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"Happy Easter and good Passover to all!" says Rach. "Today, we're celebrating our 'Easter feaster,' I guess you could call it. It's a super-simple feast whether you celebrate Easter or not—just some fun, easy recipes that you can use for any occasion." This is the centerpiece of the meal. Rach likes to serve the lemon-pepper lamb chops and chicken on a bed of watercress and pea tendrils with the mint and parsley sauce on the side.
The rest of the menu includes her Deviled Egg Salad Bites, Roasted Baby Potatoes and Radishes and Spring Vegetable Saute. For dessert, Rach's sister, Maria, whipped up a Pistachio-Walnut Carrot Cake AND Pecan Pie Bars. And don't forget John's Limoncello Negroni!
Dry the zest of 4 lemons on a small parchment-lined baking sheet in a low temperature oven (250°F) for 30 minutes. Combine with black pepper, granulated garlic and granulated onion. Salt the chops and the chicken and liberally and season with the lemon pepper.
Raise heat of oven to 425°F. Spray the chicken with oil and roast it with 2 halved lemons to an internal temperature of 160°F, 45 to 60 minutes. Remove and drop heat to 375°F.
Heat a cast-iron skillet over medium-high heat. Char the chops and 2 more halved lemons for 2 minutes on each side for chops. If you like the chops more well done, add a splash of broth and finish in oven, 5 minutes more.
For the sauce, heat the vinegar with sugar and salt until dissolved, then place in food processor with shallots and garlic and pulse 7 to 8 times. Add mint and parsley and pulse again to form a thick herb sauce.
Serve the chops, chicken and lemons on bed of watercress and pea tendrils with sauce on the side.