Celebrating Easter - Passover Meal

My bible study group celebrated Easter by having a Passover dinner, in honour of the sacrifice the Lord made so that we might live.

We dined on slow cooked lamb, steamed greens, herbed potatoes, carrot tzimmes and vegetable frittata.

In Jewish tradition, they commemorate the Lord's sacrifice by preparing a Passover Seder Plate.  It consists of symbolic foods that represent different parts of the exodus from Egypt:

Maror or chazeret - Bitter herbs (we had horseradish) symbolising the bitterness and harshness of slavery which the Jews endured in Egypt.  Parsley dipped in vinegar or salted water also symbolises the bitterness of slavery.

Charoset - A sweet, brown pebbly mixture representing the mortar that the Jewish slaves used to build the storehouses of Egypt.  Of the 2 different types, we had charoset which is made of chopped nuts, grated apples, cinnamon and sweet red wine.  The choice of ingredients reflects the various foods to which Israel is favourably compared in King Solomon's Song of Songs.

Karpas - A vegetable aside from bitter herbs dipped in salted water.  We had parsley and celery.  The salted water represents the tears mirroring the pain felt by the Jewish slaves in Egypt who could only eat simple foods.

Z'roa - A roasted lamb or goat shankbone, chicken wing or chicken neck symbolising the lamb sacrificed at the temple in Jerusalem.

Beitzah - A hard boiled egg symbolising the festival sacrifice offered in the temple in Jerusalem.  

Red wine - Representing the blood from sacrifices and male circumcision.

(The above descriptions were from Wikipedia and have been shortened.)