Welcome back. Easter is a big deal for us so we made a feast, including leg of lamb, roasted brussels sprouts, hasselback baked potatoes, aspargus and our homemade butterhorn rolls.  We started marinating the lamb yesterday and also started the butterhorn rolls.

Here’s what the before and after photos, including the final spread and Dad’s plate:

The Lamb:

Cooking the lamb was pretty simple because we had done the marinade before: we just kept checking it to make sure it was cooked to 145 degrees (medium rare) but not over done:

Hasselback potatoes:

First, we stirrred together melted butter, olive oil, chives and some salt and pepper in a small bowl.

Then we placed each potato between the handles of 2 and sliced the potato into thin slices, leaving a little unsliced so they stay together. (The spoon handles will prevent you from slicing the potato all the way through). After that, we put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices.

Then we baked it until tender and crisp for 75 minutes.  (The recipe calls for less time, but last time we made these, and followed the recipe, they weren’t completely cooked through at the bottom.  This time they were perfect

Brussels Sprouts and Asparagus:

For the brussel sprouts, we quartered them and tossed them with olive oil and salt and pepper.  Then we roasted them for about 15 minutes, removed them from the oven (turned) and adding chopped, delicous bacon. For the asparugus, it was so fresh all we had to do was steam it  and top it with grated parmesean.

Butterhorn Rolls:

All we had to do for these was heat them up (see earlier entry for the step by step process) and thanks again to Grandma Jean for the recipe. (here’s the prebake and postbake photos)