50+ Mouthwatering Easter Martha Stewart Lamb Recipes for Every Taste

Easter is a time for family, friends, and of course, delicious food that brings everyone together.

One dish that often takes center stage at an Easter feast is lamb, with its tender meat and rich, savory flavors.

Whether you’re hosting an intimate gathering or a grand celebration, lamb can be the perfect main course to make your Easter dinner memorable.

When it comes to finding the best lamb recipes, look no further than Martha Stewart, whose culinary expertise shines in her diverse and mouthwatering lamb dishes.

From succulent roasts to hearty stews and flavorful grilled options, there are over 50 Easter-inspired lamb recipes that will satisfy your guests and elevate your meal.

In this blog post, we’ll explore some of Martha Stewart’s finest lamb recipes that are perfect for any Easter spread, providing a variety of options to suit every taste.

50+ Mouthwatering Easter Martha Stewart Lamb Recipes for Every Taste

With over 50 mouthwatering lamb recipes from Martha Stewart to choose from, your Easter celebration is sure to be filled with unforgettable flavors.

Whether you’re preparing a classic rack of lamb, experimenting with Mediterranean-inspired lamb koftas, or enjoying a hearty lamb stew, there’s a perfect recipe to suit your style and preferences.

These recipes not only provide incredible flavor but also showcase a range of techniques and ingredients to make your Easter meal extra special.

So, fire up your oven or grill, gather your loved ones, and get ready to enjoy a delicious Easter feast with these outstanding lamb dishes from Martha Stewart.

Herb-Crusted Rack of Lamb

This Herb-Crusted Rack of Lamb recipe from Martha Stewart is a flavorful and elegant dish perfect for any Easter dinner. The lamb is coated with a fresh mixture of garlic, rosemary, and thyme, creating a crispy, aromatic crust. Roasting the lamb ensures a tender, juicy interior while the outer crust brings a deliciously fragrant touch to each bite. Paired with a minty yogurt sauce or your choice of sides, this dish is sure to impress guests at your holiday feast.

Ingredients:

• 1 rack of lamb (8 ribs, frenched)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1/2 cup breadcrumbs (preferably fresh)

Directions:

1. Preheat the oven to 450°F (230°C).
2. Rub the rack of lamb with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let the lamb sit at room temperature for about 15 minutes before roasting.
3. Place a roasting rack in a shallow roasting pan and set the lamb on top. Roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F.
4. While the lamb roasts, mix the Dijon mustard and breadcrumbs together. When the lamb is done roasting, remove it from the oven and brush it with Dijon mustard. Press the breadcrumb mixture onto the lamb.
5. Return the lamb to the oven and roast for an additional 5-7 minutes or until the crust is golden and crispy.
6. Remove the lamb from the oven and let it rest for 10 minutes before slicing and serving.

This Herb-Crusted Rack of Lamb is a true showstopper, combining the perfect balance of flavors with its tender meat and aromatic crust. The simplicity of the ingredients enhances the natural flavor of the lamb, making it a standout dish for your Easter table. Whether served with a side of roasted vegetables, mashed potatoes, or a fresh salad, this lamb recipe is a crowd-pleaser that will elevate your holiday meal.

Roasted Leg of Lamb with Garlic and Rosemary

Martha Stewart’s Roasted Leg of Lamb with Garlic and Rosemary is a classic Easter recipe that combines bold flavors with a simple, straightforward cooking method. The lamb is seasoned with fresh garlic, rosemary, and olive oil, creating a savory and aromatic crust that complements the juicy, tender meat. Slow roasting ensures the lamb stays moist, and the resulting dish is perfect for serving with your favorite springtime sides.

Ingredients:

• 1 leg of lamb (about 5-6 pounds), bone-in
• 4 cloves garlic, sliced
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 1 cup chicken broth
• 1 tablespoon butter (optional)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Use a sharp knife to make small slits all over the lamb. Insert garlic slices and rosemary into the slits. Rub the entire leg of lamb with olive oil, salt, and pepper.
3. Place the lamb in a roasting pan and roast for about 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
4. During the last 30 minutes of roasting, pour the wine and chicken broth into the pan. This will keep the lamb moist and add depth to the gravy.
5. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before carving.
6. Optionally, melt butter in the pan juices to create a rich, flavorful sauce to drizzle over the lamb when serving.

Roasted Leg of Lamb with Garlic and Rosemary is a beautifully aromatic and flavorful dish that is perfect for Easter celebrations. The garlic and rosemary infuse the lamb with deep flavors, and the slow roasting technique ensures it is incredibly tender. This dish pairs wonderfully with sides like roasted potatoes, green beans, or a creamy risotto. With minimal effort and a few fresh ingredients, you can serve a truly luxurious meal that will have everyone coming back for seconds.

Lamb and Asparagus Casserole

Martha Stewart’s Lamb and Asparagus Casserole is an innovative, savory dish that combines the rich flavor of lamb with the crisp freshness of asparagus. This recipe takes a classic Easter combination and turns it into a comforting casserole, perfect for a family-style meal. The lamb is cooked until tender and mixed with tender asparagus and creamy sauce, all baked together for a hearty and satisfying dish that’s perfect for Easter brunch or dinner.

Ingredients:

• 1 lb ground lamb
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs (optional, for topping)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the ground lamb to the skillet and cook until browned, breaking it up into crumbles with a spoon. Season with cumin, oregano, salt, and pepper.
4. Stir in the asparagus pieces, heavy cream, and chicken broth. Simmer for about 10 minutes, allowing the sauce to reduce slightly.
5. Transfer the lamb mixture to a greased casserole dish and top with Parmesan cheese. If desired, sprinkle breadcrumbs over the top for a crispy finish.
6. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the casserole is bubbly.

Lamb and Asparagus Casserole is a cozy, comforting dish that brings the best of spring to your table. The tender lamb pairs wonderfully with the fresh asparagus, while the creamy sauce binds the ingredients together in a rich, savory casserole. This dish is perfect for a festive Easter meal that’s both filling and packed with seasonal flavors. Serve it alongside a light salad or a crusty bread for a complete meal that will be a hit at your holiday gathering.

Minted Lamb Meatballs with Yogurt Sauce

Martha Stewart’s Minted Lamb Meatballs with Yogurt Sauce is a delightful appetizer or main dish that brings together the rich flavors of lamb with the freshness of mint. The meatballs are spiced with a blend of garlic, cumin, and coriander, while fresh mint adds an aromatic, herby element. Paired with a cooling yogurt sauce, this dish is perfect for Easter gatherings and is sure to be a hit with guests looking for a savory yet light option.

Ingredients:

• 1 lb ground lamb
• 1/4 cup fresh mint leaves, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley (optional for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground lamb, mint, garlic, cumin, coriander, cinnamon, breadcrumbs, salt, and pepper. Mix well and form the mixture into meatballs (about 1 inch in diameter).
3. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches for 3-4 minutes on all sides, then transfer them to the prepared baking sheet.
4. Bake the meatballs for 10-12 minutes, or until fully cooked and golden brown.
5. While the meatballs are baking, mix the yogurt with lemon juice and season with salt and pepper. Serve the meatballs with the yogurt sauce and garnish with chopped parsley if desired.

Minted Lamb Meatballs with Yogurt Sauce are a flavorful and refreshing option for your Easter feast. The combination of spices and fresh mint creates a delightful savory flavor in the lamb, while the tangy yogurt sauce provides a cool contrast that balances the richness of the meat. These meatballs are versatile enough to be served as an appetizer, side dish, or main course, and they pair beautifully with a light salad or some warm pita bread. The freshness of mint and the creaminess of the yogurt make this dish a memorable addition to your holiday meal.

Lamb Chops with Balsamic-Glazed Vegetables

Lamb Chops with Balsamic-Glazed Vegetables is an elegant and easy-to-make dish perfect for Easter. The lamb chops are seasoned simply with rosemary, garlic, and olive oil, then seared to a perfect golden brown. The balsamic-glazed vegetables add a sweet and tangy contrast, making this a well-balanced dish. This recipe combines tender lamb with seasonal spring vegetables, making it an ideal choice for a light yet indulgent Easter dinner.

Ingredients:

• 4 lamb chops, bone-in
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup baby carrots, halved
• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

Directions:

1. Preheat the oven to 375°F (190°C).
2. Rub the lamb chops with olive oil, rosemary, garlic, salt, and pepper. Let them sit at room temperature for about 10 minutes.
3. Heat a large ovenproof skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side until browned. Transfer the skillet to the oven and roast for 8-10 minutes, or until the internal temperature reaches 135°F for medium-rare.
4. While the lamb chops are roasting, heat another pan over medium heat. Add the carrots, zucchini, and red bell pepper, and sauté for about 5 minutes until softened.
5. In a small bowl, whisk together the balsamic vinegar and honey. Pour this mixture over the vegetables, stirring to coat. Continue to cook for another 2-3 minutes until the glaze thickens.
6. Remove the lamb chops from the oven and let them rest for 5 minutes. Serve the lamb chops with the balsamic-glazed vegetables on the side.

Lamb Chops with Balsamic-Glazed Vegetables is a sophisticated dish that highlights the best of spring’s produce while showcasing the tenderness and rich flavor of lamb. The balsamic glaze gives the vegetables a tangy-sweet finish that complements the savory lamb perfectly. This dish is ideal for a festive Easter meal and pairs wonderfully with a glass of red wine. The balanced flavors and ease of preparation make it a go-to recipe for an elegant, stress-free holiday dinner.

Spiced Lamb and Rice Pilaf

Martha Stewart’s Spiced Lamb and Rice Pilaf combines the savory depth of ground lamb with fragrant spices and fluffy rice. This dish features a combination of cinnamon, cumin, and allspice, which infuse the lamb with warm, aromatic flavors. The pilaf is studded with raisins and toasted almonds, offering a sweet and nutty contrast to the rich lamb. This flavorful one-pot dish is perfect for an Easter meal and can be served with a simple side of yogurt or a fresh salad.

Ingredients:

• 1 lb ground lamb
• 1 cup basmati rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• Salt and freshly ground black pepper
• 1/2 cup raisins
• 1/4 cup slivered almonds, toasted
• 2 cups chicken broth
• 2 tablespoons olive oil
• Fresh parsley, chopped for garnish

Directions:

1. In a medium saucepan, bring the chicken broth to a boil. Add the basmati rice, reduce the heat, and cover. Simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the ground lamb to the skillet, breaking it up as it cooks. Stir in cinnamon, cumin, allspice, salt, and pepper, and cook until the lamb is browned and fully cooked.
4. Stir in the raisins and cook for another 2 minutes until softened.
5. Add the cooked rice to the skillet, mixing well to combine all the ingredients. Top with toasted almonds and garnish with fresh parsley before serving.

Spiced Lamb and Rice Pilaf is a vibrant and flavorful dish that brings a Middle Eastern-inspired twist to your Easter dinner. The spices used in the lamb complement the rice perfectly, while the raisins and almonds add a pleasant sweetness and crunch. This dish is a one-pot wonder, making it easy to prepare and perfect for a casual yet impressive meal. Serve it with a dollop of yogurt for added creaminess, and enjoy the perfect balance of flavors in every bite. This recipe is sure to become a new favorite for your holiday table.

Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes

Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes is a luxurious and satisfying dish that combines tender lamb with a crispy herb crust and velvety mashed potatoes. The rack of lamb is coated with a mixture of fresh herbs, garlic, and breadcrumbs, then roasted to perfection. Paired with creamy mashed potatoes infused with roasted garlic, this dish makes for an elegant Easter centerpiece. It’s both hearty and refined, perfect for a holiday dinner with family or guests.

Ingredients:

• 1 rack of lamb (8 ribs), frenched
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 cup breadcrumbs
• Salt and freshly ground black pepper
• 1 lb potatoes, peeled and cubed
• 3 cloves garlic, roasted
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter

Directions:

1. Preheat the oven to 400°F (200°C). Season the rack of lamb with salt and pepper. In a small bowl, combine minced garlic, rosemary, thyme, and breadcrumbs. Rub the lamb with olive oil, then press the herb-breadcrumb mixture onto the meat.
2. Heat a skillet over medium-high heat. Sear the lamb on all sides for 2-3 minutes until browned. Transfer the lamb to a roasting pan and roast in the oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
3. While the lamb is roasting, bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and return to the pot. Mash the potatoes with the roasted garlic, butter, and heavy cream until smooth and creamy. Season with salt and pepper to taste.
4. Let the lamb rest for 10 minutes before slicing between the ribs. Serve with the garlic mashed potatoes on the side.

Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes is a stunning and flavorful choice for your Easter dinner. The crispy herb crust enhances the natural richness of the lamb, while the roasted garlic-infused mashed potatoes add a creamy and comforting contrast. This dish offers a sophisticated yet approachable meal that will impress your guests and provide a satisfying experience. Whether served on its own or with a simple green salad, it’s sure to be the star of the table.

Lamb Stew with Spring Vegetables

Lamb Stew with Spring Vegetables is a hearty yet fresh take on a classic dish, perfect for the Easter season. This recipe uses tender lamb shoulder, slow-cooked to perfection with carrots, parsnips, and peas, creating a rich and savory stew. The addition of fresh herbs, such as thyme and rosemary, and a splash of white wine adds depth of flavor while keeping the dish light and vibrant, making it ideal for a spring holiday meal.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 cups peas (fresh or frozen)
• 1 cup dry white wine
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and freshly ground black pepper

Directions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the lamb chunks and brown on all sides, about 5-7 minutes. Remove the lamb and set it aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 5 minutes. Add the carrots, parsnips, and fresh thyme and rosemary, and cook for another 3 minutes.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the chicken broth, salt, and pepper, and bring the mixture to a boil. Return the lamb to the pot.
4. Reduce the heat to low, cover, and simmer for 1-1.5 hours until the lamb is tender and the vegetables are cooked through. Stir in the peas and cook for an additional 5 minutes.
5. Taste and adjust seasoning with salt and pepper before serving.

Lamb Stew with Spring Vegetables is the perfect dish for an Easter gathering, offering a comforting yet light meal that celebrates the season’s freshest produce. The slow-cooked lamb becomes wonderfully tender, and the rich broth is enhanced by the flavors of the vegetables and fresh herbs. The peas add a touch of sweetness and color, making this stew as visually appealing as it is delicious. This recipe is ideal for a cozy Easter meal and can be served with crusty bread to soak up the flavorful broth.

Spicy Lamb Kofta with Cucumber Yogurt Sauce

Spicy Lamb Kofta with Cucumber Yogurt Sauce is a flavorful and aromatic dish perfect for an Easter celebration. The lamb koftas are seasoned with spices like cumin, coriander, cinnamon, and cayenne, giving them a warm and savory flavor. The addition of fresh mint and parsley makes them aromatic and vibrant, while the cucumber yogurt sauce provides a cool, creamy contrast. These koftas are perfect for serving as a main dish or appetizer during your Easter meal.

Ingredients:

• 1 lb ground lamb
• 1 onion, grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated
• 1 tablespoon lemon juice

Directions:

1. In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, cayenne, parsley, mint, salt, and pepper. Mix well and form the mixture into small oval-shaped koftas.
2. Heat olive oil in a skillet over medium-high heat. Cook the koftas in batches, turning them until browned on all sides and cooked through, about 8-10 minutes.
3. While the koftas are cooking, make the cucumber yogurt sauce by mixing the yogurt, grated cucumber, lemon juice, and a pinch of salt in a small bowl.
4. Serve the koftas hot with the cucumber yogurt sauce on the side.

Spicy Lamb Kofta with Cucumber Yogurt Sauce offers a perfect balance of bold flavors and refreshing coolness. The lamb koftas are juicy and packed with spices, while the cucumber yogurt sauce provides a light, tangy counterpoint. This dish is ideal for a fun, interactive Easter meal where guests can serve themselves. Whether served as an appetizer, side dish, or part of a larger spread, these koftas are sure to be a crowd-pleaser, bringing a fresh twist to your holiday table.

Lamb Chops with Mint Pesto

Lamb Chops with Mint Pesto is a fresh and flavorful dish that perfectly complements the vibrant spring season. The rich, tender lamb chops are seared to perfection and paired with a refreshing mint pesto sauce that adds brightness and herbaceous flavor. The addition of garlic, lemon, and toasted pine nuts in the pesto creates a perfect balance with the savory lamb. This dish is elegant, simple to prepare, and makes an excellent centerpiece for your Easter dinner.

Ingredients:

• 8 lamb chops, frenched
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 2 cloves garlic
• 1/4 cup toasted pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tablespoon lemon juice

Directions:

1. Preheat your grill or a grill pan over medium-high heat. Season the lamb chops with olive oil, salt, and pepper.
2. Grill the lamb chops for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.
3. While the lamb is cooking, prepare the mint pesto. In a food processor, combine mint, parsley, garlic, pine nuts, and Parmesan. Pulse until finely chopped. With the processor running, slowly add the olive oil and lemon juice until smooth.
4. Once the lamb chops are done, let them rest for a few minutes. Serve the lamb with a generous spoonful of mint pesto on top.

Lamb Chops with Mint Pesto is a stunning and delicious dish that is sure to impress at any Easter celebration. The smoky, savory flavor of the lamb is beautifully enhanced by the bright, herbal notes of the mint pesto, making for a well-balanced and satisfying meal. The pesto adds an extra layer of flavor without overpowering the lamb, creating a perfect harmony of tastes. This recipe is not only visually appealing but also easy to make, ensuring that you can spend more time with your guests and less time in the kitchen.

Braised Lamb Shanks with Root Vegetables

Braised Lamb Shanks with Root Vegetables is a deeply flavorful, slow-cooked dish that creates an indulgent and tender lamb experience. The lamb shanks are browned, then braised in a rich broth along with carrots, parsnips, and turnips. The result is succulent lamb that falls off the bone and is infused with the earthy flavors of the vegetables and herbs. This dish is perfect for Easter, providing both comfort and sophistication in one beautiful presentation.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 turnips, peeled and chopped
• 1 cup dry red wine
• 2 cups beef broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Directions:

1. Preheat your oven to 325°F (165°C). Season the lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown the lamb shanks on all sides, about 8 minutes. Remove the lamb from the pot and set aside.
2. In the same pot, add the chopped onion and garlic, cooking until softened, about 5 minutes. Add the carrots, parsnips, and turnips, and cook for an additional 5 minutes.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, rosemary, thyme, and the lamb shanks back into the pot. Bring to a simmer, cover, and transfer to the oven.
4. Braise for 2-2.5 hours, or until the lamb is fork-tender and the vegetables are soft.
5. Remove the lamb shanks and vegetables from the pot. If desired, reduce the braising liquid over medium heat until thickened. Serve the lamb with the vegetables and sauce.

Braised Lamb Shanks with Root Vegetables is a perfect choice for a luxurious yet easy Easter dinner. The slow-braising method creates rich, melt-in-your-mouth lamb that is infused with the flavors of wine, herbs, and root vegetables. The tender, hearty vegetables add texture and color, making this dish a full and satisfying meal. It’s the kind of dish that can be prepared in advance, allowing you to enjoy more time with family and friends during your holiday meal.

Grilled Leg of Lamb with Lemon and Garlic Marinade

Grilled Leg of Lamb with Lemon and Garlic Marinade is a simple yet flavorful dish that celebrates the natural taste of lamb. The leg of lamb is marinated in a mixture of lemon, garlic, and herbs, allowing the meat to absorb the zesty and aromatic flavors. Grilling the lamb imparts a smoky char while keeping the inside tender and juicy. This dish is perfect for an Easter outdoor gathering or as the centerpiece of your dinner table.

Ingredients:

• 1 boneless leg of lamb (5-6 lbs)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper

Directions:

1. In a bowl, combine olive oil, garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper. Rub the marinade all over the leg of lamb, ensuring the meat is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Preheat your grill to medium-high heat. Remove the lamb from the marinade and bring it to room temperature.
3. Grill the lamb for 20-25 minutes per side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare.
4. Let the lamb rest for 10 minutes before slicing thinly against the grain.

Grilled Leg of Lamb with Lemon and Garlic Marinade is an uncomplicated yet delicious way to prepare lamb for Easter. The fresh, zesty flavors from the lemon and garlic marinade beautifully complement the smoky char from the grill. This dish is perfect for those who prefer a lighter, fresher preparation while still enjoying the richness of lamb. Serve it with a side of roasted vegetables or a light salad for a well-rounded Easter meal that’s sure to impress your guests.

Roasted Lamb with Dijon Mustard and Herb Crust

Roasted Lamb with Dijon Mustard and Herb Crust is a sophisticated and flavorful dish that combines the rich taste of lamb with a tangy mustard coating and a crust of fresh herbs. The Dijon mustard provides a sharp contrast to the tender lamb, while the rosemary, thyme, and garlic form a fragrant and delicious herb crust. This dish is ideal for a festive Easter gathering, offering a perfect balance of flavors that will leave a lasting impression on your guests.

Ingredients:

• 1 bone-in rack of lamb (about 2 lbs)
• 3 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat your oven to 400°F (200°C). In a small bowl, combine the Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir until well combined.
2. Rub the mustard mixture all over the lamb rack, coating it evenly. Let the lamb sit at room temperature for about 15 minutes to allow the flavors to meld.
3. In a separate bowl, mix the breadcrumbs and Parmesan cheese. Press the breadcrumb mixture onto the mustard-coated lamb to form a crust.
4. Place the lamb on a roasting rack in a baking dish, fat side up. Roast for 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
5. Remove the lamb from the oven and let it rest for 10 minutes before slicing between the bones to serve.

Roasted Lamb with Dijon Mustard and Herb Crust offers an elegant and flavorful centerpiece for your Easter meal. The tangy mustard adds a layer of complexity to the lamb, while the herb crust provides a delightful crunch and aromatic fragrance. This dish is as beautiful as it is delicious, making it perfect for special occasions like Easter. Paired with roasted potatoes or a fresh salad, this lamb will be the highlight of your feast, leaving your guests raving about the flavors long after the meal is over.

Slow Cooker Lamb Stew with Spring Vegetables

Slow Cooker Lamb Stew with Spring Vegetables is a comforting and hearty dish that is ideal for a cozy Easter meal. The lamb is slow-cooked with a medley of spring vegetables, including carrots, peas, and potatoes, allowing the flavors to meld together beautifully. The result is a rich and savory stew, with tender lamb and perfectly cooked vegetables. This recipe is incredibly easy to prepare, making it a great option for busy hosts who still want to serve an impressive and flavorful meal.

Ingredients:

• 2 lbs lamb stew meat, cut into cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup peas (fresh or frozen)
• 4 cups beef or lamb broth
• 1 cup dry white wine
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper
• 2 tablespoons cornstarch (optional, for thickening)

Directions:

1. In a large skillet, heat a little olive oil over medium heat. Brown the lamb cubes on all sides, working in batches if necessary. Transfer the browned lamb to the slow cooker.
2. Add the onion, garlic, carrots, and potatoes to the slow cooker. Pour in the beef or lamb broth and white wine, and stir to combine.
3. Add the rosemary, thyme, salt, and pepper. Cover and cook on low for 6-8 hours, or until the lamb is tender and the vegetables are cooked through.
4. About 30 minutes before serving, add the peas to the stew. If you prefer a thicker stew, mix the cornstarch with a little cold water and stir it into the stew, then cook for an additional 30 minutes.
5. Taste and adjust seasoning if necessary before serving.

Slow Cooker Lamb Stew with Spring Vegetables is a cozy and flavorful dish that brings the essence of spring right to your table. The slow cooking process ensures that the lamb is tender and infused with the rich flavors of the broth and herbs, while the vegetables provide a fresh and hearty complement. This stew is perfect for a stress-free Easter dinner, as you can prepare it ahead of time and let the slow cooker do all the work. Your guests will enjoy a comforting, satisfying meal without the hassle of complicated preparations.

Grilled Lamb Koftas with Cucumber Yogurt Sauce

Grilled Lamb Koftas with Cucumber Yogurt Sauce offer a delicious and unique twist on traditional lamb dishes. The lamb is seasoned with aromatic spices such as cumin, coriander, and garlic, then formed into skewers and grilled until perfectly browned and juicy. The cucumber yogurt sauce, with its refreshing tang, complements the rich flavors of the lamb beautifully. This dish is a great addition to any Easter spread, offering a lighter, flavorful option that can be enjoyed as an appetizer or main course.

Ingredients:

• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and excess liquid squeezed out
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped

Directions:

1. In a large bowl, combine the ground lamb, chopped onion, garlic, cumin, coriander, cinnamon, salt, pepper, and parsley. Mix well until the ingredients are evenly incorporated.
2. Form the lamb mixture into long, oval-shaped patties or roll into balls and thread them onto skewers.
3. Preheat your grill to medium-high heat. Brush the lamb koftas with olive oil and grill for 6-8 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
4. While the koftas are grilling, prepare the cucumber yogurt sauce by mixing the yogurt, grated cucumber, lemon juice, dill, salt, and pepper in a small bowl.
5. Serve the grilled lamb koftas with a generous side of cucumber yogurt sauce.

Grilled Lamb Koftas with Cucumber Yogurt Sauce bring a unique and deliciously spiced flavor to your Easter meal. The tender, juicy lamb koftas are perfectly complemented by the cooling, tangy yogurt sauce, making each bite an explosion of flavor. This dish is light yet satisfying, offering an exciting alternative to traditional roasted lamb. Whether served as a starter or main course, these koftas are sure to add an exotic flair to your Easter celebration, and the yogurt sauce provides a refreshing contrast to the spices, making the dish both satisfying and balanced.

Note: More recipes are coming soon!