Simple Easter Fare

Easter Sunday doubled as Eric's Birthday Eve

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With our families scattered all about, it was really nice to have a pre-Easter visit with Andy and Teddy in Berlin and Charlie and Brian in London.    Returning home, we had very thin crowds around our dinner tables, but we all enjoyed more of our quick and simple grilled menus for the Easter weekend.

 

 

Lemon Tarragon Arctic Char

This was a snap to prepare for Good Friday dinner.

2 fillets of Arctic Char

2 tablespoons lemon juice

1 tablespoon butter

2 teaspoons chopped fresh tarragon

salt and freshly ground pepper, to taste

1 lemon, thinly sliced

1 cedar plank, soaked in water for ½ hour

Place the lemon juice and butter in a small glass bowl, and microwave briefly to melt the butter.  Whisk them together, then spoon or brush over the fish.  Sprinkle with fresh tarragon, salt and pepper.  Lay the lemon slices on top of the soaked cedar plank.  Place the fish over the lemon slices.

If using a three-burner grill, set the outside burners to medium and the centre burner to LOW, and place the plank in the middle.  Cook for about 20 minutes, or until the fish is slightly firm to the touch, and flakes easily with a fork. 

To serve, slip a thin spatula between the skin and the flesh, and lift the fish onto a plate.  Garnish with lemon wedges if desired.

 

Herbed Rack of Lamb

with Grilled Eggplant Parmesan, simple boiled fingerlings and broccoli

3 frenched racks of lamb

¼ cup chopped fresh mint

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh basil

2 tablespoons grated lemon zest

juice of ½ lemon

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Place the racks of lamb in a shallow glass dish.  In a small bowl, mix together the remaining ingredients.  Pour this mixture over the lamb,  pressing the herbs onto the surface on all sides.  Marinate for at least 45 minutes (at room temperature) or up to 24 hours in the refrigerator. 

Place on a preheated barbecue set to MEDIUM.  Cook, turning every 5 minutes for a total of 20 minutes for medium rare, or until done to your liking.  Serve with mint jelly or chutney.