30+ Easy and Delicious Easter Ina Garten Recipes You’ll Love

Easter is a time for celebration, family gatherings, and delicious food that brings everyone together. If you’re looking for inspiration to make your holiday feast truly unforgettable, who better to turn to than the queen of elegant yet approachable cooking, Ina Garten?

Known for her comforting recipes and sophisticated flavors, Ina Garten offers a treasure trove of dishes perfect for Easter, from savory mains to delightful desserts.

In this article, we’ve curated a list of 30+ Easter Ina Garten recipes that will elevate your holiday table.

Whether you’re planning a grand dinner or a casual brunch, these recipes cover all the bases, from showstopping mains like roasted lamb to delightful desserts like lemon bars.

With Ina’s recipes, you can create a menu that’s both effortless and impressive, allowing you to focus on making memories with loved ones.

30+ Easy and Delicious Easter Ina Garten Recipes You’ll Love

This Easter, let Ina Garten’s recipes guide you to hosting the perfect celebration. With her signature blend of sophistication and simplicity, these dishes are designed to impress while being easy to prepare.

Whether you’re a seasoned cook or a kitchen novice, Ina’s approachable style ensures you can create a memorable meal with confidence.

From vibrant side dishes and hearty mains to sweet, seasonal desserts, this collection of 30+ Easter Ina Garten recipes has something for everyone.

So, roll up your sleeves, gather your loved ones, and make this Easter a holiday to remember with recipes that are as delightful to cook as they are to eat.

Roasted Leg of Lamb with Garlic and Rosemary

Ina Garten’s Roasted Leg of Lamb with Garlic and Rosemary is an elegant and flavorful dish perfect for Easter. The lamb is tender, juicy, and infused with aromatic garlic and fresh rosemary, creating an unforgettable main course that will impress your guests. Paired with your favorite sides, this recipe offers a comforting yet sophisticated option for your Easter celebration.

Ingredients:

• 1 (6-7 pound) bone-in leg of lamb
• 6 cloves garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 450°F.
2. In a small bowl, combine the garlic, rosemary, olive oil, Dijon mustard, salt, and pepper. Rub this mixture all over the lamb.
3. Place the lamb on a rack in a roasting pan and roast for 15 minutes.
4. Lower the oven temperature to 350°F and continue roasting for about 1 ½ to 2 hours, or until the internal temperature reaches 130°F for medium-rare.
5. Remove the lamb from the oven and let it rest for 15 minutes before carving.
6. While the lamb rests, pour the wine and chicken broth into the roasting pan, stirring to loosen any browned bits. Simmer for 5-10 minutes until the sauce thickens slightly.
7. Carve the lamb and serve with the pan sauce.

Ina Garten’s Roasted Leg of Lamb is the quintessential Easter dish, delivering juicy, flavorful meat with a beautiful golden crust. The garlic and rosemary make every bite aromatic and tender, while the pan sauce adds a touch of richness to the meal. This recipe is a guaranteed crowd-pleaser and a wonderful way to celebrate the season with family and friends.

Lemon and Garlic Roast Chicken

Lemon and Garlic Roast Chicken is an easy yet delicious Easter dish by Ina Garten. The zesty lemon and savory garlic come together to elevate a simple roasted chicken into something special. Perfectly crispy skin and tender meat make this dish ideal for Easter dinner, offering a light, refreshing, and comforting main course.

Ingredients:

• 1 (5-6 pound) whole chicken
• 2 lemons, quartered
• 1 head garlic, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1 cup chicken stock

Instructions:

1. Preheat your oven to 425°F.
2. Pat the chicken dry with paper towels and season generously with salt and pepper.
3. Stuff the chicken cavity with the lemon quarters and garlic halves. Tie the legs together with kitchen twine and tuck the wings under the body.
4. Rub the outside of the chicken with olive oil and sprinkle with thyme.
5. Place the chicken on a roasting rack in a pan and roast for 1 ¼ to 1 ½ hours, or until the skin is golden and the internal temperature reaches 165°F.
6. After roasting, remove the chicken from the oven and let it rest for 10 minutes before carving.
7. Pour the chicken stock into the roasting pan to loosen any browned bits and serve alongside the chicken.

This Lemon and Garlic Roast Chicken is a flavorful and vibrant dish that will be a hit at your Easter table. The bright citrus flavors and aromatic garlic create a wonderfully juicy and tender bird, while the crispy skin adds a satisfying crunch. Paired with a simple pan sauce, this recipe delivers elegance without complicated preparation, making it an ideal choice for Easter celebrations.

Lemon-Ricotta Pancakes

Ina Garten’s Lemon-Ricotta Pancakes are a fresh, light, and indulgent Easter brunch option. The ricotta adds richness to the batter, while the lemon zest and juice bring a delightful citrus flavor, making these pancakes the perfect balance of creamy and tangy. Serve with fresh berries and maple syrup for a memorable Easter morning meal.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs, separated
• 1 cup milk
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter, melted
• Fresh berries, for serving
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the ricotta, flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg yolks and milk together. Add the lemon zest, lemon juice, and melted butter, stirring to combine.
3. Fold the wet ingredients into the dry ingredients until just combined. The batter should be thick.
4. In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
5. Heat a large skillet or griddle over medium heat and lightly grease with butter or non-stick spray.
6. For each pancake, ladle about ¼ cup of batter onto the griddle and cook for 2-3 minutes on each side, until golden brown and cooked through.
7. Serve with fresh berries and a drizzle of maple syrup.

Ina Garten’s Lemon-Ricotta Pancakes are a perfect Easter brunch treat, offering a delightful balance of lightness and richness. The tangy lemon and creamy ricotta create a wonderfully unique flavor, making these pancakes a memorable addition to any springtime gathering. Whether enjoyed with fresh berries or a drizzle of maple syrup, these pancakes are sure to become a family favorite.

Spring Vegetable Risotto

Ina Garten’s Spring Vegetable Risotto is a perfect dish for Easter, celebrating the fresh flavors of spring. Creamy and rich, this risotto features bright, tender vegetables like asparagus, peas, and leeks, creating a wonderful balance of flavors. The comforting texture of the risotto paired with the freshness of the vegetables makes it a standout side dish for Easter dinner or even as a light main course.

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1 leek, cleaned and sliced thinly
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh herbs (like parsley or basil), for garnish

Instructions:

1. In a large saucepan, melt the butter with the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, until the rice is lightly toasted.
3. Pour in the wine, stirring until absorbed.
4. Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 20 minutes until the rice is tender and creamy.
5. While the risotto is cooking, blanch the asparagus and peas in a small pot of boiling water for 2 minutes. Drain and set aside.
6. When the rice is cooked, stir in the asparagus, peas, leek, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve with a sprinkle of fresh herbs on top.

Ina Garten’s Spring Vegetable Risotto is a comforting yet fresh dish that beautifully celebrates seasonal ingredients. The creamy texture of the risotto, paired with the sweetness of the spring vegetables, makes it the perfect side dish to complement your Easter meal. It’s an ideal way to enjoy the vibrant flavors of spring while still offering the rich, satisfying flavors you crave during holiday meals.

Easter Carrot Cake with Cream Cheese Frosting

Ina Garten’s Easter Carrot Cake is a classic holiday dessert that’s both moist and flavorful, making it a perfect treat for your Easter table. The cake is packed with freshly grated carrots, walnuts, and a hint of cinnamon, then topped with a luscious cream cheese frosting. This cake is a delicious way to end your Easter feast on a sweet note, combining the richness of the frosting with the hearty, spiced cake.

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 2 teaspoons vanilla extract
• 3 cups grated carrots (about 4 large carrots)
• 1 cup chopped walnuts (optional)

For the frosting:

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs and sugar together until smooth. Slowly add the oil and vanilla extract, mixing until combined.
4. Gradually fold in the dry ingredients, followed by the grated carrots and walnuts. Divide the batter evenly between the prepared pans.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before turning them out onto a wire rack.
6. For the frosting, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract, powdered sugar, and salt, and continue beating until light and fluffy.
7. Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top, then frost the top and sides of the cake.
8. Garnish with additional walnuts, if desired.

Ina Garten’s Easter Carrot Cake with Cream Cheese Frosting is an indulgent and comforting dessert that’s sure to be the star of your holiday table. The spiced carrot cake is rich and moist, while the cream cheese frosting adds a tangy sweetness that perfectly balances the flavors. This dessert is not only delicious but also a beautiful centerpiece for your Easter celebration, making it a memorable ending to your festive meal.

Herb-Crusted Rack of Lamb

Ina Garten’s Herb-Crusted Rack of Lamb is a show-stopping main course for Easter. The lamb is coated in a fragrant mixture of fresh herbs, garlic, and Dijon mustard, creating a crispy, flavorful crust that complements the tender, juicy meat. Served with roasted vegetables or a simple side, this dish is a sophisticated way to celebrate the season.

Ingredients:

• 2 racks of lamb (about 8 ribs each), trimmed
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup fresh breadcrumbs
• Salt and freshly ground black pepper

Instructions:

1. Preheat your oven to 450°F.
2. In a small bowl, combine the Dijon mustard, olive oil, garlic, rosemary, and thyme. Season with salt and pepper.
3. Rub the mustard mixture all over the lamb racks, pressing the herbs and seasoning into the meat.
4. Sprinkle the breadcrumbs evenly over the lamb, pressing gently to adhere.
5. Place the racks of lamb in a roasting pan and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F.
6. Remove the lamb from the oven and let it rest for 10 minutes before slicing between the ribs.
7. Serve with your choice of sides.

Ina Garten’s Herb-Crusted Rack of Lamb is a refined and flavorful dish that brings a touch of elegance to your Easter feast. The combination of fresh herbs and mustard creates a delicious crust, while the lamb remains tender and juicy on the inside. This dish pairs perfectly with roasted vegetables or a fresh salad, making it a standout main course for your Easter celebration.

Lemon Herb Roasted Potatoes

Ina Garten’s Lemon Herb Roasted Potatoes are a perfect side dish for any Easter meal. The combination of crispy golden potatoes with bright, zesty lemon and fresh herbs creates a delightful and aromatic side that pairs beautifully with roast lamb, chicken, or even a vegetarian main. The simplicity of this recipe highlights the natural flavors of the potatoes, making it both comforting and sophisticated.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1 lemon, zest and juice
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, combine the halved potatoes, olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Toss to coat evenly.
3. Spread the potatoes out in a single layer on a baking sheet.
4. Roast for 35-40 minutes, or until the potatoes are golden and crisp, tossing halfway through to ensure even cooking.
5. Remove from the oven and garnish with chopped parsley before serving.

Ina Garten’s Lemon Herb Roasted Potatoes are the perfect side to elevate any Easter meal. The bright citrus from the lemon and the earthy notes from the fresh thyme and rosemary give the potatoes an irresistible flavor. Crispy on the outside and tender on the inside, this dish offers a simple yet elegant accompaniment to your main course, making it a must-have for Easter celebrations.

Coconut Cake with Lime Frosting

Ina Garten’s Coconut Cake with Lime Frosting is a refreshing and tropical dessert that’s ideal for Easter. The light, moist coconut cake is paired with a tangy lime frosting, creating a delightful balance of sweet and citrusy flavors. This cake not only tastes incredible but also makes for a stunning centerpiece on your Easter dessert table.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1/2 cup whole milk
• 1/4 cup coconut milk

For the frosting:

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons lime zest
• 1/4 cup fresh lime juice
• 1 1/2 cups shredded coconut (for decoration)

Instructions:

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients, alternating with the milk and coconut milk, until the batter is smooth. Fold in the shredded coconut.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, prepare the frosting by beating the cream cheese and butter together until smooth. Add the powdered sugar, lime zest, and lime juice, and continue to beat until fluffy.
7. Once the cakes have cooled, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the cake, and press the shredded coconut into the frosting.
8. Serve and enjoy!

Ina Garten’s Coconut Cake with Lime Frosting is a vibrant and refreshing dessert that brings a tropical twist to your Easter table. The light coconut cake and tangy lime frosting are a perfect match, offering a delightful balance of sweetness and zest. With its stunning appearance and incredible flavor, this cake is sure to become a favorite during your Easter celebrations.

Baked Ham with Brown Sugar and Mustard Glaze

Ina Garten’s Baked Ham with Brown Sugar and Mustard Glaze is a sweet and savory dish that will steal the spotlight at your Easter table. The ham is coated in a flavorful glaze made from brown sugar, Dijon mustard, and vinegar, creating a deliciously caramelized exterior while keeping the meat moist and tender. This dish is both easy to prepare and absolutely irresistible, making it the perfect centerpiece for your Easter feast.

Ingredients:

• 1 (8-10 pound) bone-in ham, fully cooked
• 1 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 teaspoons ground cloves
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 325°F.
2. Place the ham on a rack in a roasting pan and brush it with olive oil. Cover loosely with aluminum foil and bake for 1 1/2 to 2 hours, until the ham is heated through.
3. In a small saucepan, combine the brown sugar, Dijon mustard, apple cider vinegar, honey, and ground cloves. Bring to a simmer over medium heat, stirring frequently until the glaze thickens, about 5 minutes.
4. Remove the ham from the oven and discard the foil. Brush the ham generously with the glaze, then return it to the oven and bake, uncovered, for another 30 minutes, basting with the glaze every 10 minutes, until the ham is golden and caramelized.
5. Let the ham rest for 10 minutes before slicing and serving.

Ina Garten’s Baked Ham with Brown Sugar and Mustard Glaze is a delicious and show-stopping dish that’s perfect for Easter. The glaze creates a beautifully caramelized exterior, while the tender ham inside is juicy and full of flavor. With its perfect balance of sweetness and tang, this recipe is sure to be a hit at your holiday gathering and make your Easter meal truly unforgettable.

Roasted Asparagus with Parmesan

Ina Garten’s Roasted Asparagus with Parmesan is a simple yet elegant side dish that complements any Easter entrée. The asparagus is roasted to perfection, with the natural flavors enhanced by a sprinkling of freshly grated Parmesan cheese. This recipe requires minimal ingredients, making it a quick and easy choice for Easter, while still offering a refined, delicious addition to your holiday table.

Ingredients:

• 2 pounds fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon lemon zest (optional)

Instructions:

1. Preheat the oven to 400°F.
2. Place the asparagus on a baking sheet and drizzle with olive oil. Toss to coat evenly.
3. Season with salt and pepper to taste, then arrange the asparagus in a single layer.
4. Roast for 15-20 minutes, or until the asparagus is tender and slightly browned.
5. Remove from the oven and sprinkle with freshly grated Parmesan cheese. Garnish with lemon zest if desired.
6. Serve warm and enjoy!

Ina Garten’s Roasted Asparagus with Parmesan is the epitome of a simple yet flavorful side dish. The roasting brings out the natural sweetness of the asparagus, while the Parmesan adds a rich, savory touch. This easy-to-make dish is a perfect addition to your Easter spread, offering a healthy and sophisticated complement to your main course.

Spring Vegetable Frittata

Ina Garten’s Spring Vegetable Frittata is an ideal dish for Easter brunch. This light, savory egg-based dish is filled with seasonal vegetables like asparagus, peas, and spinach, offering a fresh and vibrant flavor profile. Topped with creamy goat cheese, it’s a well-rounded meal that’s perfect for a leisurely holiday breakfast or brunch, and it can be made ahead of time, making it a convenient choice for busy hosts.

Ingredients:

• 8 large eggs
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup fresh spinach, roughly chopped
• 1/2 cup frozen peas, thawed
• 1/2 cup goat cheese, crumbled
• 2 tablespoons fresh basil, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
3. Heat the olive oil in an ovenproof skillet over medium heat. Add the asparagus and cook for 4-5 minutes, until tender. Add the spinach and peas, cooking for an additional 2 minutes until the spinach wilts.
4. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine. Cook for 5 minutes, or until the edges start to set.
5. Sprinkle the crumbled goat cheese over the top of the frittata, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until the frittata is golden and fully set.
7. Remove from the oven and sprinkle with fresh basil before serving.

Ina Garten’s Spring Vegetable Frittata is a fresh and flavorful dish that highlights the best of seasonal vegetables, making it a perfect choice for Easter brunch. The creamy goat cheese adds richness, while the fresh basil brings a lovely aromatic finish. Whether served for breakfast, brunch, or as a light lunch, this frittata is a crowd-pleaser that’s both easy to prepare and full of vibrant spring flavors.

Strawberry Rhubarb Crisp

Ina Garten’s Strawberry Rhubarb Crisp is a delightful dessert that captures the essence of spring. The tartness of rhubarb and the sweetness of strawberries create a perfectly balanced filling, while the buttery, crunchy topping adds texture and richness. This warm, comforting dessert is perfect for Easter, and the combination of fruity flavors makes it an irresistible end to any meal.

Ingredients:

For the filling:

• 4 cups fresh rhubarb, cut into 1-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

For the topping:

• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch baking dish.
2. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, vanilla extract, and cinnamon. Toss until the fruit is evenly coated, then transfer the mixture to the prepared baking dish.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the fruit filling.
5. Bake for 40-45 minutes, or until the filling is bubbling and the topping is golden brown.
6. Let the crisp cool slightly before serving. It’s delicious on its own or served with a scoop of vanilla ice cream or whipped cream.

Ina Garten’s Strawberry Rhubarb Crisp is the perfect sweet ending to your Easter meal. The tart rhubarb and sweet strawberries create a dynamic, flavorful filling, while the crunchy, buttery topping provides a satisfying contrast. This dessert embodies the flavors of spring and is sure to become a favorite at your holiday gathering. It’s simple, comforting, and delicious—a true crowd-pleaser.

Honey Glazed Carrots

Ina Garten’s Honey Glazed Carrots are a simple yet flavorful side dish that brings a touch of natural sweetness to your Easter table. The carrots are roasted to perfection and coated with a glossy honey glaze, complemented by a hint of orange and thyme. This recipe is not only easy to prepare but also visually stunning, adding a pop of color and elegance to your holiday spread.

Ingredients:

• 2 pounds carrots, peeled and cut into sticks
• 3 tablespoons olive oil
• 3 tablespoons honey
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F.
2. Arrange the carrot sticks on a baking sheet. Drizzle with olive oil and toss to coat evenly.
3. Season with salt and pepper, then roast for 20-25 minutes, or until the carrots are tender and lightly browned.
4. In a small bowl, whisk together honey, orange zest, orange juice, and thyme.
5. Remove the carrots from the oven and drizzle with the honey mixture. Toss to coat.
6. Return the carrots to the oven and roast for an additional 5-7 minutes, until the glaze is caramelized.
7. Garnish with fresh parsley before serving.

Ina Garten’s Honey Glazed Carrots are a perfect side dish for Easter, balancing natural sweetness with earthy herbs. The orange and honey glaze elevates the humble carrot to a crowd-pleasing favorite, making this dish both delicious and festive. It’s a quick, easy recipe that pairs beautifully with any Easter main course.

Rack of Lamb with Dijon Herb Crust

Ina Garten’s Rack of Lamb with Dijon Herb Crust is a showstopping centerpiece for your Easter feast. This elegant dish features tender lamb coated in a flavorful crust of Dijon mustard, garlic, and fresh herbs. Roasted to perfection, the lamb is juicy and full of flavor, offering a sophisticated yet approachable main course for your celebration.

Ingredients:

• 2 racks of lamb (about 1 1/2 pounds each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/4 cup Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 450°F.
2. Season the lamb racks generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the lamb racks on all sides until browned, about 2-3 minutes per side. Set aside.
3. In a small bowl, mix the Dijon mustard, garlic, rosemary, and thyme.
4. In a separate bowl, combine the panko breadcrumbs and melted butter.
5. Brush the lamb racks with the Dijon mixture, then press the breadcrumb mixture onto the lamb to form a crust.
6. Place the lamb on a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare.
7. Let the lamb rest for 10 minutes before slicing and serving.

Ina Garten’s Rack of Lamb with Dijon Herb Crust is an impressive and flavorful main course that’s perfect for Easter. The herbaceous crust complements the rich, tender lamb, creating a dish that’s both elegant and delicious. Serve this alongside your favorite sides for a memorable holiday meal that will wow your guests.

Lemon Bars

Ina Garten’s Lemon Bars are a bright and tangy dessert that’s perfect for Easter. These bars feature a buttery shortbread crust topped with a luscious lemon filling that’s the perfect balance of sweet and tart. Light, refreshing, and easy to make, these lemon bars are a delightful addition to your holiday dessert table.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened

For the filling:

• 6 large eggs
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup all-purpose flour
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. To make the crust, mix the flour, sugar, and salt in a bowl. Add the butter and mix until the dough resembles coarse crumbs.
3. Press the dough evenly into the prepared baking dish and bake for 15-20 minutes, or until lightly golden. Let cool.
4. In a large bowl, whisk together the eggs, sugar, lemon zest, and lemon juice. Gradually add the flour and mix until smooth.
5. Pour the filling over the crust and bake for 30-35 minutes, or until the filling is set.
6. Let the bars cool completely, then dust with powdered sugar. Cut into squares and serve.

Ina Garten’s Lemon Bars are a delightful way to end your Easter meal. Their tangy, citrusy flavor is refreshing and perfectly balanced by the buttery crust. These bars are a crowd-pleaser, offering a burst of springtime brightness that’s as easy to make as it is to enjoy. A must-have dessert for your Easter celebration!

Note: More recipes are coming soon!