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Easter menu challenge

TailgateTailgate Posts: 56
edited 11:26AM in EggHead Forum
Challenge is 'what do you cook for your Mother and other family for Easter' when ham or turkey won't top the list (been there, done it already).
I've searched the recipe section and nothing inspires yet. My big mouth ventured that I plan to cook something on my fancy new egg, so I guess I need to deliver the goods and not lay the egg :blush: Menu suggestions mucho appreciated. We're not fancy folks, but something special would be wonderful. :ohmy:


  • BordelloBordello Posts: 5,926
    I'm sure you will get lots of help, a prime rib comes to mind. You might mention how many you are cooking for as that will help the forum to make suggestions.

    Good Luck,
  • TailgateTailgate Posts: 56
    Thanks..cookin for four.. Prime rib sounds pretty good!
  • SSN686SSN686 Posts: 2,971
    Morning Tailgate:

    Not sure if you like lamb, but here is a post about some "Lamb Lollipops" we really like...CLICK HERE

    Have a GREAT day!


    Brandon, FL


  • I was just going to say Lamb Roast or Leg of Lamb.

    Here's how I have done it the past few times:

    The Rub/Sauce/Coating:
    1 T Coarse Black Pepper
    1 T Dried Red Chili Flakes
    1 Bay Leaf, Chopped
    4 Sprigs Fresh Thyme Leaves
    2 T Fresh Rosemary, Finely Chopped
    2 T Fresh Mint, Finely Chopped

    Place the above in your Mortar and Pestle and grind then add equal portions of the following to make a thick paste/puree:

    1/8-1/4 C Olive Oil (EVOO)
    1/8-1/4 C Balsamic Vinegar
    1/8-1/4 C Honey

    I used a 6# semi boneless leg of lamb for this recipe.

    Heat the BGE to a dome temp of 400.
    Heavily coat lamb roast with the rub/sauce.
    Sprinkle 1/8-1/4 C coarse salt on the roast.
    Sear lamb for 20 minutes.
    Reduce heat to 325 dome temp (simply trim the vents).
    Roast 15-18 minutes per pound until 130-135 internal temp.
    Remove from the egg.
    Loosely cover with foil.
    Rest 20 minutes.
    Carve and serve with remaining rub/sauce.

    You will be a Rock Star!
  • stikestike Posts: 15,597
    if you have already done ham, then there's no better reason to do ham. it will be better.
    i do ham, and when that is heated mostly, i toss it in the electric oven momentarily while i have the leg of lamb going
    ed egli avea del cul fatto trombetta -Dante
  • A bone in pork loin on the Egg is fantastic and an easy and relatively quick cook. A turkey isn't all bad either. Prime rib is killer good. Most anything on the Egg is good!! Good luck and happy Easter!!
  • HossHoss Posts: 14,587
    Standing Rib Roast of Beef! Hands DOWN.BONE IN.Cook at 250 dome,indirect til it hits an Internal Temp of 120.Pull it,rest for 10 to 15 minutes,slice and serve.DIVINE! :) NO need whatsoever for a sear.Just coat the outside with salt and pepper and whatever else you want before cooking.IMHO salt and pepper are ALL that is needed.Make sure you buy CHOICE grade or better.Good Luck. :)
  • Hoss - Now *that* makes my mouth water - another rock star solution for Tailgate. :P
  • FlaPoolmanFlaPoolman Posts: 11,670
    Ham is always good and Egret's maple bourbon recipe gives a nice flavor while easy to make
  • HossHoss Posts: 14,587
    :laugh: Thanks.There is a lotta great food out there but for my money,SRR is TOPS! :)
  • Hoss, do you mind sharing your favorite recipe for standing rib roast? THanks!
  • HossHoss Posts: 14,587
    :laugh: :laugh: :laugh: I'm keepin my favorite one secret! NOT! That's it. :)
  • stikestike Posts: 15,597
    i think he just did :whistle:
    ed egli avea del cul fatto trombetta -Dante
  • GriffinGriffin Posts: 6,926
    I've always wanted to serve rabbit on Easter, just for grins. :woohoo:

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


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