12+ Delectable Easter Dinner Recipes to Elevate Your Holiday Feast

Easter is a time for joy, celebration, and gathering with loved ones around the dinner table.

Whether you’re hosting a large family gathering or enjoying a cozy meal with close friends, creating a memorable Easter dinner is a wonderful way to mark the occasion.

To help you plan your menu, we’ve curated a collection of 12 delectable Easter dinner recipes that are sure to impress your guests and make your holiday celebration extra special. 

12+ Delicious Easter Dinner Recipes to Try Today

From succulent mains to irresistible sides and indulgent desserts, these recipes are guaranteed to delight your taste buds and create cherished memories with your loved ones.

Herb-Roasted Leg of Lamb

Impress your family and friends with this succulent Herb-Roasted Leg of Lamb for Easter dinner.

Tender lamb is infused with aromatic herbs and roasted to perfection, creating a flavorful centerpiece for your holiday feast.

Ingredients:

• 1 leg of lamb (about 5-6 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup chicken or vegetable broth

Instructions:

• Preheat the oven to 375°F (190°C).
• In a small bowl, mix together minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper to form a paste.
• Pat the leg of lamb dry with paper towels, then rub the herb paste all over the lamb, covering it evenly.
• Place the lamb on a roasting rack set in a roasting pan. Pour chicken or vegetable broth into the bottom of the pan.
• Roast the lamb in the preheated oven for about 1 ½ to 2 hours, or until the internal temperature reaches 135°F (for medium-rare) or 145°F (for medium).
• Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
• Slice the lamb and serve with your favorite sides.

This Herb-Roasted Leg of Lamb is sure to be the star of your Easter dinner table.

With its flavorful herb crust and tender, juicy meat, it’s a classic and elegant dish that will impress your guests and make your holiday celebration extra special.

Spring Vegetable Risotto

Celebrate the flavors of spring with this vibrant and creamy Spring Vegetable Risotto.

Arborio rice is cooked with a medley of seasonal vegetables, including asparagus, peas, and spinach, resulting in a luxurious and satisfying dish that’s perfect for Easter dinner.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

• In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
• In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
• Add minced garlic to the skillet and cook until fragrant, about 1 minute.
• Stir in Arborio rice and cook for 1-2 minutes, until the rice is coated with oil and slightly translucent.
• Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
• After about 15 minutes of cooking, stir in the asparagus and continue cooking until the rice is almost tender, about 5 minutes.
• Add the frozen peas and baby spinach to the skillet and cook until the vegetables are heated through and the rice is creamy and tender, about 5 minutes.
• Stir in grated Parmesan cheese and season with salt and pepper to taste.
• Serve the risotto hot, garnished with chopped fresh parsley.

This Spring Vegetable Risotto is a delightful and elegant dish that’s perfect for Easter dinner.

With its vibrant colors and fresh flavors, it’s a wonderful way to welcome the arrival of spring and celebrate the season with your loved ones.

Apricot Glazed Carrots

Add a burst of sweetness to your Easter dinner table with these delightful Apricot Glazed Carrots.

Tender carrots are simmered in a flavorful glaze made with apricot preserves, butter, and a hint of spices, creating a side dish that’s both vibrant and delicious.

Ingredients:

• 1 pound carrots, peeled and sliced diagonally
• 1/4 cup apricot preserves
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

• In a large skillet, melt butter over medium heat.
• Add sliced carrots to the skillet and cook, stirring occasionally, for about 5 minutes, or until they start to soften.
• In a small bowl, mix together apricot preserves, brown sugar, ground ginger, salt, and pepper.
• Pour the apricot glaze over the carrots in the skillet and toss to coat evenly.
• Reduce heat to low, cover the skillet, and simmer for about 10-15 minutes, or until the carrots are tender and glazed, stirring occasionally.
• Remove the lid and continue cooking for an additional 2-3 minutes, or until the glaze thickens slightly.
• Transfer the glazed carrots to a serving dish and garnish with chopped fresh parsley before serving.

These Apricot Glazed Carrots are a simple yet elegant addition to your Easter dinner menu.

With their vibrant color and sweet, tangy flavor, they’re sure to brighten up your holiday feast and impress your guests.

Lemon Herb Roasted Asparagus

Celebrate the arrival of spring with this refreshing Lemon Herb Roasted Asparagus.

Tender asparagus spears are roasted to perfection with a zesty lemon and herb marinade, creating a vibrant and flavorful side dish that’s perfect for Easter dinner.

Ingredients:

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, and thyme leaves.
• Place the trimmed asparagus spears on the prepared baking sheet.
• Drizzle the lemon herb marinade over the asparagus and toss to coat evenly.
• Season the asparagus with salt and pepper to taste.
• Roast in the preheated oven for about 12-15 minutes, or until the asparagus is tender and lightly browned, tossing halfway through cooking.
• Remove from the oven and transfer the roasted asparagus to a serving platter.
• Serve hot with lemon wedges on the side.

This Lemon Herb Roasted Asparagus is a fresh and vibrant addition to your Easter dinner menu.

With its bright flavors and tender texture, it’s sure to delight your guests and add a touch of elegance to your holiday celebration.

Spinach and Ricotta Stuffed Mushrooms

Start your Easter dinner off right with these elegant Spinach and Ricotta Stuffed Mushrooms.

Juicy mushroom caps are filled with a creamy mixture of spinach, ricotta cheese, and herbs, creating a delightful appetizer that’s bursting with flavor.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons breadcrumbs
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Clean the mushroom caps with a damp paper towel to remove any dirt.
• In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
• Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
• In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, breadcrumbs, chopped parsley, salt, and pepper.
• Add the cooked spinach to the cheese mixture and stir until well combined.
• Spoon the spinach and ricotta mixture into the mushroom caps, pressing down gently to fill.
• Place the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
• Remove from the oven and let cool slightly before serving.

These Spinach and Ricotta Stuffed Mushrooms are a delicious and elegant appetizer option for your Easter dinner.

With their savory filling and tender mushroom caps, they’re sure to impress your guests and set the stage for a memorable holiday meal.

Roasted Garlic Mashed Potatoes

Elevate your Easter dinner with these creamy and flavorful Roasted Garlic Mashed Potatoes.

Roasted garlic adds a subtle sweetness and depth of flavor to classic mashed potatoes, making them a perfect side dish for your holiday feast.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 head of garlic
• 2 tablespoons olive oil
• 1/2 cup unsalted butter
• 1/2 cup milk or cream
• Salt and pepper to taste
• Chopped fresh chives, for garnish

Instructions:

• Preheat the oven to 400°F (200°C).
• Cut off the top of the head of garlic to expose the cloves, then drizzle with olive oil and wrap tightly in aluminum foil.
• Place the foil-wrapped garlic on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until the garlic cloves are soft and golden brown. Remove from the oven and let cool.
• While the garlic is roasting, place the peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
• Drain the cooked potatoes and return them to the pot.
• Squeeze the roasted garlic cloves out of their skins and add them to the pot with the potatoes.
• Add butter, milk or cream, salt, and pepper to the pot with the potatoes and roasted garlic.
• Use a potato masher or hand mixer to mash the potatoes until smooth and creamy, adding more milk or cream as needed to reach your desired consistency.
• Taste and adjust seasoning if necessary.
• Transfer the mashed potatoes to a serving dish, garnish with chopped fresh chives, and serve hot.

These Roasted Garlic Mashed Potatoes are a delicious and comforting side dish that will complement any Easter dinner menu.

With their creamy texture and rich flavor, they’re sure to be a hit with your family and friends.

Glazed Honey Carrots

Brighten up your Easter dinner table with these vibrant Glazed Honey Carrots.

Tender carrots are cooked until caramelized in a sweet and tangy honey glaze, creating a colorful and flavorful side dish that’s perfect for spring.

Ingredients:

• 1 pound baby carrots, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

• In a large skillet, melt butter over medium heat.
• Add baby carrots to the skillet and cook, stirring occasionally, for about 5 minutes, or until they start to brown slightly.
• Drizzle honey over the carrots and toss to coat evenly.
• Add fresh thyme leaves to the skillet and season with salt and pepper to taste.
• Reduce heat to low, cover the skillet, and simmer for about 10-15 minutes, or until the carrots are tender and glazed, stirring occasionally.
• Remove the lid and continue cooking for an additional 2-3 minutes, or until the glaze thickens slightly.
• Transfer the glazed honey carrots to a serving dish and garnish with chopped fresh parsley before serving.

These Glazed Honey Carrots are a simple yet elegant addition to your Easter dinner menu.

With their sweet and savory flavor and vibrant color, they’re sure to brighten up your holiday feast and impress your guests.

Spring Pea Salad with Lemon Vinaigrette

Celebrate the flavors of spring with this refreshing Spring Pea Salad.

Sweet peas are combined with crisp radishes, creamy avocado, and tangy feta cheese, then tossed in a bright and zesty lemon vinaigrette, creating a vibrant and delicious salad that’s perfect for Easter dinner.

Ingredients:

• 2 cups fresh or frozen peas, thawed
• 4 radishes, thinly sliced
• 1 avocado, diced
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• In a large bowl, combine fresh or thawed peas, sliced radishes, diced avocado, crumbled feta cheese, and chopped fresh mint.
• In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper to make the vinaigrette.
• Pour the lemon vinaigrette over the pea salad and toss gently to coat.
• Taste and adjust seasoning if necessary.
• Serve the salad immediately, or refrigerate for up to 1 hour before serving to allow the flavors to meld.

This Spring Pea Salad is a light and refreshing addition to your Easter dinner menu.

With its vibrant colors and fresh flavors, it’s sure to delight your guests and bring a taste of spring to your holiday celebration.

Lemon Herb Roasted Whole Chicken

Impress your guests with a beautifully roasted Lemon Herb Whole Chicken for your Easter dinner centerpiece.

Infused with the flavors of fresh lemon, garlic, and herbs, this juicy and tender chicken is sure to be a hit at your holiday table.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 1 lemon, halved
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F (220°C).
• Rinse the whole chicken under cold water and pat dry with paper towels.
• Rub the chicken inside and out with salt and pepper.
• In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, and olive oil to create a herb paste.
• Carefully loosen the skin of the chicken and rub the herb paste underneath the skin, covering as much of the chicken as possible.
• Place the halved lemon inside the cavity of the chicken.
• Tie the legs of the chicken together with kitchen twine and tuck the wings underneath the body.
• Place the chicken on a roasting rack set in a roasting pan.
• Roast the chicken in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
• Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
• Carve the chicken and serve with your favorite sides.

This Lemon Herb Roasted Whole Chicken is a classic and elegant choice for your Easter dinner.

With its golden brown skin, juicy meat, and fragrant herb seasoning, it’s sure to be a favorite among your guests.

Spring Vegetable Tart

Delight your guests with a colorful and flavorful Spring Vegetable Tart for your Easter dinner.

Featuring a flaky puff pastry crust filled with a creamy herb and cheese mixture, topped with vibrant spring vegetables, this tart is both beautiful and delicious.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup asparagus spears, trimmed
• 1/2 cup baby spinach leaves
• 1/4 cup crumbled feta cheese
• Olive oil for drizzling

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the thawed puff pastry onto the prepared baking sheet.
• In a small bowl, mix together ricotta cheese, grated Parmesan cheese, chopped basil, chopped parsley, salt, and pepper.
• Spread the cheese mixture evenly over the puff pastry, leaving a border around the edges.
• Arrange halved cherry tomatoes, trimmed asparagus spears, and baby spinach leaves on top of the cheese mixture.
• Sprinkle crumbled feta cheese over the vegetables.
• Drizzle olive oil over the tart and season with salt and pepper to taste.
• Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and the vegetables are tender.
• Remove from the oven and let cool slightly before slicing.
• Serve the spring vegetable tart warm or at room temperature.

This Spring Vegetable Tart is a stunning addition to your Easter dinner table.

With its flaky pastry crust, creamy cheese filling, and colorful array of spring vegetables, it’s sure to impress your guests and make your holiday celebration memorable.

Berry Mascarpone Tart

End your Easter dinner on a sweet note with a luscious Berry Mascarpone Tart.

A buttery shortbread crust is filled with a velvety mascarpone cheese filling and topped with an assortment of fresh berries, creating a dessert that’s both elegant and irresistible.

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 tablespoon ice water

For the filling:

• 8 oz mascarpone cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the topping:

• Assorted fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
• 1/4 cup apricot preserves

Instructions:

• Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
• In a food processor, combine flour and powdered sugar. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
• Add egg yolk and ice water to the mixture and pulse until the dough comes together.
• Press the dough into the bottom and up the sides of the prepared tart pan.
• Prick the bottom of the crust with a fork and chill in the refrigerator for 30 minutes.
• Bake the crust in the preheated oven for about 15-20 minutes, or until golden brown. Let it cool completely.
• In a mixing bowl, beat softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
• In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
• Spread the mascarpone filling evenly over the cooled tart crust.
• Arrange fresh berries on top of the filling.
• In a small saucepan, heat apricot preserves over low heat until melted. Brush the melted preserves over the berries to glaze.
• Refrigerate the tart for at least 1 hour before serving to allow the filling to set.
• Serve chilled and enjoy!

This Berry Mascarpone Tart is a delightful and elegant dessert to serve at your Easter dinner.

With its buttery crust, creamy mascarpone filling, and vibrant assortment of fresh berries, it’s sure to be a crowd-pleaser and the perfect way to end your holiday meal.

Conclusion

With these 12 delectable Easter dinner recipes, you’ll be well on your way to creating a memorable holiday feast that’s sure to delight your guests and make your Easter celebration extra special.

From succulent mains to irresistible sides and indulgent desserts, there’s something here for everyone to enjoy.

So gather your loved ones, set the table, and prepare to indulge in a delicious Easter dinner that’s filled with joy, laughter, and love.

Happy Easter!