• Roast Rack of Lamb (see recipe below)
• Watercress Salad
• Roast Potatoes
• Snap Peas with Lemon Zest

Roast Rack of Lamb may seem like a special treat, but it doesn't need to be -- it's easy to prepare and gives you time to do other things while it roasts in the oven. Watercress Salad, Roast Potatoes, and Snap Peas with Lemon Zest are all sides that make this meal Italian-themed. For weeknight entertaining, skip the chutney recipe suggested for the lamb, and stick with the Italian theme.

Roast Rack of Lamb recipe

Toss watercress with red wine vinaigrette. Serve lamb chops on top of watercress.

Cut red potatoes in chunks, toss with olive oil, season with salt and pepper, and spread on a cookie sheet. Roast at 325 degrees F. with lamb for 45 minutes. Turn oven up to 375 degrees F. to brown them when lamb is resting; watch to be sure they don't burn.

Steam fresh or frozen peas, toss with butter, and sprinkle with a bit of grated lemon zest. (Zest is just the very outer yellow layer of lemon rind -- be sure not to grate the bitter white part.)