Skip to main content

Slow roast leg of lamb

Fred Lum / The Globe and Mail/Fred Lum / The Globe and Mail

Serving a large crowd can be intimidating, but with our easy-to-make, delicious recipes, you can create a spread guests will (literally) drool over.

Roast lamb and leek stuffing: Amp up a simple lamb dinner by filling a leg of a lamb with yummy leek stuffing.

'Easter eggs' with pancetta and lobster: Try this hearty brunch for Easter Sunday. The rich flavour will keep your guests full for the rest of the day.

Story continues below advertisement

Traditional Greek Easter bread: Add a little tradition to your Easter this year by making this sweet yeast bread using eggs, milk and butter. Your guests will thank you for starting this new, delicious custom.

Honey-glazed Easter lamb: Another way to add a kick to your lamb this Easter is with a simple honey-glaze. Add the usual mint jelly to complete the dish.

Poached salmon with spicy herb mayo: For a meat-free Easter dinner try this succulent salmon that can easily feed a large group.

Slow roast leg of lamb: It's back to basics with this recipe. How to make and enjoy the perfect, simple leg of lamb this Easter without any frills.

Poached eggs with red wine sauce: Make this recipe for a delicious and unique brunch guests will love. It's impressive taste and presentation will wow any critical family member.

Chicken marengo: For guests who aren't fans of the traditional lamb dinner, try this rich chicken marengo. It's so delicious, you probably won't have any leftovers/

Chocolate Easter eggs with white-chocolate ganache: These adorable treats will charm both kids and adults. They're as fun to look at as they are to eat.

Story continues below advertisement

Chili chocolate truffles: Don't be turned off by the name — chili brings out the chocolate flavour. These are the perfect Easter dessert for adults.

Oeufs à la neige: This Easter dessert is the perfect and delicious mix of caramel, custard and meringue.

Panna cotta Easter eggs: This creative dessert is sure to become a favourite at your Easter party. It's creamy, rich flavour will have people waiting for next Easter.

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • All comments will be reviewed by one or more moderators before being posted to the site. This should only take a few moments.
  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed. Commenters who repeatedly violate community guidelines may be suspended, causing them to temporarily lose their ability to engage with comments.

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.
Cannabis pro newsletter