50+ Flavorful Easter Traditional Lamb Recipes for a Holiday Feast

Easter is a time for celebration, reflection, and coming together with family and friends to enjoy a delicious meal.

And when it comes to traditional Easter fare, few dishes are as beloved and iconic as lamb.

Tender, flavorful, and rich in history, lamb has been the centerpiece of Easter dinners for centuries.

Its significance in various cultures and cuisines around the world makes it a perfect choice to elevate your holiday feast.

Whether you’re a fan of classic roasted lamb, succulent lamb chops, or bold Mediterranean-inspired dishes, there’s a lamb recipe for every palate and occasion.

In this blog, we’ve rounded up 50+ traditional Easter lamb recipes that will help you bring your celebration to the next level.

From hearty roasts to slow-cooked stews and grilled delights, these recipes are sure to impress your guests and fill your home with irresistible aromas.

Whether you’re hosting a large family gathering or enjoying an intimate dinner, these lamb dishes offer something for everyone.

50+ Flavorful Easter Traditional Lamb Recipes for a Holiday Feast

Lamb is more than just a dish for Easter; it’s a tradition that carries with it the spirit of the season.

These 50+ traditional Easter lamb recipes showcase the diversity and timeless appeal of lamb, offering both classic and innovative ways to prepare this flavorful meat.

Whether you choose to roast it, grill it, or stew it, lamb can be the centerpiece of your Easter table, infusing your celebration with warmth, flavor, and joy.

So, gather your ingredients, fire up the oven, and create a memorable meal that will have everyone talking long after the last bite.

Roast Leg of Lamb with Garlic and Rosemary

This traditional Easter recipe for roast leg of lamb is perfect for a festive dinner. The combination of garlic, rosemary, and olive oil creates a fragrant marinade that complements the rich, tender lamb. Roasting it to perfection results in a crispy outer layer and a succulent, juicy inside, making it a crowd-pleaser for any Easter celebration.

Ingredients:

• 1 leg of lamb (5-6 pounds)
• 5 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon zest
• Salt and pepper, to taste
• 1 cup dry white wine
• 2 cups vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the garlic, rosemary, olive oil, lemon zest, salt, and pepper to create the marinade.
3. Rub the marinade all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb on a roasting rack in a large roasting pan.
5. Pour the wine and vegetable broth into the pan, around the lamb.
6. Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (for medium-rare).
7. Let the lamb rest for 10-15 minutes before carving. Serve with the pan juices.

This roast leg of lamb is an impressive dish with its tender meat and bold flavors. The garlic and rosemary infuse the lamb with a classic herbaceous aroma, and the roasting process allows the fat to render, creating a crispy, golden crust. It’s ideal for any special occasion like Easter, where a hearty, comforting dish takes center stage. Pair it with roasted vegetables or a fresh mint sauce to enhance the flavors.

Herb-Crusted Rack of Lamb

A herb-crusted rack of lamb is a refined and elegant choice for Easter. The mixture of fresh herbs, breadcrumbs, and mustard forms a savory crust that perfectly complements the tender lamb chops. This recipe is easy to prepare and sure to impress guests with its sophisticated flavor profile.

Ingredients:

• 2 racks of lamb (about 8 ribs each)
• 1 tablespoon Dijon mustard
• 1 cup fresh breadcrumbs
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Trim the racks of lamb, removing excess fat and silver skin.
3. Rub the lamb with Dijon mustard and season generously with salt and pepper.
4. In a bowl, combine the breadcrumbs, parsley, thyme, rosemary, garlic, and olive oil to form the herb crust mixture.
5. Press the herb mixture onto the lamb racks, ensuring a thick, even coating.
6. Place the lamb on a roasting pan and roast in the oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F.
7. Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops. Serve with a drizzle of mint jelly or a side of roasted potatoes.

This herb-crusted rack of lamb offers a perfect balance of flavors with the crisp, savory crust against the tender, juicy meat. The fresh herbs bring a bright, aromatic taste that enhances the lamb’s natural richness. It’s an elegant choice for a formal Easter dinner or a more intimate gathering. For an extra touch, pair it with a glass of red wine, like Cabernet Sauvignon, to complement the deep flavors of the lamb.

Lamb Shank with Red Wine and Garlic

For a slower-cooked and richly flavored Easter dish, lamb shanks braised in red wine and garlic provide an unforgettable experience. The long cooking time results in fall-off-the-bone tenderness, while the wine and garlic create a deep, savory sauce that is perfect for soaking up with crusty bread.

Ingredients:

• 4 lamb shanks
• 1 tablespoon olive oil
• 6 cloves garlic, smashed
• 1 onion, chopped
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then sear them in the oil until browned on all sides, about 5 minutes per side.
3. Remove the lamb shanks and set aside. In the same pot, sauté the garlic and onion until softened.
4. Stir in the tomato paste and cook for 1-2 minutes. Then, pour in the red wine and bring to a boil, scraping the bottom of the pot to release any brown bits.
5. Add the beef broth and thyme, then return the lamb shanks to the pot. Cover with a lid and transfer to the oven.
6. Braise for 2.5-3 hours, or until the lamb is fork-tender and the sauce has thickened.
7. Serve the lamb shanks with a spoonful of the sauce and mashed potatoes or roasted vegetables.

This lamb shank recipe results in an incredibly tender and flavorful dish, with the red wine and garlic enhancing the rich taste of the meat. The slow braising process allows the lamb to absorb the flavors of the sauce, making every bite melt in your mouth. This dish is perfect for a cozy Easter meal, and the deep, savory sauce pairs wonderfully with mashed potatoes or a fresh loaf of bread to soak up every drop. The hearty nature of the lamb shanks ensures that your guests will leave satisfied and impressed.

Mint and Mustard Crusted Lamb Chops

Mint and mustard are two classic ingredients that complement the rich flavor of lamb beautifully. This simple yet elegant recipe for mint and mustard crusted lamb chops offers a savory and fresh taste that’s perfect for Easter gatherings. The lamb chops are coated in a tangy mustard and herb crust, creating a deliciously crispy exterior that seals in the tender, juicy meat.

Ingredients:

• 8 lamb chops, frenched
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon zest
• 1/2 cup breadcrumbs
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the lamb chops with salt and pepper on both sides.
3. Brush the mustard generously over the lamb chops.
4. In a small bowl, combine the mint, parsley, lemon zest, and breadcrumbs.
5. Press the breadcrumb mixture onto the mustard-coated lamb chops, ensuring they are well-coated on both sides.
6. Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb chops for 2-3 minutes per side until golden brown.
7. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare or until the internal temperature reaches 130°F.
8. Let the lamb chops rest for a few minutes before serving.

These mint and mustard crusted lamb chops are both refreshing and savory, making them an ideal choice for a festive Easter meal. The mustard adds a tangy kick, while the mint offers a cool, herbaceous contrast to the rich lamb flavor. The breadcrumbs create a crunchy crust, which contrasts perfectly with the tender meat. These lamb chops are great paired with a simple salad or roasted vegetables, creating a balanced and light main course.

Slow-Cooked Lamb Shoulder with Herbs and Vegetables

This slow-cooked lamb shoulder is a comforting and hearty dish perfect for Easter. With its combination of tender lamb, fresh herbs, and seasonal vegetables, this recipe produces a rich and flavorful meal that will leave your guests raving. The slow cooking process allows the lamb to become meltingly tender, and the vegetables soak up all the flavorful juices.

Ingredients:

• 1 lamb shoulder (4-5 pounds)
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 carrots, peeled and chopped
• 4 cloves garlic, smashed
• 2 cups red wine
• 1 cup vegetable broth
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Heat the olive oil in a large ovenproof pot over medium-high heat. Season the lamb shoulder with salt and pepper, then sear it on all sides until browned, about 5 minutes per side.
3. Remove the lamb from the pot and set it aside. In the same pot, add the chopped onion, carrots, and garlic, sautéing until softened, about 5 minutes.
4. Pour in the red wine and vegetable broth, scraping the bottom of the pot to release any browned bits.
5. Add the rosemary and thyme, and return the lamb shoulder to the pot, nestling it into the vegetables.
6. Cover the pot with a lid and place it in the oven. Slow-cook the lamb for 3-4 hours, or until the lamb is fork-tender and falls apart easily.
7. Serve the lamb shoulder with the cooked vegetables and a spoonful of the braising liquid.

This slow-cooked lamb shoulder is the epitome of comfort food, with tender, melt-in-your-mouth meat and a rich, flavorful sauce. The combination of herbs and red wine creates a robust base for the lamb, while the vegetables absorb all the savory juices, adding layers of flavor. This dish is ideal for Easter gatherings as it can be prepared in advance and left to cook, allowing you to focus on other parts of your celebration. It pairs wonderfully with mashed potatoes or crusty bread to soak up the delicious sauce.

Grilled Lamb Kebabs with Lemon and Garlic Marinade

These grilled lamb kebabs are a fun and flavorful twist on traditional lamb dishes for Easter. The marinade made from fresh lemon, garlic, and herbs infuses the lamb with vibrant flavors. Grilling the lamb on skewers ensures a smoky char, while the inside stays tender and juicy. These kebabs are perfect for outdoor gatherings or a relaxed Easter meal.

Ingredients:

• 2 pounds lamb (cut into 1-inch cubes, preferably shoulder or leg)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper, to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, rosemary, oregano, salt, and pepper to create the marinade.
2. Add the lamb cubes to the marinade, mixing well to ensure the meat is coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated lamb onto the skewers, packing them tightly but leaving some space between each piece.
5. Grill the kebabs for 8-10 minutes, turning every few minutes, until the lamb is charred on the outside and cooked to your desired level of doneness.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.

These grilled lamb kebabs are a light yet flavorful choice for Easter, with the tangy lemon and aromatic garlic enhancing the natural flavor of the lamb. The skewering technique ensures even cooking and a delicious grilled char that contrasts perfectly with the tender meat. These kebabs can be served with a yogurt sauce, pita bread, or a fresh salad for a complete meal. Their bold flavors make them a great addition to any Easter table, adding a bit of variety to traditional lamb dishes.

Lamb and Vegetable Pie

A hearty and comforting lamb and vegetable pie is a perfect addition to your Easter celebration. The tender lamb, combined with a medley of vegetables, is enveloped in a buttery, flaky pastry. This dish offers a satisfying and flavorful twist on traditional Easter lamb, making it a great option for those who love both savory pies and the rich taste of lamb.

Ingredients:

• 2 pounds lamb stew meat, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 package puff pastry (or homemade, if preferred)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat. Brown the lamb cubes on all sides, then remove from the pan and set aside.
3. In the same skillet, sauté the onion, carrots, and potatoes until softened, about 5 minutes.
4. Add the tomato paste, thyme, rosemary, and season with salt and pepper. Stir well to combine.
5. Pour in the beef broth and bring the mixture to a simmer. Add the lamb back into the skillet, and cook for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
6. Stir in the frozen peas and remove from heat. Let the filling cool slightly.
7. Roll out the puff pastry on a floured surface to fit your pie dish. Transfer the cooled lamb mixture into the dish and cover with the pastry.
8. Brush the top of the pastry with the beaten egg to give it a golden finish.
9. Bake in the preheated oven for 25-30 minutes or until the pastry is golden and puffed.
10. Let the pie cool for a few minutes before serving.

The lamb and vegetable pie is a comforting and filling dish that will be a hit at your Easter dinner. The combination of tender lamb and vegetables in a rich broth makes for a flavorful filling, while the buttery, flaky pastry adds a satisfying crunch. This pie can be served as a main course alongside a green salad or roasted vegetables. Its warm, homey feel makes it an ideal choice for family gatherings during the holiday season.

Braised Lamb Shanks with Apricot and Honey Glaze

For a unique and flavorful Easter dish, these braised lamb shanks with apricot and honey glaze combine sweet and savory elements, creating a deliciously complex flavor profile. The lamb shanks become melt-in-your-mouth tender from slow braising, and the apricot and honey glaze adds a beautiful touch of sweetness that enhances the rich meat.

Ingredients:

• 4 lamb shanks
• 1 tablespoon olive oil
• 2 onions, sliced
• 4 cloves garlic, minced
• 1 cup apricot preserves
• 1/4 cup honey
• 1/2 cup red wine
• 2 cups chicken broth
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then sear them on all sides until browned, about 5 minutes per side.
3. Remove the lamb shanks and set aside. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
4. Add the apricot preserves, honey, red wine, and chicken broth to the pot. Stir to combine and bring the mixture to a simmer.
5. Return the lamb shanks to the pot, making sure they are partially submerged in the sauce. Sprinkle the rosemary over the lamb.
6. Cover the pot with a lid and transfer it to the oven. Braise for 2.5-3 hours, or until the lamb is tender and easily pulls away from the bone.
7. Remove the lamb shanks from the pot and set aside. Simmer the sauce over medium heat until it thickens slightly, about 5-10 minutes.
8. Serve the lamb shanks with a drizzle of the apricot-honey glaze, alongside mashed potatoes or couscous.

The apricot and honey glaze gives these lamb shanks a delightful sweetness that pairs beautifully with the rich, savory flavor of the lamb. Braising the lamb allows it to absorb all the flavors of the glaze, making it incredibly tender. This dish is a standout at any Easter dinner, offering a unique take on traditional lamb recipes. The glaze adds a special touch, making it feel both festive and comforting, perfect for creating lasting memories around the dinner table.

Lamb Kofta with Yogurt Sauce

Lamb kofta, spiced with aromatic herbs and spices, is a fantastic and flavorful Easter dish. These tender meatballs are grilled or pan-fried, offering a smoky, charred exterior while maintaining a juicy and spiced interior. Paired with a creamy yogurt sauce, these koftas offer a deliciously unique alternative to traditional lamb dishes for Easter.

Ingredients:

• 1 pound ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 1 tablespoon olive oil (for cooking)

For the yogurt sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh mint, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the ground lamb, onion, garlic, parsley, mint, cumin, paprika, coriander, salt, and pepper. Mix well until the ingredients are evenly combined.
2. Form the mixture into small, oval-shaped meatballs (koftas), about 1.5 inches long.
3. Heat olive oil in a large skillet over medium heat. Cook the koftas for 5-7 minutes on each side, turning them to ensure they are browned and cooked through.
4. While the koftas are cooking, combine the Greek yogurt, lemon juice, mint, salt, and pepper in a bowl. Stir until smooth.
5. Serve the koftas with a generous dollop of yogurt sauce on the side.

These lamb koftas are bursting with flavor from the aromatic spices and fresh herbs, making them an exciting and different addition to your Easter menu. The yogurt sauce adds a cool, tangy contrast that perfectly complements the spiced meatballs. This dish can be served with a side of couscous, rice, or pita bread for a complete meal. It’s ideal for a more casual Easter gathering or as an appetizer to kick off a larger feast.

Lamb Meatball Stew with Root Vegetables

This lamb meatball stew with root vegetables is a warming, rustic dish that is perfect for a hearty Easter meal. The lamb meatballs are tender and flavorful, simmered in a rich broth with carrots, parsnips, and potatoes, which absorb all the savory goodness from the lamb. It’s a comforting dish that feels like home, offering a balanced combination of protein and vegetables, ideal for a festive family gathering.

Ingredients:

• 1 pound ground lamb
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 potatoes, peeled and diced
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 bay leaf

Instructions:

1. In a large bowl, mix together the ground lamb, egg, breadcrumbs, cumin, coriander, salt, and pepper. Form the mixture into small meatballs, about 1-inch in diameter.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches until golden, about 5 minutes per batch. Remove the meatballs and set aside.
3. In the same pot, sauté the onion, carrots, parsnips, and potatoes until the vegetables are slightly softened, about 5 minutes.
4. Add the garlic and cook for another minute. Pour in the chicken broth and add the thyme and bay leaf.
5. Return the meatballs to the pot, making sure they are submerged in the broth. Bring the stew to a simmer.
6. Cover and cook on low heat for about 1 hour, or until the meatballs are cooked through and the vegetables are tender.
7. Remove the bay leaf and adjust seasoning with salt and pepper before serving.

This lamb meatball stew is a rich and satisfying dish, with tender meatballs, flavorful broth, and hearty vegetables. The warm spices from the cumin and coriander add depth to the stew, while the root vegetables balance out the dish with their natural sweetness. It’s a perfect comfort meal for Easter, offering a substantial main course that is both filling and full of flavor. Serve with a crusty bread to soak up the delicious broth.

Lamb and Spinach Stuffed Pita Pockets

These lamb and spinach stuffed pita pockets are a lighter, yet flavorful option for Easter. The seasoned lamb is combined with fresh spinach and wrapped in warm pita bread for an easy-to-eat, handheld dish. With the added touch of yogurt and cucumber sauce, this dish offers a vibrant, Mediterranean-inspired meal that is perfect for those who prefer a more casual, yet delicious, Easter celebration.

Ingredients:

• 1 pound ground lamb
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 4 pita breads
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned, about 7-8 minutes. Stir in the cumin, cinnamon, salt, and pepper.
3. Add the chopped spinach to the lamb mixture and cook until wilted, about 2 minutes. Remove from heat and set aside to cool slightly.
4. In a small bowl, combine the Greek yogurt, grated cucumber, dill, and lemon juice. Stir until smooth. Season with salt and pepper to taste.
5. Warm the pita breads in the oven or on a skillet. Slice them in half to create pockets.
6. Stuff each pita pocket with the lamb and spinach mixture and top with the yogurt sauce.
7. Serve immediately, or wrap in foil for a more portable meal.

These lamb and spinach stuffed pita pockets are a fresh and flavorful option that’s easy to serve and eat. The lamb’s warmth and spice pair beautifully with the cool, tangy yogurt sauce, while the spinach adds a burst of color and nutrition. This dish is perfect for a more casual Easter meal or as part of a larger spread. Serve with a side of roasted vegetables or a Greek salad to round out the meal.

Lamb Biryani

This lamb biryani is a fragrant and flavorful dish that brings a touch of spice to your Easter table. The lamb is marinated in yogurt and spices, then cooked with basmati rice, creating a delicious one-pot meal that is rich and aromatic. The saffron and cardamom infuse the rice with a warm, exotic flavor that pairs perfectly with the tender, spiced lamb. It’s a perfect alternative to the more traditional Easter lamb dishes, offering a unique and celebratory meal.

Ingredients:

• 1.5 pounds lamb (bone-in or boneless, cut into chunks)
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Salt and pepper, to taste
• 2 cups basmati rice
• 4 cups water or chicken broth
• 2 tablespoons ghee or vegetable oil
• 1 onion, sliced
• 1/2 cup raisins
• 1/4 cup slivered almonds
• A pinch of saffron strands (optional)
• 1 cinnamon stick
• 4-5 cardamom pods
• 3 cloves

Instructions:

1. In a large bowl, combine the lamb with yogurt, ginger-garlic paste, turmeric, coriander, cumin, garam masala, salt, and pepper. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
2. Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
3. In a large pot, heat ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Stir for a few seconds to release their aroma.
4. Add the sliced onion and sauté until golden and caramelized, about 10 minutes. Remove half of the onions for garnish and set aside.
5. Add the marinated lamb to the pot and cook until browned, about 8-10 minutes. Add the soaked rice, raisins, almonds, and saffron (if using). Pour in the water or chicken broth and bring to a boil.
6. Reduce the heat to low, cover the pot, and cook for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
7. Fluff the biryani with a fork and serve, garnished with the reserved caramelized onions.

This lamb biryani is a festive and flavorful dish that makes for a memorable Easter meal. The tender lamb, fragrant spices, and fluffy rice come together in a one-pot dish that is both comforting and exotic. The raisins and almonds add sweetness and texture, while the saffron gives the rice a beautiful golden color. This dish is perfect for serving a large group, offering a complete meal in one pan. Pair it with a cool cucumber raita or a fresh salad to balance out the spices.

Lamb Chops with Garlic and Herb Crust

These lamb chops with garlic and herb crust offer a perfectly cooked, tender, and flavorful dish that is sure to impress your guests at Easter. The garlic and herb crust gives the lamb a delightful crunch and an aromatic boost, while the juicy meat underneath remains succulent and tender. It’s a simple yet elegant dish that pairs wonderfully with roasted vegetables or mashed potatoes.

Ingredients:

• 8 lamb chops (preferably rack of lamb, trimmed)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the lamb chops generously with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear the lamb chops for about 2-3 minutes on each side until browned.
4. Remove the lamb chops from the skillet and set aside. In a small bowl, combine the minced garlic, rosemary, thyme, breadcrumbs, Parmesan cheese, and a pinch of salt and pepper.
5. Brush the top of each lamb chop with Dijon mustard (optional). Press the breadcrumb mixture onto the mustard-covered side of each chop.
6. Place the lamb chops on a baking sheet and roast in the preheated oven for about 10-12 minutes, or until the lamb is cooked to your desired level of doneness (medium-rare is typically 135°F or 57°C).
7. Let the lamb chops rest for 5 minutes before serving.

The garlic and herb crust on these lamb chops adds a burst of flavor that beautifully complements the tender, juicy lamb. Roasting the chops after searing them gives them a perfect balance of crispy crust and moist meat inside. This dish makes an elegant Easter centerpiece, pairing well with mashed potatoes, roasted vegetables, or a simple green salad. The lamb’s rich flavor and the aromatic herb crust create an unforgettable dining experience that your guests will love.

Lamb Tagine with Dried Apricots and Almonds

This Moroccan-inspired lamb tagine with dried apricots and almonds brings a unique, sweet-savory flavor to your Easter dinner. Slow-cooked to perfection, the lamb becomes tender while absorbing the complex spices of the tagine. The addition of apricots and almonds offers a delightful contrast, creating a dish that is both exotic and comforting.

Ingredients:

• 2 pounds lamb shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• 1 cup chicken broth
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds
• 1 tablespoon honey
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb cubes on all sides, about 5-7 minutes. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cumin, cinnamon, turmeric, ginger, salt, and pepper. Cook for 1 minute until fragrant.
4. Return the lamb to the pot and add the chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
5. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 1.5-2 hours, or until the lamb is tender and the flavors have melded.
6. Stir in the chopped apricots, sliced almonds, and honey. Simmer for an additional 15-20 minutes until the apricots are softened and the sauce thickens slightly.
7. Garnish with fresh cilantro and serve with couscous or warm flatbread.

This lamb tagine with apricots and almonds offers a unique blend of savory spices and natural sweetness, making it an exceptional choice for an Easter feast. The slow-cooked lamb absorbs the spices, creating a tender and flavorful dish that pairs beautifully with couscous or flatbread to soak up the rich sauce. The apricots add a lovely sweetness, while the almonds contribute crunch, offering a delightful texture contrast. This dish is perfect for those seeking a flavorful twist on traditional lamb recipes.

Lamb Shawarma

This lamb shawarma is a delicious and aromatic twist on the classic Easter lamb dish. With its blend of spices, marinated lamb, and charred edges, shawarma offers an irresistible mix of savory, smoky, and slightly tangy flavors. Served with warm pita bread, fresh vegetables, and a creamy tahini sauce, this dish brings the vibrant flavors of the Middle East to your Easter table.

Ingredients:

• 1.5 pounds lamb (boneless leg or shoulder), sliced thinly
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• 1/4 cup tahini
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons water
• 4 pita breads
• Fresh vegetables (tomatoes, cucumber, onions, lettuce)

Instructions:

1. In a large bowl, combine the olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper. Add the sliced lamb and toss to coat. Let the lamb marinate for at least 1 hour, or up to overnight in the refrigerator.
2. Preheat a grill or skillet over medium-high heat. Cook the marinated lamb in batches for 3-4 minutes per side, until browned and slightly charred.
3. While the lamb cooks, whisk together the tahini, Greek yogurt, lemon juice, and water to create a smooth sauce. Adjust with more water if needed to achieve a creamy consistency.
4. Warm the pita breads and assemble the shawarma by layering the lamb with fresh vegetables and a drizzle of tahini sauce.
5. Serve immediately, garnished with extra lemon wedges and fresh herbs, if desired.

Lamb shawarma is a flavorful and fun Easter dish that brings bold, aromatic spices to the table. The tender lamb, marinated in a blend of spices, delivers a deliciously smoky flavor, while the tahini sauce adds a creamy, tangy finish. This dish is perfect for a more casual Easter meal or as a fun wrap option for your guests to assemble themselves. Pair it with a side of tabbouleh, hummus, or a simple cucumber salad for a complete Middle Eastern-inspired meal.

Note: More recipes​ are coming soon!