Cooking for a crowd may seem daunting, but it’s totally do-able if you have a solid plan.
The first step, of course, is setting the menu — and we’ve got the perfect spring feast at your service. It starts with a cool and creamy spring pea soup, followed by tender pan-roasted lamb chops topped with a bright mint chutney, accompanied by sweet glazed carrots. For dessert? Ramekins of silky pastry cream garnished with delicate berries and whipped cream.
Our menu highlights some of spring’s best ingredients, and it’s an ideal way to put our new Chef’s Pot to good use. It’s the most versatile size for just about any soup, stew, braise, or large-batch cooking you can think of, and it’s the perfect pot for this elegant dinner.
All of the dishes on our menu can be made on the Cue. Better yet, a couple of the dishes can be completely made ahead. Follow our do-ahead game plan and your springtime celebration will be stress-free.
Wednesday:
Make a grocery list, including any pre-dinner nibbles and drinks.
Thursday:
Shop for ingredients.
Friday:
Make the Pastry Cream, divide into ramekins, cover the surface directly with plastic wrap to prevent a crust from forming and refrigerate.
Saturday:
Prep the carrots.
Make the Spring Pea Soup and refrigerate.
Sunday:
Early in the day: Whip the cream for the dessert and refrigerate.
An hour before serving: Bring the lamb chops to room temperature while you make the Mint Chutney. Transfer the chutney to a serving bowl. Make the Glazed Carrots and transfer to an oven-safe serving dish. Cover with foil and keep warm in a 200-degree oven.
Make the Lamb Chops, transfer to a serving platter and allow to rest, covered with foil, while you ladle the chilled Spring Pea Soup into bowls and garnish. Take the dishes to the table and enjoy!
When ready to serve dessert, top each ramekin of Pastry Cream with a dollop of whipped cream and garnish with fresh berries.
