I am a traditionalist when it comes to Easter brunch. Growing up we always had roast leg of lamb with scalloped potatoes and coconut cake. Tradition is great but improving upon tradition is my plan for this Easter.
Thinking of all of the hard boiled Easter eggs that you now have, empty an Easter basket and begin the meal with Crabmeat Deviled Eggs from Ralph Brennan in New Orleans. Skip the usual roast leg of lamb and opt instead for Chef Matt Basford’s Chocolate and Coffee Dusted Lamb Ribs with Stout Glaze. And finally, don’t go too crazy and skip the cake! I’ve never had a bad coconut cake, but the coconut cake from Peninsula Grill in Charleston is 6 layers of awesomeness and well worth the effort.