An herb-crusted rack of lamb makes a stunning centerpiece for an Easter brunch that is generous enough to serve a crowd. Pair the dramatic main course with sides that show off the beautiful spring produce that is arriving in the farmers' markets, like a sprightly salad of shaved cucumber, radishes and fennel or a bright-green bowl of spring peas. A gorgeous crepe cake puts an exclamation point on the meal.
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Radish, Cucumber and Fennel Spring Salad
Herb-Crusted Rack of Lamb
Stewed Artichokes with Lemon and Garlic
Minted Mashed Peas
Herbes de Provence Bread Pudding
Parker House Rolls
Caramel Crepe Cake