Sara Foster’s Easter Dinner

March 1, 2008

Grilled leg of lamb is just one fabulous dish in fresh spring feast.


Cookbook author and restaurateur Sara Foster likes taking advantage of North Carolina’s mild weather, moving casual gatherings outdoors earlier in the year than other climates allow. The owner of Foster’s Markets, a pair of upscale food emporiums in Durham and Chapel Hill, N.C.,Foster finds an al fresco Easter dinner the perfect way to celebrate spring.

Giving full outdoor treatment to her Easter menu, she grills rather than roasts the traditional leg of lamb and makes a theme of the season’s new mint in a fresh pea soup and in a spicy mint pepper jelly for the lamb.

With a simple seasonal vegetable such as lemon-roasted asparagus on the side and a make-ahead lemon pie to finish, Foster supplements this easy-on-the-cook menu with one of the classic Easter specialties from Foster’s Market, such as hot cross buns, deviled eggs or roasted new potato salad.

—Damon Lee Fowler, a food writer in Savannah, Ga.

Sara Foster’s Easter Dinner Menu:

  • Sweet Pea Soup with Mint Pesto
  • Grilled Butterflied Leg of Lamb with Mint Pepper Jelly
  • Lemon-Roasted Asparagus
  • Aunt June’s Lemon Icebox Pie



Grilled Butterflied Leg of Lamb with Mint Pepper Jelly

The aroma of lamb meeting fire stirs the most ancient of gustatory desires. That and a little mint jelly on the side and you have a picnic.


Lemon-Roasted Asparagus

Bright flavors and lovely color in an elegant side dish.

Sweet Pea Soup with Mint Pesto

Fresh green peas make this a stellar spring soup. Frozen peas will work, too.


Lemon Icebox Pie from Sara Foster

A gingersnap crust filled with sweet lemon custard.


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