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No matter how many people are gathered around your table this Easter, you want a dinner that will fit the occasion. Lamb chops are guaranteed to make the meal feel fancy, and they have the bonus advantage of being incredibly easy to make. Lamb is also a classic choice for Easter and can make a refreshing change from the glazed ham most of us have come to expect!

Chops can come from any of the main cuts of lamb. Loin and rib chops are the most tender, while shoulder and leg chops are tougher but more flavorful (and economical). But we're also talking about young lamb, so it's hard to go wrong with any of the cuts. For a dinner like this, buy about 1/2 to 3/4 pound of meat per person to account for large and small appetites.

When it comes time to cook, the broiler in your oven is the tool of choice for preparing several lamb chops at once. Set your broiler on high and cook the chops about 3 or 4 inches away from the heat source. Because they're so thin and tender, they cook in less than 10 minutes. The outside develops a flavorful crust in the intense heat of the broiler, while the interior stays moist and pink.

A quick brine or marinade can also add some flavor and extra juiciness to your chops if you have time beforehand. Citrus works well with the richness of lamb and a little sweetener like brown sugar or honey adds another layer of flavor. The marinade also makes a delicious glaze to go on top.

Don't stress over dinner this Easter! With lamb chops and a few basic side dishes, all your guests will leave satisfied.

HONEY-CITRUS GLAZED LAMB CHOPS

Serves 4

4 lamb shoulder chops, 1-inch thick (roughly 1/2 to 3/4 lb of meat per person)

1/4 cup kosher salt

Lemon and orange peels, 5-inch strips

1 cinnamon stick

1 bay leaf

1/4 cup honey

1 tablespoon lemon juice

1 tablespoon orange juice

For the brine:

Arrange the lamb chops snugly in a small baking dish. In a small saucepan over high heat, combine 5 cups of water with the kosher salt, citrus peels, cinnamon stick and bay leaf. Simmer just until the salt is dissolved. Let cool to room temperature and pour over the lamb chops so they are covered by at least half an inch. Cover with plastic wrap and refrigerate 30 minutes to 4 hours.

To cook:

Set an oven rack 3 to 4 inches below the broiler. Cover a rimmed baking sheet with aluminum foil. Whisk together the honey and citrus juices in a small bowl.

Remove the chops from the brine and pat dry. Brush both sides with the honey-citrus glaze. Lay the chops on the baking sheet in a line so each one will be positioned directly under your broiler's heating element.

Broil for 4 minutes. Flip the chops, brush again with glaze, and broil for an additional 4 minutes for medium rare or 6 minutes for medium.

Let the chops rest for 5 minutes before serving.

This recipe can be halved, doubled or tripled as needed. For more than 4 chops, broil in batches and keep the broiled chops covered with aluminum foil until serving.

LEMONY SMASHED POTATO CROQUETTES

Serves 4

8-10 small red potatoes (about 2 pounds, or 2-3 potatoes per person)

4 garlic cloves, peeled and lightly crushed

2 tablespoon lemon juice

4 tablespoons extra-virgin olive oil

Salt and pepper

Scrub the potatoes and put them in a large saucepan. Cover with 2 inches of cold water. Add one tablespoon of salt and the garlic cloves.

Bring to a boil over medium-high heat and cook until the potatoes are just tender, about 30 minutes from the beginning of cooking. Drain the potatoes. On a large cutting board, use a potato masher or drinking cup to gently crush each potato to about an inch thick.

Whisk the lemon juice and oil together and pour two tablespoons into the bottom of a large heavy skillet. Set the skillet over medium-high heat until the oil shimmers. Use a spatula to transfer half the potato croquettes to the pan. Brush the tops with another two tablespoons of lemon-olive oil and sprinkle with salt.

Fry for 8 minutes, flip the croquettes, and fry for another 8 minutes until both sides are golden and crispy. Remove to a serving platter and use the remaining lemon-olive oil to fry the rest of the croquettes.

Potatoes can be boiled the day ahead and leftovers will keep for a week.

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Easter Recipes - Easter Dinner for Two Or Twenty - Emma Christensen Recipes

(c) 2010 Emma Christensen