50+ Mouthwatering Easter Sunday Lunch Recipes to Impress Your Guests

Easter Sunday is a time for family, celebration, and of course, delicious food. If you’re in charge of planning the meal, you’ll want to ensure that your Easter lunch is full of vibrant flavors and satisfying dishes to please every guest.

From succulent main courses to tasty sides and decadent desserts, Easter lunch offers endless possibilities.

To help you get started, we’ve compiled over 50 mouthwatering Easter Sunday lunch recipes that will elevate your meal and create lasting memories around the table.

Whether you’re looking for classic options like honey-glazed ham, roasted lamb, or fresh spring vegetable sides, or seeking something new to wow your guests, this collection has something for everyone.

So, let’s dive into these festive recipes that are sure to make your Easter Sunday feast unforgettable!

50+ Mouthwatering Easter Sunday Lunch Recipes to Impress Your Guests

With these 50+ Easter Sunday lunch recipes, you’re ready to create a festive, flavorful, and unforgettable meal.

Whether you choose to serve a traditional dish or opt for something a little more unique, these recipes offer the perfect balance of taste and presentation for your holiday gathering.

From hearty main courses to light and refreshing sides, every bite will reflect the joy and spirit of Easter.

Don’t forget to include some delicious desserts to wrap up the meal, and you’ll be all set for an Easter Sunday filled with great food and even better company.

Herb-Crusted Leg of Lamb with Garlic Mashed Potatoes

A succulent herb-crusted leg of lamb, roasted to perfection and served with creamy garlic mashed potatoes, makes for a beautiful and flavorful centerpiece for your Easter Sunday lunch. The rich flavors of rosemary, thyme, and garlic combine to create an irresistible crust, while the mashed potatoes are buttery and garlicky, offering the ideal side dish.

Ingredients:

• 1 (4-5 lb) bone-in leg of lamb
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• 2 lbs potatoes, peeled and cut into chunks
• 4 tbsp butter
• ½ cup heavy cream
• 1 clove garlic, minced (for potatoes)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to form a paste.
3. Rub the paste all over the leg of lamb, ensuring it’s evenly coated.
4. Place the lamb on a roasting rack in a baking dish and roast for 1.5–2 hours (for medium-rare), or until the internal temperature reaches 135°F (57°C).
5. While the lamb roasts, prepare the mashed potatoes. Boil the potatoes in salted water until fork-tender, about 15 minutes.
6. Drain the potatoes and return them to the pot. Add the butter, garlic, and heavy cream, mashing until smooth and creamy. Season with salt and pepper to taste.
7. Once the lamb is done, let it rest for 15 minutes before slicing.
8. Serve the lamb with a generous helping of mashed potatoes.

This Herb-Crusted Leg of Lamb with Garlic Mashed Potatoes will steal the show at your Easter gathering. The tender and flavorful lamb, with its herb crust, pairs beautifully with the creamy mashed potatoes, making for a hearty and elegant meal. It’s a dish that will impress guests and leave them asking for seconds. This is an unforgettable Easter lunch that blends tradition with delicious flavor!

Honey-Glazed Ham with Roasted Vegetables

A sweet and savory honey-glazed ham, paired with a medley of roasted vegetables, brings warmth and heartiness to your Easter Sunday lunch. The honey glaze caramelizes beautifully in the oven, adding depth and richness to the ham, while the roasted vegetables complement the dish with a slightly smoky and earthy flavor.

Ingredients:

• 1 (8-10 lb) bone-in ham
• 1 cup honey
• ½ cup Dijon mustard
• ¼ cup apple cider vinegar
• 1 tsp ground cloves
• 2 tbsp olive oil
• 4 large carrots, peeled and cut into sticks
• 2 large parsnips, peeled and cut into sticks
• 1 bunch Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a saucepan, combine honey, Dijon mustard, apple cider vinegar, and ground cloves. Bring to a simmer over medium heat and cook for 5-7 minutes until thickened.
3. Place the ham in a roasting pan and brush generously with the honey glaze. Cover loosely with foil and roast for 1.5 to 2 hours, basting every 30 minutes.
4. While the ham cooks, prepare the roasted vegetables. Toss the carrots, parsnips, Brussels sprouts, and onion with olive oil, salt, and pepper.
5. Spread the vegetables in a single layer on a baking sheet and roast at 325°F (165°C) for 30-40 minutes, stirring once halfway through, until they are tender and slightly caramelized.
6. Once the ham is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
7. Serve the sliced ham alongside the roasted vegetables.

The Honey-Glazed Ham with Roasted Vegetables is a delightful Easter dish that combines both sweetness and savoriness. The ham is rich and tender with a perfect balance of flavors, while the roasted vegetables add a comforting, earthy element to the meal. This recipe offers a wonderful way to bring your Easter Sunday to life with its aromatic flavors and vibrant colors, making it a meal your family and friends will look forward to year after year.

Spring Vegetable Quiche with a Flaky Pastry Crust

For a lighter, vegetarian option, this Spring Vegetable Quiche with a flaky pastry crust brings the flavors of the season to the table. With a combination of fresh spring vegetables such as asparagus, peas, and leeks, along with a creamy egg custard filling, this quiche is both satisfying and refreshing—perfect for an Easter brunch or lunch.

Ingredients:

• 1 pre-made pie crust or homemade pastry dough
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1 leek, sliced
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh herbs (parsley, thyme, or chives), chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the asparagus and leek and sauté for 5-7 minutes until softened. Add the peas and cook for another 2 minutes. Remove from heat and let cool.
3. In a mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in the shredded cheese, salt, pepper, and fresh herbs.
4. Arrange the sautéed vegetables evenly in the pie crust. Pour the egg mixture over the vegetables, ensuring they are covered evenly.
5. Bake for 35-40 minutes, or until the quiche is set and golden on top.
6. Allow the quiche to cool for 10 minutes before slicing.

This Spring Vegetable Quiche is a versatile and delicious addition to your Easter lunch spread. The combination of creamy eggs, spring vegetables, and a buttery, flaky crust creates a dish that feels both light and indulgent. It’s a fantastic option for those looking for a vegetarian dish or simply a refreshing complement to the more traditional Easter offerings. With its bright, fresh flavors, this quiche is the perfect way to celebrate the season.

Lemon Herb Roasted Chicken with Green Bean Almondine

Lemon Herb Roasted Chicken is a classic and flavorful main dish for Easter, with its crispy skin and tender, juicy meat. Paired with a refreshing Green Bean Almondine, which combines crisp green beans with toasted almonds and a touch of lemon, this meal is a perfect balance of bright, zesty, and savory flavors.

Ingredients:

• 1 (4-5 lb) whole chicken
• 2 tbsp olive oil
• 2 lemons, halved
• 4 cloves garlic, crushed
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1 lb fresh green beans, trimmed
• ½ cup sliced almonds
• 2 tbsp butter
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the whole chicken with olive oil and season generously with salt, pepper, thyme, and rosemary. Place lemon halves and garlic inside the cavity of the chicken.
3. Roast the chicken on a rack in a roasting pan for about 1.5 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with its own juices.
4. While the chicken roasts, prepare the green beans. In a skillet, melt the butter over medium heat. Add the sliced almonds and cook until golden brown, about 3-4 minutes.
5. Add the green beans to the skillet and sauté for 5-6 minutes until they are tender and heated through. Season with lemon juice, salt, and pepper.
6. Let the chicken rest for 10-15 minutes before carving. Serve with green bean almondine.

This Lemon Herb Roasted Chicken with Green Bean Almondine brings vibrant flavors to your Easter table. The zesty lemon and aromatic herbs create a savory roasted chicken that pairs beautifully with the buttery, nutty green beans. This dish is both elegant and comforting, making it a perfect centerpiece for your Easter lunch. The combination of fresh, flavorful ingredients ensures it will be a crowd-pleaser.

Stuffed Pork Loin with Apple and Cranberry

This Stuffed Pork Loin with Apple and Cranberry is an impressive and flavorful dish that brings a touch of sweetness to the savory richness of the pork. The combination of apples, cranberries, and herbs creates a moist stuffing, while the pork loin itself is tender and perfectly seasoned. It’s a stunning option for your Easter Sunday lunch.

Ingredients:

• 1 (3-4 lb) pork loin, boneless
• 2 tbsp olive oil
• 1 apple, peeled and chopped
• ½ cup fresh cranberries
• ½ cup breadcrumbs
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the apple and cranberries and cook for 5-7 minutes until the apples are tender and the cranberries begin to pop.
3. Stir in the breadcrumbs, sage, rosemary, salt, and pepper. Remove from heat and let cool slightly.
4. Cut a pocket into the pork loin, being careful not to cut all the way through. Stuff the pork loin with the apple and cranberry mixture and secure with kitchen twine.
5. Place the stuffed pork loin in a roasting pan and roast for 1 to 1.5 hours, until the internal temperature reaches 145°F (63°C).
6. During the last 30 minutes of cooking, pour the chicken broth into the pan for added moisture and flavor.
7. Let the pork loin rest for 10 minutes before slicing.

The Stuffed Pork Loin with Apple and Cranberry is an exceptional Easter dish that combines the sweetness of apples and cranberries with the savory flavors of tender pork. The stuffing keeps the pork moist and infuses it with delicious flavors, making each bite a perfect balance of sweet and savory. This recipe is perfect for a special occasion like Easter, offering both elegance and comfort.

Baked Salmon with Dill and Cucumber Yogurt Sauce

For a lighter Easter option, Baked Salmon with Dill and Cucumber Yogurt Sauce is a refreshing and healthy choice. The salmon is delicately baked to tender perfection, while the tangy cucumber yogurt sauce adds a creamy and cooling element that complements the fish. This dish is simple, yet refined—perfect for a springtime celebration.

Ingredients:

• 4 (6 oz) salmon fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh dill, chopped
• 1 lemon, sliced
• 1 cucumber, peeled and grated
• ½ cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and fresh dill. Top with lemon slices.
3. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon bakes, prepare the cucumber yogurt sauce. In a bowl, mix together the grated cucumber, Greek yogurt, lemon juice, garlic powder, and olive oil. Season with salt and pepper to taste.
5. Once the salmon is done, serve with a generous spoonful of the cucumber yogurt sauce on top.

Baked Salmon with Dill and Cucumber Yogurt Sauce is a light and refreshing dish that’s perfect for Easter lunch. The moist, flaky salmon pairs beautifully with the cool, creamy sauce, offering a delicious contrast of flavors. This recipe is not only healthy but also full of vibrant, fresh flavors, making it an ideal choice for a springtime meal. Whether served as a main dish or as part of a larger spread, this salmon will elevate your Easter table with ease.

Honey Glazed Ham with Roasted Brussels Sprouts

A Honey Glazed Ham is a classic Easter centerpiece, with its rich, savory flavor complemented by a sweet honey glaze. The roasted Brussels sprouts add a perfect balance of earthy flavors, with a slight crispiness that contrasts beautifully with the tender ham. Together, these dishes make for a hearty and satisfying Easter feast.

Ingredients:

• 1 (6-8 lb) bone-in ham
• ½ cup honey
• ¼ cup Dijon mustard
• ¼ cup brown sugar
• 1 tbsp apple cider vinegar
• 2 tbsp fresh rosemary, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a small saucepan, combine the honey, Dijon mustard, brown sugar, apple cider vinegar, and rosemary. Heat over medium heat, stirring until the sugar dissolves, then simmer for 5 minutes.
3. Place the ham in a roasting pan, brush with the honey glaze, and cover loosely with aluminum foil. Bake for 1.5-2 hours, basting every 30 minutes until the ham reaches an internal temperature of 140°F (60°C).
4. While the ham bakes, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
5. Roast the Brussels sprouts in the oven for about 25-30 minutes, until golden and crispy on the edges, shaking the pan halfway through.
6. Once the ham is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the ham alongside the roasted Brussels sprouts.

This Honey Glazed Ham with Roasted Brussels Sprouts is the perfect balance of sweet and savory flavors, making it an ideal choice for Easter. The honey glaze gives the ham a rich, caramelized finish, while the Brussels sprouts add a crisp, savory contrast. The combination of these dishes provides a satisfying meal that’s both hearty and full of flavor, ensuring your Easter table is a hit with family and friends.

Easter Vegetable Frittata

For a lighter, vegetarian option, an Easter Vegetable Frittata is a great way to showcase the freshness of spring vegetables. This frittata is packed with vibrant colors from seasonal vegetables like bell peppers, asparagus, and spinach, all held together with a fluffy, cheesy egg base. It’s versatile, easy to make, and can be enjoyed warm or at room temperature.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 cup asparagus, chopped
• 1 cup spinach, chopped
• ½ cup cheddar cheese, shredded
• ½ cup feta cheese, crumbled
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the bell pepper and asparagus and cook for 5-7 minutes, until softened.
4. Add the spinach to the skillet and cook for an additional 1-2 minutes until wilted.
5. Pour the egg mixture into the skillet and gently stir to combine with the vegetables. Sprinkle the cheese over the top.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and the frittata is golden on top.
7. Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.

The Easter Vegetable Frittata is a delicious and light dish that brings the vibrant flavors of spring to your table. Packed with fresh vegetables and a cheesy egg base, it’s a perfect option for a crowd. Whether you serve it as a side or a main dish, this frittata is versatile and can be made ahead of time, making it an excellent choice for Easter brunch or lunch.

Carrot and Pea Risotto

Carrot and Pea Risotto is a creamy and comforting dish that showcases the sweetness of carrots and peas, making it an ideal addition to your Easter spread. The rich, buttery risotto pairs perfectly with the fresh vegetables, creating a dish that feels luxurious yet simple to prepare. This vegetarian-friendly recipe is sure to please all your guests.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and diced
• 1 cup fresh or frozen peas
• ½ cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and carrots, and sauté for 5-7 minutes until softened.
3. Add the Arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
5. Stir in the peas, butter, and Parmesan cheese. Cook for an additional 3-4 minutes until the peas are heated through and the risotto is creamy. Season with salt and pepper to taste.
6. Serve warm, garnished with extra Parmesan cheese if desired.

Carrot and Pea Risotto is a comforting, creamy side dish that will brighten up your Easter lunch. The sweetness of the carrots and peas balances beautifully with the richness of the Parmesan and butter, creating a dish that’s both savory and satisfying. This risotto is a great accompaniment to any main course, and its vibrant colors make it a visually appealing addition to your Easter table.

Grilled Lemon Herb Chicken with Roasted Sweet Potatoes

This Grilled Lemon Herb Chicken with Roasted Sweet Potatoes is a flavorful and light dish that’s perfect for Easter Sunday. The tangy lemon marinade infuses the chicken with bright citrus flavors, while the fresh herbs add depth and aroma. Roasted sweet potatoes bring a touch of natural sweetness and heartiness to the plate, making this a satisfying, balanced meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (zested and juiced)
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 4 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate the chicken: In a bowl, combine the lemon juice, lemon zest, olive oil, garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts, coating them well in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
2. Prepare the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are golden and tender.
3. Grill the chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
4. Serve the grilled chicken alongside the roasted sweet potatoes, garnished with extra fresh herbs if desired.

Grilled Lemon Herb Chicken with Roasted Sweet Potatoes is a simple yet flavorful dish that celebrates the freshness of spring. The bright citrusy marinade enhances the chicken, while the roasted sweet potatoes offer a sweet, earthy complement. This dish is light but filling, making it perfect for a springtime Easter lunch that’s both satisfying and healthy.

Baked Salmon with Dill and Mustard Sauce

This Baked Salmon with Dill and Mustard Sauce is an elegant and easy-to-make main course for Easter. The flaky, tender salmon is baked to perfection and served with a tangy, creamy dill-mustard sauce that pairs beautifully with the richness of the fish. It’s a perfect choice for a lighter, refreshing Easter meal.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• ¼ cup Greek yogurt
• 2 tbsp honey

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. While the salmon bakes, prepare the sauce by whisking together the Dijon mustard, whole-grain mustard, fresh dill, lemon juice, Greek yogurt, and honey in a small bowl. Adjust seasoning with salt and pepper to taste.
4. Once the salmon is cooked, remove it from the oven and drizzle the dill-mustard sauce over the top. Serve with a side of vegetables or a light salad.

This Baked Salmon with Dill and Mustard Sauce is a refreshing, light option for Easter lunch. The creamy mustard-dill sauce complements the tender salmon, adding a tangy richness that elevates the flavors of the dish. This meal is perfect for those looking for a healthy, flavorful, and easy-to-make main course that feels both special and fresh for the holiday.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a comforting and satisfying dish that adds a hearty vegetarian option to your Easter spread. The large pasta shells are filled with a creamy spinach and ricotta mixture, topped with marinara sauce and mozzarella cheese, then baked until bubbly and golden. This dish is full of flavor and perfect for feeding a crowd.

Ingredients:

• 20 large pasta shells
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 egg
• 2 cups spinach, cooked and chopped
• 2 cups marinara sauce
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package directions, then drain and set aside to cool slightly.
3. In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped spinach, salt, and pepper. Stir until well mixed.
4. Stuff each pasta shell with a generous spoonful of the spinach and ricotta mixture.
5. Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top, then cover with the remaining marinara sauce and sprinkle with mozzarella cheese.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve the stuffed shells garnished with fresh basil, if desired.

Spinach and Ricotta Stuffed Shells are a comforting and filling dish that will satisfy both vegetarians and meat lovers alike. The combination of creamy ricotta, savory spinach, and melted cheese inside tender pasta shells makes for a perfect Easter lunch option. This dish is rich, satisfying, and can be made ahead of time, making it an easy and crowd-pleasing choice for your celebration.

Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes

An elegant and classic choice for Easter, this Herb-Crusted Rack of Lamb paired with creamy Garlic Mashed Potatoes makes for a memorable meal. The lamb is coated with a mixture of fresh herbs and garlic, creating a fragrant crust that locks in moisture while roasting. The accompanying mashed potatoes are rich and velvety, infused with roasted garlic for an extra layer of flavor. This dish is perfect for those who want to impress guests with an upscale but easy-to-prepare main course.

Ingredients:
For the lamb:

• 2 racks of lamb (8 bones each)
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper, to taste

For the mashed potatoes:

• 2 lbs russet potatoes, peeled and cubed
• 4 cloves garlic, smashed
• 1 cup heavy cream
• 4 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Prepare the lamb: Preheat the oven to 400°F (200°C). Season the lamb racks with salt and pepper. In a small bowl, combine olive oil, Dijon mustard, minced garlic, rosemary, and thyme. Rub the herb mixture all over the lamb racks.
2. Roast the lamb in the oven for 20-25 minutes for medium-rare, or 30-35 minutes for medium. Let the lamb rest for 10 minutes before slicing between the bones.
3. Prepare the mashed potatoes: Place the cubed potatoes and smashed garlic in a large pot. Cover with water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and garlic, then return them to the pot.
4. Mash the potatoes with butter and heavy cream until smooth and creamy. Season with salt and pepper.
5. Serve the lamb racks alongside a generous scoop of garlic mashed potatoes.

Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes is a decadent and flavorful meal that will elevate your Easter Sunday. The lamb’s herb-crusted exterior adds complexity and aroma, while the creamy mashed potatoes are the perfect complement to the richness of the meat. This dish is sure to impress your guests with both its presentation and taste, making it the star of your holiday meal.

Roasted Vegetable Medley with Honey Balsamic Glaze

For a lighter and vibrant side dish, try this Roasted Vegetable Medley with Honey Balsamic Glaze. The mixture of root vegetables like carrots, parsnips, and beets is roasted until golden and tender, with a drizzle of sweet and tangy honey balsamic glaze to tie everything together. This dish is not only healthy and colorful but also bursting with flavor, making it a perfect Easter side to balance out richer main courses.

Ingredients:

• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots, parsnips, and beets with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 30-35 minutes, flipping halfway through, until the vegetables are tender and lightly caramelized.
3. In a small saucepan, combine the honey and balsamic vinegar. Bring to a simmer and cook for 3-4 minutes, until the glaze thickens slightly.
4. Drizzle the honey balsamic glaze over the roasted vegetables and sprinkle with fresh thyme before serving.

Roasted Vegetable Medley with Honey Balsamic Glaze is a simple yet flavorful side dish that’s perfect for Easter. The sweetness of the honey balsamic glaze enhances the natural earthiness of the root vegetables, creating a delicious contrast of flavors. This colorful medley is not only healthy but also a beautiful addition to any Easter table, offering a balance to richer main dishes like lamb or ham.

Easter Honey-Glazed Ham with Pineapple

Easter wouldn’t be complete without a traditional Honey-Glazed Ham, and this version with pineapple adds a delightful tropical twist. The ham is glazed with a mixture of honey, brown sugar, and mustard, then topped with pineapple rings and cherries for a beautiful presentation. This dish offers the perfect balance of sweet and savory flavors, making it an Easter favorite that everyone will love.

Ingredients:

• 1 bone-in ham (about 6-8 lbs)
• 1 cup honey
• 1/2 cup brown sugar, packed
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 can (20 oz) pineapple rings, drained (reserve juice)
• Maraschino cherries for garnish (optional)

Instructions:

1. Preheat the oven to 325°F (165°C). Place the ham on a roasting rack in a large roasting pan.
2. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and 1/4 cup of the reserved pineapple juice. Bring to a simmer over medium heat, stirring constantly, until the glaze is smooth and thickened, about 5-7 minutes.
3. Brush the glaze over the ham, covering it evenly. Tent the ham with foil and bake for 1.5 to 2 hours, basting with the glaze every 30 minutes.
4. During the last 30 minutes of baking, arrange the pineapple rings on top of the ham and garnish with maraschino cherries, if desired. Continue baking until the ham reaches an internal temperature of 140°F (60°C).
5. Remove the ham from the oven and let it rest for 10-15 minutes before slicing.

This Honey-Glazed Ham with Pineapple is a show-stopping dish that’s both sweet and savory, making it a perfect centerpiece for your Easter table. The rich honey glaze combined with the caramelized pineapple creates a deliciously sticky coating that enhances the ham’s flavor. This traditional yet tropical twist on ham will be a hit with guests and bring a festive touch to your holiday meal.

Note: More recipes are coming soon!