50+ Delicious Easter Jamie Oliver Dinner Recipes to Elevate Feast

Easter is a time for celebration, and nothing brings people together like a delicious, well-prepared meal.

If you’re looking to impress your guests this holiday, Jamie Oliver’s Easter dinner recipes are an excellent place to start.

Known for his inventive yet simple approach to cooking, Jamie Oliver offers a wide array of dishes that can cater to all tastes, from traditional roasts to fresh, seasonal sides and indulgent desserts.

Whether you’re a seasoned cook or a beginner, these 50+ Easter dinner recipes will guide you through creating an unforgettable feast that will have everyone at the table asking for seconds.

Let’s explore the ultimate collection of Jamie Oliver’s Easter dinner recipes to inspire your holiday cooking!

50+ Delicious Easter Jamie Oliver Dinner Recipes to Elevate Feast

This Easter, elevate your dinner with the help of Jamie Oliver’s diverse and mouthwatering recipes.

With options ranging from tender roasts to vibrant vegetable sides and indulgent desserts, you’ll find something for everyone.

These recipes not only celebrate the season’s best ingredients but also bring people together to enjoy food, family, and tradition.

No matter your cooking skill level, Jamie’s approach makes it easy to create meals that feel special without the stress.

So, roll up your sleeves, pick your favorite recipes, and get ready to make this Easter dinner the highlight of your holiday season!

Slow-Roasted Lamb with Garlic and Rosemary

This slow-roasted lamb recipe is a timeless Easter classic. The succulent lamb is marinated with garlic, rosemary, and olive oil, then slow-cooked to perfection. Paired with roasted vegetables, this dish is ideal for creating a relaxed, family-friendly feast.

Ingredients

• 2.5 kg leg of lamb, bone-in
• 6 garlic cloves, peeled and smashed
• 2 sprigs of fresh rosemary
• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper
• 1 kg potatoes, peeled and cut into chunks
• 500 g carrots, peeled and cut into chunks
• 1 bunch of spring onions, halved

Method

1. Preheat your oven to 160°C (320°F).
2. Make small incisions all over the lamb and stuff them with garlic cloves and rosemary sprigs.
3. Rub the lamb all over with olive oil, mustard, salt, and pepper.
4. Place the lamb on a roasting rack and surround it with potatoes, carrots, and spring onions. Drizzle everything with a little olive oil and season.
5. Roast for 2.5 to 3 hours, or until the lamb is cooked to your liking (the internal temperature should reach 60°C for medium-rare).
6. Remove from the oven and let the lamb rest for 15 minutes before serving.

The slow roasting allows the lamb to become incredibly tender, absorbing all the flavors of the garlic and rosemary. The roasted vegetables are a perfect side, soaking up the delicious juices from the lamb. This dish brings comfort, flavor, and a bit of indulgence to your Easter dinner table.

Jamie Oliver’s Easter Roast Chicken with Lemon and Thyme

A simple yet flavorful roast chicken recipe, perfect for Easter. The addition of lemon and thyme infuses the bird with a fresh, zesty flavor, while the skin crisps up to golden perfection. This recipe pairs well with a light salad or roasted potatoes.

Ingredients

• 1 whole chicken (about 1.5 kg)
• 2 lemons, halved
• 1 bunch of fresh thyme
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tbsp butter
• 1 cup white wine (optional)

Method

1. Preheat the oven to 200°C (400°F).
2. Season the chicken inside and out with salt and pepper. Stuff the cavity with lemon halves, thyme, and garlic.
3. Rub the chicken skin with olive oil and place it on a roasting tray. Dot the chicken with butter and pour the wine (if using) around the bird.
4. Roast for 1 hour and 20 minutes, basting the chicken every 30 minutes with the juices. The chicken should be golden brown and fully cooked (the internal temperature should be 75°C).
5. Let the chicken rest for 10 minutes before carving.

This roast chicken is ideal for Easter, offering both simplicity and elegance. The lemon and thyme lend a fragrant, refreshing taste, while the crispy skin is always a crowd-pleaser. A deliciously juicy chicken, this recipe will become a family favorite for many holidays to come.

Vegetarian Easter Tart with Spinach and Ricotta

For a light and vegetarian option this Easter, this spinach and ricotta tart combines flaky pastry with a rich, creamy filling. With a dash of nutmeg and Parmesan, this dish offers a delightful balance of textures and flavors, perfect as a main or side.

Ingredients

• 1 sheet of puff pastry
• 500 g fresh spinach, washed
• 250 g ricotta cheese
• 1 egg
• 50 g grated Parmesan cheese
• 1/2 tsp grated nutmeg
• Salt and freshly ground black pepper
• Olive oil for cooking

Method

1. Preheat the oven to 200°C (400°F).
2. Wilt the spinach by sautéing it in a pan with a little olive oil until soft. Once cooked, squeeze out excess moisture and chop finely.
3. In a bowl, mix the ricotta cheese, egg, grated Parmesan, nutmeg, salt, and pepper. Add the chopped spinach and combine thoroughly.
4. Roll out the puff pastry and fit it into a tart tin. Fill with the spinach and ricotta mixture.
5. Bake for 30 minutes or until the pastry is golden and the filling is set.
6. Serve warm or at room temperature.

This vegetarian tart is a fresh and flavorful alternative for those seeking a lighter Easter meal. The creamy ricotta pairs beautifully with the earthy spinach, while the nutmeg adds a warm, aromatic depth. This tart is easy to make and even easier to enjoy, whether it’s as part of a larger spread or on its own.

Herb-Crusted Roast Beef with Roasted Veggies

This herb-crusted roast beef is a flavorful, succulent centerpiece for your Easter feast. Coated with a fragrant mixture of herbs, garlic, and mustard, it’s slow-cooked to perfection, ensuring a juicy, tender roast. Paired with crispy roasted vegetables, this dish is a true crowd-pleaser.

Ingredients

• 2 kg rib of beef, bone-in
• 4 garlic cloves, minced
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper
• 1 kg mixed root vegetables (carrots, parsnips, and sweet potatoes), peeled and cut into chunks

Method

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, mix together the garlic, mustard, olive oil, thyme, rosemary, salt, and pepper.
3. Rub the beef all over with the herb mixture.
4. Place the beef on a roasting rack and surround it with the prepared root vegetables. Drizzle everything with olive oil and season the vegetables.
5. Roast the beef for 1.5 to 2 hours, or until it reaches your desired level of doneness (around 55°C for rare, 60°C for medium-rare).
6. Let the beef rest for 15 minutes before carving.

This herb-crusted roast beef creates a wonderful balance of flavors. The savory garlic and herbs complement the beef’s natural richness, while the roasted vegetables add a delicious, earthy element. It’s the perfect dish to impress guests at your Easter dinner.

Roast Salmon with Dill and Cucumber Salsa

This light, fresh, and vibrant dish features roasted salmon with a tangy dill and cucumber salsa. It’s a refreshing contrast to the heavier dishes typically found at Easter and makes for a stunning presentation. The flavors of dill and lemon perfectly complement the rich, tender fish.

Ingredients

• 4 salmon fillets (about 150g each)
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 lemon, thinly sliced
• 1 cucumber, diced
• 1 bunch fresh dill, chopped
• 2 tbsp red onion, finely diced
• 1 tbsp olive oil
• 1 tbsp lemon juice

Method

1. Preheat your oven to 200°C (400°F).
2. Place the salmon fillets on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Top with lemon slices.
3. Roast for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is roasting, make the salsa. In a bowl, combine the diced cucumber, dill, red onion, olive oil, and lemon juice. Season with salt and pepper.
5. Serve the salmon fillets with a generous spoonful of the dill and cucumber salsa on top.

This salmon dish is a light, refreshing option for Easter. The creamy, slightly tangy salsa balances the rich, tender fish, creating a wonderful dish that’s as healthy as it is delicious. It’s perfect for those looking for a lighter alternative without sacrificing flavor.

Spring Vegetable Risotto with Parmesan

A creamy, comforting risotto filled with fresh spring vegetables like peas, asparagus, and broad beans. The delicate, fresh flavors of the vegetables shine through in this dish, complemented by the rich creaminess of the risotto and the salty tang of Parmesan. It’s an excellent vegetarian option for Easter.

Ingredients

• 300g Arborio rice
• 1 liter vegetable stock
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 150g peas (fresh or frozen)
• 150g asparagus, cut into small pieces
• 100g broad beans (optional)
• 50g grated Parmesan cheese
• 1 tbsp butter
• Salt and freshly ground black pepper
• Fresh herbs (mint or basil) for garnish

Method

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until soft.
2. Add the Arborio rice and stir to coat in the oil.
3. Gradually add the vegetable stock, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more stock. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
4. In the last 5 minutes of cooking, add the peas, asparagus, and broad beans to the risotto.
5. Once the rice is cooked, stir in the butter and grated Parmesan. Season with salt and pepper.
6. Serve the risotto warm, garnished with fresh herbs.

This spring vegetable risotto is a beautiful, vibrant dish that highlights the freshness of the season. The creamy rice provides a perfect backdrop for the crunchy asparagus and sweet peas, while the Parmesan adds depth and richness. It’s a hearty yet light dish that makes for an excellent main or side at your Easter dinner.

Stuffed Easter Roast Turkey with Chestnut and Cranberry Stuffing

This juicy roast turkey, stuffed with a savory chestnut and cranberry filling, makes for a stunning Easter centerpiece. The stuffing adds both sweetness and texture, while the turkey remains moist and flavorful, perfect for feeding a crowd.

Ingredients

• 1 whole turkey (about 4-5 kg)
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 tbsp olive oil
• 200g chestnuts, peeled and chopped
• 150g fresh breadcrumbs
• 100g dried cranberries
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 egg
• Salt and freshly ground black pepper
• 100g butter, softened
• 1 lemon, quartered
• 2 cups chicken stock

Method

1. Preheat the oven to 180°C (350°F).
2. Heat the olive oil in a pan and sauté the onion and celery for 5 minutes, until softened.
3. In a large bowl, combine the sautéed vegetables, chestnuts, breadcrumbs, cranberries, sage, thyme, and egg. Season with salt and pepper.
4. Stuff the turkey with the chestnut and cranberry mixture and tie the legs together with string.
5. Place the turkey in a roasting pan. Rub the bird with softened butter and season with salt and pepper. Place the lemon quarters inside the turkey.
6. Roast the turkey for 2.5-3 hours, basting occasionally with chicken stock and its own juices. Roast until the internal temperature reaches 75°C (165°F).
7. Let the turkey rest for 15 minutes before carving.

This stuffed roast turkey is a luxurious choice for Easter. The chestnut and cranberry stuffing provides a delightful contrast to the savory turkey, while the tender meat and crispy skin make for an unforgettable meal. It’s a true showstopper that will make your Easter dinner a memorable one.

Spring Lamb Meatballs with Mint Yogurt Sauce

These lamb meatballs, seasoned with aromatic herbs and spices, are a flavorful twist on the traditional lamb dish. Paired with a refreshing mint yogurt sauce, this dish is ideal for a lighter Easter meal or as an appetizer to a larger spread.

Ingredients

• 500g ground lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 150g Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Method

1. In a bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, salt, and pepper. Mix well and form into small meatballs.
2. Heat the olive oil in a large pan over medium heat. Fry the meatballs in batches for 4-5 minutes, turning occasionally, until golden brown and cooked through.
3. While the meatballs cook, combine the Greek yogurt, chopped mint, and lemon juice in a small bowl. Season with salt and pepper.
4. Serve the meatballs warm, drizzled with the mint yogurt sauce.

These lamb meatballs are bursting with flavor, and the mint yogurt sauce adds a cooling contrast to the rich meat. They’re perfect as a light Easter meal or a savory starter. Whether served with a side of salad or pita bread, these meatballs will leave everyone satisfied and impressed.

Easter Spinach and Feta Stuffed Pockets

These crispy, golden-brown pastry pockets are filled with a creamy spinach and feta mixture, offering a satisfying vegetarian option for your Easter spread. Perfect as a snack, appetizer, or side, they’re a savory bite that will delight everyone at the table.

Ingredients

• 1 sheet of puff pastry
• 300g spinach, washed and chopped
• 150g feta cheese, crumbled
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 egg, beaten (for egg wash)
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Heat olive oil in a pan and sauté the onion and garlic for 3-4 minutes until softened. Add the spinach and cook until wilted. Remove from heat and let cool.
3. Once cooled, stir in the crumbled feta and season with salt and pepper.
4. Roll out the puff pastry and cut it into squares. Place a spoonful of the spinach and feta mixture in the center of each square. Fold the pastry over to form a pocket, sealing the edges with a fork.
5. Brush each pocket with beaten egg and place on a baking tray lined with parchment paper.
6. Bake for 15-20 minutes, or until golden and crispy.

These spinach and feta stuffed pockets offer a delicious and easy-to-make Easter treat. The flaky puff pastry contrasts wonderfully with the creamy spinach and feta filling, making each bite a delight. Perfect for a vegetarian option, they’re ideal as a side dish or an appetizer to accompany your main meal.

Roast Duck with Orange and Honey Glaze

A succulent roast duck with a crispy, golden skin, glazed with a sweet and tangy orange and honey sauce. This dish is a bit more refined but incredibly easy to prepare, perfect for an elegant Easter dinner. The combination of citrus and honey creates a beautiful balance of flavors that will leave your guests impressed.

Ingredients

• 2 whole ducks (about 1.5 kg each)
• 2 oranges, zest and juice
• 2 tbsp honey
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 2 garlic cloves, smashed
• 1 tbsp fresh thyme
• 1 tbsp balsamic vinegar

Method

1. Preheat the oven to 200°C (400°F).
2. Season the ducks inside and out with salt and pepper. Place the smashed garlic and thyme inside the cavity of each duck.
3. In a small bowl, whisk together the orange zest, orange juice, honey, olive oil, and balsamic vinegar.
4. Rub the ducks with the orange and honey mixture, making sure to coat the skin well.
5. Place the ducks on a roasting rack in a roasting pan and roast for 1.5 to 2 hours, basting every 30 minutes with the remaining glaze. The skin should be golden and crispy, and the internal temperature should reach 75°C (165°F).
6. Let the ducks rest for 10 minutes before carving.

This roast duck with orange and honey glaze is perfect for an Easter celebration, offering a rich, flavorful bird with a beautifully sweet and tangy glaze. The citrusy sweetness of the orange and honey pairs wonderfully with the richness of the duck, making this a standout dish for your holiday table.

Spring Vegetable and Goat Cheese Frittata

A light, fluffy frittata packed with fresh spring vegetables like asparagus, peas, and spinach, paired with creamy goat cheese. This dish is ideal for an Easter brunch or as a lighter, vegetarian main course. The combination of vegetables and cheese offers a delightful balance of flavors and textures.

Ingredients

• 8 large eggs
• 100g goat cheese, crumbled
• 1 tbsp olive oil
• 1 onion, finely chopped
• 100g asparagus, chopped
• 100g peas (fresh or frozen)
• 100g spinach, chopped
• Salt and freshly ground black pepper

Method

1. Preheat your oven to 180°C (350°F).
2. Heat the olive oil in an ovenproof frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add the asparagus and peas, cooking for another 3-4 minutes until tender. Add the spinach and cook until wilted.
4. In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs over the vegetables in the pan.
5. Scatter the crumbled goat cheese on top of the egg mixture.
6. Cook on the stovetop for 3-4 minutes until the edges begin to set. Then, transfer the pan to the oven and bake for 10-12 minutes, or until the eggs are fully set.
7. Serve warm or at room temperature.

This vegetable and goat cheese frittata is an excellent choice for a light Easter meal. The soft, creamy goat cheese pairs perfectly with the fresh, earthy vegetables, and the eggs provide a rich, fluffy texture. It’s easy to make, incredibly satisfying, and perfect for feeding a crowd.

Pork Belly with Apple and Cider Gravy

A tender and flavorful roast pork belly, slow-cooked to perfection, served with a rich apple and cider gravy. The crispy crackling and melt-in-your-mouth meat are a perfect combination, while the apple and cider gravy adds a sweet, savory depth to the dish. This dish will certainly steal the show at your Easter dinner.

Ingredients

• 1.5 kg pork belly, skin scored
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 2 apples, sliced
• 1 onion, sliced
• 2 garlic cloves, smashed
• 250ml dry cider
• 250ml chicken stock
• 1 tbsp fresh thyme, chopped
• 1 tbsp butter

Method

1. Preheat the oven to 220°C (430°F).
2. Rub the pork belly with olive oil and season generously with salt and pepper.
3. Place the pork belly in a roasting pan and roast for 30 minutes to crisp up the skin.
4. Reduce the temperature to 160°C (320°F) and roast for an additional 2-2.5 hours, or until the meat is tender and the crackling is crispy.
5. While the pork cooks, make the gravy. Heat a little oil in a pan and sauté the onions, apples, and garlic for 5-6 minutes, until softened.
6. Add the cider and chicken stock, bring to a boil, and then simmer for 15 minutes.
7. Once the pork is done, remove from the oven and let it rest for 10 minutes.
8. Strain the gravy and stir in the fresh thyme and butter.
9. Carve the pork belly and serve with the apple and cider gravy.

This roast pork belly is a decadent, flavorful dish for Easter. The crispy crackling is irresistible, and the tender meat pairs wonderfully with the sweet, tangy apple and cider gravy. It’s a hearty, satisfying option for those who love a rich, meaty dish for their holiday meal.

Braised Lamb Shanks with Garlic and Rosemary

These tender, slow-cooked lamb shanks are infused with garlic, rosemary, and red wine, creating a rich, melt-in-your-mouth dish perfect for Easter. The long braising time ensures that the meat is incredibly tender, and the garlic-rosemary flavor profile pairs beautifully with the lamb’s natural richness.

Ingredients

• 4 lamb shanks
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 6 garlic cloves, smashed
• 2 sprigs rosemary
• 1 onion, chopped
• 1 carrot, chopped
• 2 celery stalks, chopped
• 500ml red wine
• 500ml beef stock
• 1 tbsp tomato paste

Method

1. Preheat the oven to 160°C (320°F).
2. Season the lamb shanks generously with salt and pepper.
3. Heat the olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
4. In the same pot, add the garlic, rosemary, onion, carrot, and celery. Cook for 5 minutes, stirring occasionally, until softened.
5. Stir in the tomato paste and cook for another 2 minutes.
6. Return the lamb shanks to the pot, then pour in the red wine and beef stock. Bring to a boil.
7. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, until the lamb is tender and easily pulls apart with a fork.
8. Serve the lamb shanks with the braising liquid spooned over the top.

This braised lamb shank recipe is perfect for Easter, with its hearty flavors and tender, fall-off-the-bone meat. The garlic and rosemary infuse the lamb with a lovely aroma, and the rich braising liquid creates a flavorful sauce that’s perfect to serve with mashed potatoes or roasted vegetables.

Stuffed Squash with Quinoa, Cranberries, and Hazelnuts

This stuffed squash is a beautiful vegetarian centerpiece for Easter. The sweet, roasted squash is filled with a savory mixture of quinoa, dried cranberries, and crunchy hazelnuts, offering a perfect balance of textures and flavors. It’s colorful, nutritious, and ideal for anyone looking for a lighter, plant-based option.

Ingredients

• 2 medium-sized butternut squashes, halved and deseeded
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 150g quinoa, cooked
• 100g dried cranberries
• 50g hazelnuts, chopped
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tbsp fresh parsley, chopped
• 1 tbsp maple syrup

Method

1. Preheat your oven to 180°C (350°F).
2. Place the squash halves on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 40-45 minutes, until tender.
3. While the squash is roasting, cook the quinoa according to package instructions.
4. Once the quinoa is cooked, stir in the dried cranberries, chopped hazelnuts, cinnamon, nutmeg, and fresh parsley.
5. When the squash is ready, remove it from the oven and fill each half with the quinoa mixture. Drizzle with a little maple syrup for sweetness.
6. Return the stuffed squashes to the oven for another 10-15 minutes to heat through.
7. Serve warm, garnished with more fresh parsley if desired.

This stuffed squash is an excellent choice for a vegetarian Easter dish. The sweet squash pairs beautifully with the nutty quinoa and the tart cranberries, creating a satisfying, flavorful meal. The hazelnuts add a lovely crunch, and the maple syrup gives a hint of sweetness, making this dish a perfect balance of flavors.

Vegetarian Mushroom Wellington

A delicious vegetarian alternative to the classic beef Wellington, this mushroom Wellington features a mixture of wild mushrooms, spinach, and cream cheese, all wrapped in golden puff pastry. It’s a rich, savory dish that makes a stunning Easter centerpiece for anyone looking to skip the meat while still enjoying a hearty, indulgent meal.

Ingredients

• 400g mixed wild mushrooms, finely chopped
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 200g spinach, wilted and squeezed dry
• 100g cream cheese
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper
• 1 sheet of puff pastry
• 1 egg, beaten (for egg wash)

Method

1. Preheat your oven to 200°C (400°F).
2. Heat the olive oil in a large pan over medium heat. Add the onions and garlic, and cook for 3-4 minutes until softened.
3. Add the chopped mushrooms and cook until all the moisture has evaporated and the mushrooms are browned, about 8-10 minutes.
4. Stir in the spinach and cook for another 2 minutes, then remove from the heat. Let the mixture cool slightly.
5. Stir in the cream cheese and fresh thyme, and season with salt and pepper.
6. Lay the puff pastry on a baking sheet and spoon the mushroom mixture onto the center, shaping it into a log.
7. Fold the pastry over the mushrooms and seal the edges. Brush the top with beaten egg.
8. Bake in the oven for 20-25 minutes, or until golden and crispy.
9. Let the Wellington rest for 5 minutes before slicing.

This vegetarian mushroom Wellington is a rich, flavorful dish that offers all the indulgence of a traditional Wellington, but without the meat. The creamy cheese and earthy mushrooms create a satisfying filling, while the puff pastry adds a flaky, crispy texture. This dish is perfect for those looking for a comforting, meat-free option this Easter.

Note: More recipes​ are coming soon!