Easter is just around the corner, and what better way to celebrate than with a festive feast? OurClubChefs.com is excited to share three delicious recipes that will elevate your holiday gathering: 🥩 Rack of Lamb Dijonnaise – A tender and flavorful centerpiece, coated with a rich Dijon-rosemary crust.
🌿 White Asparagus Grenobloise – A light and elegant side dish featuring butter-toasted croutons, capers, and fresh lemon zest.
🍞 Hot Cross Buns – A traditional Easter treat, soft and spiced with cinnamon and nutmeg, topped with a sweet lemon glaze.
Each of these dishes is crafted to impress and bring family and friends together for a memorable meal. Try them out and let us know how they turn out!
____________________
Rack of Lamb Dijonnaise
A tender and flavorful centerpiece, coated with a rich Dijon-rosemary crust.
Ingredients
1 1/2 tablespoons kosher salt
2 tablespoons fresh rosemary, minced
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, frenched
Preparation
In a food processor, combine salt, rosemary, and garlic, blending until finely minced. Add Dijon mustard and balsamic vinegar, and process for 1 minute.
Place the lamb on a roasting pan, ribs curving down, and coat the tops with the mustard mixture. Let it sit for 1 hour at room temperature.
Preheat the oven to 450°F.
Roast for 20 minutes (rare) or 25 minutes (medium-rare). Remove from the oven, cover with foil, and let rest for 15 minutes before carving.
____________________
White Asparagus Grenobloise
A light and elegant side dish featuring butter-toasted croutons, capers, and fresh lemon zest.
Ingredients
25 pieces white asparagus, peeled
½ teaspoon salt
1/3 cup unsalted butter
½ cup day-old baguette, cut into small cubes
¼ teaspoon salt
1 lemon, zested and juiced
5 tablespoons capers, drained
8 sprigs curly parsley, chopped
¼ teaspoon fresh ground black pepper
Preparation
Peel asparagus and snap off the woody ends.
Boil asparagus in salted water until slightly tender, then drain.
In a pan, cook bread cubes with half the butter and salt until golden brown (3-5 minutes), then remove.
Add remaining butter to the pan and let it brown. Turn off the heat and stir in lemon juice, zest, capers, and parsley.
Place asparagus on a serving dish, drizzle with butter-lemon sauce, and top with croutons. Season with black pepper.
____________________
Hot Cross buns
A traditional Easter treat, soft and spiced with cinnamon and nutmeg, topped with a sweet lemon glaze.
Ingredients
12 tbsp unsalted butter, melted and cooled
1 cup + 1 tbsp milk
2 packages active dry yeast
½ cup granulated sugar
2 tsp salt + pinch for egg wash
¾ tsp ground cinnamon
¾ tsp freshly grated nutmeg
4 large eggs, lightly beaten
5 ½ cups all-purpose flour
1⅓ cups currants
1 large egg white
2 cups confectioners' sugar
2 tbsp fresh lemon juice
Preparation
Heat 1 cup of milk until warm, then mix with yeast, sugar, salt, melted butter, cinnamon, nutmeg, and eggs.
Gradually add flour, mixing until a soft dough forms. Knead until smooth, then mix in currants.
Let the dough rise in a buttered bowl for 1 hour 20 minutes (or overnight in the refrigerator for richer flavor).
Divide dough into 24 pieces, shape into balls, and place on a buttered baking sheet. Let rise for 45-60 minutes.
Preheat oven to 375°F. Brush buns with an egg wash and score a cross on top. Bake for 25 minutes until golden brown.
Whisk together confectioners' sugar, milk, and lemon juice. Drizzle in a cross shape over buns before serving.