40+ Irresistible Sunday Meat Recipes to Make Your Weekend Special

Sundays are made for gathering, sharing stories, and enjoying a hearty meal that brings everyone to the table.

There’s something about the weekend that calls for meals full of rich flavors, comforting aromas, and a touch of indulgence.

Whether you’re cooking for a crowd or just treating yourself to something special, the right Sunday meat recipes can elevate your dining experience and turn an ordinary day into a cherished tradition.

From succulent roasts and tender braised dishes to quick skillet meals and grilled favorites, this collection of 40+ Sunday meat recipes has something for everyone.

Get ready to create unforgettable meals that will have your family coming back for seconds—and maybe even thirds.

40+ Irresistible Sunday Meat Recipes to Make Your Weekend Special

The perfect Sunday meat recipes are more than just food; they are an experience, a celebration of flavor, and a reason to gather with loved ones.

Whether you’re craving the melt-in-your-mouth tenderness of braised short ribs, the satisfying simplicity of a garlic butter steak, or the complex, aromatic flavors of a Moroccan lamb tagine, there’s a recipe in this collection that’s sure to inspire your next Sunday feast.

With 40+ recipes to choose from, you’ll never run out of new dishes to try and share.

So, gather your ingredients, embrace the joy of cooking, and let these recipes help you make Sundays a memorable occasion.

Sunday Braised Short Ribs

Tender, fall-off-the-bone short ribs braised in a rich blend of red wine, aromatic vegetables, and herbs. Perfect for a cozy Sunday meal that brings comfort to the table and a touch of elegance to your family gathering.

Ingredients

• 3 lbs beef short ribs
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups red wine (a dry variety, such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 tbsp fresh thyme
• 1 bay leaf

Instructions

1. Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Add the short ribs and sear them on all sides until browned. Remove and set aside.
3. Add the onion, carrots, and celery to the pot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
4. Add the tomato paste and stir well to coat the vegetables. Cook for 2 minutes to develop the flavor.
5. Pour in the red wine and bring to a simmer, scraping the bottom of the pot to release any browned bits. Let it reduce by half, about 8-10 minutes.
6. Add the beef broth, thyme, bay leaf, and the seared short ribs back into the pot. Bring to a gentle simmer, then cover and transfer the pot to the oven.
7. Braise for 2.5 to 3 hours, or until the meat is fork-tender and the sauce has thickened.
8. Remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the sauce. Discard the thyme and bay leaf.
9. Serve the short ribs with mashed potatoes, polenta, or crusty bread, spooning the rich sauce over the top.

Braised short ribs are the ideal dish for a Sunday feast, combining the deep flavors of wine and herbs with the satisfying texture of slow-cooked meat. This dish is perfect for enjoying with loved ones or for making a special meal that showcases your culinary skills. The sauce, rich and velvety, is as enjoyable as the tender meat itself, making each bite unforgettable.

Slow-Cooked Lamb Shanks with Rosemary and Garlic

A comforting dish that’s rich in flavor and perfect for Sunday dinners. The lamb shanks are slow-cooked in a garlicky rosemary sauce until they are meltingly tender and infused with fragrant herbs.

Ingredients

• 2 lamb shanks
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef or lamb stock
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 300°F (150°C). Season the lamb shanks with salt and pepper.
2. In a large oven-proof pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then transfer them to a plate.
3. Add the chopped onion and smashed garlic to the pot and sauté for 3-4 minutes until translucent. Stir in the tomato paste and cook for 1 more minute.
4. Pour in the red wine and bring it to a simmer, scraping the bottom of the pot to release any flavorful bits. Let it reduce by half.
5. Add the stock, rosemary, and thyme, stirring well. Return the lamb shanks to the pot, spooning some of the sauce over them.
6. Cover the pot with a lid or foil and transfer it to the oven. Cook for 2.5 to 3 hours or until the lamb shanks are tender and the meat is falling off the bone.
7. Remove the lamb shanks from the pot and let them rest. Skim the excess fat from the sauce and adjust the seasoning with salt and pepper if necessary.
8. Serve the lamb shanks with a side of roasted vegetables, mashed potatoes, or a warm grain like farro to soak up the delicious sauce.

This lamb shank dish is an elegant way to elevate a Sunday dinner. The deep, earthy flavors of the meat blend seamlessly with the aromatic herbs, making each mouthful a delightful experience. The tender meat practically melts in your mouth, and the fragrant sauce is the perfect accompaniment to complete the meal.

Herb-Crusted Roast Chicken

A classic and simple Sunday dish that is always a crowd-pleaser. This herb-crusted roast chicken is golden and crispy on the outside, juicy and flavorful on the inside. Perfect for a relaxed family meal or entertaining guests.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 1 lemon, halved
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 4 cloves garlic, smashed
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C). Remove the chicken from the fridge about 30 minutes before cooking to allow it to come to room temperature.
2. Pat the chicken dry with paper towels and place it in a roasting pan. Rub the entire chicken with olive oil and season generously with salt and black pepper.
3. Stuff the cavity with the lemon halves, rosemary, thyme, and smashed garlic.
4. Roast the chicken in the preheated oven for 1.5 to 2 hours, or until the skin is golden brown and the juices run clear when the thigh is pierced (internal temperature should reach 165°F / 74°C).
5. Let the chicken rest for at least 15 minutes before carving.
6. Serve with roasted potatoes, a simple green salad, or seasonal vegetables for a complete meal.

This herb-crusted roast chicken is a timeless dish that delivers on both flavor and presentation. The combination of herbs and citrus infuses the meat with a delightful aroma, while the crispy skin adds texture and richness. It’s the perfect centerpiece for a Sunday gathering, showcasing the simplicity and satisfaction of home-cooked comfort food.

Sunday Prime Rib with Garlic Herb Butter

A show-stopping centerpiece for any Sunday feast. This prime rib roast is seasoned with a garlic herb butter blend that infuses the meat with deep flavors and creates a beautifully caramelized crust.

Ingredients

• 1 prime rib roast (about 4-5 lbs)
• Salt and black pepper, to taste
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 450°F (230°C). Pat the prime rib dry with paper towels and season it generously with salt and black pepper on all sides.
2. In a bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and Dijon mustard. Mix well to create a herb butter.
3. Rub the garlic herb butter mixture evenly over the entire surface of the prime rib.
4. Place the prime rib on a roasting rack set inside a baking pan. Roast in the preheated oven for 20 minutes.
5. Lower the temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
6. Let the prime rib rest for 20-30 minutes before slicing. Serve with a side of horseradish sauce or au jus, and enjoy with roasted vegetables or mashed potatoes.

This prime rib, with its flavorful herb crust and tender interior, is a prime choice for a special Sunday meal. The garlic herb butter imparts a rich, aromatic taste that pairs perfectly with the beef’s natural juiciness. Whether served at a festive family gathering or an intimate Sunday dinner, this dish will impress everyone at the table.

Maple-Glazed Pork Tenderloin

A succulent pork tenderloin glazed with a sweet and tangy maple syrup and Dijon mustard sauce, creating a rich, caramelized exterior and a moist, flavorful interior. Perfect for a Sunday roast that isn’t too heavy but full of flavor.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 400°F (200°C). Pat the pork tenderloins dry and season with salt and black pepper.
2. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the tenderloins for 2-3 minutes on each side until browned.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, minced garlic, and dried thyme.
4. Pour the maple glaze over the seared pork and transfer the skillet to the oven.
5. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices halfway through cooking.
6. Remove the tenderloins from the oven and let them rest for 5-10 minutes before slicing.
7. Serve with a side of garlic mashed potatoes, sautéed green beans, or a fresh salad.

This maple-glazed pork tenderloin combines the sweetness of maple syrup with the tang of Dijon and soy sauce, resulting in a dish that is both savory and subtly sweet. The glaze creates a perfect caramelized finish that enhances the tender meat. This dish is an elegant yet simple way to make your Sunday meal feel special.

Sunday Roast Duck with Orange Glaze

A flavorful and aromatic duck roast glazed with a sweet and citrusy orange sauce. This dish is an impressive main course that brings a touch of gourmet dining to your Sunday table.

Ingredients

• 1 whole duck (about 5-6 lbs)
• Salt and black pepper, to taste
• 2 oranges, quartered
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tbsp cornstarch (optional, for thickening)

Instructions

1. Preheat your oven to 375°F (190°C). Rinse the duck under cold water, remove any giblets, and pat dry with paper towels.
2. Season the duck inside and out with salt and black pepper. Stuff the cavity with the quartered oranges, onion, and smashed garlic.
3. Place the duck breast side up on a rack in a roasting pan. Roast for 1.5 to 2 hours, basting every 30 minutes to keep the skin crisp and the meat juicy. The duck is done when the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
4. While the duck is roasting, prepare the orange glaze by combining the orange juice, honey, soy sauce, and grated ginger in a small saucepan. Bring to a simmer and cook for 5-6 minutes until the sauce thickens slightly. If you prefer a thicker glaze, mix the cornstarch with a little water and add to the saucepan, cooking until it reaches your desired consistency.
5. During the last 15 minutes of roasting, brush the glaze over the duck to create a shiny, caramelized finish.
6. Remove the duck from the oven and let it rest for 10 minutes before carving.
7. Serve the duck with roasted potatoes or wild rice, and garnish with orange slices for a beautiful presentation.

This roast duck with an orange glaze is a sophisticated and delicious option for a Sunday dinner that’s both indulgent and refreshing. The combination of citrus and honey brings out the duck’s natural flavors, while the crispy skin adds texture and indulgence. This dish is sure to impress and will bring a gourmet touch to your Sunday table.

Sunday Beef Wellington

An iconic dish known for its elegance and rich flavors. Beef Wellington is a tenderloin steak coated with a savory mushroom duxelles and pâté, all wrapped in a flaky puff pastry and baked to golden perfection.

Ingredients

• 1 whole beef tenderloin (about 2 lbs)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 1 lb mushrooms (button or cremini), finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 4 slices prosciutto
• 2 sheets puff pastry, thawed
• 1 egg yolk, beaten with 1 tbsp water (egg wash)

Instructions

1. Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Sear it in a hot skillet with olive oil for 2-3 minutes per side, then remove and let it cool. Brush the tenderloin with Dijon mustard and set aside.
2. In a pan over medium-high heat, melt the butter and sauté the shallots and garlic until translucent. Add the mushrooms and cook until the liquid evaporates and the mixture becomes dry, about 10-12 minutes. Stir in the chopped parsley, season with salt and black pepper, and let it cool.
3. Lay out the prosciutto slices on a sheet of plastic wrap, overlapping slightly to form a rectangle large enough to wrap the tenderloin. Spread the cooled mushroom mixture over the prosciutto, then place the beef on top. Use the plastic wrap to roll the prosciutto around the beef, creating a tight log. Wrap it tightly and chill in the refrigerator for 30 minutes.
4. Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the egg wash and fold it over the beef, sealing the edges. Place seam-side down on a baking sheet.
5. Brush the outside of the pastry with the egg wash and score lightly with a knife for decoration. Bake for 25-30 minutes or until the pastry is golden and the internal temperature reaches 130°F (54°C) for medium-rare.
6. Let the Beef Wellington rest for 10 minutes before slicing. Serve with roasted vegetables or a side of creamy mashed potatoes.

Beef Wellington is a show-stopping main course that elevates any Sunday meal to a celebration. The tender beef, earthy mushrooms, and crispy pastry create a symphony of textures and flavors that make it truly unforgettable. It’s a perfect dish for special occasions or a luxurious Sunday treat.

Herb-Rubbed Cornish Game Hens

These Cornish game hens are seasoned with a blend of fresh herbs and garlic, roasted until golden and crispy. This dish is perfect for a Sunday dinner where each person can have their own individual bird, making it both elegant and personal.

Ingredients

• 2 Cornish game hens (about 1-1.5 lbs each)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 lemon, cut into wedges
• 1 tbsp honey (optional)
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 425°F (220°C). Pat the hens dry with paper towels and season inside and out with salt and black pepper.
2. In a small bowl, combine the olive oil, minced garlic, rosemary, and thyme. Rub this herb mixture all over the hens, including under the skin for maximum flavor.
3. Place the hens in a roasting pan and stuff each with a few wedges of lemon. Drizzle with honey if desired for a touch of sweetness.
4. Pour the chicken broth into the bottom of the pan to keep the hens moist during cooking.
5. Roast the game hens for 45-50 minutes or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
6. Let the hens rest for 10 minutes before serving. Serve with a side of wild rice, roasted root vegetables, or a simple green salad.

These herb-rubbed Cornish game hens are a refined yet simple dish that elevates your Sunday dinner. The blend of garlic, thyme, and rosemary infuses the meat with aromatic flavors, while the lemon adds a bright, citrusy touch. Each bite is tender and juicy, perfect for a meal that feels both special and intimate.

Spicy Honey Glazed Chicken Thighs

A flavorful, slightly spicy chicken dish that’s perfect for a more laid-back Sunday meal. The combination of honey, chili, and a hint of garlic creates a caramelized, tangy-sweet coating on tender chicken thighs.

Ingredients

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper, to taste
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp sriracha or hot sauce (adjust to taste)
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (optional)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Season the chicken thighs with salt and black pepper.
2. In a bowl, whisk together honey, soy sauce, sriracha, minced garlic, and rice vinegar to create the glaze.
3. Place the chicken thighs in a baking dish, skin side up, and brush generously with the honey glaze. Reserve some glaze for basting later.
4. Roast in the oven for 25-30 minutes, basting with the reserved glaze halfway through cooking.
5. Increase the oven temperature to 450°F (230°C) and roast for an additional 5-10 minutes to achieve a crispy, caramelized skin.
6. Sprinkle with sesame seeds and garnish with chopped cilantro before serving. Serve with steamed jasmine rice or a refreshing cucumber salad.

The spicy honey-glazed chicken thighs are a delicious mix of sweet, tangy, and spicy flavors that make them a standout on any Sunday table. The caramelized glaze adds a satisfying crunch and depth of flavor, while the tender, juicy chicken provides the perfect balance. This dish is easy to prepare but packed with flavor that will leave everyone asking for seconds.

Sunday Braised Short Ribs

A rich and comforting dish featuring tender beef short ribs braised in a deeply flavorful sauce made from red wine, beef stock, and aromatic vegetables. Perfect for a Sunday meal that feels like a warm embrace.

Ingredients

• 4-5 lbs beef short ribs, bone-in
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine (choose a good quality wine you would drink)
• 2 cups beef stock
• 1 tbsp tomato paste
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 bay leaf
• 1 tbsp all-purpose flour (optional, for thickening)

Instructions

1. Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
4. Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
5. Add the beef stock, rosemary, thyme, and bay leaf. Return the short ribs to the pot, making sure they are submerged in the liquid.
6. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2.5 to 3 hours or until the meat is fork-tender and falling off the bone.
7. Remove the short ribs from the pot and set them aside. If you’d like a thicker sauce, simmer the liquid over medium heat and stir in the flour to thicken.
8. Serve the short ribs with mashed potatoes, polenta, or a crusty loaf of bread to soak up the rich sauce.

These braised short ribs are a show-stopping dish that embodies the flavors of slow-cooked comfort food. The wine and herbs create a deeply aromatic sauce that pairs perfectly with the tender, succulent meat. This dish is a great way to spend a cozy Sunday, inviting you to savor the slow-cooked richness and hearty flavors with family and friends.

Lemon Garlic Roast Chicken

A classic Sunday roast chicken that’s tender and juicy, with crispy skin and a fresh citrus-garlic flavor. It’s simple, elegant, and perfect for serving with roasted vegetables or a light salad.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 lemons, quartered
• 6 cloves garlic, smashed
• 1/4 cup olive oil
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• Salt and black pepper, to taste
• 1 tbsp paprika (optional, for color)

Instructions

1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and season it generously with salt, black pepper, and paprika, if using.
2. In a small bowl, combine the olive oil, garlic, thyme, and rosemary. Rub the mixture all over the chicken, including under the skin for more flavor.
3. Stuff the cavity of the chicken with the quartered lemons and a few extra sprigs of thyme and rosemary.
4. Place the chicken on a roasting rack set inside a baking dish. Roast for 1.5 to 2 hours or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is golden and crispy.
5. Let the chicken rest for 10 minutes before carving. Serve with roasted potatoes, steamed vegetables, or a simple salad.

This lemon garlic roast chicken is a timeless favorite that makes Sundays special without needing complicated ingredients or methods. The citrus and herbs infuse the meat with a bright, zesty flavor, while the skin turns crispy and delicious. Perfect for a cozy meal that feeds both body and soul.

Herb-Crusted Rack of Lamb

A showy and sophisticated dish that pairs the rich flavor of lamb with a crispy, herbaceous crust. Ideal for a Sunday dinner when you want to enjoy a luxurious, restaurant-quality meal at home.

Ingredients

• 1 rack of lamb (about 1.5 lbs), trimmed and frenched
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1/2 cup fresh breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C). Season the rack of lamb generously with salt and black pepper.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the lamb rack for 1-2 minutes per side until browned, then remove from heat.
3. In a bowl, mix the breadcrumbs, Parmesan, parsley, rosemary, and garlic. Stir in 1 tbsp of olive oil until the mixture is moist.
4. Brush the lamb with Dijon mustard and press the breadcrumb mixture onto the meat to create a crust.
5. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Let the lamb rest for 5-10 minutes before slicing between the ribs to serve. Pair with roasted potatoes, a fresh salad, or a light couscous dish.

The herb-crusted rack of lamb is the epitome of a special Sunday meal. The combination of garlic, rosemary, and Parmesan creates a crispy, flavorful crust that pairs beautifully with the tender lamb. The subtle searing followed by roasting ensures the meat is perfectly cooked with a golden, herbaceous exterior that makes every bite memorable.

Sunday Honey Balsamic Glazed Pork Tenderloin

A flavorful and juicy pork tenderloin, glazed with a sweet and tangy honey balsamic reduction. This dish is perfect for a special Sunday meal that’s easy to prepare but packed with rich flavors.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• Fresh thyme for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Season the pork tenderloin generously with salt and black pepper.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
3. In a small bowl, whisk together the honey, balsamic vinegar, garlic, soy sauce, and Dijon mustard. Pour this mixture over the pork tenderloin in the skillet.
4. Transfer the skillet to the oven and roast for 15-20 minutes or until the internal temperature of the pork reaches 145°F (63°C).
5. Let the pork rest for 5-10 minutes before slicing. Serve with roasted vegetables, garlic mashed potatoes, or a simple green salad. Garnish with fresh thyme if desired.

This honey balsamic glazed pork tenderloin is a perfect blend of sweet, tangy, and savory flavors. The glaze caramelizes beautifully in the oven, creating a deliciously sticky and rich coating on the tender, juicy pork. It’s an easy yet impressive dish to make for a Sunday dinner that feels special without being overly complicated.

Sunday Moroccan Lamb Tagine

A dish infused with warm spices, tender lamb, and sweet dried fruits, slow-cooked in a tagine or Dutch oven to create an aromatic and hearty stew. It’s ideal for a Sunday meal that warms you from the inside out.

Ingredients

• 2 lbs lamb shoulder or stew meat, cut into 1.5-inch pieces
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp paprika
• 2 cups chicken or beef stock
• 1 cup dried apricots, chopped
• 1/2 cup slivered almonds, toasted
• 1 can (14 oz) chickpeas, drained and rinsed
• 1/2 cup fresh cilantro, chopped

Instructions

1. Season the lamb with salt and black pepper. In a large Dutch oven or tagine, heat olive oil over medium-high heat. Brown the lamb pieces in batches, removing them and setting them aside.
2. In the same pot, add the chopped onions and garlic. Cook for 3-4 minutes until fragrant and translucent. Stir in the cumin, coriander, cinnamon, turmeric, and paprika and cook for 1-2 minutes to release the spices’ aromas.
3. Return the lamb to the pot and pour in the chicken or beef stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5-2 hours or until the lamb is tender and the flavors meld together.
4. Add the dried apricots and chickpeas, and continue cooking for an additional 15-20 minutes. Stir in the toasted almonds.
5. Serve the tagine over a bed of fluffy couscous or steamed rice, and sprinkle with fresh cilantro.

The Moroccan lamb tagine is an aromatic and flavorful dish that transforms simple ingredients into an exotic Sunday feast. The combination of warm spices, sweet apricots, and hearty lamb creates a comforting and complex flavor profile that’s perfect for a special meal. It’s an inviting dish that transports you to the heart of North African cuisine.

Sunday Garlic Butter Steak Bites

Perfect for a laid-back Sunday dinner or a gathering with friends, these garlic butter steak bites are packed with flavor and quick to make. Sautéed with garlic and herbs, these steak pieces are ideal for serving as a main or appetizer.

Ingredients

• 1 lb sirloin steak or flank steak, cut into 1-inch cubes
• Salt and black pepper, to taste
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp soy sauce
• Lemon wedges for serving (optional)

Instructions

1. Season the steak cubes with salt and black pepper.
2. In a large skillet over medium-high heat, melt 1 tbsp of butter. Add the steak cubes and cook in batches, searing for 2-3 minutes per side or until desired doneness is reached. Remove and set aside.
3. Lower the heat to medium and add the remaining butter to the skillet. Stir in the minced garlic, rosemary, and thyme. Cook for 1-2 minutes until the garlic is golden and fragrant.
4. Add the steak back to the skillet and toss to coat in the garlic herb butter. Stir in the soy sauce and let everything cook together for an additional 1-2 minutes.
5. Serve the steak bites with a side of roasted vegetables, mashed potatoes, or a fresh green salad. Squeeze lemon wedges over the steak before serving if desired.

These garlic butter steak bites are a delightful dish that’s simple enough for a casual Sunday but tasty enough to impress. The garlic and herbs bring out the rich, savory flavors of the steak, while the butter adds a luscious finish. Whether served as a main course or an appetizer, these steak bites are sure to be a hit at any Sunday gathering.

Note: More recipes​ are coming soon!