Low-Carb Cooking 101: Low-Carb Easter Dinner
I have promised myself that this Easter I am not going to go overboard. I am going to have a special Easter Dinner meal, but a simple one. And I’ve decided this year to feature ‘spring’ foods in our Easter dinner to celebrate not just the holiday but the season: lamb, asparagus, fresh spinach, strawberries.
Here’s the game plan
The night before you plan to serve the meal, prepare the lamb and marinade according to the recipe instructions below. Put the lamb in the refrigerator until it’s time to begin cooking it.
Prepare the Simply Strawberries according to the recipe directions. Place them in a covered dish or in a Zip Lock bag in the refrigerator until the next morning.
In the morning, thicken the syrup from the Simply Strawberries according to the recipe for Ice Cream With Strawberry Sauce. Pour the syrup pack over the strawberries and return them to the refrigerator.
About an hour and fifteen minutes before you want to serve the meal preheat the grill. Start grilling the lamb as soon as the grill is ready.
While the lamb is grilling, set the table. After turning the lamb the first time put the Mandarin Spinach Salads together, but do not put the salad dressing on. Put the salads in the refrigerator until after the lamb is done.
Begin cooking the asparagus after you take the lamb off the grill and it is resting before slicing. About the time the asparagus is done, the lamb will be ready to slice. Slice the lamb and place it on a serving platter or on the dinner plates. Serve the asparagus in the same manner. Put the salad dressing on the salads and put the salads on the table along with the rest of the food.
Sit down to a well-deserved, relaxing meal.
Serve the Ice Cream with Simply Strawberry Sauce after everybody is done with their meal, or save it for later when everyone isn’t quite so full.