Happy Easter, my fwiendz. I grew up very Catholic, so Easter in my house was a big deal. It was the day when we got to eat whatever it was we gave up for Lent. Most years I gave up sugar. Except for that one year when I tried to “give up” vegetables–that totally didn’t fly.
So, since I was coming off of a serious sugar deprivation, Easter always meant stuffing my face with Peeps and Cadbury Eggs, which is weird because I don’t even think I liked them very much. I just needed a lil’ sugar fix.
Now, as a grown-up who isn’t religious, I still love Easter. It’s nice to gather some friends, eat outside, have brunch, talk and enjoy each other’s company.
Whether you’re celebrating the holiday or just chilling with friends, lamb is always the move. I went through a phase when I refused to eat cute animals. This included bacon. This phase did not last long. At all.
This lamb is rubbed with herbes de Provence, lemon zest and a good amount of salt. It’s seared and then roasted. The mint pesto is bright, tart and so super Spring-like. I just love it. Hop over to Etsy’s blog for the recipe.
And if you’re looking for more Easter recipe inspo, I love these Avocado Deviled Eggs I made last September, oh and these Egg and Cheese Hash Brown Nests (I mean, how cute are they!) or even this Rasberry Vanilla Smash Lemonade would be a winner.
Spring is here and I’m pumped.
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When I saw the title of this post in my Google Reader, I was confused, as it would seem that bloggers are obsessed with all things Easter and Spring lately, and was fully expecting to see some sort of lamb cake pop slathered with mint pesto. Your idea was far better.
Oh gawd. Thank goodness this isn’t that.
Lol. Me too! I was so confused! My mind went further to think it might be lamb flavoured cake pops or something. Shudders.
Yesyeysyesyesyes. Super duper love this.
Seared lamb and mint, can never go wrong with that. Happy Easter!
This recipe was named the best new recipe of the year by Food and Wine mag. a few years ago from a restaurant in Minneapolis, called 112 Eatery. The dish was called Scottoditto, which meant, burn your fingers. It was flame grilled little chops served with a mint yogurt sauce. It came so hot you would burn your fingers picking it up by the end of the rib bone.
I also expected to see something revolting by the title of your post – but of course I knew you’d never stoop so low as a lamb flavored cake pop.
Love this! Pesto and lamb are a match made in heaven!
i never thought I’d see lamb and lollipop in the same sentence, but now i know it can be done! Happy spring/easter/weekend