I mixed up a lovely garden dinner party this past weekend with herbed, grilled lamb, sweet summer corn salad, Tuscan pasta, lemon asparagus, and yummy little strawberry-rhubarb cheesecake mousse cups for dessert!
Summer is officially here, so my husband and I dusted off the grill and served up some gorgeous lamb skewers with fresh tzatziki for our family!
As always, I didn’t want to spend more than 10 minutes in the kitchen while my friends were lounging in the garden, so just about everything was prepared ahead! Here’s how I did it!
Firstly, I thought it would be sweet to decorate my table with only pretty English daisies in the napkins, tied with simple twine. They look so rustically precious, don’t you think?
For the main course, I made garlic-herb marinated lamb skewers and served them with creamy Greek tzatziki! I made the marinade and let the lamb luxuriate in it for a full 24 hours before popping the cubes onto skewers.
I simply covered them with cellophane and passed them to my grill-master husband when it was time to get cooking.
I added a little cayenne pepper to my lamb recipe, so I made sure to include some fresh tzatziki on the side! It’s a popular yogurt sauce/dip that’s refreshing and cooling, so it pairs especially beautifully with spicy, rich dishes.
The skewers take only 10 minutes to grill, so while they were sizzling outside, I popped into the kitchen to boil some rotini and reheat the creamy Tuscan sauce I made the day before.
This Tuscan pasta was such a perfect side dish for the omnivores at the table, and a perfect main course for the one vegetarian joining us!
While my pasta boiled, and the sauce reheated, I baked some crispy lemon asparagus. I think it’s my favorite summer side dish. It’s so simple, it looks so pretty and it’s done in just 12 minutes!
For the salad, I made probably one of the prettiest salads I’ve ever made! It’s a summer corn salad with feta, olives, cucumber, red onion, and cherry tomatoes. It was so sunny and colorful, it looked like a bowl of candy! I made a tasty red wine vinaigrette for it too.
I put the salad together about an hour before guests arrived and waited to add the dressing until just before serving.
For dessert, I made tasty little strawberry-rhubarb vanilla cheesecake mousse cups! All were made a day before and simply popped in the fridge. What a lovely evening!
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