Weekend Before

  • Make and bake Carrot Cake Cupcakes. When completely cool, layer in a ziplock bag between parchment paper and freeze
  • Make and bake “Carrot” cookies and freeze
  • Make Oreo “dirt”
  • Prep Baked Huminta; cover and freeze to bake Easter morning.
  • Toast pecans for salad. When cool place in covered container
  • Toast coconut flakes for cake

Two days before

  • Scrub potatoes very well and dry on a clean dishtowel
  • Chop carrots and onion for carrot orzo
  • Thoroughly wash strawberries, hull and dry on clean dishtowel. When dry, slice and place in covered container
  • Remove Carrot Cake Cupcakes from freezer to defrost
  • Take “Carrot” cookies out of freezer to defrost
  • Make mint tea. Place in refrigerator when cool
  • Make salad dressing
  • Make Cream Cheese Frosting for Carrot Cupcakes

Day Before

  • Wash, hull and slice strawberries
  • Prep and steam snap peas, green beans and asparagus
  • Prep leg of lamb: blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice and salt until fine. Rub all over lamb and place in refrigerator
  • Frost Carrot Cake Cupcakes, place on a platter and cover with a glass bowl
  • Place Oreo “dirt” in serving bowl/platter, dip “carrot” cookies in dulce de leech and place in “dirt”
  • Prep potatoes (wash, cut in half, toss with olive oil, rosemary and garlic)
  • Set up dessert corner with plates, forks and place for “carrot” cookies and cake
  • Set up drink area
  • Mix all punch ingredients except lemon-lime soda in large pitcher and place in refrigerator if there’s room

Morning of 

  • Bring lamb to room temperature
  • Bake Huminta
  • Finish preparing Asparagus, Snap Peas and Green Beans with Mint and put on serving platter
  • Make Carrot Orzo “Risotto”; turn heat off 5 minutes early and leave covered on stove top
  • Toss baby kale, half of strawberries, goat cheese, half of pecans and red onion together and place in serving bowl/platter
  • Preheat oven to 450
  • Place Rosemary Leg of Lamb in pre-heated oven for 20 minutes, add potatoes, turn down to 350 and roast 55 minutes, stirring potatoes occasionally
  • Make punch except for lemon-lime (I used sparkling water instead) and ice

To serve

  • Add lemon-lime soda and ice to punch
  • Slice Rosemary Leg of lamb and place on serving platter surrounded by potatoes
  •  Toss salad with salad dressing, place on serving platter
  • Place Carrot Orzo on serving platter
  • Place all platters on table



Rosemary (1/3 cup)

Mint 1 cup

Carrots 3 medium

Tri-color fingerling potatoes 3 – 3 ¼ pounds

White onion 1

Red onion 1


Avocados 2

Sugar snap peas 12 ounces

Green beans 12 ounces

Asparagus 5 ounces

Baby kale 10 ounces

1 1/2 pint strawberries

Lemons 8

Lime 1

Orange 1



6 pound leg of lamb (ask butcher to remove fat even if he doesn’t want to)


Goat cheese 6 ounces

9 eggs

Orange juice


Carrot juice 4 – 6 cups

Lemon-lime soda 1 bottle

Shredded coconut 2 cups

Dulce de leche

Oreo cookies