45+ Deliciously Easy Easter Lunch Recipes to Wow Your Guests

Easter is a time for family gatherings, delicious meals, and celebrating the beauty of spring.

Whether you’re hosting a traditional feast or a more laid-back get-together, the Easter lunch menu is an essential part of the celebration.

From succulent meats to vibrant side dishes and decadent desserts, planning the perfect Easter spread can sometimes feel overwhelming.

But don’t worry—we’ve compiled a list of 45+ Easter lunch recipes that are sure to impress your guests and elevate your holiday feast.

In this collection, you’ll find a variety of recipes, from classic dishes to creative twists on old favorites. Whether you’re looking for comforting casseroles, fresh spring salads, or indulgent desserts, there’s something here for everyone.

Whether you’re cooking for a small family or a large gathering, these recipes will help you create an unforgettable Easter lunch that celebrates the season’s flavors.

So roll up your sleeves, grab your apron, and get ready to make this Easter one to remember with a menu full of mouthwatering dishes.

45+ Deliciously Easy Easter Lunch Recipes to Wow Your Guests

With over 45 Easter lunch recipes to choose from, you’re sure to find something that fits the tastes and preferences of your guests.

From savory main dishes to vibrant sides and irresistible desserts, these recipes are designed to help you create a memorable Easter meal that will leave everyone satisfied and smiling.

So, whether you’re cooking for a crowd or preparing a cozy meal for your loved ones, these dishes will help make your Easter celebration as delicious as it is joyful.

Now that you’ve got a variety of recipes at your fingertips, it’s time to plan your menu, gather your ingredients, and get cooking.

Enjoy the process, embrace the flavors of spring, and make this Easter lunch a feast to remember.

Roasted Lamb with Garlic and Rosemary

Roasted lamb is a classic Easter dish that exudes elegance and flavor. This recipe incorporates the robust flavors of garlic and rosemary to create a savory crust on the lamb. It’s easy to prepare and makes a stunning centerpiece for any Easter lunch. Paired with roasted vegetables and a glass of wine, this lamb roast will impress your guests and elevate the holiday meal.

Ingredients:

• 1 leg of lamb (about 5-6 pounds)
• 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 2 tablespoons butter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, Dijon mustard, salt, and pepper to form a paste.
3. Rub the paste all over the leg of lamb, ensuring it’s evenly coated.
4. Place the lamb on a roasting rack in a roasting pan. Roast for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
5. Once the lamb is done, remove it from the oven and let it rest for 15 minutes before carving.
6. In the meantime, pour the white wine into the roasting pan to deglaze, scraping up any browned bits from the bottom.
7. Stir in butter, then strain the sauce if desired and serve alongside the lamb.

This roasted lamb with garlic and rosemary offers a rich, savory flavor that’s sure to become a holiday favorite. The garlic and rosemary crust creates a delicious contrast to the tender meat inside. The pan sauce made from wine and lamb drippings adds a touch of sophistication to the dish, making it an excellent choice for an Easter celebration. It pairs beautifully with roasted vegetables or a light salad, making it a well-rounded, memorable meal.

Spring Vegetable Tart

A spring vegetable tart is a perfect way to celebrate the season’s fresh produce. With a flaky, buttery crust and a medley of tender seasonal vegetables, this dish is as visually appealing as it is flavorful. The creamy ricotta filling complements the natural sweetness of the vegetables, making this tart a delightful addition to any Easter lunch. It’s also vegetarian-friendly, so everyone can enjoy it.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 cup ricotta cheese
• 1/2 cup cream cheese
• 1 egg
• 1 tablespoon fresh thyme leaves
• 1 tablespoon lemon zest
• Salt and pepper, to taste
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup baby carrots, sliced into rounds
• 1/2 cup peas (fresh or frozen)
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface and fit it into a tart pan. Trim any excess pastry hanging over the edges. Prick the bottom with a fork to prevent it from puffing up while baking.
3. In a bowl, combine the ricotta, cream cheese, egg, thyme, lemon zest, salt, and pepper. Stir until smooth and creamy.
4. Spread the ricotta mixture evenly over the base of the tart.
5. In a pan, heat olive oil over medium heat. Add the asparagus, carrots, and peas, and sauté for 3-4 minutes, just until tender.
6. Arrange the sautéed vegetables on top of the ricotta mixture. Sprinkle with Parmesan cheese.
7. Bake the tart in the preheated oven for 25-30 minutes or until the pastry is golden and crispy and the filling is set.
8. Let the tart cool slightly before serving.

This spring vegetable tart is a celebration of freshness, color, and flavor. The crisp pastry and creamy filling complement the lightly sautéed seasonal vegetables, making each bite a perfect balance of textures. It’s an ideal dish for Easter lunch because it’s light yet satisfying and highlights the best of what spring has to offer. Serve with a crisp white wine and a simple side salad for a well-rounded meal.

Lemon and Blueberry Cheesecake Bars

Lemon and blueberry cheesecake bars are the ultimate dessert to conclude an Easter lunch. The tartness of the lemon and the sweetness of the blueberries create a refreshing balance, while the creamy cheesecake layer melts in your mouth. These bars are easy to prepare ahead of time, making them perfect for entertaining guests. They add a bright, fruity finish to any meal and are sure to be a crowd-pleaser.

Ingredients: For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the cheesecake layer:

• 16 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar
• 2 eggs
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the blueberry topping:

• 1 1/2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a separate bowl, beat together the cream cheese, sour cream, and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice and vanilla extract.
4. Pour the cheesecake mixture over the prepared crust and spread evenly.
5. Bake for 25-30 minutes, or until the cheesecake is set and slightly golden around the edges.
6. While the cheesecake is cooling, prepare the blueberry topping by combining the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until the blueberries burst and the mixture thickens slightly.
7. Let the cheesecake bars cool completely in the pan. Spread the blueberry topping over the cooled bars and refrigerate for at least 2 hours.
8. Slice into squares and serve chilled.

These lemon and blueberry cheesecake bars are the perfect ending to your Easter meal. The tangy lemon flavor pairs wonderfully with the sweet, juicy blueberries, creating a refreshing and indulgent dessert. The creamy texture of the cheesecake contrasts beautifully with the crisp graham cracker crust, making each bite a delicious experience. Easy to make ahead and great for serving a crowd, these bars are sure to become a staple in your Easter traditions.

Honey-Glazed Ham with Pineapple

Honey-glazed ham with pineapple is a quintessential Easter dish that combines savory and sweet in the most delicious way. The ham is perfectly roasted to tender perfection and then glazed with a rich honey and brown sugar sauce, enhanced by the tropical flavor of pineapple. This dish offers an impressive presentation while being incredibly simple to prepare. It’s a comforting centerpiece for your Easter table and pairs beautifully with roasted vegetables or mashed potatoes.

Ingredients:

• 1 whole bone-in ham (about 8-10 pounds)
• 1/2 cup honey
• 1/2 cup brown sugar, packed
• 1/2 cup Dijon mustard
• 1/2 cup pineapple juice
• 1 cup fresh pineapple chunks
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (165°C). Score the surface of the ham in a diamond pattern, ensuring not to cut too deep.
2. Place the ham on a roasting rack in a large roasting pan. Season the ham with salt and pepper.
3. In a saucepan, combine the honey, brown sugar, Dijon mustard, pineapple juice, cinnamon, and cloves. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes until thickened.
4. Brush the ham with the honey glaze and bake for 1.5 to 2 hours, basting every 30 minutes with the glaze.
5. In the final 30 minutes of baking, add pineapple chunks around the ham and continue baking.
6. Once the ham is golden and caramelized, remove it from the oven and let it rest for 15-20 minutes before carving.
7. Serve with the roasted pineapple and a drizzle of the remaining glaze.

This honey-glazed ham with pineapple is the epitome of comfort and indulgence, perfect for a special occasion like Easter. The ham’s slightly smoky flavor, enhanced by the sweet honey glaze and juicy pineapple, creates a harmonious balance of tastes. This dish is not only a treat for the palate but also adds a stunning touch to your table. Serve it with a side of roasted vegetables or a simple potato dish for a complete and satisfying Easter feast.

Spring Pea and Mint Salad

A fresh, vibrant spring pea and mint salad brings a light, refreshing element to your Easter lunch. With sweet green peas, fresh herbs, and a simple lemon vinaigrette, this salad embodies the freshness of spring. It’s easy to prepare and works as a perfect side dish, complementing heartier main courses like lamb or ham. The bright flavor profile and vibrant green color make this salad a crowd-pleaser that will add a touch of elegance to your meal.

Ingredients:

• 2 cups fresh green peas (or frozen peas, thawed)
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Optional: 1/4 cup toasted pine nuts or almonds for crunch

Instructions:

1. Bring a pot of salted water to a boil. Add the peas and blanch for 2-3 minutes, then drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the blanched peas, chopped mint, red onion, and crumbled feta.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
4. Drizzle the dressing over the pea mixture and toss gently to combine. If using, sprinkle toasted pine nuts or almonds on top for added texture.
5. Chill the salad for 10-15 minutes before serving.

This spring pea and mint salad is a delightful way to highlight the season’s fresh ingredients. The peas’ natural sweetness, combined with the crispness of mint and the tanginess of feta, creates a harmonious flavor profile. The light lemon vinaigrette brings everything together, making it a refreshing and satisfying side dish. This salad is not only healthy but also a visually appealing addition to any Easter meal, adding a pop of green to your table and offering a nice contrast to heavier main dishes.

Carrot Cake with Cream Cheese Frosting

Carrot cake is a beloved Easter dessert that combines moist, spiced cake with rich, tangy cream cheese frosting. The cake itself is filled with grated carrots, walnuts, and a hint of cinnamon, while the cream cheese frosting adds a creamy sweetness that complements the cake perfectly. This recipe is a crowd favorite and can be made in advance for easy holiday entertaining. It’s a festive, comforting way to end your Easter lunch on a sweet note.

Ingredients: For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cups vegetable oil
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 3 medium-sized carrots)
• 1/2 cup chopped walnuts (optional)

For the cream cheese frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the eggs, oil, sugar, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Stir in the grated carrots and walnuts, if using.
6. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. While the cakes cool, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until combined. If the frosting is too thick, add milk or cream until it reaches a spreadable consistency.
9. Once the cakes are fully cooled, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides of the entire cake.
10. Garnish with additional chopped walnuts or shredded coconut, if desired.

This carrot cake with cream cheese frosting is a classic Easter dessert that never fails to impress. The moist, spiced cake paired with the tangy, creamy frosting creates a perfect balance of flavors. Whether you’re serving it as a centerpiece or as a sweet end to your meal, this cake is sure to be a crowd-pleaser. The addition of walnuts adds texture and a slight crunch, while the rich frosting makes it indulgent. It’s a timeless, comforting dessert that encapsulates the spirit of Easter with its homey, heartwarming flavors.

Baked Salmon with Lemon and Dill

Baked salmon with lemon and dill is a light yet flavorful dish that makes a perfect addition to any Easter lunch. The delicate, flaky texture of the salmon is enhanced by a refreshing lemon and dill seasoning, creating a dish that’s both aromatic and visually appealing. This easy-to-make recipe is great for a lighter alternative to more traditional holiday meats, and it pairs wonderfully with fresh vegetables or roasted potatoes for a well-rounded meal.

Ingredients:

• 4 salmon fillets (6-8 oz each)
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Top each salmon fillet with minced garlic, fresh dill, and a few slices of lemon.
4. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Remove from the oven and garnish with extra fresh dill and lemon wedges before serving.

Baked salmon with lemon and dill is a simple yet elegant dish that brings fresh, bright flavors to your Easter table. The combination of zesty lemon, fragrant dill, and tender salmon creates a dish that is both light and satisfying. It’s an ideal choice for those looking for a seafood option that is easy to prepare and packed with flavor. The lemon wedges and additional dill add a pop of color and freshness, making it a perfect dish to serve alongside your other holiday favorites.

Spinach and Ricotta Stuffed Portobello Mushrooms

These spinach and ricotta stuffed portobello mushrooms are a delicious and hearty vegetarian option for Easter lunch. The earthy mushrooms provide a perfect base for the creamy spinach and ricotta filling, and the addition of Parmesan cheese adds a savory, umami kick. These stuffed mushrooms are not only visually appealing but also full of flavor, making them a fantastic side dish or even a main course for vegetarians.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped out
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh basil or parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
2. Brush both sides of the portobello mushrooms with olive oil and season with salt and pepper. Place them on the prepared baking sheet, gill side up.
3. In a skillet over medium heat, cook the chopped spinach until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
4. In a bowl, combine the ricotta cheese, grated Parmesan, breadcrumbs, garlic powder, cooked spinach, and chopped herbs. Season with salt and pepper to taste.
5. Spoon the spinach and ricotta mixture into each mushroom cap, pressing down gently to pack the filling.
6. Bake the stuffed mushrooms in the oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbling.
7. Garnish with extra fresh herbs if desired before serving.

These spinach and ricotta stuffed portobello mushrooms are a flavorful and satisfying dish that will appeal to both vegetarians and non-vegetarians alike. The creamy ricotta pairs perfectly with the savory spinach, and the mushrooms provide a hearty, earthy base. This dish can serve as an impressive side or even a main course, making it a versatile and healthy addition to your Easter spread. The golden, bubbling cheese and fresh herbs make for a visually striking presentation, adding a touch of elegance to your holiday meal.

Strawberry Shortcake Trifle

Strawberry shortcake trifle is a festive and visually stunning dessert that layers the sweetness of fresh strawberries, whipped cream, and light sponge cake. This easy-to-assemble dessert is perfect for Easter because it’s not only a crowd-pleaser but also brings a burst of color and freshness to the table. The trifle can be made in individual servings or in a large bowl for sharing, making it a versatile and delicious treat to end your holiday meal.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon sugar (for macerating strawberries)
• 1 store-bought or homemade sponge cake (cut into cubes)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a bowl, toss the sliced strawberries with 1 tablespoon of sugar and set them aside to macerate for about 15-20 minutes, allowing the juices to release.
2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3. In a large trifle dish or individual serving glasses, layer the cubed sponge cake at the bottom.
4. Add a layer of macerated strawberries and then top with a layer of whipped cream.
5. Repeat the layers until you have used all the ingredients, finishing with a layer of whipped cream on top.
6. Garnish with extra fresh strawberries and mint leaves for a festive touch.
7. Refrigerate the trifle for at least 1 hour before serving, allowing the flavors to meld.

Strawberry shortcake trifle is a decadent yet light dessert that is ideal for Easter celebrations. The layers of sponge cake, juicy strawberries, and airy whipped cream create a delicious contrast of textures and flavors that everyone will love. It’s an easy-to-make dessert that can be prepared ahead of time, allowing you to focus on the main meal. This trifle offers a vibrant, sweet ending to your Easter lunch, and its colorful presentation makes it an eye-catching centerpiece for your dessert table.

Asparagus and Parmesan Puff Pastry Tart

This asparagus and Parmesan puff pastry tart is a light yet flavorful dish, perfect for celebrating the fresh flavors of spring. The buttery puff pastry provides a flaky base, while the roasted asparagus adds a tender bite, and the Parmesan cheese gives a savory, nutty kick. This tart is simple to prepare but looks impressive on any Easter table, making it a perfect addition to your holiday lunch. It can be served as a side dish or as a light entrée for those preferring a vegetarian option.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 bunch fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 egg (for egg wash)
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet to fit the dimensions of the pan, then score a border around the edges, about 1 inch in from the sides.
3. Spread a thin layer of Dijon mustard over the center of the pastry, leaving the edges free.
4. Toss the asparagus with olive oil, salt, and pepper, then arrange them on top of the mustard layer in a neat row.
5. Sprinkle the grated Parmesan over the asparagus and the pastry edges.
6. Brush the pastry border with a beaten egg to create a golden, shiny finish when baked.
7. Bake for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
8. Garnish with fresh thyme, if desired, before serving.

This asparagus and Parmesan puff pastry tart is the perfect way to celebrate the arrival of spring at your Easter lunch. The crispy, buttery puff pastry serves as a delightful contrast to the tender asparagus, while the Parmesan adds a rich, savory flavor that complements the freshness of the vegetables. It’s an elegant dish that’s surprisingly easy to prepare, making it a great addition to your holiday spread. Whether served as a side or a light main course, this tart will definitely impress your guests and add a pop of green to your table.

Grilled Vegetable Skewers with Balsamic Glaze

Grilled vegetable skewers with balsamic glaze are a colorful and flavorful addition to any Easter lunch, offering a healthy yet tasty option for guests. The vegetables are marinated in a simple olive oil and herb dressing before being grilled to perfection, and the final drizzle of balsamic glaze adds a sweet and tangy finish. These skewers are not only delicious but also visually appealing, making them a great side dish or a standalone vegetarian option for your Easter meal.

Ingredients:

• 1 zucchini, cut into thick slices
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup balsamic glaze (store-bought or homemade)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a large bowl, combine the olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper. Add the zucchini, bell peppers, onion, and cherry tomatoes to the bowl and toss to coat the vegetables evenly in the marinade.
3. Thread the marinated vegetables onto skewers, alternating the vegetables to create colorful layers.
4. Grill the vegetable skewers for 5-7 minutes per side, or until the vegetables are tender and have nice grill marks.
5. Remove from the grill and drizzle with balsamic glaze before serving.

Grilled vegetable skewers with balsamic glaze are a vibrant, flavorful side dish that complements any Easter meal. The slight smokiness from the grill enhances the natural sweetness of the vegetables, while the balsamic glaze adds an irresistible tangy finish. These skewers are easy to make, versatile, and can be enjoyed by both vegetarians and non-vegetarians alike. Whether served as an accompaniment to a main dish or as a standalone entrée, they are sure to be a hit at your holiday gathering.

Lemon Herb Chicken with Roasted Potatoes

Lemon herb chicken with roasted potatoes is a comforting and satisfying dish that combines the flavors of zesty lemon, aromatic herbs, and tender chicken. The chicken is marinated in a simple mixture of lemon juice, garlic, and herbs, then roasted alongside crispy potatoes for a delicious, one-pan meal. This dish is perfect for Easter lunch as it’s both hearty and refreshing, offering a well-rounded meal that will leave guests feeling satisfied.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 2 lemons (juice and zest)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped
• 4 medium potatoes, peeled and cut into chunks
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper to make the marinade.
3. Place the chicken thighs in a shallow dish and pour half of the marinade over them. Let the chicken marinate for at least 30 minutes, or up to 2 hours if you have time.
4. Toss the potato chunks with the remaining marinade, ensuring they are well-coated.
5. Arrange the marinated chicken and potatoes on the baking sheet in a single layer. Roast for 35-40 minutes, or until the chicken is cooked through and the potatoes are crispy and golden.
6. Serve the chicken and potatoes with extra lemon wedges on the side for an added burst of freshness.

Lemon herb chicken with roasted potatoes is a classic comfort dish with a bright, fresh twist, perfect for Easter lunch. The zesty lemon marinade infuses the chicken with a vibrant flavor, while the potatoes become golden and crispy, absorbing all the delicious flavors from the marinade. It’s a satisfying one-pan meal that’s easy to prepare yet full of complex flavors, making it a great option for a festive holiday gathering. Pair this dish with a simple salad or roasted vegetables for a complete, well-rounded meal.

Roasted Leg of Lamb with Garlic and Rosemary

A classic centerpiece for Easter, roasted leg of lamb with garlic and rosemary is a flavorful, tender dish that evokes the essence of a spring celebration. The rich, savory flavors of garlic and rosemary infuse the meat, while roasting brings out its natural sweetness. This recipe creates a beautifully golden crust on the outside while keeping the inside succulent and juicy. It’s an impressive dish that’s perfect for a festive family meal or gathering.

Ingredients:

• 1 leg of lamb (4-5 pounds), bone-in
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 1 cup dry white wine or broth (for roasting)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the lamb on a roasting rack inside a large roasting pan.
2. In a small bowl, combine the minced garlic, rosemary, olive oil, Dijon mustard, lemon juice, salt, and pepper to make a marinade.
3. Rub the marinade all over the lamb, ensuring it’s evenly coated. Let the lamb rest at room temperature for 30 minutes to allow the flavors to marinate.
4. Pour the wine or broth into the roasting pan to keep the lamb moist during roasting.
5. Roast the lamb in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or longer for desired doneness.
6. Let the lamb rest for 15 minutes before carving to allow the juices to redistribute.
7. Slice and serve with the pan juices, paired with your favorite sides like roasted vegetables or mashed potatoes.

Roasted leg of lamb with garlic and rosemary is the ultimate Easter dish, combining rich flavors and elegant presentation. The tender lamb, infused with garlic, rosemary, and a hint of lemon, creates a memorable centerpiece for your holiday meal. The method is simple yet effective, producing a perfectly roasted lamb that will surely impress your guests. Serve it with roasted vegetables or a fresh salad, and you’ll have a delicious, well-rounded Easter feast.

Creamy Scalloped Potatoes

Creamy scalloped potatoes are the epitome of comfort food, and they make a perfect side dish for your Easter lunch. Thinly sliced potatoes are baked in a rich and velvety cream sauce with a hint of garlic, all topped with a golden, cheesy crust. This dish is incredibly satisfying and pairs well with meats like lamb or ham. It’s a rich, indulgent side that brings a luxurious feel to your holiday meal without being too complicated to prepare.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 2 cups shredded cheddar cheese (or a mix of cheddar and Gruyère)
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the heavy cream, and bring it to a simmer. Add salt, pepper, and thyme, then reduce the heat and simmer for 5 minutes.
4. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream sauce over the potatoes, followed by half of the shredded cheddar cheese.
5. Repeat the layers with the remaining potatoes, cream sauce, and cheese.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and sprinkle the grated Parmesan over the top. Bake for an additional 20-25 minutes, until the top is golden and bubbly.
8. Let the dish rest for 5-10 minutes before serving.

Creamy scalloped potatoes are the ultimate comfort food and a crowd-pleasing side for your Easter lunch. The layers of tender potatoes, rich cream sauce, and melted cheese create a mouthwatering combination that’s hard to resist. This dish complements a wide range of main courses and adds a rich, indulgent touch to your holiday spread. Serve it alongside your favorite meats, and you’ll have a satisfying and memorable Easter meal.

Fresh Fruit Salad with Honey-Lime Dressing

A fresh fruit salad with honey-lime dressing is a refreshing and light addition to your Easter lunch. It features a mix of seasonal fruits like berries, citrus, and melons, all drizzled with a sweet and tangy honey-lime dressing. This dish is simple to prepare, healthy, and visually vibrant, making it an excellent choice to balance out richer dishes like roasted meats or creamy sides. The natural sweetness of the fruit, paired with the bright lime and honey flavors, provides a perfect, refreshing finish to your meal.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup diced watermelon
• 1 orange, segmented
• 1/2 cup pineapple chunks
• 1/2 cup grapes, halved
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• Fresh mint leaves, for garnish

Instructions:

1. In a large bowl, combine all of the fresh fruit.
2. In a small bowl, whisk together the honey and lime juice until well combined.
3. Drizzle the honey-lime dressing over the fruit and toss gently to combine, ensuring all the fruit is coated.
4. Garnish with fresh mint leaves for added color and flavor.
5. Chill the fruit salad in the refrigerator for about 15 minutes before serving for optimal freshness.

This fresh fruit salad with honey-lime dressing is a vibrant and healthy option that perfectly complements the richness of an Easter meal. The mix of seasonal fruits offers a variety of textures and flavors, while the honey-lime dressing adds a sweet and tangy touch that enhances the fruit’s natural sweetness. This refreshing dish is not only a great side for any meal, but it also doubles as a light, healthy dessert. It’s a beautiful and colorful way to celebrate spring while offering a naturally sweet finish to your Easter lunch.

Note: More recipes are coming soon!