Just wanted a bit of advice for a game plan for Easter dinner. I'm serving a group of 12 to 14 people, and we're aiming to eat at around 6:00 p.m. Menu isn't huge; I have people bringing appetizers and dessert, so I'm just taking care of the mains and sides.
We have a bone in leg of lamb that's around 4.5-5 pounds, a 3-rib prime rib roast that's 8 pounds, and a duck that's about five pounds. Sides will include Mac and cheese, roasted potatoes, mashed potatoes, roasted sweet potatoes, roasted baby carrots, and pan fried haricot verts. I'm just concerned about the timing of everything except for the duck and beans, as they all have to be done in the oven, and I only have one. Using the low and slow method of roasting the lamb and prime rib, I was planning on putting them in around 11:30 a.m. for the initial high heat blast at 450. I'm hoping that primary roasting should be complete by 4:00 p.m. at the latest (I'll have to pull the lamb out of the oven if target temperature is reached earlier and hold outside while the prime rib continues cooking). Once the prime rib hits 125-128, I'll hold in the oven until 5:00 p.m., at which point I'll start roasting the potatoes and sweet potatoes. I most likely will do the carrots in my toaster oven. The only concern I have is when I should bake the Mac and cheese (requires a lower temperature than the veggies)
Any advice /feedback on my plan?
Thanks in advance!