50+ Delicious Easter Meat Recipes to Impress Your Guests

Easter is a time to gather with loved ones, share delicious meals, and celebrate the arrival of spring. One of the most important aspects of any Easter celebration is the meal, and what better way to impress your guests than with a perfectly cooked meat dish?

From tender lamb to savory ham and succulent prime rib, Easter meat recipes are at the heart of every festive table.

Whether you’re hosting a large family dinner or a more intimate gathering, these 50+ Easter meat recipes will provide plenty of options to suit every taste and preference.

Whether you prefer traditional dishes or want to try something new, there’s something here for everyone.

So, roll up your sleeves and get ready to create a memorable Easter feast with these delicious meat-based recipes.

50+ Delicious Easter Meat Recipes to Impress Your Guests

As you prepare for Easter this year, take the time to explore a variety of meat dishes that will elevate your celebration.

With over 50 incredible recipes to choose from, you can easily find a dish that fits your style, whether it’s a classic roast, a glazed ham, or a more adventurous entrée like a herb-crusted prime rib.

The possibilities are endless, and the flavors are sure to impress your guests. Easter is about more than just the food; it’s about creating lasting memories with those you care about.

With these recipes, you’ll be able to enjoy a delicious meal and a memorable holiday experience.

Roast Leg of Lamb with Garlic and Rosemary

This Roast Leg of Lamb with Garlic and Rosemary is a classic Easter favorite, offering a tender and flavorful dish that is perfect for family gatherings. The combination of aromatic garlic and fresh rosemary enhances the natural richness of the lamb, creating a succulent roast that pairs beautifully with your favorite side dishes. With its elegant presentation and delightful flavors, this recipe is sure to impress your guests and make your Easter feast unforgettable.

Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 5 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup red wine (optional, for deglazing)
• 1 cup lamb broth or chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper.
3. Rub the garlic-rosemary mixture all over the leg of lamb, ensuring it is evenly coated.
4. Place the lamb on a rack in a roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for about 1.5 to 2 hours (or until the internal temperature reaches 130-135°F for medium-rare).
5. If desired, add lamb or chicken broth and red wine to the pan about halfway through cooking to create a flavorful sauce.
6. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
7. Serve with the pan juices and roasted vegetables.

This Roast Leg of Lamb with Garlic and Rosemary is a standout dish that will make your Easter dinner extra special. The aromatic herbs create a delicious crust, while the tender meat and rich juices ensure each bite is filled with flavor. The recipe is simple yet elegant, making it perfect for both novice and seasoned home cooks. Whether you’re hosting a large gathering or enjoying a more intimate meal, this lamb roast is sure to be the star of your Easter table.

Honey Glazed Ham with Pineapple and Brown Sugar

A show-stopping centerpiece for your Easter meal, this Honey Glazed Ham with Pineapple and Brown Sugar offers a perfect balance of sweet and savory flavors. The honey glaze caramelizes beautifully during roasting, while the pineapple adds a delightful fruity tang that complements the richness of the ham. The addition of brown sugar deepens the sweetness, creating a comforting and crowd-pleasing dish that is both easy to make and impressive.

Ingredients:

• 1 pre-cooked bone-in ham (8-10 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 1/2 cup Dijon mustard
• 1/2 cup pineapple juice
• 1 cup pineapple chunks (optional)
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Score the surface of the ham in a diamond pattern using a sharp knife. This will help the glaze penetrate the meat and create a beautiful crust.
3. In a saucepan, combine honey, brown sugar, Dijon mustard, pineapple juice, cinnamon, and ground cloves. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves and the glaze thickens (about 10 minutes).
4. Place the ham in a roasting pan, and brush half of the glaze over the surface of the ham.
5. Roast the ham in the preheated oven for 1.5 to 2 hours, basting with the glaze every 30 minutes.
6. During the last 20 minutes of cooking, add pineapple chunks to the pan, allowing them to caramelize in the glaze.
7. Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven and let it rest for 10-15 minutes before carving.
8. Serve with the caramelized pineapple and extra glaze on the side.

This Honey Glazed Ham with Pineapple and Brown Sugar is the perfect blend of sweet, tangy, and savory flavors, making it a guaranteed crowd-pleaser for Easter. The glaze not only enhances the natural flavors of the ham but also creates a beautiful, sticky coating that caramelizes during roasting. With a rich combination of honey, brown sugar, and pineapple, this recipe will undoubtedly become a favorite tradition at your holiday gatherings.

Herb-Crusted Roast Chicken with Lemon and Thyme

A simple yet elegant dish, this Herb-Crusted Roast Chicken with Lemon and Thyme is a refreshing and delicious alternative to traditional Easter meats. The fresh herbs and zesty lemon create a fragrant, flavorful coating that keeps the chicken moist and tender. The golden, crispy skin and juicy meat make it an irresistible centerpiece that’s sure to please guests of all ages. This recipe is perfect for those who prefer a lighter option while still enjoying a festive and flavorful Easter meal.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 lemon, halved
• 5 cloves garlic, crushed
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup white wine (optional, for roasting)
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken and pat it dry with paper towels. Season generously with salt and pepper inside and out.
3. Stuff the chicken cavity with the halved lemon, crushed garlic, and fresh thyme sprigs.
4. In a small bowl, mix the olive oil with chopped rosemary, thyme, salt, and pepper. Rub this herb mixture all over the outside of the chicken.
5. Place the chicken on a rack in a roasting pan. If desired, pour white wine into the bottom of the pan to help keep the chicken moist.
6. Roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with the pan juices.
7. Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
8. Garnish with additional fresh thyme sprigs and serve with roasted vegetables or a fresh salad.

This Herb-Crusted Roast Chicken with Lemon and Thyme is a refreshing and flavorful Easter dish that’s both simple to prepare and full of vibrant, zesty flavors. The herbs infuse the meat with an aromatic essence, while the lemon adds a bright, citrusy touch that balances the richness of the chicken. This recipe is perfect for those looking for a lighter, yet no less satisfying, option for Easter dinner, offering a delicate yet bold taste that will leave everyone at the table asking for seconds.

Slow Cooker Beef Brisket with BBQ Sauce

This Slow Cooker Beef Brisket with BBQ Sauce is the ultimate comfort food for Easter. The beef becomes incredibly tender as it slow-cooks in its own juices, absorbing the rich and smoky flavors of the BBQ sauce. The slow cooking process allows the meat to develop deep, savory flavors, and the BBQ sauce gives it a tangy, slightly sweet finish. Whether served as the main dish or in sandwiches, this brisket will surely be a crowd-pleaser and is perfect for those who prefer a more casual yet flavorful Easter meal.

Ingredients:

• 5-6 pound beef brisket
• 2 cups BBQ sauce (store-bought or homemade)
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup beef broth

Instructions:

1. Rub the brisket with smoked paprika, ground cumin, salt, and pepper on all sides.
2. Place the sliced onions and minced garlic at the bottom of the slow cooker.
3. Place the brisket on top of the onions and garlic, and pour the BBQ sauce over the meat. Add the beef broth to the slow cooker for additional moisture.
4. Cover and cook on low for 8-10 hours, or until the brisket is fork-tender and fully cooked through.
5. Once the brisket is cooked, remove it from the slow cooker and let it rest for 10 minutes before slicing against the grain.
6. Serve with the remaining BBQ sauce and the cooked onions from the slow cooker.

This Slow Cooker Beef Brisket with BBQ Sauce is a rich and flavorful dish that will take your Easter dinner to the next level. The long, slow cooking time makes the meat incredibly tender, while the smoky and tangy BBQ sauce adds the perfect finishing touch. Whether served as the main course or in a sandwich, this brisket will make a statement on your table and ensure your guests leave satisfied and asking for more.

Stuffed Pork Loin with Spinach, Feta, and Sun-Dried Tomatoes

This Stuffed Pork Loin with Spinach, Feta, and Sun-Dried Tomatoes is a beautiful and elegant choice for Easter dinner. The tender pork loin is rolled up with a flavorful stuffing of spinach, tangy feta cheese, and the rich, savory flavor of sun-dried tomatoes. The combination of these ingredients results in a juicy, aromatic dish with a delightful contrast of textures and tastes. It’s a perfect balance of sophistication and comfort, making it an ideal centerpiece for any Easter celebration.

Ingredients:

• 1 boneless pork loin (4-5 pounds)
• 2 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh thyme, chopped
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 3-4 minutes.
3. In a bowl, combine the cooked spinach, sun-dried tomatoes, feta cheese, and fresh thyme. Season with salt and pepper.
4. Slice the pork loin lengthwise, creating a pocket without cutting all the way through. Season the inside of the pork with salt and pepper.
5. Stuff the pork loin with the spinach, feta, and sun-dried tomato mixture, then tie the roast with kitchen twine to secure the stuffing inside.
6. Place the stuffed pork loin in a roasting pan and pour the chicken broth into the bottom of the pan.
7. Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
8. Let the pork rest for 10 minutes before slicing. Serve with the pan juices.

This Stuffed Pork Loin with Spinach, Feta, and Sun-Dried Tomatoes is a flavorful and visually stunning Easter dish. The savory stuffing pairs beautifully with the mild pork, creating a perfect balance of tastes. This recipe is ideal for anyone looking for a more refined yet simple dish that will wow their guests. With its impressive presentation and rich flavors, this stuffed pork loin will undoubtedly become a new Easter favorite.

Grilled Easter Rack of Lamb with Mint Chimichurri

A Rack of Lamb is one of the most elegant and flavorful meats you can serve for Easter, and this Grilled Easter Rack of Lamb with Mint Chimichurri elevates it to the next level. The lamb is seasoned with garlic and rosemary before being grilled to perfection, resulting in a tender, juicy cut of meat with a rich flavor. The mint chimichurri sauce, with its fresh and zesty notes, brings a bright contrast to the richness of the lamb. This dish is both vibrant and sophisticated, making it perfect for a festive Easter feast.

Ingredients:

• 1 rack of lamb (8-10 ribs)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh mint leaves, chopped
• 1/4 cup red wine vinegar
• 1/2 cup olive oil (for chimichurri)
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the rack of lamb with olive oil, minced garlic, chopped rosemary, salt, and pepper.
3. Place the lamb on the grill, fat side down, and cook for about 5-7 minutes. Flip and cook the other side for an additional 6-8 minutes, depending on your preferred level of doneness (aim for an internal temperature of 125°F for medium-rare).
4. While the lamb is grilling, make the mint chimichurri by combining chopped mint, red wine vinegar, olive oil, honey, and red pepper flakes (if using) in a small bowl. Stir until well combined.
5. Once the lamb is done, remove it from the grill and let it rest for 10 minutes before slicing between the ribs.
6. Serve the lamb with a generous drizzle of mint chimichurri.

This Grilled Easter Rack of Lamb with Mint Chimichurri is a perfect choice for an Easter celebration, offering a blend of deep, savory lamb flavors and fresh, vibrant mint. The grilled lamb’s tenderness combined with the bright, herbaceous chimichurri sauce makes every bite a delightful contrast. This recipe brings elegance and bold flavors to your Easter table and is sure to impress guests with its sophisticated yet simple preparation.

Herb-Crusted Roast Leg of Lamb

The Herb-Crusted Roast Leg of Lamb is a timeless Easter dish that never fails to impress. This succulent cut of lamb is coated in a fragrant mixture of fresh herbs, garlic, and mustard, then roasted to perfection. The result is a beautifully browned, flavorful crust that contrasts wonderfully with the tender, juicy meat inside. Paired with roasted vegetables or a simple mint sauce, this dish brings a touch of elegance to your Easter feast while remaining simple to prepare and deeply satisfying.

Ingredients:

• 1 leg of lamb (5-6 pounds), bone-in or boneless
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup dry white wine (optional, for basting)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, olive oil, salt, and pepper. Mix well to form a paste.
3. Rub the herb paste evenly over the entire leg of lamb, ensuring the meat is well-coated.
4. Place the lamb on a roasting rack in a roasting pan. If desired, pour the white wine into the bottom of the pan for added moisture and flavor.
5. Roast the lamb in the preheated oven for 1.5 to 2 hours, depending on your desired doneness (135°F for medium-rare, 145°F for medium).
6. Let the lamb rest for 15-20 minutes before carving. Serve with roasted vegetables or a mint sauce.

The Herb-Crusted Roast Leg of Lamb is an impressive centerpiece for any Easter dinner. The rich flavors of garlic, rosemary, and thyme create a fragrant crust that enhances the tender, juicy lamb. Roasting at high heat ensures a perfect balance of crispy exterior and moist interior. With minimal ingredients and straightforward preparation, this dish delivers maximum flavor and elegance, making it a favorite for Easter celebrations and beyond.

Roasted Easter Chicken with Lemon and Rosemary

If you’re looking for a lighter but still flavorful Easter main course, this Roasted Easter Chicken with Lemon and Rosemary is the perfect choice. The combination of fresh rosemary, zesty lemon, and a touch of garlic infuses the chicken with delightful flavors as it roasts, creating a crispy skin and juicy meat. The simplicity of the ingredients highlights the natural taste of the chicken, making it a refreshing and satisfying option for your holiday table. It’s an ideal dish for those who prefer poultry to lamb or beef during Easter.

Ingredients:

• 1 whole chicken (4-5 pounds)
• 2 lemons, quartered
• 4 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup white wine or chicken broth (for roasting)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken and pat it dry with paper towels. Season the chicken generously with salt and pepper, both inside and out.
3. Stuff the cavity of the chicken with the quartered lemons, smashed garlic cloves, and rosemary sprigs.
4. Drizzle the olive oil over the chicken and rub it all over the skin.
5. Place the chicken on a roasting rack in a roasting pan and pour the white wine or chicken broth into the bottom of the pan to help keep the chicken moist while roasting.
6. Roast the chicken for 1.5 to 2 hours, or until the skin is golden brown and the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving. Serve with roasted potatoes or vegetables.

This Roasted Easter Chicken with Lemon and Rosemary is a wonderfully fragrant and simple dish that is perfect for Easter. The zesty lemon and aromatic rosemary complement the tender chicken beautifully, creating a light yet flavorful main course. With its crisp skin and juicy meat, this roast chicken will be a hit with guests looking for a flavorful alternative to the traditional lamb or beef. It’s an elegant yet approachable dish that works well with a variety of sides for a complete Easter feast.

Maple-Glazed Ham with Pineapple

For those who love a sweet and savory main course, this Maple-Glazed Ham with Pineapple is the perfect choice for Easter. The rich, salty flavor of the ham is enhanced by the sweet, sticky maple glaze, while the addition of pineapple creates a beautiful balance of flavors. The caramelized crust from the glaze and the juiciness of the ham make every bite a delight. Whether served with mashed potatoes, roasted vegetables, or a fresh salad, this ham will be the star of your Easter dinner.

Ingredients:

• 1 pre-cooked ham (5-6 pounds), bone-in or boneless
• 1 cup maple syrup
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/2 cup pineapple juice (or the juice from canned pineapple)
• 1 cup pineapple chunks (optional, for garnish)
• Whole cloves (optional, for decoration)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Place the ham in a roasting pan and score the surface in a diamond pattern using a sharp knife. If using, stud the ham with whole cloves.
3. In a saucepan over medium heat, combine the maple syrup, brown sugar, Dijon mustard, and pineapple juice. Stir occasionally and bring to a simmer until the glaze thickens slightly, about 5-7 minutes.
4. Brush the glaze generously over the ham, making sure to coat it evenly.
5. Roast the ham in the preheated oven for 1.5 to 2 hours, basting it with the glaze every 30 minutes. The ham is done when it reaches an internal temperature of 140°F (60°C).
6. If desired, garnish the ham with pineapple chunks in the last 30 minutes of roasting.
7. Let the ham rest for 10 minutes before carving. Serve with extra glaze and pineapple on the side.

The Maple-Glazed Ham with Pineapple offers a perfect blend of sweetness and savory richness, making it an ideal choice for your Easter celebration. The maple glaze creates a beautifully caramelized crust, while the pineapple adds a refreshing, tangy contrast. This ham is a crowd-pleaser, offering both bold flavors and a stunning presentation. Whether it’s the main dish or part of a larger spread, this maple-glazed ham will be the highlight of your Easter dinner table.

Baked Pork Tenderloin with Apple and Sage

This Baked Pork Tenderloin with Apple and Sage is a flavorful and hearty dish that’s perfect for Easter. The tenderloin is seasoned with a mixture of fresh sage, garlic, and a touch of honey before being baked alongside sliced apples. As it roasts, the apples release their juices, creating a flavorful glaze for the pork. The sweetness of the apples pairs beautifully with the savory richness of the pork, making it an ideal centerpiece for any holiday gathering.

Ingredients:

• 2 pork tenderloins (about 1-1.5 pounds each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon honey
• Salt and pepper to taste
• 2 apples, cored and sliced
• 1/2 cup chicken broth (or white wine)
• Fresh rosemary sprigs (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine olive oil, minced garlic, fresh sage, honey, salt, and pepper. Rub this mixture all over the pork tenderloins.
3. Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until browned (about 3-4 minutes per side).
4. Remove the pork from the skillet and set aside. In the same skillet, add the sliced apples and chicken broth, scraping up any browned bits from the bottom of the pan.
5. Place the pork tenderloins back into the skillet on top of the apples.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Let the pork rest for 10 minutes before slicing. Serve the pork slices with the roasted apples and a drizzle of the pan juices.

The Baked Pork Tenderloin with Apple and Sage is a beautifully balanced dish that combines savory and sweet flavors. The tender pork, infused with fresh sage and garlic, is complemented by the sweetness of the baked apples. The result is a succulent, juicy pork dish that will leave your guests impressed. This recipe is easy to prepare, but it offers a sophisticated touch to your Easter table, and the apple glaze adds extra flavor that will elevate your meal.

Slow-Cooked Lamb Shanks with Red Wine and Rosemary

Slow-Cooked Lamb Shanks with Red Wine and Rosemary is a perfect Easter dish that delivers deep, rich flavors. The lamb shanks are braised slowly in red wine, garlic, rosemary, and aromatics, resulting in incredibly tender meat that falls off the bone. The sauce, made from the braising liquid, is rich and flavorful, making this dish a luxurious choice for your holiday meal. This recipe requires some patience but rewards you with a stunning dish that will impress any guest.

Ingredients:

• 4 lamb shanks (about 2-3 pounds)
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• 1 tablespoon tomato paste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides (about 4-5 minutes per side). Remove the shanks and set aside.
3. In the same pot, add the sliced onion and minced garlic, sautéing for 2-3 minutes until softened.
4. Add the tomato paste and cook for another minute, stirring to combine.
5. Pour in the red wine and beef broth, stirring to deglaze the pot and scrape up any bits stuck to the bottom.
6. Return the lamb shanks to the pot and add the rosemary. Bring the liquid to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the lamb is very tender and easily pulls away from the bone.
8. Remove the lamb shanks from the pot and set aside. Simmer the sauce on the stovetop for 5-10 minutes to reduce and thicken.
9. Serve the lamb shanks with the sauce poured over the top and garnish with chopped parsley.

Slow-Cooked Lamb Shanks with Red Wine and Rosemary is a hearty and indulgent dish that perfectly suits an Easter feast. The slow braising process ensures the lamb is fall-off-the-bone tender, and the wine-based sauce adds a depth of flavor that enhances the meat. This dish is ideal for a special occasion, as it requires minimal effort while delivering maximum impact. The richness of the sauce and the savory rosemary notes make it a memorable choice that will have everyone at your table asking for seconds.

Grilled Rack of Lamb with Garlic and Mint Pesto

A Grilled Rack of Lamb with Garlic and Mint Pesto is a perfect Easter main dish, combining the bold flavors of lamb with the fresh brightness of mint. The rack of lamb is seasoned with garlic and grilled to perfection, creating a beautifully seared exterior while keeping the meat tender and juicy inside. Paired with a vibrant garlic and mint pesto, this dish offers a refreshing contrast to the richness of the lamb. It’s an easy yet elegant way to celebrate the holiday.

Ingredients:

• 1 rack of lamb (8 bones, about 1.5 pounds)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh mint leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated
• 1/2 cup olive oil (for pesto)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the rack of lamb with olive oil, minced garlic, salt, and pepper. Let it sit at room temperature for 15-20 minutes.
3. Grill the lamb on medium-high heat for 3-4 minutes per side to achieve a nice sear. Then lower the heat and continue to grill for another 10-12 minutes, or until it reaches your desired doneness (125°F for medium-rare).
4. While the lamb is grilling, prepare the mint pesto. In a food processor, combine the mint leaves, toasted pine nuts, Parmesan cheese, olive oil, and lemon juice. Pulse until smooth and adjust the seasoning with salt and pepper.
5. Once the lamb is done, let it rest for 5-10 minutes before slicing into individual chops.
6. Serve the lamb chops with a generous dollop of mint pesto on top.

The Grilled Rack of Lamb with Garlic and Mint Pesto is a show-stopping dish that brings both sophistication and bold flavor to your Easter table. The garlic and herb-crusted lamb, grilled to perfection, is complemented beautifully by the vibrant, fresh mint pesto. This dish highlights the natural richness of the lamb while offering a refreshing contrast, making it a perfect centerpiece for your holiday feast. Whether you’re hosting a large gathering or enjoying an intimate meal, this recipe is sure to impress with its ease and elegance.

Herb-Crusted Prime Rib Roast

A Herb-Crusted Prime Rib Roast is a classic and luxurious dish for Easter. The prime rib is seasoned with a fragrant blend of fresh herbs, garlic, and olive oil, creating a flavorful crust while maintaining a juicy and tender interior. Roasted to perfection, this dish offers an impressive presentation and an indulgent eating experience. Whether you’re serving a large family or a smaller gathering, this roast guarantees a memorable centerpiece that will have guests coming back for more.

Ingredients:

• 1 (5-6 pound) prime rib roast, bone-in
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1/2 cup beef broth (for roasting)

Instructions:

1. Preheat the oven to 450°F (232°C).
2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.
3. Rub the mixture generously all over the prime rib, making sure to coat it evenly.
4. Place the prime rib on a rack in a roasting pan, fat side up. Pour the beef broth into the bottom of the pan to prevent the roast from drying out.
5. Roast the prime rib in the preheated oven for 15-20 minutes to develop a flavorful crust.
6. Lower the oven temperature to 325°F (163°C) and continue roasting for 1.5-2 hours, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
7. Remove the roast from the oven and let it rest for 15-20 minutes before carving.
8. Serve with the pan juices for added flavor.

The Herb-Crusted Prime Rib Roast is a perfect choice for Easter, offering a rich and savory centerpiece that is as elegant as it is delicious. The combination of fresh herbs and garlic creates a flavorful crust, while the slow roasting ensures a tender and juicy roast. This recipe is ideal for a festive meal, allowing the prime rib to shine as the star of the table. Whether you’re cooking for a crowd or a smaller group, this prime rib will impress with its bold flavors and stunning presentation.

Glazed Ham with Pineapple and Brown Sugar

This Glazed Ham with Pineapple and Brown Sugar is a traditional Easter dish that combines the savory richness of ham with the sweet, tangy flavor of pineapple. The ham is glazed with a mixture of brown sugar, honey, and pineapple juice, creating a sticky, caramelized coating that enhances the meat’s natural sweetness. The addition of pineapple rings not only boosts the flavor but also adds a beautiful visual element to your holiday feast. It’s easy to make, but the flavors are extraordinary.

Ingredients:

• 1 (8-10 pound) fully cooked ham (bone-in or boneless)
• 1 cup brown sugar, packed
• 1/2 cup honey
• 1/2 cup pineapple juice (from a can or fresh)
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cloves
• 1/2 cup pineapple rings (optional, for garnish)
• Whole cloves (optional, for garnish)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Place the ham in a roasting pan and score the top in a diamond pattern.
3. In a saucepan, combine the brown sugar, honey, pineapple juice, Dijon mustard, and ground cloves. Stir over medium heat until the sugar has dissolved and the glaze is smooth.
4. Brush the glaze generously over the ham, making sure it gets into the scored cuts.
5. Cover the ham loosely with foil and roast for 1.5-2 hours, basting the ham with the glaze every 30 minutes.
6. About 30 minutes before the ham is done, add the pineapple rings around the ham, securing them with whole cloves if desired.
7. When the ham reaches an internal temperature of 140°F (60°C), remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the ham with extra glaze and garnished with pineapple rings.

This Glazed Ham with Pineapple and Brown Sugar is a crowd-pleaser that combines sweetness, tanginess, and savory flavors in a way that’s perfect for Easter. The glaze caramelizes beautifully in the oven, creating a shiny and flavorful crust. The addition of pineapple adds a burst of freshness that complements the rich flavor of the ham. This dish is not only delicious but also visually stunning, making it an excellent choice for holiday meals. It’s easy to prepare and will certainly be the centerpiece of your Easter feast.

Roasted Chicken with Lemon, Garlic, and Herbs

A Roasted Chicken with Lemon, Garlic, and Herbs is an aromatic and flavorful dish that brings classic flavors together in a simple yet elegant way. The chicken is seasoned with fresh herbs, garlic, and lemon, which infuse the meat with incredible flavors. Roasting the chicken at a high temperature ensures that the skin is crispy while the meat remains juicy and tender. It’s a comforting and versatile dish that works perfectly for Easter dinner or any family gathering.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 lemons, quartered
• 6 cloves garlic, smashed
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth (or white wine)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels, then season the inside and outside of the chicken with salt and pepper.
3. Stuff the cavity of the chicken with the quartered lemons, smashed garlic cloves, and fresh rosemary and thyme.
4. Rub the outside of the chicken with olive oil and sprinkle with additional salt and pepper.
5. Place the chicken in a roasting pan and pour the chicken broth (or white wine) into the bottom of the pan.
6. Roast the chicken in the preheated oven for 1.5 to 2 hours, or until the skin is golden and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving.
8. Serve with the pan juices for added flavor.

Roasted Chicken with Lemon, Garlic, and Herbs is a wonderfully fragrant and flavorful dish that combines simple ingredients to create a memorable meal. The lemon and garlic infuse the chicken with a fresh, zesty flavor, while the herbs add a savory note. The high-heat roasting ensures crispy skin and juicy meat, making it a perfect centerpiece for Easter dinner. This recipe is easy to make yet incredibly satisfying, making it an ideal choice for anyone seeking a delicious and comforting holiday meal.

Note: More recipes are coming soon!