25+ Mouthwatering Easter Gourmet Dinner Recipes to Celebrate

Easter is the perfect occasion to gather with loved ones and indulge in a festive, gourmet dinner.

Whether you’re planning a traditional celebration or want to surprise your guests with something unique, these 25+ Easter gourmet dinner recipes will help you create a memorable meal.

From succulent roasted lamb to decadent desserts and sophisticated side dishes, each recipe offers a touch of luxury and flavor that will elevate your holiday feast.

The best part? These gourmet dishes are not only visually stunning but also easy to prepare, ensuring you can spend more time with your guests and less time in the kitchen.

Let’s dive into these gourmet recipes that will leave everyone at the table feeling satisfied and impressed.

25+ Mouthwatering Easter Gourmet Dinner Recipes to Celebrate

With these 25+ Easter gourmet dinner recipes, your holiday table will be filled with flavor, elegance, and creativity.

Whether you’re making a show-stopping main course, light and fresh sides, or indulgent desserts, each recipe brings something special to your celebration.

These gourmet dishes are sure to impress your guests, making your Easter dinner an unforgettable event.

Don’t be afraid to get creative and mix and match these recipes for a diverse and delicious holiday meal.

Enjoy the process, savor every bite, and create lasting memories with your loved ones around the table this Easter.

Herb-Crusted Lamb Rack with Mint Sauce

This herb-crusted lamb rack is a show-stopping Easter dinner centerpiece, offering tender, juicy meat coated in a flavorful crust of herbs and breadcrumbs. Paired with a refreshing mint sauce, it brings a sophisticated balance of earthy, tangy, and savory flavors to your gourmet Easter table. Perfect for impressing guests while celebrating spring’s bounty!

Ingredients

For the Lamb Rack:

• 1 rack of lamb (8 ribs)
• 2 tbsp olive oil
• 2 cups breadcrumbs
• 3 tbsp fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp Dijon mustard
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Mint Sauce:

• 1 cup fresh mint leaves
• 1/4 cup white vinegar
• 2 tbsp granulated sugar
• 1/4 cup hot water

Instructions

1. Prepare the Lamb Rack:
   • Preheat your oven to 400°F (200°C).
   • Season the lamb rack with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sear the lamb on all sides until browned. Remove from heat.
2. Prepare the Herb Crust:
   • In a bowl, mix breadcrumbs, parsley, rosemary, minced garlic, and a pinch of salt.
   • Brush the seared lamb rack with Dijon mustard and press the herb mixture onto the meat to coat evenly.
3. Bake the Lamb Rack:
   • Place the lamb on a baking sheet lined with parchment paper. Roast for 20–25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
   • Let the lamb rest for 10 minutes before slicing.
4. Make the Mint Sauce:
   • Dissolve sugar in hot water, then stir in white vinegar and finely chopped mint leaves. Let it sit for 10 minutes to blend the flavors.
5. Serve:
   • Slice the lamb rack into individual ribs and serve with a drizzle of mint sauce on the side.

This herb-crusted lamb rack is the epitome of Easter sophistication. The fragrant herbs, crunchy breadcrumbs, and refreshing mint sauce deliver a dish that tastes as exquisite as it looks. Serve it with roasted vegetables or creamy mashed potatoes to complete your gourmet Easter feast.

Honey-Glazed Ham with Pineapple Chutney

Elevate your Easter dinner with a honey-glazed ham that’s perfectly caramelized and bursting with flavor. The addition of pineapple chutney creates a delightful contrast with its sweet, tangy, and slightly spicy notes, making this a gourmet twist on a traditional holiday favorite.

Ingredients

For the Ham:

• 1 bone-in spiral-cut ham (8–10 lbs)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1/4 tsp ground cloves

For the Pineapple Chutney:

• 2 cups fresh pineapple, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1/4 tsp red chili flakes
• 1 tbsp fresh ginger, grated

Instructions

1. Prepare the Ham:
   • Preheat the oven to 325°F (163°C). Place the ham in a roasting pan and cover it with foil. Bake for 1.5 hours.
2. Make the Honey Glaze:
   • In a small saucepan, combine honey, Dijon mustard, brown sugar, and ground cloves. Heat over low until the sugar dissolves.
3. Glaze the Ham:
   • Remove the foil from the ham. Brush generously with the glaze and return to the oven for 30 minutes, basting every 10 minutes until the ham is caramelized and heated through.
4. Prepare the Pineapple Chutney:
   • In a saucepan, combine pineapple, red onion, apple cider vinegar, brown sugar, red chili flakes, and ginger. Simmer over medium heat for 15–20 minutes until thickened.
5. Serve:
   • Slice the ham and serve with a spoonful of pineapple chutney on the side.

This honey-glazed ham with pineapple chutney is a delightful centerpiece that embodies the spirit of Easter. The rich, savory ham perfectly complements the bright and tangy chutney, creating a dish that your family and guests will rave about for years to come.

Lemon Garlic Roasted Salmon with Asparagus

Celebrate Easter with a light and elegant roasted salmon dish featuring zesty lemon, aromatic garlic, and tender asparagus. This recipe combines simplicity and sophistication, showcasing spring’s finest flavors while catering to a crowd in style.

Ingredients

• 1 whole side of salmon (2–3 lbs)
• 2 bunches of asparagus, trimmed
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 lemons (1 sliced, 1 juiced)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh dill for garnish

Instructions

1. Prepare the Salmon and Asparagus:
   • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Arrange the asparagus in a single layer on the baking sheet. Drizzle with olive oil, salt, and pepper.
2. Season the Salmon:
   • Place the salmon on top of the asparagus. Rub the salmon with olive oil, garlic, smoked paprika, lemon juice, salt, and pepper. Top with lemon slices.
3. Roast:
   • Bake for 20–25 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
4. Garnish and Serve:
   • Sprinkle fresh dill over the salmon before serving.

Lemon garlic roasted salmon with asparagus is a refreshing and healthful addition to your Easter dinner. Its bright flavors and stunning presentation make it a dish that’s as nourishing as it is celebratory. Pair with a light white wine or sparkling water with citrus for an unforgettable meal.

Truffle Mac and Cheese with Crispy Bacon

This decadent truffle mac and cheese is a luxurious twist on the classic comfort food, infused with earthy truffle oil and topped with crispy bacon for an irresistible flavor combination. Creamy, cheesy, and indulgent, it’s the perfect side dish to elevate your Easter dinner into a gourmet experience.

Ingredients

For the Mac and Cheese:

• 1 lb elbow macaroni
• 4 cups whole milk
• 2 cups heavy cream
• 2 cups shredded Gruyère cheese
• 2 cups shredded sharp cheddar cheese
• 2 tbsp truffle oil
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper to taste

For the Bacon Topping:

• 6 slices thick-cut bacon, chopped
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions, then drain and set aside.
2. Make the Cheese Sauce:
   • In a large saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and heavy cream, and cook until thickened.
   • Remove from heat and stir in the Gruyère, cheddar, and Parmesan cheeses until melted and smooth. Add truffle oil, salt, and pepper.
3. Assemble the Dish:
   • Add the cooked pasta to the cheese sauce and stir until fully coated.
4. Prepare the Bacon Topping:
   • In a skillet, cook the chopped bacon over medium heat until crispy. Drain on paper towels.
5. Serve:
   • Spoon the mac and cheese into serving dishes and top with crispy bacon and fresh parsley.

This truffle mac and cheese with crispy bacon brings a touch of luxury to a beloved classic. The rich, velvety cheese sauce, infused with truffle oil, pairs perfectly with the savory crunch of bacon, making it a standout dish for your Easter feast.

Stuffed Chicken Breast with Spinach and Ricotta

This stuffed chicken breast with spinach and ricotta is a gourmet dish that’s both elegant and flavorful. The tender chicken is stuffed with a creamy spinach and ricotta filling, then baked to perfection. Served with a light, lemony sauce, this dish makes a beautiful and satisfying addition to your Easter table.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 2 cups fresh spinach, wilted and chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 garlic cloves, minced
• 1 tbsp lemon zest
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup white wine (optional)

Instructions

1. Prepare the Chicken:
   • Preheat the oven to 375°F (190°C).
   • Cut a pocket into each chicken breast, being careful not to slice all the way through.
2. Make the Filling:
   • In a bowl, combine ricotta cheese, spinach, Parmesan cheese, basil, garlic, and lemon zest. Season with salt and pepper. Stuff each chicken breast with the spinach mixture, securing with toothpicks if needed.
3. Sear the Chicken:
   • Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
4. Bake the Chicken:
   • Transfer the seared chicken breasts to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
5. Make the Sauce:
   • In the same skillet, deglaze with white wine (if using) and simmer for 3-4 minutes. Add a squeeze of fresh lemon juice and season with salt and pepper.
6. Serve:
   • Drizzle the sauce over the stuffed chicken breasts and serve immediately.

Stuffed chicken breast with spinach and ricotta is a refined yet approachable dish, making it an ideal choice for Easter dinner. The creamy filling paired with a simple lemon sauce creates a delightful balance of flavors, making this a dish that’s as impressive as it is delicious.

Seared Scallops with Pea Purée and Lemon Butter Sauce

For a light and sophisticated Easter dinner, these seared scallops with pea purée and lemon butter sauce offer a perfect balance of flavors and textures. The sweetness of the scallops is complemented by the creamy, vibrant pea purée, while the tangy lemon butter sauce ties it all together. This dish is a culinary masterpiece that will impress your guests.

Ingredients

For the Scallops:

• 12 large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste

For the Pea Purée:

• 2 cups fresh or frozen peas
• 2 tbsp butter
• 1/4 cup vegetable broth
• Salt and pepper to taste

For the Lemon Butter Sauce:

• 1/4 cup white wine
• 1/2 cup unsalted butter
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Pea Purée:
   • In a saucepan, cook the peas in vegetable broth for 5–7 minutes until tender. Drain, then blend the peas with butter until smooth. Season with salt and pepper, then set aside.
2. Seared Scallops:
   • Heat olive oil in a large skillet over high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes per side until golden brown and opaque in the center.
3. Make the Lemon Butter Sauce:
   • In a small saucepan, combine white wine and lemon juice. Bring to a simmer and cook for 2–3 minutes. Gradually whisk in the butter until the sauce is smooth and emulsified.
4. Serve:
   • Spoon a generous amount of pea purée onto each plate, top with seared scallops, and drizzle with lemon butter sauce. Garnish with fresh parsley.

Seared scallops with pea purée and lemon butter sauce is a light yet indulgent dish that captures the essence of spring. The tender scallops, creamy purée, and vibrant sauce make for a delightful combination that will elevate your Easter celebration into an unforgettable gourmet experience.

Roasted Leg of Lamb with Garlic and Rosemary

A roasted leg of lamb is a classic centerpiece for any Easter feast, and this recipe enhances it with the bold flavors of garlic and rosemary. The lamb is perfectly roasted, with a savory herb crust and a tender, juicy interior. This dish is simple yet elegant, ideal for impressing guests while celebrating the season’s bounty.

Ingredients

• 1 (5–6 lb) leg of lamb, bone-in
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup dry white wine

Instructions

1. Prepare the Lamb:
   • Preheat the oven to 400°F (200°C).
   • In a small bowl, mix minced garlic, rosemary, olive oil, Dijon mustard, salt, and pepper. Rub this mixture all over the leg of lamb.
2. Roast the Lamb:
   • Place the lamb on a rack in a roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for another 1.5–2 hours, depending on your desired level of doneness (use a meat thermometer for accuracy—135°F for medium-rare).
3. Make the Pan Sauce:
   • After removing the lamb from the oven, let it rest for 15 minutes. Meanwhile, deglaze the roasting pan with white wine, scraping up any flavorful bits. Simmer for 3–5 minutes until slightly thickened.
4. Serve:
   • Slice the lamb and drizzle the pan sauce over the top.

Roasted leg of lamb with garlic and rosemary is a stunning Easter dish that combines rich flavors and aromatic herbs, making it the perfect centerpiece for your holiday meal. The pan sauce adds a finishing touch, bringing depth and moisture to the perfectly roasted lamb, ensuring your guests will savor every bite.

Spring Vegetable Risotto with Parmesan and Lemon

This spring vegetable risotto is a creamy, comforting dish packed with the fresh, vibrant flavors of seasonal vegetables. The richness of Parmesan cheese and the brightness of lemon zest add layers of flavor that complement the tender vegetables perfectly. This dish is an ideal vegetarian option for your Easter dinner, offering both indulgence and freshness.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup peas (fresh or frozen)
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste
• 2 tbsp butter

Instructions

1. Prepare the Broth:
   • In a saucepan, warm the vegetable broth over low heat.
2. Cook the Risotto:
   • In a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
   • Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
   • Pour in the white wine and stir until the liquid is absorbed.
3. Add Broth and Vegetables:
   • Begin adding the warm vegetable broth, 1/2 cup at a time, stirring frequently, allowing each addition to be absorbed before adding more. After 10 minutes, stir in the peas and asparagus. Continue cooking, adding broth and stirring, until the rice is creamy and tender (about 18–20 minutes).
4. Finish the Risotto:
   • Stir in the Parmesan cheese, lemon zest, butter, salt, and pepper. Adjust seasoning as needed.
5. Serve:
   • Serve the risotto hot, garnished with extra Parmesan and a sprig of fresh parsley if desired.

This spring vegetable risotto is a luscious, vibrant dish that brings the best of the season to your plate. The creamy texture of the risotto is balanced with the bright flavors of the vegetables, making it the perfect complement to your Easter feast. It’s both satisfying and refreshing, ideal for a light yet indulgent side.

Baked Salmon with Herb-Citrus Crust

This baked salmon with herb-citrus crust is a light yet flavorful dish that perfectly embodies the essence of spring. The fresh herbs and citrus combine to create a zesty, aromatic crust that enhances the natural sweetness of the salmon. This dish is both easy to prepare and elegant enough to serve at any special occasion, making it an excellent choice for Easter dinner.

Ingredients

• 4 salmon fillets (6 oz each)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Zest of 1 lemon
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs

Instructions

1. Prepare the Salmon:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
2. Make the Herb-Citrus Crust:
   • In a bowl, combine the parsley, basil, lemon zest, olive oil, Dijon mustard, garlic powder, salt, and pepper. Mix well.
3. Coat the Salmon:
   • Place the salmon fillets on the prepared baking sheet. Spread the herb-citrus mixture evenly over the top of each fillet. Sprinkle panko breadcrumbs on top for extra crunch.
4. Bake the Salmon:
   • Bake for 12–15 minutes, or until the salmon flakes easily with a fork and is cooked through.
5. Serve:
   • Serve the salmon with a side of roasted vegetables or a light salad for a fresh, elegant meal.

This baked salmon with herb-citrus crust is a flavorful and vibrant dish that brings out the best in the season’s freshest ingredients. The aromatic herbs and bright citrus elevate the salmon’s natural flavor, making it a stunning and light centerpiece for your Easter meal. Paired with a crisp white wine, this dish is sure to impress.

Honey Glazed Ham with Mustard and Brown Sugar

A sweet and savory honey-glazed ham is a traditional favorite for Easter dinner. This recipe features a rich glaze made from honey, brown sugar, and Dijon mustard, which caramelizes beautifully during roasting. The result is a glossy, flavorful crust that enhances the natural taste of the ham. This dish is a true showstopper, combining the perfect balance of sweetness and tang for a memorable holiday meal.

Ingredients

• 1 (8-10 lb) bone-in ham
• 1/2 cup honey
• 1/2 cup brown sugar
• 2 tbsp Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup orange juice
• 1/4 tsp ground cloves
• Salt and pepper to taste

Instructions

1. Prepare the Ham:
   • Preheat your oven to 325°F (165°C). Place the ham on a rack in a roasting pan. Score the surface of the ham in a diamond pattern, about 1/4 inch deep.
2. Make the Glaze:
   • In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, orange juice, ground cloves, salt, and pepper. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze thickens (about 5 minutes).
3. Glaze the Ham:
   • Brush the ham with half of the glaze and roast in the preheated oven for 1.5-2 hours, basting every 30 minutes with the remaining glaze. The ham is ready when it reaches an internal temperature of 140°F (60°C).
4. Serve:
   • Let the ham rest for 15 minutes before slicing. Serve with extra glaze on the side.

This honey-glazed ham with mustard and brown sugar is a perfect choice for Easter, offering a mouthwatering blend of sweetness and tang that complements the richness of the ham. The caramelized glaze makes every slice beautifully shiny and flavorful, creating a dish that’s as impressive as it is delicious. Whether served as the main course or as part of a buffet spread, it will undoubtedly be a favorite.

Lemon and Herb Roasted Chicken with Vegetables

Lemon and herb roasted chicken is a perfect Easter dinner recipe for those who prefer a lighter main dish. The chicken is infused with fresh lemon, garlic, and herbs, resulting in a fragrant and tender roast. Roasting the chicken with seasonal vegetables, such as carrots, potatoes, and onions, enhances the dish, creating a one-pan meal that’s as comforting as it is easy to prepare.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 lemons, quartered
• 1 head garlic, halved
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 3 cups baby potatoes, halved
• 2 cups carrots, cut into 1-inch pieces
• 1 large onion, quartered

Instructions

1. Prepare the Chicken:
   • Preheat the oven to 375°F (190°C). Remove the giblets from the chicken and pat the bird dry with paper towels.
2. Season the Chicken:
   • Stuff the cavity of the chicken with lemon quarters and halved garlic. Rub the outside of the chicken with olive oil, rosemary, thyme, salt, and pepper. Tie the legs together with kitchen twine and tuck the wings under the bird.
3. Roast the Chicken and Vegetables:
   • In a roasting pan, arrange the potatoes, carrots, and onion around the chicken. Drizzle the vegetables with olive oil and season with salt and pepper. Roast the chicken for 1.5–2 hours, or until the internal temperature reaches 165°F (75°C), basting occasionally with the pan juices.
4. Serve:
   • Let the chicken rest for 10 minutes before carving. Serve the chicken with roasted vegetables on the side.

Lemon and herb roasted chicken with vegetables is a delightful, aromatic dish that brings fresh flavors to the table. The tender chicken, infused with the essence of lemon and herbs, pairs beautifully with the roasted vegetables, making this a well-rounded, satisfying meal. It’s a simple yet elegant choice for Easter, requiring minimal prep and offering maximum flavor.

Scalloped Potatoes with Gruyère and Chives

Scalloped potatoes are a classic comfort food, and this version with Gruyère cheese and fresh chives is an elevated take on the traditional dish. The potatoes are thinly sliced and layered in a creamy sauce made from heavy cream and Gruyère cheese, creating a rich and indulgent side that perfectly complements the richness of Easter ham or lamb. The addition of chives adds a touch of freshness to balance the creamy decadence.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup fresh chives, chopped
• Salt and pepper to taste
• 2 tbsp butter, for greasing the pan

Instructions

1. Prepare the Baking Dish:
   • Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
2. Make the Cream Sauce:
   • In a saucepan, heat the heavy cream over medium heat. Add the garlic and bring to a simmer. Stir in the Gruyère and Parmesan cheeses until melted and smooth. Season with salt and pepper.
3. Layer the Potatoes:
   • Layer the sliced potatoes in the prepared baking dish, overlapping each slice. Pour the creamy cheese sauce over the potatoes, making sure to cover them evenly. Repeat the layers until all the potatoes are used up, then pour any remaining sauce on top.
4. Bake the Scalloped Potatoes:
   • Cover the baking dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 20–30 minutes, until the potatoes are tender and the top is golden and bubbly.
5. Finish and Serve:
   • Sprinkle the scalloped potatoes with fresh chives before serving.

Scalloped potatoes with Gruyère and chives are a luxurious, creamy side dish that will elevate any Easter dinner. The rich cheese sauce and tender potatoes make for a comforting accompaniment, while the fresh chives provide a light touch of flavor. Whether served alongside a roasted lamb, ham, or chicken, this dish will be a crowd-pleaser at any springtime feast.

Asparagus and Parmesan Risotto

Asparagus and Parmesan risotto is a luxurious and creamy dish that’s perfect for Easter dinner. The delicate flavor of asparagus combines beautifully with the richness of Parmesan cheese, creating a dish that is both indulgent and light. This risotto is a great vegetarian option for those who prefer a meatless main course, or as a side dish that complements lamb or seafood. The key to perfect risotto is patience, as the rice absorbs the broth slowly, resulting in a creamy, flavorful texture.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1 cup freshly grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Asparagus:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until just tender. Remove from the skillet and set aside.
2. Cook the Risotto:
   • In the same skillet, add the remaining tablespoon of olive oil and sauté the onion over medium heat until softened (about 5 minutes). Add the Arborio rice and stir to coat it in the oil, cooking for 1-2 minutes until lightly toasted.
3. Deglaze and Simmer:
   • Pour in the white wine and stir until it is mostly absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next, and continue this process until the rice is tender and creamy (about 20 minutes).
4. Finish the Risotto:
   • Stir in the sautéed asparagus, Parmesan cheese, butter, salt, and pepper. Add a squeeze of fresh lemon juice to brighten the flavors.
5. Serve:
   • Garnish with fresh parsley and extra Parmesan, if desired.

Asparagus and Parmesan risotto is a creamy, comforting dish that makes a beautiful addition to any Easter dinner table. The earthy asparagus complements the creamy texture of the risotto, while the Parmesan adds depth of flavor. Whether served as a main course or as a side, this risotto is sure to be a crowd favorite, showcasing the vibrant, fresh flavors of spring.

Baked Salmon with Garlic and Dijon Sauce

Baked salmon with a garlic and Dijon sauce is an elegant yet simple dish that brings out the best in this flavorful fish. The tangy, savory sauce made with Dijon mustard, garlic, lemon, and herbs enhances the natural richness of the salmon without overpowering it. This dish is a great choice for a lighter Easter dinner, offering a healthy alternative to more traditional meats like lamb or ham. The salmon is perfectly flaky, moist, and full of flavor with every bite.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Salmon:
   • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the salmon fillets on the sheet, skin-side down.
2. Make the Sauce:
   • In a small bowl, whisk together the Dijon mustard, minced garlic, lemon juice, olive oil, honey, salt, and pepper until smooth.
3. Glaze the Salmon:
   • Spoon the mustard sauce over the top of each salmon fillet, ensuring they are well-coated.
4. Bake the Salmon:
   • Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is cooked to your desired doneness.
5. Serve:
   • Sprinkle with fresh parsley and serve immediately.

Baked salmon with garlic and Dijon sauce is a light, flavorful, and healthy dish that’s perfect for Easter. The zesty Dijon sauce complements the natural richness of the salmon, creating a sophisticated yet simple meal. This dish pairs beautifully with roasted vegetables, asparagus, or a light salad, making it a perfect choice for an elegant Easter dinner.

Lemon Garlic Roasted Lamb with Mint Yogurt Sauce

Lemon garlic roasted lamb is a traditional and flavorful dish that’s ideal for Easter celebrations. The garlic and lemon infuse the lamb with bright, aromatic flavors, while slow roasting ensures the meat is tender and juicy. Paired with a refreshing mint yogurt sauce, this dish brings an elegant balance of rich and refreshing flavors. The combination of zesty lamb and creamy mint sauce creates an unforgettable main course that will impress any guest.

Ingredients

• 1 (4-5 lb) leg of lamb, boneless or bone-in
• 4 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 cup Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp honey
• 1 tbsp fresh lemon juice

Instructions

1. Prepare the Lamb:
   • Preheat your oven to 400°F (200°C). In a small bowl, mix together the garlic, lemon juice, olive oil, rosemary, thyme, salt, and pepper. Rub this mixture all over the leg of lamb.
2. Roast the Lamb:
   • Place the lamb on a roasting rack in a pan and roast for 1.5-2 hours, or until the internal temperature reaches 130°F (55°C) for medium-rare or 140°F (60°C) for medium. Baste the lamb occasionally with the pan juices.
3. Make the Mint Yogurt Sauce:
   • While the lamb is roasting, combine the Greek yogurt, fresh mint, honey, and lemon juice in a small bowl. Stir until smooth, and season with salt to taste.
4. Serve:
   • Let the lamb rest for 10-15 minutes before slicing. Serve with the mint yogurt sauce on the side.

Lemon garlic roasted lamb with mint yogurt sauce is a flavorful and festive Easter dish that will be the centerpiece of your meal. The lamb, infused with garlic and lemon, is tender and full of flavor, while the mint yogurt sauce adds a refreshing and creamy contrast. This dish embodies the essence of spring and makes for a stunning Easter feast.

Note: More recipes are coming soon!