30+ Delicious Easter Dinner Lamb Recipes for Every Occasion

Easter dinner is a time for family, tradition, and of course, delicious food. When it comes to celebrating this special occasion, lamb is often the centerpiece of the meal, thanks to its rich, tender flavor and ability to elevate any gathering.

Whether you’re hosting a grand feast or enjoying a smaller, intimate gathering, lamb offers versatility and elegance that is perfect for the season.

From classic roasted lamb to more unique preparations, there are endless ways to incorporate this beloved protein into your Easter menu.

In this blog, we’ve gathered over 30 mouthwatering Easter dinner lamb recipes that will inspire your next holiday meal.

Whether you prefer lamb chops, a roast leg of lamb, or even lamb meatballs, we’ve got something for everyone.

Let’s dive into the world of Easter lamb dishes and make this year’s celebration unforgettable!

30+ Delicious Easter Dinner Lamb Recipes for Every Occasion

Lamb is a perfect choice for your Easter dinner, offering rich flavor, impressive presentation, and a range of cooking methods to suit any preference.

From herb-crusted racks to slow-roasted legs, these 30+ lamb recipes ensure that your Easter meal will be both memorable and delicious.

Experiment with different spices, cooking techniques, and accompaniments to create a meal that reflects your style and celebrates the season.

No matter which recipe you choose, your guests will be delighted by the mouthwatering flavors and the festive spirit of your Easter feast.

So, let your creativity shine and make this Easter one to remember with a stunning lamb dish that brings joy to the table!

Herb-Crusted Roast Leg of Lamb

This Herb-Crusted Roast Leg of Lamb is the perfect centerpiece for your Easter dinner. The combination of fresh rosemary, garlic, and thyme forms a flavorful crust, enhancing the lamb’s natural juiciness and tenderness. Roasted to perfection, this dish is an elegant choice for anyone looking to impress guests at a festive gathering.

Ingredients:

• 1 leg of lamb (about 5-6 lbs)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup dry red wine
• 2 cups beef broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine garlic, rosemary, thyme, mustard, olive oil, salt, and pepper to create a paste.
3. Rub the lamb with the herb paste, ensuring it’s evenly coated.
4. Place the lamb on a roasting rack in a roasting pan. Roast in the preheated oven for 1.5-2 hours or until the internal temperature reaches 135°F (medium-rare).
5. In a saucepan, bring the wine and beef broth to a simmer, scraping the bottom of the pan to incorporate any drippings. Let it reduce by half to create a flavorful sauce.
6. Remove the lamb from the oven, let it rest for 15 minutes before carving.
7. Serve with the red wine sauce drizzled on top.

This Herb-Crusted Roast Leg of Lamb is a true crowd-pleaser, offering tender, juicy meat enveloped in a fragrant, crispy herb crust. The wine sauce perfectly complements the lamb, making each bite a savory delight. Whether for Easter dinner or any special occasion, this recipe guarantees an elegant and memorable meal.

Grilled Lamb Chops with Mint Chimichurri

For a fresh and vibrant twist on Easter dinner, Grilled Lamb Chops with Mint Chimichurri offer a perfect balance of smoky char from the grill and a zesty, herbaceous kick from the mint chimichurri sauce. The juicy lamb chops paired with the refreshing chimichurri elevate this dish into something extraordinary, ideal for spring celebrations.

Ingredients:

• 8 lamb chops, bone-in
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh parsley
• ½ cup fresh mint leaves
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon red chili flakes (optional)
• ½ cup olive oil
• Zest of 1 lemon

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the lamb chops with olive oil, salt, and pepper.
3. Grill the lamb chops for 3-4 minutes per side for medium-rare, or until desired doneness.
4. While the lamb chops are grilling, make the chimichurri sauce. In a food processor, combine parsley, mint, garlic, red wine vinegar, chili flakes, olive oil, and lemon zest. Pulse until finely chopped and mixed.
5. Once the lamb chops are done, remove them from the grill and let them rest for 5 minutes.
6. Spoon the mint chimichurri sauce generously over the lamb chops before serving.

Grilled Lamb Chops with Mint Chimichurri offer a refreshing and flavorful way to celebrate Easter. The mint chimichurri brings a vibrant and tangy contrast to the smoky lamb chops, creating a dynamic dish that is perfect for springtime dining. It’s a deliciously light yet satisfying option that guests will rave about.

Braised Lamb Shanks with Root Vegetables

This Braised Lamb Shanks with Root Vegetables is a comforting and hearty dish, perfect for Easter dinner when you want something tender and flavorful. Slow-cooked to perfection, the lamb shanks absorb the rich flavors of the broth, while the root vegetables add texture and sweetness. This dish is a showstopper that will warm the soul and leave everyone asking for seconds.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 3 cups beef broth
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper and brown them on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion, carrots, parsnips, and garlic. Sauté for 5 minutes until softened.
4. Pour in the red wine and scrape the bottom of the pot to release any flavorful bits.
5. Return the lamb shanks to the pot, and add the beef broth, rosemary, and thyme. Bring to a simmer.
6. Cover the pot with a lid and transfer it to the oven. Braise for 2-2.5 hours, or until the lamb shanks are fork-tender.
7. Serve the lamb shanks with the vegetables and some of the rich braising liquid.

Braised Lamb Shanks with Root Vegetables is a rustic and flavorful dish that will make your Easter dinner feel like a celebration. The tender lamb shanks practically fall off the bone, and the vegetables soak up all the delicious braising liquid, making for a comforting and filling meal. Perfect for a cozy family dinner, this dish is sure to satisfy everyone at your table.

Lemon Garlic Lamb Shoulder Roast

A zesty and aromatic twist on a classic Easter dish, the Lemon Garlic Lamb Shoulder Roast is brimming with fresh citrus and savory herbs. The slow-roasting method allows the lamb to absorb all the flavors from the marinade, resulting in tender, juicy meat with a burst of citrusy brightness. This recipe is ideal for those who want a flavorful and visually impressive roast without the complexity.

Ingredients:

• 1 lamb shoulder (4-5 lbs)
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• ¼ cup olive oil
• Salt and pepper to taste
• 1 cup white wine
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the garlic, lemon zest, lemon juice, rosemary, thyme, olive oil, salt, and pepper to form a marinade.
3. Rub the marinade evenly over the lamb shoulder and let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).
4. Place the lamb shoulder on a roasting rack in a roasting pan and pour the white wine and chicken broth into the pan.
5. Roast for 2-2.5 hours, or until the lamb reaches an internal temperature of 145°F (medium).
6. Baste the lamb every 30 minutes with the pan juices to keep it moist.
7. Let the lamb rest for 15 minutes before slicing and serving.

The Lemon Garlic Lamb Shoulder Roast is a vibrant and flavorful Easter option that combines the richness of lamb with the fresh, citrusy brightness of lemon. The slow-roasting technique ensures the meat is tender, while the marinade creates a beautifully aromatic crust. It’s a show-stopping dish that’s as delicious as it is easy to prepare, making it a fantastic choice for a memorable Easter feast.

Mint and Pomegranate Glazed Lamb Racks

This Mint and Pomegranate Glazed Lamb Racks recipe offers an exciting blend of sweet, tangy, and herbal flavors. The rich lamb racks are paired with a luscious mint and pomegranate glaze that gives each bite a perfect balance of savory and sweet. It’s a stunning dish that’s both festive and elegant, perfect for a springtime Easter celebration.

Ingredients:

• 2 racks of lamb (about 1 lb each), frenched
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup pomegranate juice
• ½ cup balsamic vinegar
• 2 tablespoons honey
• ¼ cup fresh mint, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon cornstarch (optional, to thicken glaze)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the lamb racks with salt and pepper. Heat olive oil in a large skillet over medium-high heat, and sear the lamb racks for 2-3 minutes on each side until browned.
3. Transfer the lamb racks to a roasting pan and roast in the preheated oven for 18-20 minutes for medium-rare, or longer for desired doneness.
4. While the lamb roasts, prepare the glaze. In a saucepan, combine the pomegranate juice, balsamic vinegar, honey, and Dijon mustard. Bring to a simmer and reduce by half until it thickens. If you want a thicker glaze, mix cornstarch with a little water and stir into the glaze.
5. Remove the saucepan from heat and stir in the fresh mint.
6. Once the lamb racks are done, remove them from the oven and let them rest for 10 minutes before slicing.
7. Drizzle the mint and pomegranate glaze over the lamb racks and serve.

The Mint and Pomegranate Glazed Lamb Racks are a perfect Easter dish, offering a beautiful balance of flavors. The sweetness from the pomegranate and honey complements the rich lamb, while the mint adds a refreshing herbal note. This dish is not only delicious but also visually stunning, making it an ideal choice to wow your guests and make Easter dinner extra special.

Lamb and Vegetable Shepherd’s Pie

This Lamb and Vegetable Shepherd’s Pie is a hearty, comforting dish that’s a wonderful alternative to traditional Easter roasts. Ground lamb is combined with tender vegetables in a savory gravy, topped with a creamy mashed potato crust. It’s a delicious and satisfying meal that will please both meat lovers and those seeking a comforting dish for a family-style Easter gathering.

Ingredients:

• 1 lb ground lamb
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 4 cups mashed potatoes (prepared ahead of time)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic, sautéing for 5-7 minutes until softened.
3. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in the flour and cook for 1-2 minutes. Gradually add the beef broth and Worcestershire sauce, stirring constantly until the mixture thickens into a gravy.
5. Stir in the peas and season with salt and pepper to taste. Remove from heat.
6. Transfer the lamb mixture into a baking dish. Spread the mashed potatoes evenly on top, smoothing the surface with a spatula.
7. Bake for 20-25 minutes or until the top is golden brown and the filling is bubbling.
8. Let the Shepherd’s Pie cool for 5 minutes before serving.

Lamb and Vegetable Shepherd’s Pie is the ultimate comfort food for Easter dinner. It’s a filling, flavorful dish with the richness of lamb and the heartiness of vegetables, all topped with creamy mashed potatoes. The golden, crispy top adds texture to each bite, making it a crowd-pleasing choice for a family-style Easter meal. This dish offers a cozy and satisfying alternative to the traditional roast lamb.

Herb-Crusted Rack of Lamb with Garlic Butter Sauce

The Herb-Crusted Rack of Lamb with Garlic Butter Sauce is an exquisite Easter dinner dish that combines a perfectly roasted rack of lamb with an aromatic, crunchy herb crust. The garlic butter sauce complements the savory lamb, providing an extra layer of richness. This elegant dish is ideal for a festive occasion and will surely impress your guests with its tender, flavorful meat and decadent sauce.

Ingredients:

• 2 racks of lamb (about 1 lb each), frenched
• 2 tablespoons olive oil
• 1 cup fresh breadcrumbs
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 4 tablespoons butter
• 2 cloves garlic, minced (for the sauce)
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the racks of lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the lamb racks for 2-3 minutes on each side until golden brown.
3. In a bowl, combine the breadcrumbs, rosemary, thyme, minced garlic, and a pinch of salt and pepper. Press this mixture onto the lamb racks to coat them evenly.
4. Place the lamb racks on a roasting pan and roast for 18-20 minutes for medium-rare, or longer for your desired doneness.
5. While the lamb is roasting, prepare the garlic butter sauce. In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in the heavy cream, Dijon mustard, and lemon juice. Simmer for 3-5 minutes until the sauce thickens slightly.
7. Remove the lamb from the oven and let it rest for 10 minutes. Slice between the bones to serve.
8. Drizzle the garlic butter sauce over the lamb and garnish with additional fresh herbs if desired.

This Herb-Crusted Rack of Lamb with Garlic Butter Sauce is a sophisticated yet simple way to elevate your Easter dinner. The herb crust adds a delightful crunch and aromatic flavor, while the garlic butter sauce enhances the lamb’s richness. The tender, juicy meat, paired with a creamy sauce, makes for a memorable and delicious Easter centerpiece. Your guests will be asking for seconds!

Spicy Moroccan Lamb Stew

For those who enjoy bold and flavorful dishes, the Spicy Moroccan Lamb Stew offers a unique twist for Easter dinner. This hearty and warming stew combines tender lamb, rich spices, and vegetables, creating a dish that’s both comforting and exotic. The combination of cinnamon, cumin, and coriander gives this stew a deep, fragrant flavor, while the slow-cooking method results in melt-in-your-mouth lamb.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups beef or vegetable broth
• 1 cup dried apricots, chopped
• 1 large carrot, diced
• 1 zucchini, diced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• ¼ cup slivered almonds (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the lamb chunks and brown on all sides. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing for 5 minutes until softened.
3. Stir in the cumin, coriander, cinnamon, paprika, and turmeric. Cook for 1-2 minutes to toast the spices and release their flavors.
4. Return the lamb to the pot and stir to coat with the spices. Add the diced tomatoes, broth, apricots, carrot, and zucchini. Bring the stew to a boil.
5. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors are well combined.
6. Season with salt and pepper to taste, and garnish with fresh cilantro and slivered almonds before serving.

The Spicy Moroccan Lamb Stew is a vibrant and rich dish that offers a departure from the usual Easter fare. The complex blend of spices and the tender, slow-cooked lamb create a comforting and flavorful stew. The sweetness of the apricots and the freshness of the cilantro elevate the dish, making it a perfect choice for an adventurous Easter meal. Serve it over couscous or with crusty bread for a complete, satisfying dish.

Lamb Shank Braised in Red Wine and Rosemary

Lamb shanks are a wonderful cut for braising, and this recipe braises them in red wine and rosemary, infusing them with deep, rich flavors. The slow cooking process transforms the lamb into a melt-in-your-mouth delicacy, and the red wine sauce becomes a luscious gravy. This dish is ideal for a cozy Easter dinner, offering an impressive yet easy-to-make meal that will satisfy all your guests.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 cups red wine (choose a dry variety like Cabernet Sauvignon)
• 2 cups beef broth
• 3 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides in the pot. Remove and set aside.
3. In the same pot, add the chopped onion, carrots, and garlic. Sauté for 5 minutes until softened.
4. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add the beef broth, rosemary sprigs, and bay leaves. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
6. Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
7. Remove the lamb shanks from the pot and keep warm. Simmer the braising liquid on the stovetop for 10-15 minutes to reduce and thicken.
8. Serve the lamb shanks with the sauce poured over them.

The Lamb Shank Braised in Red Wine and Rosemary is a flavorful and luxurious dish that’s perfect for Easter dinner. The braising method creates tender, flavorful lamb, while the rich red wine sauce adds a depth of flavor that’s hard to beat. Paired with mashed potatoes or polenta, this dish is a hearty, comforting choice that’s sure to make your Easter celebration memorable.

Grilled Lamb Chops with Mint Chimichurri Sauce

Grilled Lamb Chops with Mint Chimichurri Sauce offer a fresh, herbaceous twist on traditional lamb dishes. The smoky, tender lamb chops are perfectly complemented by a zesty and vibrant mint chimichurri sauce, making this dish ideal for an outdoor Easter celebration or an elegant family meal. The chimichurri adds a refreshing contrast to the rich flavor of the lamb, creating a balance that will delight your guests.

Ingredients:

• 8 lamb chops (about 1-inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh mint leaves
• 1/2 cup fresh parsley leaves
• 2 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• Zest of 1 lemon
• 1 teaspoon honey (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season the lamb chops with olive oil, salt, and pepper on both sides.
2. Grill the lamb chops for about 3-4 minutes per side, or until they reach your desired doneness (medium-rare is around 135°F).
3. While the lamb is grilling, prepare the chimichurri sauce. In a food processor, combine mint, parsley, garlic, red wine vinegar, red pepper flakes, olive oil, lemon zest, and honey. Pulse until smooth and well-blended.
4. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
5. Once the lamb chops are done, remove them from the grill and let them rest for 5 minutes.
6. Serve the grilled lamb chops with a generous drizzle of mint chimichurri sauce on top.

These Grilled Lamb Chops with Mint Chimichurri Sauce are a perfect balance of smoky and fresh, with a vibrant minty kick that cuts through the richness of the lamb. The chimichurri sauce is a delightful, tangy addition that enhances the grilled meat without overpowering it. This dish is an excellent option for Easter dinner, bringing a festive yet simple flavor profile that will have everyone reaching for seconds.

Lamb and Vegetable Shepherd’s Pie

Lamb and Vegetable Shepherd’s Pie is a comforting and hearty dish, ideal for Easter dinners that require both substance and flavor. The tender ground lamb, cooked with vegetables and herbs, is topped with a creamy mashed potato crust and baked until golden brown. This dish is both filling and satisfying, offering a rich flavor profile that’s perfect for a spring celebration.

Ingredients:

• 1 lb ground lamb
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the ground lamb and cook until browned. Remove any excess fat.
3. Add the onion, carrots, and peas to the skillet and cook until the vegetables begin to soften (about 5-7 minutes).
4. Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Let the mixture simmer for 10-15 minutes, until the sauce thickens. Season with salt and pepper.
5. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash them with butter and heavy cream until smooth. Season with salt and pepper.
6. Transfer the lamb and vegetable mixture to a baking dish. Spread the mashed potatoes over the top, smoothing them into an even layer. Optionally, sprinkle with cheddar cheese.
7. Bake the shepherd’s pie for 20-25 minutes, or until the top is golden and crispy.
8. Let it cool for 5 minutes before serving.

Lamb and Vegetable Shepherd’s Pie is a timeless comfort food dish, combining the hearty flavors of lamb and vegetables with a creamy mashed potato topping. The richness of the lamb is balanced perfectly by the sweetness of the carrots and the savory depth of the Worcestershire sauce. This dish is an ideal choice for Easter dinner when you’re looking for something that’s filling, satisfying, and sure to please a crowd. The golden potato crust adds a beautiful touch of color and texture to this traditional dish.

Lemon and Herb Roasted Lamb Leg

Lemon and Herb Roasted Lamb Leg is a fresh, aromatic dish perfect for an Easter dinner celebration. The leg of lamb is marinated with a fragrant blend of lemon zest, garlic, rosemary, and thyme, resulting in a bright and flavorful roast. Slow-roasted to perfection, this dish is a showstopper with its crispy outer crust and tender, juicy meat inside. It’s a simple yet stunning way to elevate your Easter table.

Ingredients:

• 1 leg of lamb (about 4-5 lbs), bone-in or boneless
• 2 lemons, zest and juice
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup white wine or chicken broth (for roasting)

Instructions:

1. In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this marinade generously over the leg of lamb. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat the oven to 375°F (190°C). Place the marinated lamb leg in a roasting pan.
3. Pour the white wine or chicken broth into the bottom of the pan to keep the lamb moist while roasting.
4. Roast the lamb for 1.5 to 2 hours (depending on the size of the leg) for medium-rare, or longer if you prefer your lamb more well-done. Use a meat thermometer to ensure it reaches your desired doneness (135°F for medium-rare).
5. Let the lamb rest for 10-15 minutes before carving to allow the juices to redistribute.
6. Slice and serve with the pan juices drizzled over the top.

Lemon and Herb Roasted Lamb Leg is a simple yet flavorful dish that brings a burst of freshness to your Easter table. The zesty lemon and aromatic herbs complement the natural richness of the lamb, making it an unforgettable centerpiece. The roasting method results in perfectly tender meat with a beautiful caramelized crust. This dish is perfect for those who want an elegant, fuss-free option for Easter that’s both impressive and easy to prepare.

Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb is a stunning, flavorful dish that brings a touch of sophistication to any Easter dinner. The lamb is coated with a blend of fresh herbs, garlic, and breadcrumbs, then roasted to perfection, creating a crispy, golden crust while maintaining a juicy, tender interior. This recipe offers an impressive presentation and a rich, herbaceous flavor, making it the perfect choice for an elegant holiday meal.

Ingredients:

• 2 racks of lamb (about 1.5 lbs each), frenched
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 cup breadcrumbs
• 1/4 cup Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, garlic, parsley, rosemary, thyme, breadcrumbs, and a pinch of salt and pepper.
3. Season the racks of lamb with salt and pepper. Brush a thin layer of Dijon mustard over the racks to help the herb mixture adhere.
4. Press the herb and breadcrumb mixture onto the lamb, ensuring an even coating.
5. Place the lamb on a roasting rack in a roasting pan and roast for 20-25 minutes for medium-rare, or 30 minutes for medium (internal temperature of 125°F for rare, 135°F for medium-rare).
6. Remove the lamb from the oven and let it rest for 10 minutes before slicing.
7. Serve the lamb racks as individual portions or carve into chops.

Herb-Crusted Rack of Lamb is a breathtaking dish that will certainly wow your guests at Easter dinner. The rich, juicy meat is complemented perfectly by the aromatic herb crust, creating a flavor profile that’s both elegant and satisfying. The mustard helps to bind the crust while adding a subtle tang that balances the richness of the lamb. This recipe is an excellent choice for a formal holiday meal, offering both refinement and incredible taste in every bite.

Spiced Lamb Meatballs with Yogurt Sauce

Spiced Lamb Meatballs with Yogurt Sauce is a flavorful and crowd-pleasing appetizer or main dish that brings a unique twist to your Easter spread. These tender lamb meatballs are seasoned with a blend of aromatic spices, giving them a bold, Mediterranean-inspired flavor. Paired with a cool, creamy yogurt sauce, this dish strikes a perfect balance between rich and refreshing, making it an ideal choice for a festive holiday gathering.

Ingredients:

• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 egg
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil (for frying)

For the Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the ground lamb, onion, garlic, cumin, paprika, cinnamon, coriander, cayenne, salt, pepper, parsley, egg, and breadcrumbs. Mix until everything is well combined.
2. Form the mixture into 1-inch meatballs.
3. Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning occasionally, for about 8-10 minutes, or until browned and cooked through (internal temperature should be 160°F).
4. While the meatballs are cooking, prepare the yogurt sauce by mixing together the yogurt, lemon juice, olive oil, mint, salt, and pepper in a small bowl.
5. Once the meatballs are cooked, transfer them to a serving platter and serve with the yogurt sauce on the side for dipping.

Spiced Lamb Meatballs with Yogurt Sauce bring a delightful combination of flavors that are both comforting and exotic. The lamb meatballs are perfectly spiced with cumin, paprika, and cinnamon, creating a warm, aromatic base that pairs beautifully with the cooling, tangy yogurt sauce. This dish is perfect for a casual Easter gathering or as a fun appetizer, offering a unique and delicious take on traditional lamb preparations. The yogurt sauce not only balances the spices but also adds a refreshing element to the dish.

Roasted Lamb with Garlic and Rosemary

Roasted Lamb with Garlic and Rosemary is a classic Easter dish that showcases the natural flavors of the lamb with minimal fuss. The lamb is marinated in a mixture of garlic, rosemary, and olive oil, then slow-roasted to perfection. The result is a tender, juicy roast with a crispy, golden-brown exterior. This dish is a wonderful way to celebrate Easter, offering both simplicity and exquisite taste.

Ingredients:

• 1 boneless leg of lamb (about 4-5 lbs)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup dry white wine or chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the garlic, rosemary, olive oil, salt, and pepper. Rub the mixture all over the lamb, making sure it’s well-coated.
3. Place the lamb in a roasting pan and pour the white wine or chicken broth into the bottom of the pan.
4. Roast the lamb for 1.5 to 2 hours (depending on the size of the leg) or until the internal temperature reaches 135°F for medium-rare.
5. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
6. Slice and serve, drizzling any pan juices over the meat for extra flavor.

Roasted Lamb with Garlic and Rosemary is a timeless dish that will bring comfort and elegance to your Easter meal. The garlic and rosemary infuse the lamb with bold, aromatic flavors while the slow roasting creates a tender, juicy roast with a crispy, savory exterior. The pan juices add an extra layer of flavor, making this dish a standout choice for anyone seeking a traditional and easy-to-make lamb recipe. It’s the perfect centerpiece for a holiday dinner that is both impressive and satisfying.

Note: More recipes are coming soon!