25+ Irresistible Easter French Lamb Recipes for Your Easter Table

Easter is a time of renewal, celebration, and indulgence, and nothing embodies this spirit better than a feast inspired by French cuisine.

Lamb, a traditional centerpiece for Easter, offers endless possibilities for creativity and sophistication in the kitchen.

Whether slow-cooked for tender succulence or seared for a crisp finish, lamb has a unique ability to absorb and elevate rich flavors, making it the perfect choice for your holiday menu.

French culinary traditions bring an extra layer of elegance to Easter lamb dishes, incorporating aromatic herbs, delicate sauces, and the finest seasonal vegetables.

This collection of 25+ Easter French lamb recipes will inspire you to create a memorable spread that balances classic techniques with modern twists.

From herb-crusted racks to hearty stews and inventive tarts, these recipes promise to delight your guests and transform your Easter feast into a celebration of French gastronomy.

25+ Irresistible Easter French Lamb Recipes for Your Easter Table

Easter is a time to gather with loved ones, share laughter, and enjoy a meal that reflects the joy of the season.

French lamb recipes provide the perfect foundation for a luxurious and memorable celebration.

This collection of 25+ dishes offers a wide variety of flavors and preparations, ensuring there’s something to suit every palate and occasion.

From the rustic charm of a traditional lamb Navarin to the refined presentation of a herb-crusted rack, these recipes capture the heart of French cuisine while embracing the festive spirit of Easter.

Explore, experiment, and savor the flavors of these recipes as you create a feast that will be remembered long after the holiday has passed.

French Herb-Crusted Rack of Lamb

This herb-crusted rack of lamb is a classic French dish perfect for Easter celebrations. The lamb is coated in a fragrant mixture of rosemary, thyme, garlic, and Dijon mustard, creating a savory crust that enhances the rich flavor of the meat. Roasted to a perfect medium-rare, this dish is both elegant and flavorful, ideal for impressing guests at your Easter dinner table.

• Ingredients:
  • 1 rack of lamb (8 ribs, frenched)
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Season the rack of lamb with salt and pepper. In a small bowl, combine Dijon mustard, garlic, rosemary, thyme, and olive oil. Mix well.
  3. Coat the lamb evenly with the mustard herb mixture, pressing the herbs onto the meat.
  4. Place the lamb on a roasting rack in a roasting pan, fat side up.
  5. Roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C).
  6. Remove the lamb from the oven and let it rest for 10 minutes before carving.
  7. Serve with your favorite sides, such as roasted potatoes and spring vegetables.

This French herb-crusted rack of lamb is a stunning centerpiece for any Easter feast. The combination of fresh herbs and Dijon mustard creates a beautifully aromatic and flavorful crust that complements the tender lamb. Its impressive presentation and refined taste will surely make your Easter celebration memorable, leaving guests raving about the delicious main course. Perfect for both novice and experienced home cooks, this recipe is a guaranteed success.

French Lamb Navarin (Lamb Stew with Spring Vegetables)

Navarin is a traditional French lamb stew that is rich and comforting, with a delightful spring twist. This recipe features tender lamb shoulder simmered with root vegetables and fresh spring produce such as peas, carrots, and new potatoes. The stew is slow-cooked to allow the flavors to meld, creating a savory, aromatic dish that’s perfect for Easter.

• Ingredients:
  • 2 lbs (900g) lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 cup baby peas
  • 1 cup white wine
  • 3 cups chicken or beef stock
  • 2 tablespoons tomato paste
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • Salt and pepper to taste
• Instructions:
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the lamb cubes and brown them on all sides. Remove and set aside.
  2. In the same pot, add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
  3. Stir in the tomato paste and cook for another minute.
  4. Return the lamb to the pot, then pour in the white wine, scraping any browned bits from the bottom.
  5. Add the stock and bouquet garni, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender.
  6. Add the carrots, potatoes, and peas to the pot, and simmer for another 30 minutes, until the vegetables are cooked through.
  7. Remove the bouquet garni and season the stew with salt and pepper to taste.
  8. Serve the Navarin in bowls with crusty bread or a light salad.

This French lamb Navarin is a perfect Easter dish for those who love slow-cooked comfort food. The tender lamb and vibrant spring vegetables are cooked in a rich, savory broth that becomes more flavorful with each passing hour. Whether served as a cozy family meal or as part of an elegant holiday spread, this hearty stew brings the taste of France into your home, making it a memorable dish for your Easter celebrations.

French Lamb Gigot with Mustard and Herb Marinade

Lamb gigot (leg of lamb) is a classic French Easter dish, and this version is marinated with a flavorful mustard and herb mixture, then roasted to perfection. The combination of Dijon mustard, garlic, rosemary, and thyme creates a tangy yet aromatic crust, while the lamb remains juicy and tender. This recipe is perfect for those seeking a more rustic yet refined main dish for their Easter gathering.

• Ingredients:
  • 1 leg of lamb (about 4-5 lbs)
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix together the Dijon mustard, garlic, rosemary, thyme, olive oil, salt, and pepper to form a paste.
  3. Rub the mustard herb paste all over the lamb leg, ensuring an even coat. Cover the lamb and marinate in the fridge for at least 2 hours, or overnight for a more intense flavor.
  4. Place the marinated lamb on a roasting rack in a roasting pan. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 125°F (52°C) for medium-rare.
  5. Once cooked, remove the lamb from the oven and allow it to rest for 10-15 minutes before slicing.
  6. Serve with roasted vegetables and mashed potatoes for a complete Easter meal.

This French lamb gigot with mustard and herbs is the ultimate dish for an Easter celebration. The mustard marinade imparts a delightful tang, while the herbs create an aromatic and savory crust. Roasting the leg of lamb ensures it stays tender and juicy, making it an ideal choice for those seeking a more rustic yet sophisticated Easter centerpiece. With its rich flavor and stunning presentation, this recipe is sure to become a family favorite for years to come.

French Braised Lamb Shanks with Red Wine

This French-inspired braised lamb shank recipe is perfect for Easter gatherings, offering a rich and hearty main course. The lamb shanks are slowly braised in a savory mixture of red wine, stock, and aromatic vegetables until the meat is incredibly tender and falls off the bone. The deep, robust flavors of the braising liquid combine with the lamb, making it a dish full of complex and savory flavors. Serve it with mashed potatoes or crusty bread to soak up the delicious sauce.

• Ingredients:
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 cups red wine (preferably French, such as Bordeaux)
  • 2 cups beef or lamb stock
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme, chopped
  • 2 bay leaves
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 325°F (165°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat. Brown the lamb shanks on all sides and set them aside.
  3. In the same pot, add the onions, carrots, and garlic, and sauté until softened, about 5 minutes.
  4. Stir in the tomato paste and cook for another 2 minutes.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 10 minutes.
  6. Add the stock, thyme, bay leaves, and season with salt and pepper. Return the lamb shanks to the pot.
  7. Cover the Dutch oven and transfer it to the oven. Braise the lamb for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
  8. Once done, remove the lamb from the pot and set aside. Strain the braising liquid and return it to the pot, simmering to reduce until thickened, about 10-15 minutes.
  9. Serve the lamb shanks with the reduced sauce, and pair with mashed potatoes or roasted vegetables.

Braised lamb shanks in red wine is a decadent French dish that brings deep, comforting flavors to your Easter dinner. The slow cooking process ensures that the lamb is fall-off-the-bone tender, while the rich sauce enhances the natural flavors of the meat. This recipe is perfect for an elegant and satisfying meal, ideal for those looking to impress their guests with a truly special dish. The combination of tender lamb and robust red wine makes for a memorable Easter feast.

French Lamb and Mint Stuffed Eggplant

Lamb and mint are a classic pairing in French cuisine, and this stuffed eggplant recipe brings them together in a delicious and elegant way. The eggplants are roasted and then filled with a flavorful mixture of ground lamb, fresh mint, onions, garlic, and spices, creating a savory and aromatic stuffing. This dish is perfect for Easter, offering a lighter alternative to traditional lamb roasts while still packing a punch in flavor.

• Ingredients:
  • 2 medium eggplants
  • 1 lb ground lamb
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 cup crushed tomatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Drizzle the cut sides with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 20-25 minutes, until soft.
  3. While the eggplants roast, heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  4. Add the ground lamb, breaking it apart with a spoon. Cook until browned, about 8-10 minutes. Stir in the cumin, cinnamon, and mint, cooking for another minute.
  5. Add the crushed tomatoes and let the mixture simmer for 5 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
  6. Remove the eggplant halves from the oven and spoon the lamb mixture into each one.
  7. Return the stuffed eggplants to the oven and bake for an additional 15 minutes.
  8. Garnish with fresh parsley and serve hot.

This French lamb and mint stuffed eggplant dish is a wonderful, flavorful option for Easter. The combination of tender lamb and fragrant mint perfectly complements the roasted eggplant, making for a dish that’s both satisfying and light. The spices, including cumin and cinnamon, bring an aromatic depth that enhances the lamb filling. Whether served as a main dish for a lighter Easter meal or as a side alongside a more substantial main, this recipe offers a fresh take on French lamb.

French Lamb Provençal with Tomatoes and Olives

This Provençal-style lamb recipe is a classic French way of cooking lamb, with tomatoes, olives, garlic, and fresh herbs. The dish is a beautiful reflection of the flavors of the south of France, offering a light yet savory main course perfect for Easter. The combination of tomatoes and olives creates a tangy sauce that pairs perfectly with tender lamb, making it an easy yet flavorful dish to prepare for a holiday meal.

• Ingredients:
  • 1.5 lbs lamb shoulder, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup dry white wine
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
• Instructions:
  1. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown the lamb chunks on all sides, then remove and set aside.
  2. In the same pot, add the onion and garlic, sautéing until softened, about 5 minutes.
  3. Add the white wine and scrape up any browned bits from the pot. Let the wine reduce for 2-3 minutes.
  4. Stir in the diced tomatoes, olives, rosemary, and thyme. Return the lamb to the pot and season with salt and pepper.
  5. Cover the pot and reduce the heat to low. Simmer for 1.5 hours, or until the lamb is tender and fully cooked through.
  6. Taste and adjust seasoning if necessary, then serve with a side of roasted potatoes or couscous.

This French lamb Provençal is a delightful dish that brings the tastes of the Mediterranean to your Easter table. The savory lamb, combined with the tangy tomatoes and briny olives, creates a flavorful sauce that perfectly complements the tender meat. This dish is not only easy to make but also bursting with vibrant flavors from fresh herbs and the Mediterranean. For a lighter yet satisfying Easter main course, this Provençal lamb recipe will surely impress your guests.

French Herb-Crusted Rack of Lamb

A classic French dish, the herb-crusted rack of lamb is a beautiful, elegant centerpiece for any Easter feast. The lamb is coated with a fragrant blend of garlic, rosemary, thyme, and Dijon mustard, then roasted to perfection. The crust creates a delicious contrast to the tender, juicy meat. This dish is simple to prepare, but the presentation and flavor make it a showstopper on your Easter table.

• Ingredients:
  • 2 racks of lamb (about 1 lb each), frenched
  • 3 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine the Dijon mustard, garlic, rosemary, thyme, and olive oil to form a paste.
  3. Season the racks of lamb with salt and pepper. Rub the mustard mixture evenly over the lamb, coating the meat thoroughly.
  4. Press the breadcrumbs into the mustard mixture to form a crust on each rack.
  5. Heat a large skillet over medium-high heat and sear the lamb racks for 2-3 minutes on each side until browned.
  6. Transfer the seared lamb to a roasting pan and roast in the preheated oven for 15-20 minutes for medium-rare, or until the desired doneness is achieved.
  7. Remove the lamb from the oven and let it rest for 5-10 minutes before slicing and serving.

The French herb-crusted rack of lamb is an impressive and flavorful dish that will be the star of your Easter dinner. The mustard and herb crust provides a burst of flavor that perfectly complements the rich, tender lamb. It’s an elegant and relatively simple recipe that showcases the best of French cooking. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a light salad for a well-rounded Easter meal.

French Lamb Navarin (Lamb Stew with Vegetables)

A hearty French lamb stew, Navarin is a dish packed with tender lamb, seasonal vegetables, and a rich, flavorful broth. This stew, often served in spring, is perfect for Easter as it brings together the flavors of lamb and fresh vegetables in a comforting yet sophisticated way. The addition of white wine and herbs gives it a deep, savory taste that makes it a perfect dish for a family meal.

• Ingredients:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 2 potatoes, peeled and diced
  • 1 cup white wine
  • 4 cups lamb or beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme, chopped
  • 1 bay leaf
  • Salt and pepper to taste
• Instructions:
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set them aside.
  2. In the same pot, add the onion and garlic, cooking until softened, about 5 minutes.
  3. Stir in the tomato paste and cook for 1-2 minutes.
  4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom.
  5. Return the lamb to the pot and add the stock, carrots, parsnip, potatoes, thyme, and bay leaf. Bring to a simmer.
  6. Cover the pot and let the stew cook for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
  7. Taste and adjust seasoning with salt and pepper.
  8. Serve hot, garnished with fresh parsley if desired.

Lamb Navarin is the perfect French stew for Easter, combining tender lamb with seasonal vegetables in a rich and aromatic broth. The white wine and herbs add depth to the stew, making it a comforting and satisfying meal. This dish pairs beautifully with a fresh baguette to soak up the flavorful sauce or a light salad. Navarin is a great way to enjoy lamb in a hearty, rustic style, making it an excellent choice for a family-oriented Easter celebration.

French Lamb and Asparagus Gratin

A more refined take on lamb for Easter, the French lamb and asparagus gratin combines tender lamb with seasonal asparagus, all baked in a creamy, cheesy sauce. This dish offers a unique blend of flavors that highlights the freshness of spring vegetables and the richness of lamb, all complemented by a crispy, golden cheese crust. It’s a perfect option for a more elegant Easter dinner.

• Ingredients:
  • 1 lb lamb fillet, cut into thin strips
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add the lamb strips and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the onion and garlic, cooking until softened, about 3 minutes.
  4. Add the asparagus and cook for another 5 minutes, just until tender.
  5. In a separate bowl, mix together the heavy cream, Gruyère cheese, Parmesan cheese, thyme, salt, and pepper.
  6. In a greased baking dish, layer the cooked lamb and asparagus. Pour the cream and cheese mixture over the top, ensuring the lamb and vegetables are evenly covered.
  7. Bake for 20-25 minutes, until the top is golden and bubbly.
  8. Let it cool for a few minutes before serving.

This French lamb and asparagus gratin is a rich and elegant dish that brings the freshness of spring into your Easter meal. The combination of tender lamb, crisp asparagus, and a creamy cheese sauce makes for a luxurious and flavorful experience. The golden, bubbly cheese crust adds the perfect finishing touch. This gratin pairs wonderfully with a light salad or crusty bread to complete your Easter feast in style.

French Lamb Tournedos with Red Wine Sauce

For a truly indulgent Easter feast, French lamb tournedos with red wine sauce are a luxurious option. This dish features tender cuts of lamb wrapped in bacon, pan-seared to perfection, and served with a rich, velvety red wine sauce. The combination of savory lamb and the depth of the wine sauce creates an unforgettable dining experience, perfect for a special occasion like Easter.

• Ingredients:
  • 4 lamb tournedos (lamb tenderloin steaks)
  • 4 slices of bacon
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine (preferably French Burgundy)
  • 1/2 cup beef stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Wrap each lamb tournedo with a slice of bacon, securing it with toothpicks or kitchen twine.
  3. Heat olive oil in a large ovenproof skillet over medium-high heat. Season the lamb with salt and pepper and sear on all sides until browned, about 5-7 minutes.
  4. Transfer the skillet to the oven and roast the lamb for 10-12 minutes, or until the lamb reaches your desired doneness.
  5. While the lamb is roasting, prepare the sauce. In a separate pan, sauté the onion and garlic in a little olive oil until softened.
  6. Add the red wine, beef stock, and rosemary to the pan and bring to a simmer. Reduce the sauce by half, then stir in the butter until the sauce is smooth.
  7. Once the lamb is done, remove it from the oven and let it rest for 5 minutes. Serve the tournedos with the red wine sauce drizzled over the top.

The French lamb tournedos with red wine sauce is an exquisite dish that is perfect for an upscale Easter dinner. The lamb’s tender texture paired with the smoky bacon and rich wine sauce creates a decadent combination of flavors. This dish is sure to impress guests and make your Easter celebration truly memorable. Pair it with roasted vegetables or a creamy potato gratin for a full, satisfying meal.

French Lamb Shank with Provencal Herbs

French lamb shank with Provencal herbs is a rustic, flavorful dish that embodies the heart of French country cooking. The lamb shanks are braised in a mixture of white wine, tomatoes, and aromatic herbs like thyme, rosemary, and bay leaves. The slow cooking process ensures that the meat is melt-in-your-mouth tender. This dish brings the bold flavors of the south of France to your Easter table, perfect for a comforting, elegant meal.

• Ingredients:
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 cup white wine
  • 2 cups chicken or lamb stock
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon fresh thyme, chopped
  • 1 bay leaf
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Season the lamb shanks with salt and pepper and brown them on all sides, about 10 minutes.
  3. Remove the lamb from the pot and set aside. In the same pot, sauté the onion, carrots, and garlic until softened, about 5 minutes.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Add the stock, tomatoes, thyme, bay leaf, and rosemary.
  5. Return the lamb shanks to the pot, making sure they are mostly covered with liquid. Bring to a simmer.
  6. Cover the pot and transfer it to the oven. Braise for 2-2.5 hours, or until the lamb is fork-tender and the meat is falling off the bone.
  7. Serve the lamb shanks with the sauce spooned over the top.

The French lamb shank with Provencal herbs is a flavorful, aromatic dish that brings the bold flavors of Southern France into your home. The slow braising ensures that the lamb becomes incredibly tender, and the wine and herbs infuse the meat with deep, rich flavors. This dish is perfect for Easter, offering a comforting yet sophisticated option that pairs beautifully with mashed potatoes, couscous, or a fresh green salad.

French Lamb Stew with Leeks and Mustard

French lamb stew with leeks and mustard is a delicate yet flavorful dish that combines the tenderness of lamb with the subtle sweetness of leeks and the tang of Dijon mustard. The mustard adds a sharp, flavorful kick that balances the richness of the lamb. This stew is a beautiful way to serve lamb for Easter, offering a cozy, flavorful meal with a French twist.

• Ingredients:
  • 2 lbs lamb stew meat, cut into cubes
  • 3 tablespoons olive oil
  • 3 leeks, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the lamb and set it aside.
  2. In the same pot, sauté the leeks and garlic until softened, about 5 minutes.
  3. Deglaze the pot with the white wine, scraping up any browned bits from the bottom.
  4. Return the lamb to the pot, then add the chicken stock, Dijon mustard, and thyme. Stir well to combine.
  5. Bring the stew to a simmer, then cover the pot and cook for 1.5 to 2 hours, or until the lamb is tender.
  6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs if desired.

The French lamb stew with leeks and mustard is a comforting and flavorful dish that pairs the earthiness of lamb with the tanginess of mustard and the sweetness of leeks. This dish is perfect for an Easter meal, offering a hearty, satisfying option with a touch of French elegance. Serve it with crusty bread or boiled potatoes to soak up the delicious sauce and enjoy a warm, indulgent meal that celebrates the season.

French Herb-Crusted Rack of Lamb

The French herb-crusted rack of lamb is a classic choice for Easter, exuding elegance and bold flavors. Coated in a blend of fresh herbs, breadcrumbs, and Dijon mustard, the lamb develops a golden, aromatic crust while staying juicy and tender. This centerpiece dish impresses with both its visual appeal and incredible taste, making it a standout choice for any celebration.

• Ingredients:
  • 2 racks of lamb (about 8 ribs each)
  • 2 tablespoons Dijon mustard
  • 1 cup fresh breadcrumbs
  • 1/4 cup parsley, finely chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 425°F (220°C). Season the lamb racks with salt and pepper.
  2. Heat a large skillet over medium-high heat. Sear the lamb racks on all sides in a bit of olive oil until browned, about 5 minutes. Set aside.
  3. In a small bowl, mix breadcrumbs, parsley, rosemary, thyme, and olive oil.
  4. Brush the lamb with Dijon mustard, then press the breadcrumb mixture firmly onto the meat, forming an even crust.
  5. Place the lamb on a baking sheet and roast for 15-20 minutes for medium-rare or longer if preferred. Let rest for 5 minutes before slicing into individual chops.
  6. Serve hot, garnished with additional fresh herbs if desired.

The French herb-crusted rack of lamb is a showstopper that balances tender, flavorful meat with a crisp, fragrant crust. Its simplicity and elegance make it an ideal choice for an Easter feast, offering a refined dish that’s easy to prepare. Pair it with creamy dauphinoise potatoes and a green salad for a perfectly composed meal.

French Lamb Navarin (Spring Lamb Stew)

Lamb Navarin is a quintessential French spring stew that beautifully highlights the seasonal bounty of Easter. This dish combines tender lamb with fresh vegetables like carrots, turnips, and peas in a light, flavorful broth. It’s hearty yet refreshing, making it perfect for celebrating the transition from winter to spring.

• Ingredients:
  • 2 lbs lamb shoulder, cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, peeled and chopped
  • 3 turnips, peeled and quartered
  • 1 cup green peas
  • 1 cup dry white wine
  • 3 cups chicken or lamb stock
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the lamb cubes on all sides, then remove and set aside.
  2. In the same pot, sauté the onion and garlic until softened.
  3. Add the white wine and deglaze the pot, scraping up browned bits. Stir in the tomato paste, then return the lamb to the pot.
  4. Pour in the stock, thyme, and bay leaves. Bring to a simmer and cook for 1 hour.
  5. Add the carrots and turnips, then simmer for an additional 30 minutes. Stir in the peas just before serving.
  6. Adjust seasoning with salt and pepper, and serve hot with crusty bread or rice.

Lamb Navarin is a comforting and vibrant stew that celebrates the best of spring ingredients. The tender lamb and fresh vegetables make it a wholesome yet elegant dish for your Easter table. Its light broth and seasonal flavors create a balanced meal that’s both satisfying and refreshing.

French Lamb and Ratatouille Tart

This French lamb and ratatouille tart combines the robust flavors of slow-cooked lamb with the classic vegetable medley of ratatouille, all atop a buttery puff pastry crust. It’s a visually stunning and incredibly delicious option for Easter, blending rustic charm with culinary sophistication.

• Ingredients:
  • 1 sheet puff pastry
  • 1 lb ground lamb
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh basil, chopped
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Roll out the puff pastry and place it on a baking sheet. Prick the surface with a fork.
  2. Bake the pastry for 10 minutes, then set aside.
  3. Heat olive oil in a skillet and cook the ground lamb until browned. Remove from the skillet and set aside.
  4. In the same skillet, sauté the onion and garlic until fragrant. Add the zucchini, eggplant, and bell pepper, cooking until softened.
  5. Stir in the diced tomatoes, thyme, and basil. Simmer for 10 minutes, then mix in the cooked lamb.
  6. Spread the lamb and ratatouille mixture over the puff pastry, leaving a border around the edges.
  7. Bake for 15-20 minutes, or until the pastry is golden and crisp. Serve warm.

The French lamb and ratatouille tart is a delightful combination of tender meat, vibrant vegetables, and flaky pastry. This unique dish is perfect for Easter, offering a creative twist on traditional lamb recipes. Its beautiful presentation and delicious flavors are sure to impress guests and become a holiday favorite.

Note: More recipes are coming soon!