30+ Delicious Easter Dinner Ina Garten Recipes for a Perfect Holiday Celebration

Easter is a time for family, tradition, and, of course, delicious food. If you’re looking to make your holiday meal truly special this year, then Ina Garten, the beloved Barefoot Contessa, has the perfect recipes for you.

Known for her simple yet elegant approach to cooking, Ina’s Easter dinner recipes bring together fresh, seasonal ingredients, comforting flavors, and stunning presentation.

Whether you’re preparing a classic roast lamb, an indulgent side of creamy risotto, or a mouthwatering dessert, Ina’s recipes will ensure your Easter table shines with culinary delight.

In this blog, we’ll explore 30+ of Ina Garten’s best Easter dinner recipes that will impress your guests and make your celebration memorable.

30+ Delicious Easter Dinner Ina Garten Recipes for a Perfect Holiday Celebration

Ina Garten’s Easter dinner recipes offer everything you need to create a beautiful and flavorful holiday spread.

With over 30 dishes to choose from, you can curate a menu that fits your taste and family traditions.

Whether you opt for her signature roast lamb, creamy sides, or sweet desserts, each recipe is designed to be simple to prepare yet impressively delicious.

By incorporating these easy-to-follow, crowd-pleasing recipes, your Easter celebration will be elevated with minimal effort.

So gather your loved ones, enjoy the seasonal flavors, and make this Easter one to remember with Ina Garten’s timeless recipes.

Herb-Roasted Leg of Lamb

Ina Garten’s Herb-Roasted Leg of Lamb is a show-stopping centerpiece for any Easter dinner. The lamb is perfectly seasoned with a blend of fresh herbs, garlic, and mustard, creating a flavorful crust that complements the tender meat. Roasted to a perfect medium-rare, this dish is both elegant and easy to prepare, allowing you to enjoy more time with your guests and less time in the kitchen.

Ingredients:

• 1 leg of lamb (5-6 pounds), bone-in
• 4 garlic cloves, minced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 425°F.
2. In a small bowl, mix together the garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper.
3. Rub the mixture evenly over the entire surface of the lamb.
4. Place the lamb on a rack in a roasting pan and roast for 1.5 to 2 hours for medium-rare, or until the internal temperature reaches 135°F.
5. Remove the lamb from the oven and let it rest for 15 minutes before carving.

This Herb-Roasted Leg of Lamb is the perfect Easter dinner centerpiece, showcasing Ina Garten’s ability to elevate simple ingredients into something extraordinary. The fresh herbs and garlic create a rich, aromatic flavor, while the mustard adds a touch of tanginess. Whether you’re serving it with roasted vegetables or a fresh salad, this dish will be a hit at your Easter celebration. It’s an easy yet impressive way to impress your guests while keeping the focus on flavor and simplicity.

Lemon and Garlic Roasted Chicken

Lemon and Garlic Roasted Chicken is a comforting, classic dish that never fails to impress. With the aromatic flavors of fresh lemon, garlic, and herbs, this roasted chicken is crispy on the outside and juicy on the inside. Ina Garten’s method ensures that the chicken is perfectly cooked, making it an ideal dish for a family gathering or holiday dinner like Easter.

Ingredients:

• 1 whole chicken (4-5 pounds)
• 2 lemons, quartered
• 1 head of garlic, halved
• 1/4 cup fresh thyme, sprigs
• 1/4 cup olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 425°F.
2. Stuff the chicken cavity with the lemon quarters, garlic halves, and thyme sprigs.
3. Rub the chicken with olive oil and season generously with salt and pepper.
4. Tie the legs together with kitchen twine and tuck the wings under the body.
5. Roast the chicken in a roasting pan for 1 to 1.5 hours, or until the internal temperature reaches 165°F and the skin is golden brown and crispy.
6. Let the chicken rest for 10 minutes before carving.

Ina Garten’s Lemon and Garlic Roasted Chicken is the epitome of comfort food for Easter dinner. The simple yet powerful flavors of lemon and garlic infuse the chicken with a bright, savory taste that complements the rich, roasted meat. The crispy skin and juicy meat make this dish a standout, and it pairs perfectly with roasted potatoes, green beans, or a tangy salad. This easy-to-make, flavorful chicken will undoubtedly become a favorite at your Easter table, offering both simplicity and sophistication.

Roasted Spring Vegetables with Herb Butter

Ina Garten’s Roasted Spring Vegetables with Herb Butter is a vibrant and colorful side dish that perfectly complements any Easter dinner. A mix of seasonal spring vegetables such as carrots, asparagus, and baby potatoes are roasted to perfection, then topped with a rich, herb-infused butter. The result is a dish that’s not only visually appealing but also bursting with fresh, delicious flavors.

Ingredients:

• 1 bunch baby carrots, peeled
• 1 bunch asparagus, trimmed
• 1 pound baby potatoes, halved
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat the oven to 400°F.
2. On a large sheet pan, toss the carrots, asparagus, and potatoes with olive oil, salt, and pepper.
3. Roast the vegetables for 25-30 minutes, turning halfway through, until they are tender and lightly caramelized.
4. While the vegetables are roasting, make the herb butter by mixing the softened butter with parsley, dill, and thyme in a small bowl.
5. Once the vegetables are done, remove them from the oven and toss them with the herb butter while still warm.
6. Serve immediately, garnished with additional fresh herbs if desired.

This Roasted Spring Vegetables with Herb Butter recipe is a perfect example of Ina Garten’s genius in creating simple yet flavorful dishes. The roasted vegetables have a natural sweetness and tenderness that are enhanced by the rich, aromatic herb butter. This side dish adds color, texture, and fresh spring flavors to your Easter meal. Whether served alongside roasted lamb or chicken, these vegetables will bring a delightful balance to your holiday dinner, ensuring that your guests are satisfied with both taste and presentation.

Grilled Honey-Glazed Ham

Ina Garten’s Grilled Honey-Glazed Ham is a perfect Easter main dish that balances sweet and savory flavors. The honey glaze, with hints of Dijon mustard and orange juice, creates a caramelized, slightly tangy crust that envelops the juicy, tender ham. Grilled to perfection, this dish is a crowd-pleaser that will make your Easter feast memorable. The smoky flavor from grilling adds an extra layer of richness, making it an ideal choice for a festive meal.

Ingredients:

• 1 bone-in ham (6-8 pounds)
• 1 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup orange juice
• 1/4 cup brown sugar
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small saucepan, combine honey, Dijon mustard, orange juice, brown sugar, and apple cider vinegar. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the glaze thickens.
3. Season the ham generously with salt and pepper.
4. Place the ham on the grill and cook for 1.5 to 2 hours, turning occasionally and basting with the honey glaze every 20 minutes, until the internal temperature reaches 140°F.
5. Remove the ham from the grill and let it rest for 15 minutes before slicing.

Grilled Honey-Glazed Ham is an exceptional choice for your Easter dinner. The sweet glaze combined with the smoky grilled flavor creates a perfect balance that elevates the ham. This recipe is not only easy to prepare but also provides an impressive centerpiece that will have your guests raving. Whether paired with mashed potatoes, roasted vegetables, or a fresh salad, this dish adds both flavor and sophistication to your Easter celebration.

Creamy Parmesan Risotto

Ina Garten’s Creamy Parmesan Risotto is a rich and indulgent side dish that brings a luxurious touch to any Easter meal. The creamy texture of the risotto, combined with the savory flavors of Parmesan cheese and a hint of white wine, makes it the perfect accompaniment to a roast or grilled main dish. The recipe may take some time and attention, but the result is a perfectly cooked, velvety risotto that is well worth the effort.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly to lightly toast the rice.
3. Pour in the white wine and stir until absorbed by the rice.
4. Gradually add the warm chicken stock, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
5. Continue adding stock and stirring for about 18-20 minutes, until the rice is tender and creamy.
6. Remove the pan from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.

Ina Garten’s Creamy Parmesan Risotto is a side dish that adds depth and richness to any Easter dinner. The creamy texture and savory Parmesan flavor make it the perfect companion for roasted meats, grilled vegetables, or even a simple fresh salad. Though it requires some attention during cooking, the result is a dish that’s smooth, comforting, and full of flavor. This risotto will surely impress your guests and elevate your Easter table with its luxurious taste and creamy consistency.

Asparagus with Lemon Vinaigrette

Ina Garten’s Asparagus with Lemon Vinaigrette is a light and refreshing side dish that adds brightness and color to your Easter meal. The crisp-tender asparagus is dressed with a tangy lemon vinaigrette, which perfectly complements the natural flavor of the asparagus. This dish is quick to prepare, making it an excellent choice for those looking to add a healthy and vibrant side to their holiday spread.

Ingredients:

• 2 pounds fresh asparagus, trimmed
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes, until just tender but still crisp.
2. Drain the asparagus and transfer to a bowl of ice water to stop the cooking process.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
4. Arrange the asparagus on a serving platter and drizzle with the lemon vinaigrette.
5. Sprinkle the lemon zest and fresh parsley on top before serving.

Asparagus with Lemon Vinaigrette is a light and flavorful side dish that brings a burst of freshness to your Easter dinner. The lemon vinaigrette elevates the natural taste of the asparagus, making it a vibrant and healthy addition to your meal. This simple yet elegant dish is not only quick to prepare but also a great way to highlight the beauty of spring produce. It pairs wonderfully with grilled meats, roasted lamb, or even as a standalone side for a lighter Easter meal.

Baked Macaroni and Cheese

Ina Garten’s Baked Macaroni and Cheese is a decadent, comforting side dish that’s perfect for any Easter dinner. The creamy sauce, made with a blend of sharp cheddar and Gruyère cheeses, is combined with al dente pasta and baked to golden perfection. Topped with a crispy, buttery breadcrumb crust, this mac and cheese will delight your guests with its rich flavor and satisfying texture. It’s an ideal dish for both kids and adults, making it a versatile option for your Easter spread.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• Salt and freshly ground black pepper
• 1/2 cup breadcrumbs (preferably panko)
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat your oven to 375°F.
2. Cook the macaroni in a large pot of salted water according to the package directions until al dente. Drain and set aside.
3. In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and cook, whisking constantly, for 1-2 minutes to form a roux.
4. Slowly whisk in the milk and cook, whisking frequently, until the sauce thickens, about 5-7 minutes.
5. Stir in the cheddar and Gruyère cheeses and season with salt and pepper to taste. Once the cheese is melted and the sauce is smooth, remove from heat.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the macaroni and cheese into a greased 9×13-inch baking dish. In a small bowl, combine the breadcrumbs with the melted butter and sprinkle over the top of the macaroni.
8. Bake for 25-30 minutes, until the top is golden and bubbly. Serve hot.

Ina Garten’s Baked Macaroni and Cheese is a must-have at any Easter dinner. The creamy cheese sauce and crispy breadcrumb topping offer a perfect balance of textures, making this dish both comforting and indulgent. Whether you’re serving it as a side dish alongside roasted meats or as part of a vegetarian spread, this mac and cheese is sure to be a hit. It’s a classic comfort food with a sophisticated twist, making it a standout addition to your holiday table.

Roasted Rack of Lamb with Dijon and Herbs

Ina Garten’s Roasted Rack of Lamb with Dijon and Herbs is a beautifully elegant main dish that will impress your Easter guests. The rack of lamb is coated with a flavorful mixture of Dijon mustard, garlic, and fresh herbs, creating a savory, aromatic crust that enhances the natural flavor of the meat. Roasting the lamb results in a tender, juicy interior with a perfect caramelized exterior. This dish is easy to prepare but looks and tastes like it belongs at a gourmet restaurant, making it an ideal centerpiece for your holiday feast.

Ingredients:

• 1 rack of lamb (8 ribs), frenched
• 1/4 cup Dijon mustard
• 3 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 450°F.
2. In a small bowl, combine the Dijon mustard, garlic, rosemary, thyme, olive oil, salt, and pepper to form a paste.
3. Rub the mustard mixture all over the rack of lamb, ensuring it’s evenly coated.
4. Place the lamb on a roasting pan, bone side down, and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 125°F.
5. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.

Ina Garten’s Roasted Rack of Lamb with Dijon and Herbs is a perfect Easter main dish. The combination of Dijon mustard and fresh herbs creates a flavorful crust that elevates the tender lamb, making it the star of your dinner table. This elegant dish is ideal for a special occasion like Easter, as it’s both simple to prepare and impressive in flavor. Pair it with roasted vegetables, mashed potatoes, or a light salad for a meal your guests won’t forget.

Strawberry Shortcake with Whipped Cream

Ina Garten’s Strawberry Shortcake is a delightful, light dessert to round off your Easter dinner. The fluffy, buttery shortcakes are topped with sweetened fresh strawberries and homemade whipped cream, creating a perfect balance of flavors and textures. This dessert is both refreshing and indulgent, with the bright sweetness of strawberries and the rich creaminess of whipped cream. It’s an ideal way to celebrate the arrival of spring and a wonderful way to end your Easter feast on a sweet note.

Ingredients:

• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into small cubes
• 3/4 cup heavy cream, plus extra for serving
• 1 tablespoon sugar (for whipped cream)
• Fresh mint leaves (for garnish)

Instructions:

1. In a bowl, toss the strawberries with 1/4 cup sugar and let them sit for 30 minutes to macerate and release their juices.
2. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to incorporate it into the flour until the mixture resembles coarse crumbs.
4. Stir in the heavy cream until the dough just comes together. Turn the dough out onto a floured surface and gently knead it a few times.
5. Pat the dough into a 1-inch thick rectangle and cut into rounds using a biscuit cutter.
6. Place the rounds on the prepared baking sheet and bake for 12-15 minutes, until golden brown.
7. While the shortcakes bake, whip the heavy cream with 1 tablespoon sugar until soft peaks form.
8. To serve, split the warm shortcakes in half, top with macerated strawberries and whipped cream, and garnish with mint leaves.

Ina Garten’s Strawberry Shortcake is the perfect dessert for Easter, offering a light and refreshing finish to your meal. The fluffy shortcakes combined with the sweet, juicy strawberries and rich whipped cream make it a true springtime treat. This dessert is a crowd-pleaser that’s simple to make yet feels special enough for a holiday celebration. Whether enjoyed by adults or children, it’s a delightful way to celebrate Easter and welcome the season.

Herb-Marinated Roast Chicken

Ina Garten’s Herb-Marinated Roast Chicken is the epitome of simple elegance, making it an ideal main course for Easter dinner. The chicken is marinated in a flavorful mixture of fresh herbs, garlic, lemon, and olive oil, resulting in tender, juicy meat with a crisp, golden skin. Roasting the chicken enhances its natural flavors, and the herbs give it a fresh, aromatic kick. This dish is a perfect choice for a no-fuss yet deliciously impressive centerpiece that will have your guests coming back for seconds.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper
• 1 cup white wine or chicken broth (for roasting)

Instructions:

1. In a small bowl, combine the olive oil, thyme, rosemary, parsley, garlic, lemon zest, lemon juice, salt, and pepper to create the marinade.
2. Pat the chicken dry with paper towels. Rub the marinade all over the chicken, making sure to coat it evenly, and place it in a large resealable plastic bag or shallow dish. Let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your oven to 425°F.
4. Remove the chicken from the marinade and place it on a roasting pan, breast side up. Pour the white wine or chicken broth into the pan to create a bit of steam while roasting.
5. Roast the chicken for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F and the skin is golden brown.
6. Let the chicken rest for 10 minutes before carving.

Ina Garten’s Herb-Marinated Roast Chicken is a perfect, no-hassle main course for your Easter dinner. The fresh herb marinade infuses the chicken with bright flavors, while the roasting process produces a beautifully crisp skin and juicy interior. It’s a classic, comforting dish that looks and tastes like a showstopper, making it an ideal choice for your holiday celebration. Serve it with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal that will leave everyone satisfied.

Sautéed Spring Vegetables

Ina Garten’s Sautéed Spring Vegetables is a light, flavorful side dish that celebrates the freshness of spring. A medley of tender asparagus, peas, and baby carrots is sautéed with garlic and fresh herbs, bringing out the natural sweetness of the vegetables. The addition of lemon zest and a hint of butter gives the dish a bright, zesty finish. This side dish is not only vibrant and colorful, but it’s also a perfect complement to heavier main courses like roast lamb or roast chicken.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby carrots, peeled and cut in half
• 1 cup fresh peas (or frozen, thawed)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions:

1. Bring a large pot of salted water to a boil. Blanch the asparagus and carrots for about 3 minutes, then add the peas and cook for another 2 minutes. Drain the vegetables and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the blanched vegetables to the skillet and toss to coat with the garlic butter. Sauté for 5-7 minutes until the vegetables are tender but still vibrant in color.
4. Season with salt, pepper, and lemon zest, and garnish with fresh parsley before serving.

Ina Garten’s Sautéed Spring Vegetables are a vibrant and light side dish that enhances the freshness of seasonal produce. The garlic and lemon bring out the natural sweetness of the vegetables, making them a perfect accompaniment to your Easter main courses. With their bright color and delicate flavor, they provide a refreshing balance to richer dishes like roasted meats or creamy mashed potatoes. This dish is easy to prepare, but it adds an elegant touch to your holiday table.

Lemon and Ricotta Cheesecake

Ina Garten’s Lemon and Ricotta Cheesecake is a refreshing twist on a classic dessert, making it the perfect sweet finish for your Easter dinner. The creamy ricotta filling, combined with tangy lemon, offers a light yet indulgent flavor. The buttery graham cracker crust provides a satisfying crunch, and the fresh lemon zest adds a bright, citrusy kick. This cheesecake is rich, but its light texture and refreshing flavor make it a perfect choice for a spring celebration like Easter.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• 4 cups ricotta cheese
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• Zest and juice of 2 lemons
• 1/4 cup sour cream (optional, for topping)

Instructions:

1. Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust.
3. In a large bowl, beat the ricotta and cream cheese until smooth. Add the sugar, eggs, vanilla extract, lemon zest, and lemon juice, and continue to beat until the mixture is creamy and well combined.
4. Pour the ricotta mixture over the crust and smooth the top with a spatula.
5. Bake for 50-60 minutes, or until the center is set and the edges are lightly golden. Allow the cheesecake to cool completely in the pan.
6. Refrigerate for at least 4 hours, or overnight, before removing from the springform pan. Top with a dollop of sour cream (optional) and extra lemon zest before serving.

Ina Garten’s Lemon and Ricotta Cheesecake is a refreshing, indulgent dessert that will leave your guests asking for the recipe. The tangy lemon and creamy ricotta filling combine beautifully, while the graham cracker crust adds a satisfying crunch. This cheesecake is light enough to be a perfect Easter dessert yet rich enough to satisfy any sweet tooth. Whether served as the finale to a hearty dinner or enjoyed on its own, this dessert is sure to be a crowd-pleaser.

Roasted Lamb with Garlic and Herbs

Ina Garten’s Roasted Lamb with Garlic and Herbs is an ideal main course for Easter, offering a tender, succulent lamb roast that’s infused with a savory garlic and herb rub. The combination of rosemary, thyme, garlic, and olive oil creates a fragrant and flavorful crust that seals in the natural juices of the lamb. This dish not only provides a stunning presentation for your Easter table but also a rich, satisfying taste that’s sure to impress your guests. It’s a classic, elegant choice that brings the best of spring flavors to your celebration.

Ingredients:

• 1 leg of lamb (about 5 pounds), bone-in or boneless
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper
• 1 cup dry white wine (for roasting)

Instructions:

1. Preheat your oven to 400°F.
2. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon zest, lemon juice, salt, and pepper to create a fragrant herb paste.
3. Pat the lamb dry with paper towels, then rub the herb mixture all over the lamb, making sure to cover it completely.
4. Place the lamb on a roasting rack in a large roasting pan and pour the white wine into the bottom of the pan.
5. Roast the lamb for about 1 hour and 15 minutes for medium-rare, or longer for your preferred doneness. The internal temperature should reach 125°F for medium-rare.
6. Let the lamb rest for 10-15 minutes before slicing and serving.

Ina Garten’s Roasted Lamb with Garlic and Herbs is a show-stopping Easter main dish that’s full of flavor and perfect for a special holiday meal. The garlic and herb rub creates a mouthwatering crust that infuses the lamb with aromatic, savory notes. Paired with seasonal vegetables or a light salad, this dish brings a luxurious touch to your Easter table and will leave your guests impressed and satisfied.

Lemon-Parmesan Risotto

Ina Garten’s Lemon-Parmesan Risotto is a rich, creamy side dish that pairs perfectly with a variety of Easter mains, especially roasted meats or fish. The zesty lemon and sharp Parmesan cheese elevate the comforting texture of the risotto, making it a flavorful and elegant accompaniment. The slow cooking process allows the rice to absorb all the delicious flavors, creating a velvety texture that melts in your mouth. This risotto is simple yet sophisticated, offering a light and refreshing contrast to heavier dishes.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• Salt and freshly ground black pepper

Instructions:

1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. In a large skillet or wide pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
3. Add the Arborio rice to the pan and stir to coat the grains with the butter and oil. Cook for 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Begin adding the simmering chicken broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the Parmesan cheese, lemon zest, lemon juice, and remaining tablespoon of butter. Season with salt and pepper to taste.
7. Serve the risotto immediately, garnished with extra Parmesan if desired.

Ina Garten’s Lemon-Parmesan Risotto is a luxurious, creamy side that’s the perfect accompaniment to any Easter main course. The combination of tangy lemon and rich Parmesan brings a sophisticated, zesty twist to the classic risotto, while the creamy texture adds an indulgent touch. This dish pairs wonderfully with lamb, roast chicken, or fish, making it a versatile choice for your holiday feast. It’s a simple yet elegant dish that will leave a lasting impression on your guests.

Roasted Carrots with Maple Glaze

Ina Garten’s Roasted Carrots with Maple Glaze is a sweet and savory side dish that highlights the natural sweetness of the carrots, enhanced by a rich maple glaze. The carrots are roasted until tender and caramelized, then drizzled with a simple mixture of maple syrup, butter, and thyme. This dish is a perfect balance of flavors and provides a comforting addition to your Easter dinner. The maple syrup adds a seasonal, slightly smoky sweetness that pairs beautifully with roasted meats and other vegetable sides.

Ingredients:

• 2 pounds baby carrots, peeled
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/4 cup maple syrup
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F.
2. Place the carrots on a baking sheet and toss them with olive oil, salt, and pepper.
3. Roast the carrots for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.
4. While the carrots are roasting, combine the maple syrup, butter, and thyme in a small saucepan. Heat over low heat until the butter melts and the syrup is warm.
5. Once the carrots are roasted, drizzle the maple glaze over them and toss to coat.
6. Garnish with fresh parsley before serving.

Ina Garten’s Roasted Carrots with Maple Glaze is a simple yet elegant side dish that elevates the natural sweetness of carrots with a rich, seasonal glaze. The combination of maple syrup and thyme creates a perfectly balanced flavor that complements the earthiness of the carrots. This dish is an ideal addition to your Easter dinner, pairing beautifully with both roasted meats and lighter dishes like spring salads. The vibrant color and delightful flavor make it a showstopper on your holiday table.

Note: More recipes are coming soon!