Easter dinner was several days after Easter. I'm pretty sure I explained why. Crazy busy lives.
We had braised lamb shanks. These are not nearly as difficult as they sound because braising the lamb means you don't have to worry about rare, medium rare, etc. It's just done. All it takes are some good ingredients and time. Once the lamb is browned then the vegetables need to be browned and develop their flavor. This all takes 20-30 minutes. Then all of it goes into the roasting pan and into the oven for 3 hours. You do have to turn the shanks a few times for even cooking, but I found that helps me time the other dishes.
I also made a super cheesy polenta which was much too cheesy. I fixed it the next day by making another batch without cheese and stirring them together.
Our vegetable, beyond the sauce for the lamb, was asparagus. This time the seasonings were in perfect ratio to the vegetable. I made a super easy gremolata with garlic, anchovies, parsley, lemon zest, and olive oil.
We also had tzaziki sauce for the lamb, but it was almost better with the asparagus. Who knew?
We tried to have gyros for leftovers, but they weren't great, so I used as much as I could along with the lamb bones to make a lamb broth. Now I just need recipes that call for lamb broth instead of chicken or beef.