Struggling with stress? Make Easter eating easy

Epicurious presents an elegant, yet practically worry-free holiday meal

Photography by Deborah Ory; food styling by Susan Sugarman; prop styling by Lynn Butler Beling

By Text and recipes by Tracy Seaman; drink pairings chosen by Linda Murphy

updated 4/8/2009 1:50:43 PM ET

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An Easter dinner should feel like a special occasion, but it doesn't have to require hours and hours in the kitchen. Our menu features a succulent roast leg of lamb with a simple gravy thickened with vegetables, a decadent gratin that can bake alongside the lamb, and a salad of tender spring greens. Hors d'oeuvres made from skewered shrimp and scallops dress up the meal but are a snap to assemble. Chocolate cupcakes topped with fluffy white clouds of frosting and coconut finish things off in style.

Do-ahead tips

Honey-Mustard-Glazed Shrimp and Scallops: The shrimp and scallops can be skewered together on toothpicks up to eight hours before cooking. Simply chill them on a plate, covered with plastic wrap, until you're ready to use them.
Herb-Roasted Leg of Lamb with Vegetables and Jus: This boneless leg of lamb takes just over two hours to cook but doesn't require much attention during that time. Put it in the oven in the afternoon, and you'll be free to go about other tasks until you take it out and make the gravy just before dinner.
Artichoke, Leek, and Potato Gratin: The gratin can be assembled up to one day ahead. Cover and chill it, then take it out of the fridge when you put the lamb in the oven (so it can stand at room temperature for one hour). When the lamb has roasted for one hour and it's time to uncover it, place the gratin in the oven alongside the roasting pan so both dishes can cook at the same time.
Green Salad with Orange, Fennel, and Asparagus: The base for the vinaigrette — the vinegar, mustard, sugar, salt, pepper, and oil — can be mixed together up to three days ahead. Chill it, covered, then let it stand at room temperature for about 15 minutes before adding the orange zest and juice and tossing it with the salad.
Chocolate-Almond Cupcakes with Fluffy Coconut Frosting: These cakes can be made one day ahead: Cool them in the pan, run a knife around the edges of each cup to loosen them, then cover the pan with plastic wrap and keep at room temperature. They can be iced and coated with coconut up to five hours before serving.

Elegant Easter dinner for eight

Honey-Mustard Glazed Shrimp and Scallops
Cucumber Gimlets
Green Salad with Orange, Fennel, and Asparagus
Wine pairings: A subtle Merlot such as the 2004 Arrowood Vineyards & Winery (Sonoma County) or the 2005 Christian Moueix (Pomerol), or a firm, acidic Sauvignon Blanc such as the 2007 Villa Maria Private Bin (Marlborough, New Zealand) or the 2006 Pascal Jolivet (Sancerre, Loire Valley)

Chocolate-Almond Cupcakes with Fluffy Coconut Frosting
Coffee or espresso

Recipe: Herb-Roasted Leg of Lamb with Vegetables and Jus (on this page)

Recipe: Artichoke, Leek, and Potato Gratin (on this page)

Recipe: Herb-Roasted Leg of Lamb with Vegetables and Jus

Epicurious | March 2007 Tracey Seaman

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

Ingredients

4 medium onions, peeled (roots trimmed but still attached) and quartered
1 large stalk celery, quartered
6 large garlic cloves, lightly crushed and peeled
4 tablespoons extra-virgin olive oil
1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
1 teaspoon herbes de Provence
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 medium carrots, peeled and cut into 3-inch-long pieces
2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
1 1/2 cups dry white wine
1 1/2 cups low-sodium beef broth or chicken broth

Preparation

Preheat oven to 400°F.

In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.

Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.

Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)

Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.

Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

Serving Size

Yield: Makes 8 to 10 servings

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Recipe: Artichoke, Leek, and Potato Gratin

Epicurious | March 2007 Tracey Seaman

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

Ingredients

6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 teaspoons kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
1 1/2 teaspoons freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated

Preparation

Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.

In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.

Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.

Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.

Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.

Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.