Sunday Roast: Easter Dinner

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Easter Sunday – lots of good food and family time! Including Brunch, coloring eggs, and more food.. what more could you ask for?

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Ok – the idea started with this Scrambled Breakfast Hash but I couldn’t quite bring myself to use the tater tots because of the fat content.
Instead:  canned whole potatoes, green & red peppers, onions, and bacon – chopped and browned…
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… topped with scrambled eggs cooked with shredded cheddar, Italian seasoning, and freshly ground black pepper
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Time to dye eggs – those are Princess & Prince sparkly eggs!
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How about some zombie eggs?

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Of course – it should be noted that these are four adults dyeing eggs !!  And all the final products on display!
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My Heart starting to compose his amazing dessert – melted chocolate mixed with a little Bailey’s Irish Cream & butter creating a ganache
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Pepperidge Farms Brussel Cookies & marshmallows marinated in whipped cream vodka
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Putting them together: Cookie topped with kiwi – marinated marshmallow split open and filled with buttercream frosting..
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..then drizzled with caramel sauce and coated with the chocolate grenache
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Leg of lamb, skin scored, rubbed with olive oil, chopped rosemary & garlic, freshly ground pepper – Roasted: 20 minutes at 425-degrees / 60 minutes at 325-degrees for rare – Also started the potatoes with the lamb, drizzled with olive oil & some chopped rosemary and freshly ground pepper
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Fresh green beans: covered with water, brought to a boil, drained and quick sauteed with a little olive oil and drizzled with white balsamic vinegar – once the lamb was finished in the oven, it rested on counter (covered in foil) for approximately 20-minutes – returned the potatoes to the oven, turned up the temperature to 400-degrees to finish roasting
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Both rare and medium lamb – petit peas with caramelized tiny onions mixed with pomegranate balsamic vinegar – mint jelly
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Plated: topped with mint sauce (chopped fresh mint mixed with malt vinegar and a little sugar) – it all worked together perfectly!
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My Heart’s diabetic coma on a plate and topped with whipped cream to cut the sweetness – absolutely decadence and worth every bite. YUM!

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