oven.
3. Stir in salt, pepper, horseradish and lemon juice.
4. Coat potatoes in butter mixture. Place potatoes in dish and toss to coat with mixture.
5. Bake for one hour, covered, or until potatoes are tender.

4. Jellybean Bark

• 1 pound white confectioner's coating
• 1 pound jellybeans
• Semisweet chocolate, melted (Optional)

1. Line a jelly roll pan with waxed paper and set aside.
2. Melt confectioner's coating in a double boiler, being sure to scrape down sides, so as not to scorch it.
3. Pour the melted confectioner's coating into prepared pan.
4. Sprinkle jellybeans over the confectioner's coating.
5. Chill in refrigerator or at least 1 hour, or until firm. Drizzle with melted semisweet chocolate, if desired.