Saturday Supper Club: Easter Edition with the OG.

Easter was a week ago on the Roman calendar and yesterday on the Orthodox one. We celebrate the first. I go to 8:30am – yes, a.m. – mass with my girls and Mark stays home, usually with the youngest but she joined us this year. Mark hides the eggs, starts the bacon and makes me a Caesar (with a bacon, exteme bean and blue cheese garnish. True love I tell ya!). It’s like the Easter bunny showing up for the grownups too. This year, no egg hunt as the puppy is faster than the girls, and you know, chocolate could kill him. We also didn’t have dinner that day at our house but went to my fam’s which was fun and yummy; tho they did declare that the cake we baked and made was…”different” and “interesting”.  Hmmmm….

But, as per usual, I digress. The night before we had the 990 circus over for Saturday Supper Club. It was the first time both of our schedules worked to make Easter happen. They like lamb, they just don’t cook it. I LOVE lamb, I give it up for Easter and then I start LAMBFEST! So to honour the LAMBFEST! tradition I made both a slow roasted shoulder with rosemary, lemon, olive oil, garlic and anchovies (trust me, they melt, they are not fishy, they add umami but not in an Asian flavour like soy or miso would). I had wanted to make it more cassoulet style but my husband and eldest child once again complained that for holidays they want tradition not new, and this way is their favourite. Can you guess how this is going? They LOVED…the other lamb!  Sheesh. Because, I have no ability to say no to myself, I had also bought a boneless leg of lamb that I seasoned and then stuffed with black olives, roasted red peppers, jarred artichokes and feta. Both lambs were good. The leg was better. Why did I even listen to them about making the shoulder?!

The sides included:

Greek-inspired roasted potatoes: Parboiled yellow potatoes cut into thirds, tossed in lemon, olive oil, oregano, salt, the tiniest dash of paprika with a sprinkled chicken stock cube and a tiny bit of water in the cast iron pan.

Homemade gnocchi with homemade pesto from the summer that was in the freezer. Yes, two styles of potatoes to go with the two lambs. The gnocchi was probably the best we’ve made, very light!

With supper club and holiday feasts, we go out of our way to ensure that there is more than enough veg on the table. This time it included:

Cream of broccoli soup

Chopped salad garnished with antipasti.

Roasted tomatoes.

A platter of flash cooked green beans, broccoli rabe/rapini, spinach and zucchini in olive oil, garlic and lemon.

To go with our “two of everything” unintentional theme – there were also two desserts – chocolate chip pecan cookies with vanilla ice cream and flourless chocolate cake with whipped cream and mini eggs.

There was an entire platter of charcuterie and a delicious bottle of wine that went untouched. We were too full and the male contingent had decided it was more of a beer night than a wine night, so the extras made for a fantastic dinner later in the week for just me and the partner-in-crime.

What did you cook for Easter? Do you cook the same thing every year or try new recipes? And, this will determine if we can be friends IRL – do you eat/enjoy lamb?

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