The perfect Easter spread for a gathering

Since I've bought my own house my interiors obsession has gotten out of control. Luckily Amara has helped me to fund this interiors obsession with this selection of gorgeous ceramics. I can't wait to have the house in shape to invite people round for dinner parties, drinks and afternoon tea. Any excuse to put on a spread. What better excuse to put on a spread than Easter weekend?

So in keeping with tradition, I attempted my very first roast leg of lamb but with a Greek twist. After scouring Good Food for a suitable recipe - all my cookbooks are in storage ready for the move! - I came across the perfect recipe and decided to serve it with a simple Greek salad and rosemary mini roasties. To help keep with the spring theme I treated myself to bunch of tulips in this pretty white and blue patterned jug*. I much prefer the rustic, country look of putting flowers in a jug to a glass vase - I just think it feels more homely and this jug couldn't be more perfect.

Easter is often a time where it's a whirlwind of people coming and going and the urgently of being in certain places at the right time. So because of this you need something delicious yet something that is really simple to cook. This roast lamb is perfect because you marinate it then stick it in the oven in an oven proof dish - like this yellow patterned one* - surrounded by some herby potatoes before sitting back and letting it cook. The tasty oregano, garlic and olive oil sauce scored into the lamb really helped to keep the meat juicy and flavoursome.

As the weather is usually starting to pick up by Easter, it means meals start to get a little bit lighter and salads start to take centre stage. Served in this green pattern terracotta bowl*, a Greek Salad was the perfect accompaniment to the lamb. Vine cherry tomatoes, cucumber cubes, slices of red onion, a handful of black olives, a handful of sun-dried tomatoes were tossed in a glug of olive oil and dried oregano. A generous sprinkling of salty feta cheese was the finishing touch. There's just something about lamb and Greek flavours that goes so well don't you think?

For those who prefer their roast meat with a bit of a sauce, this simple concoction of a tin of chopped tomatoes and black olives warmed in a saucepan is great. It feels fresh and keeps in with theme thanks to the typically Greek ingredients. I served it on these cute colourful tapas dishes* to match the gorgeous summery plates*. Isn't there just something about this collection that screams warm weather?

What are your favourite recipes for Easter?