This Italian Easter Feast was developed for a cooking class I taught and was a huge hit with the students. It's not completely traditional nor completely Roman, but it is mostly both of those. The lamb is a traditional recipe, but is usually made with a whole side of lamb (or kid), a bit much for two, so I've adapted it. None of it requires a lot of effort and the flavors match delightfully. Double or triple the recipes and you have a great dinner party.
Prosciutto and Goat Cheese Crostini: These are wonderfully savory little munchies, perfect as a beginning to a feast. They also make a great snack at any time.
Pan-Roasted Lamb (Abbacchio): This delicious Pan-Roasted Lamb from Italy is a traditional Italian dish at Easter when fresh lamb was available, but is wonderful at any time of the year.
Sauteed Broccoli Rabe: I discovered this Italian vegetable (also known as broccoli rape, broccoli raab and rapini) a few years ago and fell in love with it's somewhat bitter flavor with notes of both broccoli and cauliflower.
Rosemary Potatoes Parmigiano: Yet another of those recipes that demonstrates that simple and easy is often also best.