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Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade

Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 1 1-pound rack of lamb, rib bones frenched
  • 3 1/2 tablespoons tapenade, divided
  • 1 small bunch asparagus, trimmed
  • 8 ounces fingerling potatoes (no larger than 1 inch in diameter), cut in half lengthwise
  • 2 tablespoons dry white wine

Recipe Preparation

  • Preheat oven to 450°. Brush a roasting pan with oil. Spread 2 Tbsp. tapenade evenly over lamb and place lamb, bone side down, in center of pan. Toss asparagus with 1 Tbsp. oil on a rimmed baking sheet; season with salt and set aside. Roast lamb for 6 minutes.

  • Meanwhile, place remaining 1 Tbsp. oil, 1 Tbsp. tapenade, and potatoes in a medium bowl; toss to coat potatoes. Arrange potatoes in a single layer around lamb. Continue roasting until potatoes are crisp on the edges, golden brown, and tender and an instant-read thermometer inserted into the center of lamb registers 135°–140° for medium to medium-rare, 15–20 minutes. Remove lamb and potatoes from oven.

  • Roast asparagus until crisp-tender, about 4 minutes.

  • Meanwhile, transfer lamb to a cutting board. Divide potatoes between plates. Stir remaining 1/2 Tbsp. tapenade, wine, and 2 Tbsp. water in pan over medium heat, scraping up browned bits, until sauce reduces slightly, about 1 minute.

  • Cut lamb into individual chops. Arrange lamb and asparagus on plates with potatoes, dividing evenly. Drizzle lamb and potatoes with sauce.

Recipe by Jeanne Thiel Kelley,Photos by Mar a del Mar Sacasa Ennis IncReviews Section

How to Roast a Leg of Lamb

Intimidated by how to roast a leg of lamb? Don’t be. It’s deceptively simple to do.

This post will teach you how to buy a leg of lamb, guide you through the whole roasting process with step-by-step photos, and then show you how to carve it.

You can do it. I’ll show you how.

This post is massive, so I’ve included a printable recipe card for you at the bottom.

Leg of lamb is an old holiday favorite at our house.

Holidays aside, it’s an impressive centerpiece for any festive or special gathering.

Lamb is also near the top of my list of favorite comfort foods.

I like to serve it with wild rice, roasted veggies, or buttery mashed potatoes.


Top Spots for Best Easter Brunch in Orlando

The Alfond Inn – Winter Park

This charming boutique hotel located in Winter Park offers a festive family-style spread served in the elegant Park Avenue Ballroom by Chef Bryan Butler. Make sure to leave some time to walk around the property and admire the gorgeous works of art on display. The cost is $59 per adult, $29 ages 5 – 12 with complimentary valet parking. Due to COVID, they will not be offering a Buffet this year, or our Annual Egg Hunt. Guests will need to be masked in the Lobby and other Public Areas. Once Guests are seated at their table, they are free to remove their masks. Our Team will be masked for the entire Event. Seating times are 12pm and 3pm. Tables will be assigned based on the number of guests in each party. Those wishing to seated with another party may request it at the time of booking. Reservations required on Eventbrite. For more information call 407-998-8090. www.thealfondinn.com 300 East New England Ave, Winter Park FL.

Boca – Winter Park

Boca on Park Avenue in Winter Park is offering special Easter dishes for brunch and dinner from April 2nd -4th, in addition to the regular menu. Brunch specials includes Goat Cheese Frittata $19 and Pan Roasted Faroe Island Salmon $32. Dinner specials include Zaatar Crusted Grilled Lamb Chops $39, Herb & Sea Salt Crusted Beef Tenderloin $44. For menu and reservations call 407-636-7022 or visit bocawp.com

The Boheme – Downtown Orlando

Located at Grand Bohemian Hotel in downtown Orlando, The Boheme is hosting an Easter Champagne Jazz Brunch with a wide range of entrees, gourmet family-style dishes, and tableside options, plus desserts and unlimited mimosas, coffee, tea, and sodas. Pricing: $74 per person. For more information visit website.

Boxi Park – Lake Nona

Join Mother Goose and Friends for a celebration of Spring with Boxi in Bloom! This ticketed event will be full of family fun with stories and games by Mother Goose, Petunia, and Sunshine. Plus an Easter Egg Hunt around the park! Guests will also enjoy a festive brunch served family-style and curated by the Boxi Park culinary team. Tables of 4, 6 or 8 are available! Boxi Park will not be open to the public during this event. Tables are limited to allow for social distancing. Purchase your tickets here.

The Capital Grille – Multiple Locations

The restaurant is open for dine-in service with their standard menu as well as an Easter brunch 3-course prix-fixe menu for $49 for adults, $15 for kids. Entree options include Sauteed Jumbo Shrimp and Grits, Lobster Frittata, 14oz Bone-In Dry Aged NY Strip and Eggs, 8oz Center Cut Filet Mignon, and Pan Seared Sea Bass. Click here for the menu and reservations.

EASTER TO GO OPTION: order a three-course family-style Easter dinner for takeout for $275, featuring a Whole Rack of Bone-In Filet, Field Greens Salad, Grilled Asparagus, Mashed Potatoes, and a freshly prepared Flourless Chocolate Espresso Cake. Guests also have the option to elevate their experience with Lobster Tails, Shrimp Cocktail, and Lobster Mac ‘N’ Cheese. Each dinner serves 4 to 6 and can be prepared to reheat or ready-to-serve. Pre-order is available with pickup on April 3 or 4. For guests who would prefer to dine out, the restaurant is also serving special brunch selections on Easter Sunday featuring twists on traditional favorites, including Lobster Frittata and Wagyu Strip Steak and Eggs. For more information and to place an order or make a reservation, visit TheCapitalGrille.com

Caribe Royale – Attractions Area

Enjoy a delightful and safe Easter brunch experience in grand style at the award-winning Venetian Chop House at Caribe Royale Orlando, where families, couples and friends can celebrate together with a bountiful array of delectable cuisine and libations. To deliver a healthy and safe experience for all of its guests, Caribe Royale has added sneeze guards to its buffet area and continues to maintain sanitizing procedures and socially distant tables throughout the restaurant. Masked servers are available to assist each guest with food selections.

The Easter menu is in the highly-skilled hands of Caribe Royale’s newly-appointed Executive Chef, David Hackett, includes the following: Chef selection of fresh assorted breakfast pastries, whipped butter, and jams. Individual Shellfish Sampler of Chilled mason jar with shrimp, Alaskan king crab and snow crab claws, fresh lemon, cocktail sauce, and remoulade. Shared Deli Corner with charcuterie, international and domestic cheeses, tapenade, hummus, crostini, and flatbreads. Individual Breakfast Sampler with crispy waffle potato, dill cream cheese, smoked salmon, poached egg, salmon roe, and chives, roasted vegetable frittata, shaved parmesan cheese, charred red pepper coconut sauce. Family Style Main Course with choice of two proteins: Sliced prime rib, au jus, Yorkshire pudding, Seared wild salmon, fennel orange relish, chardonnay beurre blanc, herb-crusted rack of lamb, roasted wild mushrooms, fresh mint lamb demi, Choice of two sides Mac & Boursin cheese, garlic mashed potatoes, seared maple sweet potatoes, steamed broccoli, grilled asparagus, creamed spinach, buttery baby carrots. Dessert Buffet: A lavish selection of Easter-inspired creations, Bottomless mimosas are included in the beverage selections, along with coffee, juice, and more. The fixed-price menu is $70 for adults and $30 for children (ages 4-12). Advance reservations for dining outside (first-come, first-serve basis) and inside the restaurant are recommended by calling 407-238-8020. Easter Brunch will be served from 11 a.m. to 4 p.m. on Sunday, April 4.

Chef Art Smith’s Homecomin’ Florida Kitchen – Disney Springs

While a special Easter menu has not been announced for 2021, you can still enjoy the flavors of home with James Beard-winning chef Art Smith. His restaurant pays homage to Florida’s rich agricultural heritage by highlighting local ingredients and farm-to-table cuisine. The Rise & Shine Southern Brunch offers a variety of dishes including the decadent house-made donuts drizzled with caramel, bacon, and pecans. Short Rib Hash, Fried Greens, Eggs and Ham, and Hush Puppy Benedict are a few of my favorites. Sip a handcrafted moonshine cocktail or Bloody Mary’s on the back porch and enjoy the bubbling springs backdrop. The la carte Sunday brunch begins at 9:30 a.m. The morning will be filled with surprise and delights from our team. Reservations: Disney Dining at: 407-939-5277. For more information, visit website.

Canvas Restaurant & Market – Lake Nona

Hop into Canvas in Lake Nona and enjoy new American cuisine with a focus on seasonal, regional produce and fresh seafood by Executive Chef George Yiu. Call 407-313-7800 for more information or to make a reservation. Website. 13615 Sachs Avenue, Orlando, FL.

EASTER TO GO OPTION: Celebrate Easter at Home with our holiday meal for two or four including Herb Roasted Leg of Lamb, Mint Chimichurri, Glazed Baby Carrots, Garlic Smashed Red Potatoes. $50 for 2 | $95 for 4. Enhancements include Kalera Salad Greens, Lemons Bars, Wine by the Bottle. Pick-up Sunday, April 4th from 2 – 7 p.m. Order deadline is Thursday, April 1 at Noon (or while supplies last). Order here.

Chroma Modern Bar + Kitchen – Lake Nona

Enjoy an innovative a la carte menu of small plates, craft beer, fine wine-on-tap, and specialty cocktails. Call 407-955-4340 for more information or to make a reservation. Website. 6967 Lake Nona Blvd, Orlando.

EASTER TO GO OPTION: Let Chroma handle Easter with our Chef-prepared holiday meal for two. Includes Oven Roasted Ham with Guava Pineapple Glaze, Roasted Root Vegetables with Hazelnuts and Goat Cheese, Caramelized Leeks and Yukon Gold Gratin and Charred Asparagus. $50 for 2. Pick-up Sunday, April 4th from 2 – 7 p.m. Order deadline is Thursday, April 1 at Noon (or while supplies last). Order here.

Chef’s Table at The Edgewater – Winter Garden

Consistently voted one of the top dining experiences in Orlando, Chef’s Table at Edgewater owners Kevin and Laurie Tarter will ensure a spectacular Easter Sunday farm-to-table celebration. Three-course family menu includes Baked Goods with Fresh Whipped Butter, House Made Mascarpone, Seasonal Salad of Heirloom Tomatoes, Shaved Red Onion, Chive Crème Fraiche, Toasted Focaccia, Frisee, White Balsamic Reduction, Vodka Cured Salmon
Watermelon Radish, Caper Crema, Citrus Infused Mignonette, Grilled Flatbread. Second Course: Smoked Ham en Croute House Cured & Smoked Ham, Aged Cheddar, Raspberry Chutney, Crisp Pastry, Brabant Potatoes, Crab Benedict Lump Blue Crab Cake, Charred Green Tomato, Arugula, Poached Egg, Tasso Hollandaise, Duck & Waffle
Confit Leg of Duck, Sage Waffles, Sweet Potato Butter, Black Strap Syrup. Third Course: French Toast Bread Pudding with Strawberry, Mascarpone, Powdered Sugar, Blueberry Crisp with Macerated Blueberries, Mascarpone Mousse, Almond Crumble. $45/Person—Three-Course Family Style Menu—All Items Served to Each Guest, $5.00 House Made Bloody Mary And Mimosa. Seating Times: 11:00am or 1:15pm. Reservations can be made through the website or by calling the restaurant, 407-230-4837. Prepayment is required to guarantee the reservation. Email will be sent with payment information within 24 hours of receiving your reservation request. Website, 99 West Plant Street, Winter Garden FL, 407-230-4837.

Del Frisco’s Double Eagle Steak House – Convention Area

It’s Prime Rib all day for Easter at this legendary steakhouse! If you’re looking for elegance and that old-world ambiance, fine dining level of service, and exceptional classic steakhouse menu, then Del Frisco’s Double Eagle Steak House is bound to be an epic celebration. Menu a la carte. Enjoy hand-carved prime rib (16oz and a 20oz cut.) 9150 International Drive, Orlando FL. Call for reservations 407-351-5074. Prime Rib available from 11 a.m. – 10 p.m. More info: DelFriscos.com

EASTER TO GO OPTION: You can also order the Prime Rib Dinner to Go, including horseradish cream, Caesar salad, chateau potatoes, and haricot vert with garlic butter, starting at $65.

Eddie V’s – Dr. Phillips / Restaurant Row

The Sand Lake Road swanky steakhouse opens up for Easter Sunday featuring King Crab Omelet with Three-Citrus Hollandaise as part of a three-course brunch menu, or choose from full dinner menu offered all day. Either way, it’s going to be delicious. Brunch Available 10AM–2PM, Adults $49, Brunch Cocktails $9. The kids get to enjoy in the luxe treatment with a special three-course children’s brunch menu including favorite Creamy Parmesan Mac and Cheese. Children’s Menu $15. Click here for more info and reservations.

EASTER TO GO OPTION: Eddie V’s is offering a four-course family-style Easter dinner for takeout, featuring Shrimp Cocktail choice of Herb-Roasted Tenderloin or Chilean Sea Bass, Grilled Asparagus, Three Cheese Au Gratin Potatoes and Bananas Foster Butter Cake. Each dinner serves either 2 guests (for $150) or 4 to 6 guests (for $250) and will be chilled and ready for guests to reheat at home. Dinners can be pre-ordered for pickup April 2-4. Additionally, in the dining room, the restaurant is offering a prix fixe brunch menu for $49 per person of elevated favorites such as Lobster Quiche Florentine, King Crab Omelet with Three Citrus Hollandaise and Crispy Chicken White Cheddar Jalapeno Biscuit. To place an order or make a reservation, visit EddieV.com.

Grande Lakes Resort – Convention Area

The JW Marriott and Ritz-Carlton Resorts at Grande Lakes feature a variety of delicious options this Easter weekend. Hotel guests can also enjoy fun activities for the entire family, from movies on the lawn, Easter-themed crafts, Water slides, games, arts & crafts, and more at JW Studio / Lazy River. Visit website for more details.

Citron at JW Marriott Grande Lakes

Enjoy brunch with the Easter bunny at Citron serving all of your favorite breakfast and lunch foods, both savory and sweet. The menu features Royal Red Peel & Eat Shrimp, Florida Golden Crab Bisque, Farmers Salad, Stone Fruit & WCF Beet Salad, Smoked Salmon Bagel, WCF Avocado Toast, WC Farm Eggs, Smoothie Station, Artisan Sliced Breads, Charcuterie Selection, Artisan Cheese, Peppercorn Crusted Prime Rib, Leg of Lamb, Smoked Wild Isles Salmon, Omelets, Waffles & Pancakes, and Chef’s Choice of Easter Desserts. Sunday, April 4, 11 am-2 pm. $65.00 per adult & $30.00 per child

Highball & Harvest at Ritz-Carlton Grande Lakes

The southern-inspired restaurant pays legacy to both the cocktail and the way that trains transported Florida’s harvests. The menu features ingredients from local farms and the resort’s own garden. Sunday, April 4, Lunch 11:30am-4:00pm and Dinner 5:30pm-10:00pm. Reservations required. Please call 407-393-2400. website. 4012 Central Florida Parkway, Orlando FL, 407-206-2400

Knife & Spoon at Ritz-Carlton Grande Lakes

Voted #1 2020 Best New Restaurant in Orlando by Orlando Weekly and one of the Top 3 2020 Best New Restaurants in the U.S. (USA Today 10 Best), Knife & Spoon features New American Steak and seafood conceived by acclaimed Chef John Tesar. 11:30am and 3:00pm. $115 Adults & $45 Children 12 and under. Reservations required. Please call 407-393-2400.

Whisper Creek Farms: The Kitchen at JW Marriott Grande Lakes

Enjoy an intimate brunch at Whisper Creek Farm: The Kitchen offering a farm-inspired a la carte menu. Sunday, April 4, 10am-2pm. A-La-Carte menu includes Meat & Cheese Boards, shareable smoked Ponce Inlet Pompano Dip, Entrees like Bacon & Egg, WCK Poutine, Royal Red Shrimp and Logan Turnpike Grits, Smoked Everything Bagel, Smoked Bone-In Short Rib, Wagyu Tri-Tip, House Made Pastrami Benedict. Reservations recommended.

JW Marriott Bonnet Creek – Attractions Area

Orlando’s newest resort has a variety of options for Easter celebrations. Enjoy brunch or dinner and a fun family Easter egg hunt. For more information, visit website.

Unreserved Food Bazaar:

Easter Brunch: $65 per adult, $35 per child (4-12 years) including Live Entertainment, Easter Bunny is going to visit every hour in the restaurant for photo taking and interaction with kids (safely, covid friendly measures in place), a la carte Cocktail including Easter Mimosas with Poemo Sparkling, blood orange liqueur & fresh grapefruit, Grand Marnier, Southern Inspired served Easter Brunch Buffet featuring action stations, carved meats like Easter lamb, a fresh raw bar, farm-fresh spring vegetables. *Children 3years or under complimentary- exclusive tax and gratuity, complimentary parking for outside guest Reservations are required: (407) 919-6300

Sear + Sea Woodfire Grill

Easter Dinner Feature: $58 per adult, regular kids a la carte menu offered for children. Includes an Open fire char-grilled Te Mana New Zealand High Country Bred Lamb Rack served with watercress &amp radicchio Salad, pickled horseradish, red onion, semi-dried grapes, smoked onion mustard.

A very fun/family (even adults!!) Easter egg hunt: Win prizes ranging from Free Drink at Palm Cove (value $15), A coupon to the JW Market ($10 value), Dinner for 2 in Sear + Sea ($150 value), a Cabana at the pool ( $200 value) &amp even a 1 Night Stay at the JW Bonnet Creek (Value $350).

Luke’s Kitchen + Bar – Maitland

Maitland’s hot spot and winner of Restaurant of The Year by Orlando Sentinel has harnessed its flourishing enthusiasm to offer an exceptional brunch menu rife with brunch items and cocktails like Bellinis and Bloody Mary’s. Start Easter off right with some of Chef Jason Campbell’s farm-fresh, American-inspired brunch creations. The menu will be available from 11 a.m. to 4 p.m. Reservations can be made by calling (407) 674-2400 or visit OpenTable. EatatLukes.com

Margaritaville Resort Orlando – Kissimmee

Strike vacation vibes this Easter, from 11:30 a.m. – 3 p.m. at On Vacation inside Margaritaville Hotel at Margaritaville Resort Orlando. Enjoy an Easter Brunch Menu with an assortment of artisan breads, omelet station, carving station with roast rib of beef, chicken, and dessert station, plus plenty of kids’ favorites. Entertainment will include the Anthony & Torres Duo. Additionally, resort guests can take advantage of Growing Older but Not Up Easter Basket Deliveries, which will be available from 7-9 a.m. and 1-4 p.m. on Easter Sunday. Pricing: $45 adults, $15 children (Brunch) $25, $30 with Easter Bunny Delivery (Easter Basket). For reservations, call (407) 479-0950 ext. 830 or click here to make your reservation online. Click here for info. 8000 Fins Up Circle, Kissimmee.

Marlow’s Tavern – Multiple Locations

The casual eatery serves up a serious punch for Sunday Brunch including Farm Fresh Eggs & Breakfast Things: Applewood Smoked Bacon, Pork Sausage, Perfectly Scrambled Eggs, Buttermilk Fried Chicken, Jack Daniel’s French Toast, Breakfast Potatoes, Stone-Ground Cheddar Grits, Flaky Buttermilk Biscuits, Sausage Gravy. A variety of Entrees : Braised Beef Tips, Roasted Vegetable Medley, Roasted Shallot Potatoes, Fish Fry, Asian Mahi-Mahi, Marinated Grilled Chicken, Antipasta, Caprese Salad. Of course on the Sweet Side : Fruit Salad, Cinnamon Rolls, Muffins, Assorted Cookies. Made-to-Order Omelets, Eggs (Any Style) & Belgian Waffles. The all-you-care-to-eat buffet is $30 per person. Plus, bottomless mimosas for $15 per person.

Everybody loves Easter Brunch at Marlow’s. But space is limited, and it fills up fast. So call your neighborhood Tavern to make a reservation now!

EASTER TO GO OPTION: Celebrate Easter the right way, with a crowd-pleasing Brunch Kit from Marlow’s. $120 feeds 5-6 and features Broccoli & Swiss or Bacon & Cheddar Frittata, Raspberry French Toast Casserole, NY Style Cheesecake plus many a la carte favorites to add. Order yours now through 4/1 at 3pm. Pickup on Saturday 4/3 from 10am to 5pm.

Ocean Prime – Dr. Phillips / Restaurant Row

Enjoy an a-la-carte Easter Brunch menu with dishes such as Lobster Toast ($24), Blackened Salmon Salad ($23), French Toast ($15), Crab & Eggs ($19), and Braised Short Rib Surf & Turf ($23) on Easter Sunday, April 4 from 11 a.m. – 3 p.m. for a special Easter brunch menu (dine-in only). From 3 to 8 p.m. enjoy the dinner menu for dine-in or carryout.

EASTER TO GO OPTION: Easter Elegance at Home menu is being offered for carryout from 11 a.m. – 8 p.m. Orders must be placed 48 hours in advance of pick up. Menu for 4-6ppl includes Ocean Prime House Salad, choice of entree: Pine Nut Crusted Rack of Lamb ($249) or Roasted Salmon ($189) with Roasted Garlic Fingerling Potatoes & Lemon Asparagus. Add Ten Layer Carrot Cake ($75 additional). Orders can be placed here. Meals come with heating and preparation instructions.

The Osprey – Baldwin Park

For modern coastal cuisine in Baldwin Park, check out the newly redesigned The Osprey. A La Carte Brunch menu includes a variety of fun dishes like spicy Shakshuka with goat feta and sunny side up egg, Lemon Ricotta Pancakes with blueberry compote, Steak & Eggs and more. A special Easter menu has not been announced. Brunch is served from 11 am-3 pm. Reservations recommended. Website 4899 New Broad Street, Orlando FL. 407-960-7700

Paddlefish – Disney Springs

Celebrate the holiday aboard the newly refurbished ‘Empress Lilly’ at Paddlefish Orlando. Easter menu features Braised Lamb Rigatoni – Lamb Ragout, tomato, natural jus, mint-infused ricotta $32, Add a bottle of select red or white wine $30. The seafood-centric a la carte menu will also be offered. Don’t miss the lobster corn dogs! On Easter Sunday, restaurant will open from 11:30 a.m to 11 p.m. Make reservations at paddlefishrestaurant.com. Disney Springs Walt Disney World Resort, 1670 Buena Vista Drive Lake Buena Vista, FL.

Peperoncino – Dr. Phillips / Restaurant Row

Ready for a trip to Italy? Chef Barbara Alfano welcomes you to her authentic cucina inspired by her two nonnas and their love of food. She shows off her culinary skills in the open kitchen of this little restaurant in the Dellagio Town Center, a Tuscan styled shopping and dining complex in the Dr. Phillips area of Orlando. The menu changes daily based on her inspiration and the freshest ingredients available. For Easter Sunday, be prepared for an amazing family feast. After you have thoroughly feasted, stroll the piazza and make a wish at the large fountain and you will surely be transported to Italy. This is a small restaurant so don’t delay to make reservations. Buon appetito! Easter Sunday open 12 noon – 3pm. For more information visit website. 7988 Via Dellagio Way, Suite 108, Orlando FL, 407-440-2856P

Prato – Winter Park

Celebrate Easter at Prato with a lunch menu with brunch dishes, Bellinis and Bloody Marys. Complement a lovely Easter morning with a note of Italian-inspired brunch creations. The menu will be available from 11 a.m. to 3 p.m.​ ​Reservations can be made by calling (407) 262-0050 or book onine.

Raglan Road Irish Pub & Restaurant – Disney Springs

A trip to Ireland for Easter sounds like a great idea! Raglan Road Irish Pub & Restaurant transports you there at a fraction of the cost. The Rollicking Raglan Brunch offers an authentic a la carte Irish menu with some American favorites for good measure. Served Saturday and Sunday starting at 9 am. The Raglan Road Irish Dancers and Irish bands perform all weekend. It doesn’t get more fun than that! You can read more about my 9 Reasons to Visit Raglan Road. Disney Springs, 407-938-0300. Reserve here.

The Ravenous Pig – Winter Park

James Beard-nominated chefs James and Julie Petrakis serve a phenomenal weekend brunch menu from 11am – 3pm. Favorites include Crab Cake Benedict, Lobster Frittata, Shrimp & Grits, Steak & Eggs and Pastrami Hash. Bloody Mary’s are a must! Reservations recommended. Click here for more info.

EASTER TO GO OPTION: Enjoy a heat-and-eat pickup dinner for two featuring house-cured ham with apricot glaze, goat cheese-potato gratin, roasted carrot salad with avocado-green goddess dressing, pimento drop biscuits, and carrot cake for $75. Beer, wine, and cocktails are also available to go on an a-la-carte basis. Pick up on Friday, April 2nd between 10 am-4 pm or Saturday, April 3rd between 10 am-Noon. Order here.

Reel Fish Coastal Kitchen & Bar – Winter Park

Enjoy the best sustainably sourced seafood in Orlando at one of our favorite Winter Park restaurants. The relaxed coastal chic atmosphere will give you the beach vibes you want on a weekend. Brunch is served Saturday and Sunday from 11 am – 3pm, featuring popular specialties such as Shrimp & Avocado Toast, Florida Shrimp & Grits, Crab Cakes Benedict and Fried Chicken & Waffles. Pair with the BOGO special, Buy One Get One Free Mimosas, Bloody Marys, Tequila Sunrise, and Sangria for $7. No Easter specials have been announced. Reservations are recommended. To-go options are available. Visit website for more information.

Reyes Mezcaleria – North Quarter

Chef Wendy is serving up brunch on Saturday and Sunday to celebrate the holiday with authentic Mexican flavors! Expect the full brunch menu with a few sweet surprises. Dinner available also. Be sure to reserve your table in advance to secure your plans. Click here for more info and reservations.

Rosen Plaza Hotel – Convention Area

Hop on over to Orlando’s preferred Easter Day Buffet at Rosen Plaza. Enjoy a complimentary glass of wine or champagne while perusing an extensive array of flavorful choices including roasted leg of lamb, baked salmon glazed with honey, garlic and herb beef sirloin and so much more. Special items for little ones and sweets galore — mini Easter cupcakes, soft serve ice cream with toppings and plenty of decadent cakes and pies — round out a delectable menu with something for everyone. A festive ballroom provides plenty of socially distanced seating, while attendants serve from the buffet designed with safety in mind.

Make a weekend of this dining event with their special Easter Stay Package, which pairs Easter Brunch for two adults with an overnight stay.

This year, in addition to cooking and cleaning for you, they are setting tables differently in their spacious ballroom. Guests will be kept safe in multiple ways: required temperature checks and masks to be worn to enter and walk throughout the hotel. Tables and seating have been set apart to keep guests socially distant. Queues for each buffet station have floor markers to remind guests to keep safe distances between each other. Masked and gloved staff will be positioned at buffet stations to assist with serving. Banquet staff will also assist with serving beverages at the table. Hand sanitizers will be placed throughout the dining area, buffet stations, and restrooms, which are close to the entrances of the ballroom. For more details, please visit Rosen’s Total Commitment page.

Sunday, April 4, 2021 | 11:00 a.m. – 3:00 p.m. | $41.95* Per Adult, Children (Ages 4-11): $18.95* | Children (Ages 3 & Under): Free, Free Parking, Reservations Recommended. For more information and reservations. 9700 International Drive, Orlando, FL. (407) 996-0256

Rosen Shingle Creek Resort – Convention Area

Gather family and friends at Rosen Shingle Creek for Orlando’s most spectacular Easter Day Buffet, where unlimited champagne and mimosas flow amid a lavish, tantalizing spread. Explore Florida-Fresh Osceola Ceviche and Nashville’s Hot Chicken and Waffles to Paella Valencia and Moroccan Lamb Stew. For a sweet finish, delectable cakes, fresh-from-the-oven pies, and flowing chocolate fountains headline a luscious extravaganza of toothsome delicacies. Complimentary self-parking is included. Reservations are required. Learn more about our enhanced safety protocols. $64.95 adults, $25.95 children 4-11, free under 4 Florida residents receive a 25% discount.11:00am – 5:30pm menu & more info, 9939 Universal Blvd, Orlando FL, (407) 996-3663

Seasons 52 – Multiple Locations

Seasons 52 will serve Easter Brunch in the dining room, with selections such as Crab and Cheddar Quiche, Upright French Toast, and Wood-Grilled Shrimp and Grits. Make a reservation or place an order for pickup on April 2 or 3 at Seasons52.com

EASTER TO GO OPTION: Seasons 52 is serving an Easter Green Box To Go, featuring three courses of freshly prepared favorites including a choice of Glazed Spiral Ham, Whole Side of Cedar Plank Roasted Salmon, or Wood-Grilled Beef Tenderloin, plus salad, roasted green beans, choice of an additional side and Mini Indulgence desserts. Each dinner serves either 2 guests (starting at $55) or 4 to 6 guests (starting at $100) and will be chilled and ready for guests to warm at home.

Soco – Thornton Park

Soco stands for Southern Contemporary and Chef Greg Richie brings you an adventurous take on popular dishes with good ole’ Southern hospitality. Soco’s Thornton Park neighborhood brunch on the patio features dishes to tempt any foodie such as Soco style Chicken and Dumplings, Sorghum Cured Salmon and Everything “Bagel” Biscuit, Steak and Eggs, Chicken and Waffles, phenomenal housemade biscuits and jam, and more. The Brunch Libations offerings have more than your typical mimosas and bloody Marys with the Kentucky Cooler and the Peach Palmer, all available by the glass or pitcher. Sunday Brunch served 10:30 am – 3 pm, brunch menu, 629 E Central Blvd, Orlando FL, 407-849-1800

The Tap Room at Dubsdread – College Park

The legendary country club has always been popular for Easter. Their Easter Brunch is back this year featuring Herb Encrusted Prime Rib Au Jus with Haricot Vert, Garlic Mashed Potatoes Rosemary Roasted Leg of Lamb with Carrot and Cauliflower Gratin, Brown Sugar Spiral Sliced Ham with Fiesta Corn, Shrimp with Andouille Sausage over Grits, Omelet Station, Lox with Bagels, Fresh Salad Station, Assorted Fresh Frittata, Biscuits and Homemade Sausage Gravy, Belgian Waffles, and Pancakes. Adults $47.95* Children 10 and Under -$14.95, Children 2 and Under are Free Call 407-650-0100 for reservations. taproomatdubsdread.com

Tapa Toro – Icon Park / Convention Area

If Spain is your desired destination this Easter, Tapa Toro serves up Spanish specialties, one of the best Paellas in town, bottomless mimosas and sangrias with live Flamenco entertainment. Enjoy a special brunch buffet menu, as well as a la carte full menu, from 11 am – 3 pm. Endless Easter Brunch Buffet includes Assorted Bread & Pastries, Pork Mojo, Prime with au jus & horseradish, Truffle Mash, Garlic Shrimp & Goats, Salmon, Seafood Paella, Eggs your Way, Waffles, Seasonal Desserts, Kids Mac & Cheese, Kids Chicken Tenders & Fries. Brunch Buffet $42pp or $15 per child under 10 (plus tax & gratuity). Reservations recommended.

For Dinner, 4pm – 10pm, enjoy Special Pig Roast Prix-Fixe Menu for $28pp (plus tax gratuity.) Appetizer: Beef Empanada, Entrée: Roasted Suckling Pig with Tapa Toro rice and Hawaiian roll, Dessert: Tres Leches. Full menu also available. Flamenco dancing entertainment beginning at 7pm. Reservations available on our Website and OpenTable.com Located at I-Drive 360 Complex 8441 International Drive, Orlando FL, 407-226-2929

EASTER TO GO OPTION: Celebrating at home?Schedule an order for pickup up to one week in advance via ChowNow!

Taverna Opa – Pointe Orlando / Convention Area

Greece is a lovely destination with extraordinary cuisine. In Orlando, no other restaurant serves up the best Mediterranean menu and entertainment in town like Taverna Opa. Enjoy a signature Lamb entree like the Lamb Chops and Kleftiko, slow roasted lamb in parchment paper with carrots, potatoes, garlic and Greek cheese. The fresh made hummus table-side is always a treat.

At Taverna Opa you’ll have not one, but two weekends to enjoy their Easter special, as the Greek-eatery celebrates Easter ON SUNDAY, APRIL 4TH and Greek Easter ON SUNDAY, MAY 2ND. Receive a free glass of house wine with any lamb entrée. Enjoy traditional Greek entertainment all day, and the chance to experience Tsougrisma, the Greek tradition of cracking red eggs for good luck! Opa! Located at Pointe Orlando, 9101 International Drive, Orlando FL. 407-351-8660. Open 12 pm to 10 pm. Belly dancing entertainment begins at 7 pm. Reservations recommended on Website or OpenTable.com

Terralina Crafted Italian – Disney Springs

Executive Chef Justin Plank brings crafted Italian cooking to Disney Springs with a menu of housemade pasta, hand tossed pizzas, calzones and more. On Easter Sunday, enjoy Crab Crusted Petit Filet Mignon served over potato and fontina gratin with asparagus topped with sauce béarnaise ($39), and Raspberry Bunny with Malfy Gin, raspberries, lime juice, club soda, simple syrup ($14) in addition to the menu of rustic Italian specialties. For reservations, call. For more information visit website.

Wine Bar George – Disney Springs

Experience the Wine Country Brunch at Wine Bar George at Disney Springs. Available Saturdays and Sundays from 10:30 AM – 2:00 PM. Dig into a variety of a la carte entrees such as Brioche French Toast topped with mascarpone and caramel sauce, Eggs Benedict with house-made chicken sausage, Burrata Avocado Toast or Steak and Egg Frites. Don’t miss the Frozcato Mimosa, a frozen concoction off dole whip pineapple. Moscato and Prosecco. Read more about Wine Bar George here. Click here to make reservations.

Wyndham Grand Orlando Resort Bonnet Creek – Attractions Area

Executive Chef Jonathan McCaan and his talented team are offering a variety of options this Easter weekend. deep blu Seafood Grille will have special holiday menu items on Good Friday (April 2, 2021), featuring Roasted Monkfish, and Easter Sunday (April 4, 2021), featuring Lamb Roulade. Both dishes come with gourmet accompaniments and will be available from 5:30-10 p.m. Pricing: $38 per person (Roasted Monkfish), $45 per person (Lamb Roulade). In Tesoro Cove, enjoy Easter Brunch featuring made-to-order Belgium waffles, baked goods, desserts, and stations that include gourmet omelets, hot buffet dishes, and huevos rancheros. A seasonal cocktail menu will also be available. Pricing: $27 adults, $14 children under 13. Available from 7 a.m. – 1 p.m. on April 4, 2021. For more information, visit website

1921 Mount Dora

The 1921 Team will be preparing your favorites from their full menu for Easter brunch, lunch, and dinner. Reserve for Easter through Open Table by visiting our website or by calling 352.385.1921. (Call if you’d like to specifically reserve for our Roasted Prime Rib Sunday Supper on April 4, quantities are limited.) 142 East 4th Avenue Mount Dora, FL 32757

I hope this list of my favorites, which I consider the best Easter Brunch in Orlando inspires you to go share beautiful times around the table with friends and family. Wherever you choose to spend Easter Sunday, whether at home or at a great restaurant around town or around the world, make it a great celebration!

All you need is great food and family and friends to create beautiful delicious memories”


Related Video

This turned out great- used a 9lb prime rib. I followed the directions for applying garlic and thyme. Cooked at 475 for 30 minutes then it only needed about 1hr 25 minutes to get to 120 internal temp. It was a nice medium rare. Everyone loved it and I’ll plan to make it again!

Best Roast ever, I did it a little different, I poked holes with my knife into the roast, I then took several garlic cloves and placed them in the slots along with thyme leaves, used the chopped garlic and thyme to rub on the roast, I used my Webber cooker, using the indirect method, putting in the drip pan a can of beer, I put soaked apple wood chips directly on the coals, put the cover on and let it cook for an hour, putting more apple wood if needed. I placed it in the oven in a roasting pan to finish the cooking, I set the temp at 325 for about an hour or until them thermo. read 112, removed from oven to rest. using the roasting pan, I made the sauce using the wine, garlic, shallots, bay leaf and broth, I used corn starch instead of flour, let it cook down and put the it through a strainer, turned out fantastic.

The best standing rib recipe we've found. We have enjoyed this recipe every Christmas for the last 8-10 years. If the Grinch had stolen this "Roast Beast" he would never have given it back to the Whos.

This has been the favorite for everyone I've made it for, including picky kids. It's often requested and the cooking instructions are absolutely perfect. If only it wasn't such an expensive cut of meat.

Great recipe overall. Used a cuisinart to get the rub into a paste so it would best adhere to the roast. The cooking temperature is way off though. 475 degrees is nearly a broil, and an unseasoned chef will likely burn the the roast at 30 minutes at this temperature. 425 for 30 minutes will give it the pseudo-sear you're looking for then a reduction to 325, slow and low, until 110/115 internal temperature using a good digital meat thermometer.

I needed a great rub for my husband's Birthday dinner and this came through for me beautifully I cooked mine on the rotisserie. I would definately use it again.

was told this Christmas that my Grandmother-in-law would've been impressed with this gravy. (I never met her, but have heard she was hard to please.) Also, for a fine old southern cook to have approved of cooking of a yankee granddaughter-in-law . . . that's pretty cool. This roast & gravy is a "new" holiday tradition my in-laws now ask specifically about ("You're cooking the rib-roast again this year, RIGHT?"). I do all the prep/chopping/measuring work of it earlier in the day. I've also taken to writing myself a specific timeline checklist with the tasks of making the gravy and other last minute preparations. They are easy to follow and I can cross them out as I finish them. It helps me focus and not feel distracted & frazzled as guests arrive, hang out in the kitchen and start drinking the wine. My husband was really impressed this year not only with the food, but how calm & peaceful I was because of this. Merry Christmas to all! Your family & friends will certainly feel loved if you make this!

Love, love, love this recipe! I have been making this every Christmas for the last 10 years. My family always looks forward to it and insist on having this instead of ham every year. By far the best Prime Rib. Nice to know that I can make the best Prime Rib that beats restaurant at home.

This sauce is an excellent standby for our house. I have made it many times without the rib roast --- it is excellent with grilled pork or lamb! I have found on occasion the some types of wine make a more bitter tasting sauce, in this case I add a little brown sugar to even the taste. Always a winner!

This was our choice for Christmas Dinner. We were not wild about the sauce made with beef broth. It was too salty, and took forever to cook down. The rib roast was excellent.

This dish was amazing! I roasted it for the half hour @ 475, but then turned the oven to 200 for another hour +, to perfection. The sauce was delicious. I received many compliments and will absolutely be making this again. Much easier than I expected as well, which is a big bonus, especially at this time of year. Make this dish, you won't regret it!

This was a delicious and relatively easy recipe to make. I will definitely make this again if I don't have a lot of time and want to impress people!

I followed the cooking temperature recommendations in the original recipe. The roast looked fabulous, and was quite tasty. I cooked it to an internal temperature of 118 degrees F, and found the outer portion of the roast to be well done, while the center was rare. Really rare - bloody, even. I read some other reviews that called for lowering both the searing temp as well as the cooking temp. Next time I will lower the searing temp to 450, but will leave the cooking temp at the recommended 375, and will probably cook it to an internal temp of 120 to keep the roast between rare and med rare. The sauce was spectacular, as was the overall flavor and texture of the roast.

My husband went to Costco to pick up toilet paper and came home with a 6.7 lb standing rib roast. I rolled my eyes when I saw the hunk of cow in the ɿridge. He had no idea that a preparing standing rib roast was big deal and that a 6.7 lb standing rib roast could feed a small army. I used this recipe and it was a stunning success. It may be one of the best things I've made in my entire life. And the sauce - wow. Based on the reviews, I did 25 minutes at 500 degrees and then slow roasted at 200 until the internal temperature read 120 degrees. I like my meat rare and the center was definitely rare. Even the end pieces were medium rare. So, if you like your meat a tad more cooked, you might leave the roast in the oven until the internal thermometer reads 125. All in all, a huge hit and my husband feels totally vindicated. :-)

I have done this roast twice. Today, will be my third time. I am starting with the sauce today, as I believe that it takes too much time if you are taking the roast out of the oven when your guests arrive and then start with the sauce. The roast and sauce are fantastic. The flavor and the presentation outstanding. My guests went for seconds and thirds. I also made holes on the roast and stuffed them with a paste made of garlic/salt and thyme. YuM! I look forward to eating this roast tomorrow!!

Delicious flavors. Followed recipe exactly, but reduced searing temperature to 450° and roasted at 350°. I followed advice of LGB1 from ATL.,GA to increase meat temperature to 130° in order to result in "medium" temperature. This was a mistake, as the temperature of the roast rose well above that as it rested! The meat was still delicious, but not as pink in the middle as I desired. Next time I will use the recommendation of el_boom from New York City for only increasing it to 120°. Also, a bit of useful information about the demi-glace. if you have trouble finding it in your area, Williams Sonoma sells a jarred demi-glace concentrate. Directions for reconstituting it are not included, but my per inquiry, the ratio is 1 to 10 (6 Tbsp. to 1 quart water). After oepning, it keeps 6 months in refrigerator (or may be frozen). Also, "mise en place" the ingredients for the sauce to reduce hectic activity prior to plating. The Sautéed Haricots Verts, Red Bell Peppers, and Pine Nuts and the Horseradish Mashed Potatoes (both from this website) were good choices for sides.

When my mom said she spent $50 on this meat for our Christmas dinner for just 4, I was a bit scared, since Iɽ never cooked a rib roast before. This recipe was simple and the sauce came out amazing. a real keeper- for a very special occasion!

Outstanding! I have made this twice, both to rave reviews. Those I made it for last New Year's are still talking. Roast an extra head of garlic for garlic mashed. Also can make acorn squash puree (also from this site, easy and delicious). Fantastic meal.

Outstanding! I have made this twice, and given the recipe to others with rave reviews. Those I made it for last New Years' are still talking about it. Roast and extra head of garlic and make garlic mashed to go with. Also can make the acorn squash puree on this site (also outstanding, very simple) to accompany nicely. Very impressive meal.

Family insisted - best meal for Christmas of all time. Sauce was delectable. Have to admit not everyone got as excited as the sauce as my Mom and I, but they loved the beef.

We made this dish on Christmas eve and it was truly outstanding. We used a 5-6lb roast (3 ribs I think) and we did make a few variations based on available ingredients - we had no fresh thyme we added ground dried mushrooms to the rub before cooking and we added sauteed mushrooms to the sauce which I thought were a great addition. (We took the mushroom ideas from another Epicurious standing rib roast recipe ("two mushroom sauce"). I would definitely add the mushrooms to the sauce again. The roast ended up resting for about an hour by the time we finished making the sauce and it was perfect. The meat and sauce were so good I can't remember much about the sides! (Roasted fingerling potatoes and asparagus I think.) A Christmas highlight. "The best sauce ever tasted" according to some. Will definitely make again. Yum.

My family thought the sauce overly rich & masked the flavor of the prime rib roast. Peeling roasted garlic takes too long, so I scraped a spoon through the roasted garlic heads & that quickly removed the garlic from the peels. Too bad the sauce takes so long to make.

Killer dish for carnavores. Looked impressive and tasted it. A new option for the holidays.

Wow, the reviews are right. this roast was fairly straight forward to make and it was FANTASTIC. Fresh Thyme is the key.

THIS WAS OUTSTANDING! I bought an organic 6 pound standing rib roast and the only thing I changed was the amount of beef broth used. I used 2 cups,instead of 4, as suggested by another reviewer, and it was perfect. My roast served 4 adults and 2 kids with leftovers for two more servings. The sauce was just as delicious as the meat and using fresh thyme is critical. Don't skimp. YOU MUST TRY THIS! I served this with the Horseradish Mashed Potatoes with Caramelized Onions from this same site. YUM!


21 butter lamb gravy Recipes

Lamb Chops With Spring Onion & Mustard Mash

Lamb Chops With Spring Onion & Mustard Mash

Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy (Tom Pizzica)

Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy (Tom Pizzica)

Irish Sauce Piquante (1790)

Irish Sauce Piquante (1790)

Green Olive, Lemon, and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy

Green Olive, Lemon, and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy

Spring Lamb With Minted Gravy

Spring Lamb With Minted Gravy

Leftover Lamb & Rice Casserole

Leftover Lamb & Rice Casserole

Irish Rack of Lamb (Bobby Flay)

Irish Rack of Lamb (Bobby Flay)

Muscat Gosht (Lamb in Spicy Tomato Gravy)

Muscat Gosht (Lamb in Spicy Tomato Gravy)

Leighs Shepherd's Pie

Leighs Shepherd's Pie

Faggots in Onion Gravy

Faggots in Onion Gravy

Warwick Chops

Warwick Chops

Tomatoherd's Pie

Tomatoherd's Pie

Shepherd's Pie

Butternut Squash and Lentil Soup for Lunch

A stocked pantry is something like a gold mine when you’re hungry and you have no idea what’s for lunch. A peek into one big drawer of mine includes several kinds of dried beans, at least 5 kinds of rice, bulgar, barley, polenta, oats, couscous, farro, quinoa, a variety of dried fruits, and usually a couple of kinds of lentils. (A big bank account makes a lot of people feel secure, but I’m rich when my cabinets are full.) When I have no idea what’s to eat, lentils are my go-to. They’re easy, fast, filling, healthy as can be (see below), pair with nearly anything and in many a direction, and they’re even pretty darned inexpensive.


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The science of mayonnaise and heat

“This is an area I’m playing a lot more with now. Mayonnaise really works,” said Meathead Goldwyn, founder of the popular website, AmazingRibs.com and author of “Meathead: The Science of Great Barbecue and Grilling.” “It sticks really well to the food, helps release food from the hot grill surface, and gets a beautiful golden color.”

Part of the reason mayonnaise works so well is because of its composition. “Mayonnaise is an emulsion, which means you have small droplets of oil surrounded by egg yolk, and that has a couple of really cool properties,” said Greg Blonder, professor of product design and engineering at Boston University and co-author of Goldwyn’s cookbook.

There is something magical about mayonnaise."— Meathead Goldwyn, founder, AmazingRibs.com

This emulsion allows the oils in the mayonnaise actually to stick to the food, unlike plain oil. Oil and water don’t mix, which is why it’s so hard to get the fat to adhere to foods you want to grill, particularly meats. So as you grill, you’re left with a very limited amount of oil to keep the food from sticking. Additionally, as the oil runs off, it’s likely to result in more flare-ups.

“Mayonnaise acts like little time-release oil capsules, and you can put it on thick. And the emulsifiers like to stick to the meat,” Blonder said. Mayonnaise is a great release agent for meat, and is particularly helpful for grilling chicken and fish.

And where oil only heats and browns the food thermally, mayonnaise is able to brown food chemically — that golden-brown color — through what is known as the Maillard reaction. The Maillard reaction requires sugars and proteins to work as these are heated, the nonenzymatic reaction produces browning. “When you just put regular oil on meat, it doesn’t bring these to the table. It only brings fat,” Blonder said.

Grilled avocado with marinated tomato salad. (Ricardo DeAratanha / Los Angeles Times)

Finally, mayonnaise may help foods retain moisture as they cook on the grill, so foods — particularly meats — don’t dry out. “Chicken breasts — they’re the world’s driest food. Mayo is one way to make them moist,” Goldwyn said.

Though he hasn’t formally tested moisture retention yet, Goldwyn said he believes the mayonnaise might actually help to keep food tender. “If nothing else, the mayo evaporates under the heat rather than the moisture in the meat,” he said, arguing that the meat won’t dry out.

“Mayonnaise contains proteins and sugars, which can kick off the Maillard reaction when you grill. Oil doesn’t bring these to the table it only brings fat."— Dr. Greg Blonder, professor, Boston University

He compares it to the baste that pitmasters use when cooking tough cuts for long periods over low heat. The baste is what evaporates, rather than the moisture in the meat. “But the baste drips off and evaporates pretty quickly, so you’re not getting a great deal of benefit,” Goldwyn said. He said he thinks mayonnaise might give more benefit as a baste. “I haven’t tried it on a pulled pork or, heaven help me, on a brisket. But I’m getting ideas now.”

Grilled salmon with dill (Ricardo DeAratanha / Los Angeles Times)


Grilled Potato & Mushroom Packages

At first, it might seem tricky to grill a potato successfully, but fortunately potatoes are incredibly accommodating. The delicious flavor and texture of a grilled potato is a great reward for learning to manage one tiny problem: getting the potato cooked on the inside before it burns on the outside.

Be the hero of your next cookout. Watch the video to learn how to grill potatoes to perfection and subscribe to Fine Cooking magazine for techniques and recipes that’ll inspire you to grill all summer, and cook year-round.

To be sure that you’ve got a grilled potato that’s cooked through, follow one of the methods I’ve detailed in the techniques below, depending on what kind of potatoes you have and what else you’re cooking. Each of these techniques is completely adaptable to your own palate: once you’ve tried the basic recipe, feel free to alter the seasonings as you like. Soon you’ll be perfecting your own versions of delicious grilled potatoes—as habit-forming as the best mashed or roasted.

Technique #1: Par-cook potatoes before grilling for better control

It may seem like extra work, but I like to partially cook (by simmering) most potatoes before grilling them. Here’s why: first, it cuts down on the final grilling time, so I can put the potatoes on just as I finish grilling the meat or whatever else I’m making. Since the potatoes are already mostly cooked, they only need to be seared over direct heat to create a golden brown crust. I’m mainly looking for visual clues to see when the potatoes are done, so I don’t have to pay as much attention to them. I also don’t have to cover the grill, so I can grill a steak at the same time. And if I’m entertaining, I can hand off the grilling to someone else, knowing they just have to look at the potatoes to know when they’re done.

I especially like to use this method for dense-fleshed potatoes like Red Bliss and Yukon Gold. Grilled this way, they have almost the texture of french fries by the time they’re done: golden on the outside, fluffy and cakey on the inside.

Simmer potato slices gently until just shy of fully cooked. Add a simple coating of mustard and mayonnaise to keep the potatoes moist.

I always cut the potatoes before I simmer them (I like slices, but quarters and wedges work, too), and I let them drain well after simmering. I can do this ahead of time and leave them at room temperature while fixing the rest of dinner. Then, I coat the potatoes well with either oil and herbs or a combination of a little bit of mayonnaise and mustard, since the fats help keep the moisture inside the potatoes when they hit the grill, and also help to keep the tender flesh from sticking. While I think it works best to season your potatoes before you grill them, that doesn’t mean you can’t season them afterward, too, or use them in other recipes, such as Grilled Potato, Corn & Red Onion Salad over Arugula.

More recipes for grilled potatoes

For more grilling how-to check out Susie’s Tips for Perfectly Grilled Vegetables.

Want more grilling recipes and tips? Check out the Guide to Grilling for hundreds of recipes for beef, chicken, pork, fish, and vegetables, as well as how-to videos our Backyard BBQ Menu Maker.

Technique #2: Cook potatoes from start to finish on the grill

If you don’t want to bother precooking your potatoes, you can cook them start-to-finish on the grill by using a combination of direct and indirect cooking. When building your charcoal fire, be sure to bank the coals to one side so that you’ll have a hotter side and a cooler side. On a gas grill, heat one side of the grill to medium high keep the other side on medium low. When planning what else you might want to cook on the grill, keep in mind that you’ll be covering the grill, and using it for a little longer when cooking potatoes this way.

I like this method for wedges of Idaho potatoes. When they sear on the hot grill, their starch seems to seal in their inherent moisture, and the result is crispy outside and flaky inside. I don’t like this method quite as well for red and yellow potatoes.

See the recipe below.

Technique #3: Wrap potatoes in foil to keep them moist and to blend flavors

One of the easiest and most delicious ways to cook potatoes on the grill is to toss them with a lot of the same goodies you might use for roasted potatoes and wrap them tightly in foil. Put the package on the grate directly over the heat, cover the grill, and in 40 minutes you have a delicious side dish.

Grilled this way, the potatoes steam to a moist but firm texture and bathe in the juices of roasting aromatics. Garlic, onions, and peppers practically melt into the potatoes for extra flavor. And if your coals are hot enough, the potatoes closest to the outside of the package will have nicely charred edges, too. The package can sit off the grill, unopened, for up to 15 minutes, while you grill the main course.
A few things to keep in mind: First, before wrapping the potatoes in the foil, spread them out so that the pile is an even thickness, about 1-1/2 inches deep. This will let more potatoes come in close contact with the heat of the fire, ensuring even cooking. Second, mound the coals so that they’re 5 to 6 inches below the center of the grate (but no closer). Then set the package directly over the hottest spot. Ideally, the potatoes on the bottom will be just beginning to char when they’re flipped after 20 minutes. Last, be sure to cover the grill completely (leave the top and bottom vents open) so the potatoes bake in the oven-like atmosphere. You can cook foil-wrapped potatoes on a gas grill, too, but you may have to cook them longer (or heat the grill to high).

When you first try this method, you might want to use slightly shorter cooking times and check the potatoes (unfold the foil with tongs the steam will be hot enough to burn). If they aren’t quite done, rewrap them and grill for a few more minutes. If they’re too charred but not done in the middle, put them back on, away from the coals, and cover the grill.

Use this technique: Grilled Potato & Mushroom Packets

How to season potatoes for the grill

Use the seasoning mixes below to flavor 1 pound of potatoes before they go on the grill (12 to 14 baby potatoes, 6 medium red- or yellow-skinned potatoes, 2 large red- or yellow-skinned potatoes, or 2 small Idahoes make a pound). Cut baby potatoes in half, others into 3/8-inch slices or wedges or quarters. If par-cooking potatoes (see Technique #1), season them after simmering and cooling but before they go on the grill.

For Par-Cooked Potatoes:Extra-virgin olive oil &fresh herbs: Toss the potatoes with enough olive oil to coat well (2 to 3 Tbs.) and season with coarse salt, freshly ground pepper or a few hot red pepper flakes, and 2 to 3 tsp. chopped hardy herbs, such as rosemary, thyme, or sage.

Mustard, mayonnaise, & herbs: Combine 1/4 cup mayonnaise with 2 Tbs. Dijon mustard and 2 tsp. chopped fresh rosemary. Coat the potatoes with this mixture and season with salt and pepper.

Mustard & olive oil: Combine 3 Tbs. olive oil with 1-1/2 Tbs. savory mustard and toss together with potatoes. Or replace the mustard with 1 Tbs. black olive tapenade or sun-dried-tomato pesto. Season well with salt and pepper.

For Grill-Only Potatoes:Dry spice rub: Coat the potatoes well with 2 to 3 Tbs. olive oil and then sprinkle your favorite dried spice rub over all the cut edges. Be sure to include a lot of salt in the spice rub. A good rub recipe: combine about 1/2 tsp. each of ground cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1-1/2 tsp. salt and a little sugar, if you like.


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Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Prevents and repairs oxidative damage to cells caused by free radicals.

Reduces risk factors for common degenerative and age-related diseases.

Support the body’s resistance to infection and strengthen immune vigilance and response.

Improves mood, memory, and focus.

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Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Prevents and repairs oxidative damage to cells caused by free radicals.

Support the body’s resistance to infection and strengthen immune vigilance and response.

Improves mood, memory, and focus.

Reduces risk factors for common degenerative and age-related diseases.

FoodTrients Trademark and copyright © 2011-2021 Triple G Enterprises. This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites. Terms and Conditions


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