Bask in spring’s warmer weather by celebrating Mother’s Day with dinner outside! Our fresh, seasonal Mediterranean menu will make it an occasion to remember. Read on for recipes.
When temperatures rise and friends and family gather outside, it’s time to fire up the grill. Serve grilled leg of lamb with tender fingerling potatoes, skewered on rosemary sprigs for a beautiful presentation and herbal flavor. On the side, top charred artichokes and radicchio with a zesty gremolata, and pair crisp-tender asparagus spears with shaved pecorino romano cheese and chopped pistachios. A simple flatbread drizzled with olive oil and topped with flaky sea salt makes a delicious accompaniment.
- 1 to 2 days ahead: Make the granita.
- Day of: Make the flatbreads, leaving off the oil and salt. Apply the rub on the lamb and refrigerate, covered, for up to 6 hours. Par-cook the fingerling potatoes and artichokes. Make the gremolata for the artichokes.
- Just before serving: Make the Green Apple-Ginger Fizz. Grill the lamb and potatoes. Grill the artichokes and asparagus and finish each dish. Re-warm the flatbreads, if desired, and finish with oil and salt.