Easter and the entire spring season is about rebirth and renewal. The flowers are blooming and the leaves are budding. The Easter meal, itself, should also represent this spirit of rebirth. Traditional Easter Holiday dinners feature young animals such as lamb, suckling pig, or kid. Born in the early Spring, these young animals often played an important role in the Easter sacrifice in ancient times.

In early America ham became a favored dish because the hogs were slaughtered in the Fall and the meat cured for six months, just in time for Easter dinner.

Catholics used to bring Easter meals to mass in baskets to be blessed. This tradition became the ever-present Easter basket filled with goodies. Americans spend over two billion dollars a year on Easter treats including over 60 million chocolate bunnies.

For our Easter meal we decided to stick with custom so we chose a roasted rack of lamb served with creamy potatoes, a sugar snap pea salad, asparagus soup and a rich chocolate soufflé.

For the Easter Dinner wine selection, see our April Wine of the Month below.
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Click on the above link to return to the main entertaining page. There you will find complete menu, decorating and craft ideas for every month of the year. Easter is a time of tradition and our main dish was chosen with respect to that tradition. Focus on the season. Include spring vegetables and colors when planning your menu. Click on the black bar above each picture to view the recipe.