I hope everyone had a lovely weekend and a very happy Easter or Passover. Our's was great. We had friends over Friday night and then spent quality family time on Saturday and Sunday. Though it was just the four of us, I decided a nice Easter dinner was needed.
For me, a good holiday dinner has cheesy potatoes. I've been very good lately cooking without cheese, so it was deserved. These were fantastic. Made with Goat Cheese, they had a lighter more subtle flavor than the Gruyère and Crème Fraîche version I make at Christmas.
Grilled Leg of Lamb with Rosemary Salt and asparagus was served with the potatoes. Also featured was a necessary accompaniment to lamb, mint jelly. Or according to Dylan, green Jello. He asked many times for more green Jello on his plate.
The recipe for the lamb tells you to skewer it to make it easier to grill. We may have done it incorrectly, but once the skewers were stuck through, we couldn't see how the meat would cook evenly. So we took them out and it turned out just fine and cooked faster.
We finished the meal with these Vanilla Bean-Coconut Cupcakes with Coconut Frosting. Thankfully, I had vanilla beans left, not sure these would be the same with extract. Sous Chef helped out with these, he is so good with a pastry bag!