40+ Hearty Easter Pioneer Woman Dinner Recipes You Need to Try

Easter is a time for family gatherings, joy, and of course, delicious food.

If you’re looking to make your holiday feast extra special this year, you can draw inspiration from one of the best in the business—The Pioneer Woman.

Ree Drummond’s recipes bring a comforting blend of hearty, home-cooked meals with a touch of sophistication, making them the perfect choice for your Easter dinner.

Whether you’re planning to serve a beautiful roast, a decadent side, or a delightful dessert, we’ve got you covered with over 40 mouth-watering Easter dinner ideas.

From savory main dishes to scrumptious sides and sweet treats, these recipes will make your Easter table shine.

Get ready to impress your guests with dishes that are as delicious as they are unforgettable!

40+ Hearty Easter Pioneer Woman Dinner Recipes You Need to Try

This Easter, make your dinner spread as warm and inviting as your home with these 40+ Easter Pioneer Woman dinner recipes.

Whether you’re roasting a perfect ham, baking an indulgent casserole, or preparing a fresh salad, Ree Drummond’s recipes offer something for everyone.

You’ll find a perfect blend of comfort and elegance in every dish, ensuring your Easter celebration is a success.

So gather your ingredients, preheat the oven, and get ready to create lasting memories around the dinner table.

With these recipes, you’re guaranteed to have an Easter feast that will be talked about for years to come.

Baked Honey-Glazed Ham with Pineapple Rings

This Baked Honey-Glazed Ham with Pineapple Rings is a show-stopping Easter main course, inspired by Pioneer Woman’s love for traditional yet bold flavors. The sweetness of honey and pineapple perfectly complements the savory ham, creating a dish that looks as good as it tastes. Whether you’re hosting a big family gathering or an intimate Easter dinner, this recipe guarantees a centerpiece that delights everyone.

Ingredients:

• 1 fully cooked bone-in ham (8-10 lbs)
• 1 cup honey
• ½ cup brown sugar
• 2 tbsp Dijon mustard
• 1 can pineapple rings (with juice)
• 10-12 maraschino cherries
• 2 tbsp cloves (optional)
• ¼ tsp ground cinnamon

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Place the ham in a large roasting pan. Score the surface in a crisscross pattern to allow the glaze to seep in.
3. In a saucepan, combine honey, brown sugar, Dijon mustard, 3 tbsp of pineapple juice, and cinnamon. Heat on medium until the sugar dissolves and the mixture thickens slightly.
4. Brush half of the glaze generously over the ham, making sure it seeps into the scored cuts.
5. Arrange pineapple rings and maraschino cherries on the ham, securing them with toothpicks. Add cloves for extra flavor, if desired.
6. Cover with foil and bake for 1½ hours, basting with the remaining glaze every 30 minutes.
7. Remove the foil for the final 20 minutes to allow the glaze to caramelize.
8. Let the ham rest for 15 minutes before serving.

This Baked Honey-Glazed Ham is an Easter classic that combines visual appeal with a mouthwatering taste. The caramelized pineapple and honey glaze will have your guests raving about the flavor and presentation. Serve with buttery mashed potatoes and roasted vegetables for a meal that feels like a warm hug.

Scalloped Potatoes with Cheddar and Chives

Perfectly cheesy, creamy, and decadent, these Scalloped Potatoes with Cheddar and Chives are a comforting Easter side dish that pairs wonderfully with ham, lamb, or roasted chicken. Inspired by Pioneer Woman’s hearty cooking style, this recipe layers tender potatoes with a luscious cheese sauce for a dish that will leave everyone asking for seconds.

Ingredients:

• 3 lbs Yukon Gold potatoes, thinly sliced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• ¼ cup fresh chives, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
3. Slowly whisk in the milk and cream, cooking until the mixture thickens. Stir in the garlic powder, cheddar, Parmesan, salt, and pepper. Remove from heat once smooth and creamy.
4. Layer half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbling.
6. Sprinkle fresh chives on top before serving.

These Scalloped Potatoes with Cheddar and Chives are the ultimate comfort food. Rich, cheesy, and full of flavor, they’re the perfect side dish for Easter. Serve them alongside a vibrant spring salad for a well-rounded holiday menu.

Herb-Crusted Rack of Lamb with Mint Sauce

This Herb-Crusted Rack of Lamb with Mint Sauce is a gourmet yet approachable dish that embodies the elegance of Easter dinner. The crispy herb crust adds a savory crunch, while the mint sauce offers a refreshing contrast. Inspired by Pioneer Woman’s flair for bold flavors, this recipe transforms simple ingredients into a luxurious meal.

Ingredients:

• 2 racks of lamb (about 2 lbs each)
• 2 cups breadcrumbs
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp Dijon mustard
• 4 cloves garlic, minced
• ¼ cup olive oil
• Salt and pepper to taste

Mint Sauce:

• 1 cup fresh mint leaves
• 2 tbsp sugar
• ½ cup white vinegar
• ¼ cup water

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix breadcrumbs, parsley, rosemary, minced garlic, olive oil, salt, and pepper.
3. Pat the lamb dry and season with salt and pepper. Brush each rack with Dijon mustard, then press the herb mixture onto the meat, ensuring an even coating.
4. Place the lamb racks on the baking sheet and roast for 25-30 minutes for medium-rare or longer for desired doneness.
5. While the lamb roasts, make the mint sauce by blending mint leaves, sugar, vinegar, and water until smooth.
6. Let the lamb rest for 10 minutes before slicing into chops. Serve with mint sauce on the side.

The Herb-Crusted Rack of Lamb is an exquisite centerpiece for your Easter table. The combination of savory herbs and tangy mint sauce creates a symphony of flavors that feels festive and sophisticated. Pair it with roasted asparagus and a glass of red wine for an unforgettable holiday dinner.

Roasted Lemon and Garlic Chicken with Vegetables

This Roasted Lemon and Garlic Chicken with Vegetables brings together the bright, zesty flavors of lemon and the aromatic depth of garlic. It’s a foolproof Easter dinner that delivers a comforting yet refreshing meal, perfect for a family gathering. The chicken is tender and juicy, while the roasted vegetables soak up all the delicious flavors of the pan, making it a one-pan wonder that’s both easy and elegant.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 3 lemons (2 for juice, 1 for wedges)
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4 medium carrots, peeled and cut into chunks
• 3 large potatoes, cubed
• 1 red onion, quartered
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the chicken on a roasting rack in a large roasting pan.
3. In a bowl, combine the minced garlic, olive oil, lemon juice (from two lemons), thyme, rosemary, salt, and pepper. Rub this mixture generously over the chicken, making sure to get it under the skin as well.
4. Stuff the chicken cavity with the lemon wedges.
5. Arrange the carrots, potatoes, and onions around the chicken in the pan. Drizzle with a little olive oil and season with salt and pepper.
6. Roast the chicken for 1.5 to 2 hours, basting every 30 minutes, until the skin is golden and the internal temperature reaches 165°F (75°C).
7. Let the chicken rest for 10 minutes before carving. Garnish with fresh parsley.

This Roasted Lemon and Garlic Chicken is a perfect dish for Easter, balancing bright citrus and savory roasted flavors. The vegetables absorb the delicious juices from the chicken, making it a one-pan meal that’s as flavorful as it is convenient. Pair it with a crisp salad or some fresh bread for a satisfying feast.

Classic Deviled Eggs with Bacon and Chives

These Classic Deviled Eggs with Bacon and Chives are an irresistible twist on a beloved Easter appetizer. The creamy, tangy filling is enhanced with crispy bacon and fresh chives, adding both crunch and freshness. Whether served at the start of the meal or as part of a buffet-style feast, these deviled eggs are sure to be a crowd favorite.

Ingredients:

• 12 large eggs
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 4 strips cooked bacon, crumbled
• 2 tbsp fresh chives, chopped
• Paprika for garnish

Instructions:

1. Hard boil the eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the eggs from the pot and let them cool in ice water.
2. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mash the yolks with a fork and mix with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Top each egg with crumbled bacon, chopped chives, and a sprinkle of paprika.
6. Serve chilled.

These Deviled Eggs with Bacon and Chives are a deliciously updated version of the classic Easter dish. The smoky bacon and fresh chives add an exciting twist to the creamy filling, making these eggs a perfect addition to any Easter spread. They’re quick to prepare, visually appealing, and packed with flavor.

Asparagus and Parmesan Risotto

This Asparagus and Parmesan Risotto is a creamy, comforting dish that’s as elegant as it is flavorful. Perfect for an Easter dinner, it highlights the tender green asparagus, balanced with the rich, savory notes of Parmesan cheese. Inspired by Pioneer Woman’s love for hearty yet refined dishes, this risotto pairs beautifully with roasted meats or can stand alone as a main course for vegetarians.

Ingredients:

• 1 bunch fresh asparagus, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 cup dry white wine
• 1 cup grated Parmesan cheese
• 3 tbsp butter
• Salt and pepper to taste

Instructions:

1. Blanch the asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender. Drain and set aside.
2. In a large pan, heat olive oil over medium heat and sauté the chopped onion until soft and translucent.
3. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Gradually add the warmed broth, 1 ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 20 minutes, until the rice is creamy and al dente.
6. Stir in the blanched asparagus, Parmesan cheese, butter, salt, and pepper. Cook for another 2 minutes, then serve immediately.

This Asparagus and Parmesan Risotto is an indulgent yet simple dish that will elevate your Easter dinner. The creamy texture of the risotto, paired with the delicate crunch of asparagus and the richness of Parmesan, makes it an unforgettable side dish. Pair it with lamb or chicken for a festive and flavorful meal.

Slow-Cooked Braised Lamb Shanks

This Slow-Cooked Braised Lamb Shanks is the perfect Easter dish for those who appreciate deep, rich flavors. The lamb shanks are slow-cooked in a flavorful broth until they’re melt-in-your-mouth tender, with a savory mix of garlic, herbs, and vegetables. This dish offers a luxurious, comforting experience that’s both hearty and satisfying. The slow-cooking process allows the lamb to absorb all the flavors, making it the perfect centerpiece for a spring holiday meal.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup dry red wine
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Brown the lamb: In a large skillet, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides, about 5 minutes.
2. Transfer the browned lamb to a slow cooker.
3. In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
4. Pour in the red wine and scrape up any browned bits from the skillet. Let the wine reduce by half, then add the crushed tomatoes, beef broth, rosemary, and thyme. Stir to combine.
5. Pour the vegetable and broth mixture over the lamb shanks in the slow cooker.
6. Cover and cook on low for 6-8 hours, or until the lamb is tender and falling off the bone.
7. Serve the lamb shanks with the braising liquid and vegetables, garnished with fresh herbs.

These Slow-Cooked Braised Lamb Shanks are the epitome of Easter comfort food. The slow-cooking process ensures that the lamb is incredibly tender and packed with flavor, while the savory broth complements the dish perfectly. Pair it with mashed potatoes or polenta to soak up the delicious sauce for a truly memorable Easter dinner.

Pioneer Woman’s Roasted Vegetable Medley

This Pioneer Woman’s Roasted Vegetable Medley is a colorful, healthy, and flavorful side dish that brings the best of spring vegetables to the table. Roasting vegetables enhances their natural sweetness, and the addition of olive oil, fresh herbs, and a sprinkle of sea salt makes them irresistible. This dish is perfect for Easter because it’s simple, seasonal, and complements any main course, from ham to lamb. It’s also versatile enough to pair with virtually anything on your holiday menu.

Ingredients:

• 2 cups baby carrots
• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine all the vegetables. Drizzle with olive oil and toss to coat.
3. Sprinkle the thyme, rosemary, salt, and pepper over the vegetables and toss again to evenly distribute the seasonings.
4. Spread the vegetables in a single layer on a large baking sheet.
5. Roast for 35-40 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.
6. Garnish with fresh parsley before serving.

This Roasted Vegetable Medley is the perfect side dish to complement your Easter meal. It’s simple yet flavorful, with the natural sweetness of roasted carrots, Brussels sprouts, and sweet potatoes. The fresh herbs add a fragrant touch, making this dish a colorful and vibrant addition to your holiday table. It pairs beautifully with meats like ham, lamb, or chicken, and can be enjoyed by vegetarians and non-vegetarians alike.

Spinach and Ricotta Stuffed Mushrooms

These Spinach and Ricotta Stuffed Mushrooms are a delightful and savory appetizer that will impress your Easter guests. The combination of tender mushrooms, creamy ricotta, and fresh spinach is a delicious filling that’s perfectly balanced with the earthy flavor of the mushrooms. This dish is easy to make and can be prepared ahead of time, making it a great addition to any Easter spread. It’s a sophisticated yet simple dish that’s sure to be a crowd-pleaser.

Ingredients:

• 16 large white mushrooms, stems removed
• 2 tbsp olive oil
• 3 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped spinach and garlic, cooking for about 2-3 minutes until the spinach is wilted and tender. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, salt, pepper, and the cooked spinach mixture. Stir until well combined.
4. Spoon the spinach and ricotta mixture into the mushroom caps, pressing gently to pack the filling.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
6. Garnish with fresh parsley before serving.

These Spinach and Ricotta Stuffed Mushrooms are a flavorful and elegant appetizer that’s perfect for Easter. The creamy filling and tender mushrooms create a delightful bite-sized treat that’s sure to be a hit. They are simple to prepare, and you can make them ahead of time to save time on the day of your celebration. These stuffed mushrooms make a beautiful addition to your Easter appetizer table, and they’re perfect alongside other dishes like deviled eggs or a fresh salad.

Honey Glazed Ham with Pineapple and Dijon

This Honey Glazed Ham with Pineapple and Dijon is a classic Easter dish that is sure to steal the spotlight. The rich, salty-sweet ham is coated with a flavorful glaze made from honey, Dijon mustard, and a touch of pineapple juice. The result is a beautifully caramelized crust with a juicy, tender interior. Whether you’re serving a small gathering or a crowd, this recipe is perfect for feeding a group and makes for a beautiful centerpiece on your Easter table.

Ingredients:

• 1 bone-in ham (6-8 pounds)
• 1 cup honey
• ½ cup Dijon mustard
• ¼ cup pineapple juice
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Place the ham on a roasting rack in a large roasting pan. Season the ham with salt and pepper.
3. In a small saucepan, combine the honey, Dijon mustard, pineapple juice, brown sugar, apple cider vinegar, cinnamon, and ginger. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens, about 5-7 minutes.
4. Brush the ham with a generous amount of the glaze, then cover loosely with foil.
5. Roast the ham for about 1.5 to 2 hours, basting every 30 minutes with the remaining glaze. During the last 30 minutes of cooking, remove the foil to allow the glaze to caramelize and form a golden crust.
6. Let the ham rest for 10 minutes before slicing and serving with extra glaze on the side.

This Honey Glazed Ham with Pineapple and Dijon is an Easter classic with a modern twist. The sweet and tangy glaze perfectly complements the savory flavor of the ham, making it a memorable dish for your celebration. The caramelized crust and juicy interior are sure to impress your guests. Pair this with roasted vegetables or mashed potatoes to complete a traditional Easter feast.

Garlic Herb Roasted Chicken

For a simple yet flavorful main dish, look no further than this Garlic Herb Roasted Chicken. This recipe features a whole chicken seasoned with garlic, lemon, and fresh herbs, then roasted to perfection. The skin becomes crispy and golden while the meat inside remains tender and juicy. This roasted chicken is versatile enough to be paired with any side dish and is a crowd-pleaser for any Easter meal. It’s a comforting, rustic dish that’s easy to prepare yet full of flavor.

Ingredients:

• 1 whole chicken (4-5 pounds)
• 2 tbsp olive oil
• 6 cloves garlic, minced
• 1 lemon, quartered
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 cup chicken broth (for basting)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place it on a roasting rack in a roasting pan.
3. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken, including under the skin and inside the cavity.
4. Stuff the chicken cavity with lemon quarters.
5. Pour the chicken broth into the bottom of the roasting pan and roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
6. Baste the chicken occasionally with the pan juices for extra moisture.
7. Let the chicken rest for 10 minutes before carving and serving.

This Garlic Herb Roasted Chicken is a flavorful and elegant dish that will be the star of your Easter table. The garlic and herbs infuse the chicken with incredible flavor, while the roasting process ensures a crispy skin and tender meat. It’s a perfect dish for those looking for a straightforward yet delicious Easter main course. Pair it with roasted potatoes and steamed vegetables for a complete, satisfying meal.

Twice-Baked Potatoes with Cheddar and Chives

These Twice-Baked Potatoes with Cheddar and Chives are a decadent, comforting side dish that pairs perfectly with your Easter dinner. Loaded with creamy mashed potatoes, sharp cheddar cheese, sour cream, and fresh chives, these twice-baked potatoes offer a rich, velvety texture and a burst of flavor in every bite. They’re easy to prepare and can be made ahead, making them a great option for busy holiday meal prep.

Ingredients:

• 6 large russet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup sour cream
• 1 cup shredded sharp cheddar cheese, divided
• 2 tbsp butter
• 1 bunch fresh chives, chopped
• ½ cup milk

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato a few times with a fork and place them on a baking sheet. Roast for 45-60 minutes, until the potatoes are soft when pierced with a fork.
3. Once the potatoes are cooked, let them cool slightly. Slice each potato in half lengthwise and scoop out the insides, leaving about ¼ inch of potato on the skins.
4. Mash the potato flesh in a large bowl and add the sour cream, ½ cup of cheddar cheese, butter, chopped chives, milk, salt, and pepper. Mix until smooth and creamy.
5. Spoon the mashed potato mixture back into the potato skins. Top with the remaining cheddar cheese.
6. Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with extra chopped chives before serving.

These Twice-Baked Potatoes with Cheddar and Chives are a rich and indulgent side dish that will add a comforting touch to your Easter dinner. The combination of creamy mashed potatoes, melted cheese, and fresh chives makes for a crowd-pleasing recipe that’s perfect for any holiday. Make them ahead of time for easy preparation on the day of your celebration, and enjoy the savory goodness with your main courses like ham, roasted chicken, or lamb.

Lemon Herb Roasted Leg of Lamb

This Lemon Herb Roasted Leg of Lamb is a show-stopping dish perfect for an elegant Easter feast. Marinated with a fragrant blend of garlic, rosemary, thyme, and fresh lemon, the lamb comes out tender, juicy, and bursting with flavor. The citrusy notes of lemon add a bright, refreshing contrast to the rich, savory lamb, while the herbs lend a depth of flavor that enhances the meat. This dish is ideal for special occasions and will impress your guests with its sophisticated taste and beautiful presentation.

Ingredients:

• 1 leg of lamb (5-6 pounds), bone-in or boneless
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 cup dry white wine or chicken broth
• 2 tbsp butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, thyme, olive oil, lemon zest, lemon juice, salt, and pepper. Rub this herb mixture all over the lamb, making sure to coat it evenly.
3. Place the lamb on a roasting rack in a roasting pan. Pour the white wine (or chicken broth) into the bottom of the pan to keep the meat moist during roasting.
4. Roast the lamb for about 1.5 to 2 hours (depending on the size), or until the internal temperature reaches 135°F (for medium-rare). Baste the lamb occasionally with the pan juices to keep it moist.
5. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
6. While the lamb rests, melt butter in a small saucepan and add the pan juices from the roasting pan to make a simple gravy. Drizzle the gravy over the sliced lamb when serving.

The Lemon Herb Roasted Leg of Lamb brings sophistication and flavor to your Easter dinner. The lemon and fresh herbs provide the perfect balance to the lamb’s rich taste, while the roasted juices and gravy create a savory accompaniment. This dish pairs wonderfully with side dishes like roasted potatoes or asparagus and makes for a memorable holiday main course.

Scalloped Potatoes with Creamy Gruyère

Scalloped Potatoes with Creamy Gruyère is the ultimate comfort food, and it’s a perfect side dish for Easter. The layers of thinly sliced potatoes are baked in a rich, creamy sauce made with Gruyère cheese, garlic, and a hint of nutmeg. The result is a decadent, cheesy, and perfectly tender potato dish that’s ideal for pairing with roasted meats like ham or lamb. This dish is the ultimate indulgence and will become a beloved addition to your Easter spread.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 tsp ground nutmeg
• 1½ cups shredded Gruyère cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux.
4. Gradually add the milk and cream, whisking constantly to avoid lumps. Stir in the nutmeg, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in 1 cup of Gruyère cheese until melted and smooth.
6. In a greased 9×13-inch baking dish, layer the thinly sliced potatoes, pouring the creamy sauce over each layer. Continue layering until all potatoes and sauce are used.
7. Sprinkle the remaining ½ cup of Gruyère cheese on top of the potatoes.
8. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, until the top is golden brown and the potatoes are tender.
9. Let the scalloped potatoes cool for a few minutes before serving.

These Scalloped Potatoes with Creamy Gruyère are the ultimate indulgence for your Easter dinner. The velvety cheese sauce and creamy layers of potatoes make this dish irresistibly rich and flavorful. It’s a perfect pairing with roasted meats and will surely be the star of the meal. This side dish adds comfort and luxury to your holiday spread, making it a must-try for Easter.

Asparagus with Lemon Butter and Parmesan

Asparagus with Lemon Butter and Parmesan is a simple yet elegant side dish that complements any Easter meal. The asparagus is lightly sautéed in lemon-infused butter and finished with a sprinkle of freshly grated Parmesan cheese. This dish strikes the perfect balance of brightness from the lemon and richness from the butter, creating a flavorful and light accompaniment to your main course. It’s quick, easy, and sure to be a favorite among guests.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp unsalted butter
• Zest and juice of 1 lemon
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil and blanch the asparagus for about 2-3 minutes, just until it turns bright green. Remove from the water and immediately plunge the asparagus into a bowl of ice water to stop the cooking process. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the lemon zest and juice, stirring to combine.
3. Add the blanched asparagus to the skillet and sauté for about 3-5 minutes, until the asparagus is heated through and slightly tender.
4. Season with salt and pepper to taste, then sprinkle with freshly grated Parmesan cheese before serving.

This Asparagus with Lemon Butter and Parmesan is the perfect side dish for any Easter dinner. The lemon butter adds a zesty brightness that beautifully complements the richness of the Parmesan and the crispness of the asparagus. It’s an easy-to-make dish that’s both elegant and flavorful, making it a wonderful addition to your holiday spread. Serve it alongside your favorite meats or baked potatoes for a well-rounded meal.

Note: More recipes are coming soon!