Easy Easter Lunch Ideas
This delicious lunch for friends and family will leave you lots of time to fulfill your entertainment-related needs!
The long Easter weekend is perfect for entertaining, but no one wants to spend all their time locked away in the kitchen missing out on all the fun. These Easter lunch ideas will help you to knock up a delicious meal and still have plenty of time for after-lunch Easter treats.
Off to a great start
- Asparagus spears steamed for a few minutes, served four or five to a plate, with good olive oil drizzled over, and a small amount of flaked parmesan.
- Pea and mint soup made quickly and cheaply – sauté finely chopped onion and garlic in butter, stir in frozen or fresh shelled peas and shredded mint, and cook for a couple of minutes. Simmer with vegetable stock for 20 minutes then blitz to your preferred consistency with a hand blender.
- The no-starter starter – you can always ditch the starter altogether and just serve a few nice shop-bought nibbles people can enjoy with a pre-lunch drink. Bowls of crisps are a must of course, but some gorgeous olives and some salami are also nice. Don’t forget about mini sausages either – few people turn them away!
The main event
- Roast lamb season a shoulder of lamb with salt, pepper and fresh herbs (rosemary is great) Drizzle with a little olive oil and place in a roasting tin, covered loosely with foil. Roast at gas mark 3 (170°C) for about two hours. (A 2.5kg shoulder of lamb should feed 4-6 people, allow extra time for larger cuts of meat.) Remove the foil and increase the oven temperature to 200°C before cooking for a further 20 minutes or until browned.
- Gravy mix the pan juices with a little flour and stock, then simmer and stir on the hob for a couple of minutes.
- Crushed new potatoes if you fancy a change from roasties, just boil up some new potatoes until tender, drain and then drizzle with a good glug of olive oil and some freshly chopped herbs. Then crush lightly with a potato masher – you’re not looking to make mash here, so don’t go overboard!
- Baby carrots in a cider glaze sauté carrots in butter for five minutes, sprinkle over a little brown sugar and let this dissolve, then pour over 200ml cider and 100ml water mixed with a teaspoon of good mustard. Simmer for 10 minutes or so, until tender.
- Baked fruit and crème fraiche peel and remove the cores from Cox’s apples and Comice pears, then quarter these and lay them in a shallow ovenproof dish. Finely grate a small nugget of ginger and some orange zest and sprinkle this over the fruit with a light dusting of cinnamon, then pour over the juice of one orange. Cover in foil. Leave to bake at 170°C while enjoying the rest of your lunch.
Give restless kids the job of hiding chocolate eggs for a grown-ups’ hunt, while you’re all finishing off your lunch with a nice drink. For ideas, see our Great Easter egg hunt article.