Easter this year was a uncomplicated affair.

The authorities announced severe measure for those that planned to sneak to resorts or even to go to their weekend house. Most people complied.

So we tried to maintain some of the traditions in the quiet of our homes. Surely there was a lot of cooking judging from the lines outside the supermarkets.

Many stores were closed, like the bar-pasticceria, that usually provided handmade Easter eggs beautifully decorated. I was able to find the one with chocolate and hazelnuts. Not as splendidly-wrapped as it could have been, but certainly good.

A Simple Menu

A classic risotto with zafferano, and a rack of lamb.

The best part was the cream of peas that accompanied the lamb. I choose to roast the rack with a crust of pistachios, while the cream of peas was really simple to do, and was the star of the dinner.

Cream of Peas

Frozen peas 200 g

Hot water 150 g

Salt to taste. Pepper as needed.

Lemons zest (half a lemon)

Extra virgin olive oil 70 g

While the meat is roasting; pour the peas into a pan, cover them with hot water, and bring to boil, for 5 minutes. Once cooked, drain the peas, maybe keep some aside for the final decoration, which I didn’t.

You can put the rest of the peas in the mixer/blender glass. Pour 70 g of olive oil perfumed with the grated zest of half a lemon, salt, pepper and blend everything until a smooth cream is obtained.

When cooked, take out the rack of lamb, remove the foil that wraps the bones and cut it into ribs.

To Serve

On a serving dish, spread the cream on the bottom, and laid on two ribs (per head), crossing them if you prefer to serve more carefully and garnish with the whole peas kept aside.

I used a pastry “sac à poche” to decorate the serving dish.