Easter dishes that are easy and elegant updates

Daniel Neman, St. Louis Post-Dispatch on

Published in Entertaining

2 tablespoons honey

2 teaspoons dried thyme

1 teaspoon fine salt

Crunchy salt such as fleur de sel, optional

Black pepper, optional

Note: This dish marinates overnight.

1. Carefully remove large deposits of visible fat from the lamb, if there are any.

2. In a small bowl, mix together the mustard, honey, thyme and the 1 teaspoon of salt. Use this mixture to coat both sides of the lamb. Place in a bowl, cover with plastic wrap and refrigerate overnight.

3. If grilling: Grill, covered, over indirect heat for 50 to 60 minutes, or until a meat thermometer registers 140 degrees for medium rare (it will continue to cook once it is off the grill until it reaches the desired medium-rare temperature of 145 degrees. The final temperature for medium is 160 degrees and well done is 170 degrees). If using a 3- to 4-pound lamb shoulder, cook for 35 to 45 minutes.

4. If roasting in the oven: Preheat oven to 325 degrees. Roast a boneless leg of lamb (uncovered) for 20 minutes per pound for medium rare, 25 minutes per pound for medium or 30 minutes for well done. For a boneless shoulder, roast uncovered for 35 minutes per pound for medium rare, 40 minutes for medium or 45 minutes for well done.

5. Allow to rest at least 5 minutes before carving. Sprinkle with fleur de sel and pepper, if desired.

Per serving (based on 10): 497 calories; 33g fat; 14g saturated fat; 155mg cholesterol; 43g protein; 4g carbohydrate; 4g sugar; 0g fiber; 160mg sodium; 24mg calcium

Adapted from “Tasting Paris,” by Clotilde Dusoulier



Yield: 6 servings

3 Russet potatoes

2 tablespoons butter

3 garlic cloves, smashed

1 small sprig fresh rosemary


1¼ cups whole milk or cream

1. Peel potatoes if desired and cut potatoes into 2-inch pieces. Boil a large pot of water and add potatoes; cook until potatoes are tender and can easily be pierced with a fork, about 15 minutes.

2. Meanwhile, melt butter in a small pot. Add smashed garlic and rosemary and cook, stirring occasionally, for 1 minute. Add milk and heat until it almost simmers; do not allow milk to boil. Cook 2 to 3 minutes.

3. When potatoes are done, drain and return to pot. Strain the milk mixture into the pot and mash with a potato masher until potatoes reach your desired smoothness. Taste and add salt if needed.

Per serving: 152 calories; 6g fat; 3g saturated fat; 15mg cholesterol; 4g protein; 22g carbohydrate; 3g sugar; 1g fiber; 28mg sodium; 76mg calcium

Recipe by Daniel Neman



Yield: 6 servings

1 pound asparagus

1 tablespoon butter

½ onion, roughly chopped

4 cups chicken or vegetable stock

1. Remove the bottom few inches from the asparagus spears and discard. Chop spears into 1-inch pieces.

2. In a medium or large pot, melt the butter and add the onions. Season with salt and pepper. Sauté until translucent, 3 to 5 minutes. Add asparagus and sauté 1 minute. Add stock and bring to a simmer. Cook until vegetables are tender, about 3 to 5 minutes. Pour into a blender, in batches if necessary (do not fill blender more than halfway). Blend until smooth. Serve hot or cold.

Per serving: 55 calories; 2g fat; 1g saturated fat; 5mg cholesterol; 5g protein; 5g carbohydrate; 3g sugar; 2g fiber; 319mg sodium; 33mg calcium

Recipe by Daniel Neman