25+ Savory Gluten-Free Easter Dinner Recipes for Every Taste

Easter is a time for gathering with loved ones, celebrating new beginnings, and indulging in delicious meals that reflect the season’s abundance.

For those who follow a gluten-free lifestyle, Easter dinner might seem like a challenge.

However, with the right recipes, you can still enjoy all the flavors and festivities without compromising on taste or texture.

Whether you’re hosting a festive dinner or preparing a simple meal at home, we’ve gathered over 25 mouthwatering gluten-free Easter dinner recipes that will not only satisfy your dietary needs but also leave your guests impressed.

From savory mains like herb-crusted lamb to vibrant vegetable sides and decadent desserts, these recipes are easy to make and sure to become staples in your holiday celebrations.

So, whether you’re looking for a hearty gluten-free main dish, a flavorful side, or a dessert to cap off your meal, these gluten-free Easter dinner recipes will ensure that everyone at your table enjoys a memorable feast.

25+ Savory Gluten-Free Easter Dinner Recipes for Every Taste

With these 25+ Easter gluten-free dinner recipes, you can rest assured that your Easter celebration will be both delicious and stress-free.

These dishes are designed to impress while accommodating the gluten-free lifestyle, ensuring that everyone—regardless of dietary preferences—can join in on the holiday festivities.

From vibrant vegetable sides and tender roasts to indulgent desserts, these recipes will have your guests coming back for seconds.

So, whether you’re planning an intimate dinner or a grand Easter feast, these gluten-free options are sure to elevate your meal and create lasting memories.

Herb-Crusted Lamb Roast

This succulent herb-crusted lamb roast is the perfect centerpiece for an elegant Easter dinner. With a flavorful mix of garlic, rosemary, and thyme, the tender lamb is cooked to perfection, offering a beautiful contrast of savory, herbaceous flavors. Served with a side of roasted vegetables, it creates a memorable gluten-free meal to celebrate the occasion.

Ingredients:

• 1 leg of lamb (4-5 lbs), bone-in or boneless
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup dry white wine or vegetable broth
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the garlic, rosemary, thyme, olive oil, salt, and pepper to create the herb paste.
3. Rub the herb paste all over the lamb roast, ensuring it’s fully coated.
4. Heat a large skillet over medium-high heat and sear the lamb on all sides until browned (about 3 minutes per side).
5. Transfer the lamb to a roasting pan and roast in the oven for 1.5 to 2 hours (depending on the size of the roast) until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).
6. While the lamb roasts, combine the white wine (or broth), Dijon mustard, and balsamic vinegar in a saucepan and simmer for 10 minutes to reduce and thicken slightly.
7. Remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with the pan sauce.

The herb-crusted lamb roast is a perfect dish for Easter dinner, offering a flavorful, gluten-free main course that will please even the most discerning guests. The combination of rosemary, thyme, and garlic infuses the lamb with aromatic depth, while the balsamic mustard sauce adds a tangy finish. Serve it alongside seasonal vegetables, and you have a meal that feels as special as the occasion itself.

Gluten-Free Stuffed Acorn Squash

This stuffed acorn squash is a comforting, colorful dish that fits beautifully into any gluten-free Easter menu. The squash is roasted until tender and then filled with a savory mixture of quinoa, cranberries, and pecans, creating a balance of sweet and savory flavors. It’s a hearty yet light vegetarian option for guests looking for a meat-free alternative.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/2 onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes, or until tender.
3. In a skillet, heat the olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes.
4. Add the cooked quinoa, cranberries, pecans, cinnamon, nutmeg, salt, and pepper to the skillet. Stir to combine and cook for another 3-4 minutes, letting the flavors meld together.
5. Once the squash is tender, remove it from the oven and flip the halves over.
6. Spoon the quinoa mixture into the center of each squash half. Sprinkle with chopped parsley.
7. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through.

This gluten-free stuffed acorn squash is a flavorful and visually stunning dish that’s perfect for Easter. The earthy sweetness of the squash pairs beautifully with the nutty quinoa filling, accented by the tart cranberries and crunchy pecans. Not only is it a satisfying vegetarian main, but it’s also a great side dish for those looking for a lighter, gluten-free alternative during the holiday season.

Lemon Garlic Roasted Chicken with Asparagus

A classic Easter dish, this lemon garlic roasted chicken with asparagus brings fresh, vibrant flavors to your dinner table. The chicken is marinated in a zesty lemon and garlic mixture, resulting in a juicy, flavorful roast. Paired with perfectly roasted asparagus, this dish is gluten-free, light, and full of springtime flavor.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1/2 cup chicken broth (gluten-free)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Rub this mixture all over the chicken, ensuring it is well-coated.
3. Place the chicken on a roasting rack in a baking pan, breast side up. Pour the chicken broth into the bottom of the pan.
4. Roast the chicken in the oven for 1.5 hours, or until the internal temperature reaches 165°F (75°C). Baste the chicken occasionally with the pan juices.
5. In the last 20 minutes of roasting, toss the asparagus with a little olive oil, salt, and pepper, and add it to the pan with the chicken. Roast until the asparagus is tender and slightly crispy at the tips.
6. Once the chicken is done, let it rest for 10 minutes before carving.

This lemon garlic roasted chicken with asparagus is an ideal gluten-free option for Easter dinner, bringing a deliciously fresh and zesty flavor to the table. The crispy skin and tender, juicy meat of the chicken, along with the perfectly roasted asparagus, create a balanced and satisfying meal. It’s easy to prepare yet packed with flavor, making it an excellent choice for a festive, gluten-free Easter celebration.

Gluten-Free Parmesan Crusted Salmon

For a lighter yet luxurious Easter dinner, this Parmesan-crusted salmon is a showstopper. The crispy Parmesan crust adds a savory, slightly nutty flavor that perfectly complements the delicate fish. Paired with a fresh lemon butter sauce and sautéed greens, this gluten-free dish is a sophisticated yet easy choice for your holiday meal.

Ingredients:

• 4 salmon fillets, skin on
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond flour (gluten-free)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon zest
• Salt and pepper to taste
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, combine the Parmesan, almond flour, parsley, lemon zest, salt, and pepper.
3. Pat the salmon fillets dry with a paper towel and dip the flesh side into the Parmesan mixture, pressing gently to adhere the crust.
4. Heat olive oil in an oven-safe skillet over medium-high heat. When hot, add the salmon fillets skin side down and sear for 3-4 minutes until the skin is crispy.
5. Flip the fillets over and transfer the skillet to the preheated oven. Roast for 6-8 minutes, or until the salmon is cooked through and the crust is golden brown.
6. While the salmon bakes, melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the lemon juice and cook for an additional minute.
7. Serve the salmon fillets with a drizzle of lemon butter sauce and garnish with extra parsley if desired.

This gluten-free Parmesan-crusted salmon offers a fantastic alternative to traditional Easter meats, providing a flavorful, lighter option without compromising on taste. The crispy crust adds texture and richness, while the lemon butter sauce elevates the dish with its zesty, creamy notes. Whether served with roasted vegetables or a simple salad, this salmon is sure to be a hit at your Easter table.

Gluten-Free Roasted Vegetable Medley with Garlic and Balsamic

A beautiful and vibrant side dish, this roasted vegetable medley combines an array of colorful vegetables tossed in garlic and balsamic vinegar for a savory-sweet flavor profile. Perfectly roasted until tender, these vegetables add a wholesome, gluten-free option to complement any main course at your Easter dinner.

Ingredients:

• 2 medium zucchinis, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small eggplant, cubed
• 1 cup carrots, sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the zucchini, bell pepper, tomatoes, eggplant, and carrots.
3. In a separate bowl, whisk together olive oil, garlic, balsamic vinegar, thyme, salt, and pepper.
4. Pour the balsamic mixture over the vegetables and toss to coat evenly.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized at the edges.
7. Remove from the oven and sprinkle with fresh basil before serving.

This roasted vegetable medley is the epitome of a simple, gluten-free side dish that enhances any Easter spread. The combination of earthy vegetables and the tangy balsamic glaze creates a delicious contrast, while the garlic and thyme bring a savory richness. It’s a colorful, healthy addition to your meal that pairs well with meat or vegetarian mains alike, making it a versatile option for your Easter dinner.

Gluten-Free Sweet Potato and Spinach Gratin

A rich and comforting dish, this gluten-free sweet potato and spinach gratin is perfect for Easter dinner. Layers of tender sweet potatoes and sautéed spinach are baked in a creamy, cheesy sauce, creating a decadent side that’s both gluten-free and satisfying. It’s a wonderful alternative to traditional potato gratins, offering a slightly sweet and earthy flavor profile.

Ingredients:

• 3 large sweet potatoes, peeled and thinly sliced
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
3. In a medium saucepan, heat the heavy cream over medium-low heat. Stir in the cheddar cheese, Parmesan, salt, pepper, and nutmeg. Continue to cook, stirring occasionally, until the cheese is melted and the sauce is smooth.
4. Grease a baking dish with butter or oil and layer the sweet potato slices evenly in the bottom. Top with half of the spinach mixture, then repeat the layers.
5. Pour the cheese sauce over the layered vegetables, making sure it’s evenly distributed.
6. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the sweet potatoes are tender.
7. Let the gratin cool for a few minutes before serving.

This gluten-free sweet potato and spinach gratin is a creamy, indulgent side dish that’s perfect for your Easter dinner. The sweet potatoes bring a natural sweetness, while the spinach adds a fresh, earthy touch. The cheesy, creamy sauce ties everything together, making it a comforting and hearty option that’s sure to please all guests, whether they follow a gluten-free diet or not.

Gluten-Free Honey Mustard Glazed Ham

This honey mustard glazed ham is a sweet and savory showstopper that makes a perfect centerpiece for your Easter dinner. The gluten-free glaze, made from honey, Dijon mustard, and a touch of apple cider vinegar, creates a beautifully caramelized crust that enhances the natural flavor of the ham. It’s a flavorful, festive dish that will impress your guests and fit seamlessly into any gluten-free celebration.

Ingredients:

• 1 bone-in ham (about 6-8 lbs)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground cloves (optional)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Place the ham in a roasting pan, and score the surface in a diamond pattern with a sharp knife. This will allow the glaze to penetrate the meat.
3. In a small saucepan, combine honey, Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and ground cloves (if using). Heat over medium heat, stirring until the glaze is smooth and warmed through.
4. Brush the ham generously with the honey mustard glaze and reserve some for basting during roasting.
5. Roast the ham in the preheated oven, basting with the glaze every 20 minutes, for about 2 to 2.5 hours, or until the internal temperature reaches 140°F (60°C).
6. Once the ham is cooked, let it rest for 15 minutes before carving. Serve with the remaining glaze.

This honey mustard glazed ham is a delicious, gluten-free alternative to traditional Easter meats. The sweet and tangy glaze adds a beautiful golden crust while keeping the meat juicy and flavorful. Perfect for larger gatherings, this ham is easy to prepare and pairs wonderfully with roasted vegetables or mashed potatoes for a complete Easter feast. It’s sure to be a crowd-pleaser at any holiday table.

Gluten-Free Roasted Carrot and Beet Salad

This vibrant roasted carrot and beet salad is a fresh, gluten-free side dish that brings color and nutrition to your Easter dinner. Roasted root vegetables are paired with a simple lemon vinaigrette and garnished with fresh herbs, creating a bright and earthy salad that complements both meat and vegetarian mains. It’s a light, healthy option that’s bursting with flavor.

Ingredients:

• 3 large carrots, peeled and cut into sticks
• 2 medium beets, peeled and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon lemon juice
• 2 teaspoons honey
• 2 tablespoons balsamic vinegar
• 1/4 cup crumbled feta (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots and beets with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until tender and caramelized, tossing halfway through for even cooking.
4. While the vegetables roast, whisk together the lemon juice, honey, balsamic vinegar, and a pinch of salt in a small bowl to create the vinaigrette.
5. Once the vegetables are roasted, transfer them to a serving platter and drizzle with the vinaigrette.
6. Garnish with fresh parsley, mint, and crumbled feta (if using) before serving.

This roasted carrot and beet salad is a perfect gluten-free dish for Easter, offering a healthy and refreshing alternative to heavier sides. The sweetness of the roasted carrots and beets is balanced by the tangy vinaigrette and fresh herbs, making it a flavorful addition to any holiday meal. It’s light yet satisfying, and the vibrant colors will brighten up your dinner table.

Gluten-Free Spring Vegetable Risotto

This creamy, gluten-free spring vegetable risotto is a comforting yet elegant dish to serve for Easter dinner. Packed with fresh seasonal vegetables like peas, asparagus, and leeks, the risotto is made with Arborio rice and cooked to creamy perfection. The light lemony flavor and a hint of Parmesan make this dish an irresistible choice for your Easter celebration.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (gluten-free)
• 2 tablespoons olive oil
• 1/2 cup dry white wine (optional)
• 1 small leek, cleaned and sliced
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep it warm while you make the risotto.
2. In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the leek and cook until soft, about 5 minutes.
3. Add the Arborio rice to the pan and cook for 2 minutes, stirring to coat the rice with the oil and leek mixture.
4. Pour in the white wine (if using) and cook until it is absorbed by the rice.
5. Add the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. During the last 5 minutes of cooking, stir in the chopped asparagus and peas.
7. Once the rice is cooked, remove the pan from heat and stir in the Parmesan cheese, lemon juice, and fresh basil. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional basil or Parmesan if desired.

This gluten-free spring vegetable risotto is a comforting yet vibrant dish that brings the flavors of the season to your Easter table. The creamy texture of the risotto, complemented by the fresh spring vegetables, creates a perfect balance of richness and freshness. The lemony zing and Parmesan finish off the dish beautifully, making it a flavorful, hearty, and satisfying gluten-free addition to any Easter feast.

Gluten-Free Lemon Garlic Roast Chicken

This gluten-free lemon garlic roast chicken is a perfect centerpiece for your Easter dinner. The chicken is roasted to golden-brown perfection with a zesty lemon and garlic marinade, making the skin crispy and the meat juicy and flavorful. Paired with fresh herbs like rosemary and thyme, this dish offers a delightful combination of savory and citrusy notes that are sure to please your guests.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 lemons (2 juiced, 1 cut into wedges)
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth (gluten-free)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the lemon juice, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Mix well.
3. Pat the chicken dry with paper towels. Rub the marinade all over the chicken, making sure to coat both the outside and inside of the cavity. Place a few lemon wedges inside the chicken.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast the chicken in the preheated oven for 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
6. Let the chicken rest for 10-15 minutes before carving.

This gluten-free lemon garlic roast chicken is a flavorful and simple option for your Easter dinner. The combination of lemon, garlic, and fresh herbs infuses the chicken with aromatic, citrusy goodness while keeping it moist and tender. It’s a classic dish that’s easy to prepare, making it an ideal choice for a stress-free holiday meal. Pair it with your favorite sides like roasted vegetables or mashed potatoes for a complete and satisfying Easter dinner.

Gluten-Free Spring Pea and Ricotta Frittata

This gluten-free spring pea and ricotta frittata is a light, healthy, and colorful option for your Easter brunch or dinner. Packed with fresh peas, creamy ricotta cheese, and fresh herbs like mint and parsley, this frittata is both satisfying and refreshing. It’s an easy-to-make dish that comes together in one pan, making it perfect for a casual yet elegant Easter meal.

Ingredients:

• 8 large eggs
• 1 cup fresh peas (or frozen)
• 1/2 cup ricotta cheese
• 1/2 cup fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the peas and cook for about 3-4 minutes, stirring occasionally, until they are tender and bright green.
3. In a bowl, whisk the eggs with salt, pepper, ricotta cheese, fresh parsley, mint, and Parmesan cheese.
4. Pour the egg mixture into the skillet with the peas. Gently stir to combine, then let it cook for 2-3 minutes without stirring, allowing the eggs to set on the bottom.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.
6. Remove the frittata from the oven and let it cool slightly before slicing and serving.

This gluten-free spring pea and ricotta frittata is a delicious and vibrant dish that celebrates the season’s fresh produce. The creamy ricotta adds richness, while the peas and fresh herbs provide brightness and flavor. It’s a perfect choice for a gluten-free Easter meal, whether served as a main dish for brunch or as a side to complement your main course. Plus, it’s easy to prepare, making it an ideal option for busy holiday meals.

Gluten-Free Roasted Garlic Mashed Potatoes

No Easter dinner is complete without mashed potatoes, and this gluten-free roasted garlic mashed potato recipe is a creamy, flavorful twist on the classic. Roasting the garlic before adding it to the potatoes infuses them with a rich, mellow flavor, making these mashed potatoes a crowd favorite. With a buttery texture and a hint of garlic, they’re the perfect side dish for any holiday meal.

Ingredients:

• 3 lbs Yukon gold potatoes, peeled and cubed
• 1 bulb of garlic, cloves separated but unpeeled
• 1/2 cup unsalted butter
• 1/2 cup heavy cream (or milk for a lighter version)
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the garlic cloves (unpeeled) on a piece of foil, drizzle with a little olive oil, and wrap them in the foil. Roast in the preheated oven for 25-30 minutes, until the garlic is soft and fragrant.
3. While the garlic roasts, bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 12-15 minutes, or until tender.
4. Drain the potatoes and return them to the pot. Squeeze the roasted garlic out of the skins and into the pot with the potatoes.
5. Add the butter and heavy cream, then mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
6. Transfer the mashed potatoes to a serving dish and garnish with chopped fresh chives.

These gluten-free roasted garlic mashed potatoes are a creamy and indulgent side that will elevate any Easter dinner. The roasted garlic brings a deep, mellow flavor that contrasts beautifully with the creamy potatoes. Simple yet luxurious, these mashed potatoes are a perfect complement to roasted meats or vegetables, making them an essential part of your holiday feast. The addition of fresh chives gives them a pop of color and extra flavor, ensuring they’re both delicious and visually appealing.

Gluten-Free Herb-Crusted Rack of Lamb

This gluten-free herb-crusted rack of lamb is an elegant and impressive main course for your Easter dinner. The lamb is coated in a flavorful mixture of fresh herbs, garlic, and Dijon mustard, creating a crisp, golden crust as it roasts. It’s a rich and tender dish that’s perfect for a festive occasion, pairing wonderfully with roasted vegetables or mashed potatoes.

Ingredients:

• 1 rack of lamb (8 ribs)
• 3 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the rack of lamb with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the lamb on all sides for 2-3 minutes, until browned.
3. In a small bowl, mix Dijon mustard, minced garlic, rosemary, thyme, and gluten-free breadcrumbs to create the herb crust.
4. Brush the seared lamb with a thin layer of Dijon mustard. Then, press the herb and breadcrumb mixture onto the mustard-coated lamb.
5. Place the lamb on a roasting rack in a roasting pan and roast in the oven for 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
6. Let the lamb rest for 5-10 minutes before slicing between the ribs. Serve with balsamic vinegar drizzle for added flavor, if desired.

This gluten-free herb-crusted rack of lamb is a show-stopping dish that adds a touch of sophistication to any Easter dinner. The combination of fresh herbs and garlic gives the lamb a bold, aromatic flavor, while the crispy breadcrumb crust adds texture. This dish is rich yet balanced, making it a perfect centerpiece for your holiday meal. Pair it with roasted vegetables or a light salad to round out the meal and impress your guests.

Gluten-Free Asparagus and Goat Cheese Tart

This gluten-free asparagus and goat cheese tart is a flavorful and light dish that’s perfect for Easter brunch or dinner. The crisp, gluten-free crust is filled with a creamy goat cheese mixture and topped with tender asparagus spears, making for a delicious and visually striking addition to your holiday spread. It’s a savory tart that’s easy to make yet feels indulgent.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 bunch asparagus, trimmed and cut into 3-inch pieces
• 4 oz goat cheese, crumbled
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the gluten-free pie crust and fit it into a tart pan or pie dish. Prick the bottom with a fork and bake for 10 minutes to pre-bake the crust.
3. While the crust bakes, blanch the asparagus in boiling water for 2-3 minutes until just tender. Drain and set aside.
4. In a bowl, whisk together eggs, heavy cream, goat cheese, Parmesan cheese, salt, and pepper until smooth.
5. Pour the goat cheese mixture into the partially baked crust and spread it evenly.
6. Arrange the asparagus on top of the filling and drizzle with olive oil. Bake for 25-30 minutes, or until the filling is set and golden.
7. Remove the tart from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs like thyme or basil.

This gluten-free asparagus and goat cheese tart is a delightful and savory dish that captures the essence of spring. The creamy goat cheese filling complements the tender asparagus, while the golden crust adds a satisfying crunch. Whether served as a main dish for brunch or a side for dinner, this tart is a great addition to your Easter table. It’s easy to prepare yet full of flavor, making it an excellent choice for those looking to enjoy a light, gluten-free meal.

Gluten-Free Parmesan and Herb-Crusted Salmon

This gluten-free Parmesan and herb-crusted salmon is a healthy and flavorful main course that’s perfect for Easter dinner. The combination of Parmesan cheese, fresh herbs, and a bit of garlic creates a crispy, golden crust on the salmon, which keeps it tender and juicy on the inside. This dish is not only delicious but also quick and easy to prepare, making it a great option for a special holiday meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup gluten-free breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the Parmesan cheese, gluten-free breadcrumbs, parsley, dill, garlic, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil.
4. Press the Parmesan mixture onto the top of each salmon fillet, pressing gently to adhere.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown and crispy.
6. Serve the salmon with lemon wedges for a fresh, zesty finish.

This gluten-free Parmesan and herb-crusted salmon is a light yet indulgent dish that’s perfect for Easter. The crispy Parmesan crust provides a delicious contrast to the tender salmon, while the fresh herbs add bright, aromatic flavor. This dish is not only gluten-free but also a great source of healthy omega-3 fatty acids. Whether you’re serving it as a main course for a small family gathering or as part of a larger spread, this salmon will impress with its rich flavor and beautiful presentation.

Note: More recipes are coming soon!