Neither of us felt much like company and I didn't feel like a big production number, so we kept Easter dinner fairly simple this year.
The main course was Cooking Italy's Roast Easter Lamb with White Wine (ClassicItal). As a go-with I made some haricots verts, more or less following Hazan's recipe for Sautéed Green Beans with Parmesan Cheese (ClassicItal). This was very good and is a nice company dish, since the beans can be prepared ahead of time and quickly finished at the last minute. I also made yet again Clothilde Dusolier's Perfect Roasted Potatoes (MC).
After the main course, French style, we had a bit of salad and a morceau of Reblochon. Finally we each had a cup of store-bought tiramisu. Well-fed, we were.