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Easter Dinner Cheat-Sheet: 4 Easy Recipes
The Flowery, Springy Lamb Dish
Dan Barber, of the Westchester County, N.Y., farm and restaurant Blue Hill at Stone Barns, braises lamb shank and serves it with haricots verts mixed with hazelnuts, balsamic vinegar, and whole grain mustard. Marigold petals are a fun last-minute addition.
Get the recipe: Braised Lamb Shanks
A Spiced and Slowly Roasted Lamb
Slow-roasting leg of lamb scented with salt, pepper, cumin, coriander and mint, and stuffed with onion and garlic turns the meat meltingly tender. A plum-ginger chutney is the perfect accompaniment.
Get the recipe: Grilled Leg of Lamb with Pearl Onion and Plum Chutney
Ham That's Simple, Sweet and Salted Just Right
Ina Garten starts with a 14- to 16-pound ham, and bastes it with a glaze made from garlic, mango chutney, Dijon mustard, light brown sugar, and orange juice and zest. She bakes it for an hour and serves the succulent finished dish hot or at room temperature.
Get the recipe: Baked Country Ham
Classic Holiday Ham, With a Twist
Although this recipe begins with a basic roasted fresh ham, the addition of pineapple and onions toward the end of cooking add some intrigue--and things get even more interesting with a salad that includes cilantro leaves, roasted almonds, and toasted, crushed coriander seeds.
Get the recipe: Baked Fresh Ham with Roasted Pineapple and Almond Salad
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