If you are lucky enough to be blessed with good weather on Easter, take advantage with this menu that lets you eat al fresco. In fact, we’re not just eating outdoors, we’re bringing most of the cooking out there, too, so the cook can join with the guests. It starts with achilled pea soupwhich, to be honest, is best made the day before, and just needs to be ladled into bowls. The main event is agrill-roasted herb-rubbed leg of lamb, which cooks low-and-slow on the grill. As it’s nearing doneness, you can duck inside to boil up somenew potatoes tossed with butter, shallots and chervil. And once the lamb comes off the grill it needs to rest for 10-15 minutes, the perfect amount of time togrill some asparagusto serve alongside. Dessert is ahazelnut crust topped with a cloud of strawberry cream–another perfect recipe for making ahead.