April 12, 2006

Ideas for Easter: Got a Crowd Coming Over? Think Big Cuts of Meat

The New York Times has some interesting ideas on how to feed a large crowd for your Easter holiday:

"This year we found a way to boost our confidence: by mastering the cooking of a few large cuts of meat.

They feed hordes, are simple to prepare, and inevitably arrive at the table to an ovation tinged with awe. These large cuts lead to great leftovers, too.

The centerpiece of a large informal dinner should be showstopping, but not showy — or bankrupting. And while it seems the height of luxury to tell a friend, "Of course, bring your six houseguests to dinner!" you can say so with little self-doubt when you pick the right meat.

We bypassed expensive choices like crown roast of lamb and standing rib roast in favor of three humbler cuts: fresh ham, whole beef brisket and bone-in leg of lamb."

Includes recipe for:

Moroccan Leg of Lamb With Mint Dressing

Roasted Fresh Ham for a Crowd

Matt's Whole Brisket With Tomato Gravy

Full article here.