March has ended and April is upon us! And the first full month of spring has brought Easter with it! I’m very excited, because this year (for the first time!) I will be cooking Easter dinner for my fiance’s family here in Dallas. Normally this would be a task undertaken mostly by my mother down in Houston, but this year it’s all me.  At first glance the task might seem a little overwhelming and daunting, but I won’t panic! Instead I’ve pre-planned a delicious Easter feast of lamb leg, creamed greens and macaroni and cheese.

The braised leg of lamb is going to take me the longest to prepare and cook, so that’ll be the best place to start.

• 1 (2 to 4 lb) bone-in leg of lamb, thawed/fresh
• 2lbs red potatoes
• 4 large carrots
• 1/2 yellow onion
• 2 cups dry red wine (a Zinfandel or Pinot Noir work great)
• 1  cup chicken broth
• 1/4 cup honey
• Juice of 1 small-medium orange and it’s zest
• 1 tablespoon kosher salt
• 2 teaspoons olive oil
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground cilantro
• 1/2 teaspoon oregano
• 3 garlic heads
• 1 fresh rosemary sprig
• 2 bay leaves

First, make sure to turn your oven to broil or if you don’t have a broil option, turn it up to 475 degrees. While the oven is heating, create the braising sauce. In a medium sized pot combine the chicken broth, wine, honey, orange juice and zest. Cook over medium-high heat while whisking until honey has completely melted into the mixture, about 5 to 10 minutes. Remove from heat and place to the side.

In a small bowl mix salt, pepper, oregano and cilantro. Rub olive oil on lamb and sprinkle with seasoning mixture.  Place the lamb in a large roasting dish fat side down. Roast in the oven until it begins to brown, about 25-30 minutes depending on if you have a broil option, so I’d watch it closely. Don’t want it to burn, just brown!

While the lamb is roasting, wash and chop onion, carrots and red potatoes and set aside. Cut the garlic gloves in halves or thirds depending on how large they are and pull rosemary leaves from the stalk.

When the lamb has finished browning remove it from the oven and surround it with potatoes, carrots, onions, garlic, rosemary and bay leaves. Pour braising sauce over everything! Lower the oven to 350 degrees, cover the lamb in foil and cook the for 2 1/2 to 3 hours, you’re waiting for the meat to become very tender and easily pull away from the bone.

When the lamb is tender enough  remove the foil and cook for another 30 minutes until the sauce begins to bubble, remove and place the veggies in a serving dish and let the lamb cool a little on a rack.

But while the lamb  and veggies are roasting it’s time for the sides dishes! Luckily, the mac and cheese has to be baked at 350 degrees as well, so if you don’t have two ovens (one day I’ll have double ovens and it will be glorious!) don’t sweat it!

For the mac and cheese:

• 4 1/2 cups of fresh shredded cheddar cheese
• 2 cups of raw macaroni
• 2 cups milk
• 1 cup soft breadcrumbs (just some fresh bread torn apart)
• 1/4 cup melted butter or margarine
• 1/4 cup all purpose flower
• 1 teaspoon onion salt
• 1/2 teaspoon of black pepper

Once the mac and cheese is in the oven the work isn’t over yet! Prepare yourself for the joys of creamed collards with bacon.