The starter is a spring classic: tender artichoke leaves dipped in an olive-oil-and-cheese dressing. Serve the lamb chops on a mound of saffron couscous accompanied by baby carrots. Rhubarb napoleons make an impressive finale.
Artichokes with Romano, Cracked Pepper, and Olive Oil
Lamb Chops with Dried Cherries and Port
Saffron Couscous with Fresh Peas and Chives
Baby Carrots
Cabernet Sauvignon
Serves 4