25+ Delicious Sunday Roast Recipes to Make Your Weekend Special

There’s something about a Sunday roast that evokes warmth, comfort, and a sense of togetherness.

It’s the dish that brings people to the table, whether it’s a simple roast chicken shared with family or a more elaborate feast to mark a special occasion.

But with so many options, choosing the perfect roast can be daunting.

Fear not, because we’ve rounded up more than 25 mouthwatering Sunday roast recipes that cater to every taste.

From succulent roasts of lamb, beef, and pork to unique takes like crispy skin salmon and herb-crusted chicken, these recipes offer something for every palate.

Whether you’re a seasoned home cook or just beginning to explore the art of Sunday roasting, this collection will inspire you to create unforgettable meals that will have your guests asking for seconds.

25+ Delicious Sunday Roast Recipes to Make Your Weekend Special

Sunday roasts are more than just a meal; they’re a tradition that brings people together and marks the end of a week on a high note.

With these 25+ roast recipes, you have the perfect way to make your next Sunday feast truly special.

From hearty classics to innovative twists, each recipe is crafted to provide the flavors, textures, and comfort that define a perfect Sunday roast.

So, gather your ingredients, invite your loved ones, and let the aroma of a roast in the oven transform your home into a haven of deliciousness.

Classic Sunday Roast Beef

A classic Sunday roast beef recipe that brings together tender, juicy meat, crispy roasted potatoes, and rich gravy. It’s an essential centerpiece for a comforting family meal, offering flavors that are both simple and satisfying. With a careful balance of herbs, garlic, and high-quality beef, this dish is sure to impress your guests and become a new family tradition.

Ingredients

• 1 (4 lb) beef sirloin roast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• 2 lb potatoes, peeled and cut into chunks
• 3 tbsp butter, melted
• 1 tbsp all-purpose flour (optional, for gravy)
• Beef broth, as needed for gravy

Instructions

1. Preheat the oven to 425°F (220°C).
2. Mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper in a bowl. Rub the mixture all over the beef sirloin roast.
3. Place the beef in a roasting pan and roast in the preheated oven for 20 minutes.
4. While the beef is roasting, toss the potato chunks with melted butter, a pinch of salt, and pepper. Arrange them around the roast in the pan after the initial 20 minutes.
5. Continue roasting for another 40-50 minutes or until the beef reaches your desired doneness (e.g., 135°F (57°C) for medium-rare).
6. Remove the beef from the oven and let it rest for 15-20 minutes before slicing.
7. While the beef rests, make the gravy by adding flour to the pan drippings and whisking in beef broth until thickened.
8. Serve the roast beef with the potatoes and a generous ladle of gravy.

This classic Sunday roast beef delivers a satisfying combination of crispy, golden potatoes, and a perfectly cooked, flavorful roast. The rich herb-infused gravy adds the finishing touch to this hearty meal, making it a centerpiece worth celebrating. Whether it’s a casual Sunday or a special occasion, this dish will bring everyone to the table for an unforgettable feast.

Herb-Crusted Roast Chicken

A simple yet elegant herb-crusted roast chicken that features juicy, tender meat and a crispy, golden skin, perfect for your Sunday family gathering. This dish is packed with the natural flavors of fresh herbs and garlic, making every bite irresistible.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper
• 1 lemon, halved
• 1 onion, quartered
• 1 cup chicken broth

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix olive oil, minced garlic, parsley, rosemary, thyme, salt, and black pepper.
3. Rub the mixture evenly over the chicken, making sure to get under the skin as much as possible.
4. Stuff the cavity of the chicken with the lemon halves and quartered onion.
5. Place the chicken in a roasting pan and pour the chicken broth around it.
6. Roast in the oven for 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the breast.
7. Let the chicken rest for 10-15 minutes before carving.

Herb-crusted roast chicken is an easy yet elegant dish that brings a touch of gourmet to any Sunday meal. The combination of aromatic herbs and the rich flavor of the roasted chicken makes this a family favorite that’s sure to be savored. Pair with your choice of sides, such as roasted vegetables or a light salad, for a well-rounded, satisfying meal.

Roasted Pork Tenderloin with Apples and Sage

A tender pork tenderloin roasted to perfection, complemented by sweet, caramelized apples and fragrant sage. This dish is a wonderful twist on traditional Sunday roasts, infusing the meal with a touch of sweetness and a lovely autumn-inspired flavor profile.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp fresh sage, chopped
• Salt and freshly ground black pepper to taste
• 2 apples, cored and sliced
• 1 onion, sliced
• 1/2 cup white wine or chicken broth

Instructions

1. Preheat the oven to 400°F (200°C).
2. Mix olive oil, Dijon mustard, honey, chopped sage, salt, and pepper in a bowl. Rub this mixture over the pork tenderloins evenly.
3. Place the tenderloins in a roasting pan and surround with sliced apples and onions.
4. Pour the white wine or chicken broth around the pork and roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
5. Remove the pork from the oven and let it rest for 10 minutes before slicing.
6. Serve the sliced pork with the caramelized apples and onions spooned over the top.

This roasted pork tenderloin with apples and sage is a delightful blend of savory and sweet that adds a touch of luxury to any Sunday table. The tender, perfectly cooked pork pairs beautifully with the caramelized fruit and sage-infused pan juices, making this dish a standout. Serve with a side of roasted potatoes or a simple salad for a well-rounded meal that feels both cozy and special.

Lemon Herb Roasted Salmon

A light and flavorful lemon herb roasted salmon that’s perfect for a Sunday meal. This dish combines the natural richness of salmon with fresh lemon, garlic, and herbs, delivering a deliciously healthy main course that’s as satisfying as it is simple to prepare.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 tbsp lemon juice
• Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillets on top.
3. In a bowl, mix olive oil, lemon juice, minced garlic, chopped dill, parsley, salt, and black pepper.
4. Drizzle the herb mixture over the salmon and place a few lemon slices on top of each fillet.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Serve with lemon wedges on the side.

This lemon herb roasted salmon is a light yet flavorful main dish that makes for an elegant Sunday dinner. The fresh lemon and herbs elevate the natural richness of the salmon, creating a dish that’s both healthy and irresistible. Serve with a side of rice pilaf, steamed vegetables, or a simple green salad for a well-rounded meal that’s perfect for any occasion.

Garlic and Rosemary Roast Lamb

This garlic and rosemary roast lamb is a show-stopping dish that’s perfect for a Sunday family feast. With tender, juicy meat infused with the robust flavors of garlic and rosemary, this recipe is sure to impress anyone at the table.

Ingredients

• 1 leg of lamb (about 4-5 lbs)
• 4 tbsp olive oil
• 5 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• 1 cup red wine or beef broth
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 1 onion, quartered

Instructions

1. Preheat the oven to 425°F (220°C).
2. Mix olive oil, minced garlic, rosemary, thyme, salt, and pepper in a bowl. Rub the mixture evenly over the leg of lamb.
3. Place the lamb in a roasting pan and arrange the carrots, potatoes, and onion around it.
4. Pour the red wine or beef broth into the bottom of the pan.
5. Roast in the preheated oven for 15 minutes, then reduce the heat to 350°F (175°C) and continue roasting for about 1.5-2 hours, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
6. Let the lamb rest for 15-20 minutes before carving and serving with the roasted vegetables.

Garlic and rosemary roast lamb is a dish that brings bold flavors and hearty comfort to your Sunday table. The combination of tender lamb and caramelized vegetables creates an impressive meal that’s perfect for family gatherings or special occasions. Serve with a side of mint jelly or a simple green salad for a well-balanced, memorable dinner.

Stuffed Roast Bell Peppers with Ground Turkey

A healthy and vibrant twist on a Sunday roast, these stuffed bell peppers filled with seasoned ground turkey and rice are perfect for a balanced meal. They offer a colorful presentation, full of rich flavors and hearty textures that everyone will enjoy.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked rice
• 1 can diced tomatoes (15 oz), drained
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• 1 cup shredded mozzarella cheese
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened.
4. Add the ground turkey to the skillet and cook until browned. Stir in tomato paste, diced tomatoes, cooked rice, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.
5. Stuff the prepared bell peppers with the turkey mixture and place them in a baking dish.
6. Sprinkle the tops of the stuffed peppers with shredded mozzarella cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
8. Garnish with fresh parsley before serving.

Stuffed roast bell peppers with ground turkey are a delicious and hearty option for a Sunday meal that’s both satisfying and nourishing. With a balance of protein, vegetables, and a touch of melty cheese, this dish offers a bright and flavorful centerpiece that’s easy to make and even easier to enjoy. Perfect for families, this recipe will soon become a go-to for wholesome Sunday dinners.

Roasted Herb Lemon Chicken Thighs

These roasted herb lemon chicken thighs are a perfect choice for a cozy and satisfying Sunday meal. With a crispy skin, juicy meat, and a delicate blend of fresh herbs and lemon, this dish is simple yet packed with rich flavors that everyone will love.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, paprika, salt, and pepper.
3. Rub the mixture evenly over the chicken thighs, making sure to coat the skin well.
4. Place the chicken thighs on a baking sheet lined with parchment paper or in a roasting pan.
5. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 5 minutes before serving with lemon wedges on the side.

These roasted herb lemon chicken thighs are an easy, flavorful way to enjoy a comforting Sunday meal. The crispy skin and juicy meat, infused with the citrusy brightness of lemon and the depth of fresh herbs, make this dish a standout. Serve with a side of roasted vegetables or a simple salad for a complete, satisfying dinner.

Roasted Vegetable and Quinoa Stuffed Squash

This roasted vegetable and quinoa stuffed squash is a showy and nutritious dish perfect for a Sunday celebration. The squash is filled with a hearty, spiced quinoa mixture and roasted vegetables, creating a blend of sweet, savory, and earthy flavors.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, peeled and diced
• 1/2 cup cooked chickpeas, drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and freshly ground black pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves cut side up on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil and season with salt and pepper.
3. Roast in the oven for 25-30 minutes, or until the squash is tender.
4. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced bell pepper, zucchini, and carrot. Cook for 5-7 minutes, or until slightly softened.
5. Stir in the cooked quinoa, chickpeas, cumin, cinnamon, salt, and pepper. Cook for another 2-3 minutes.
6. Remove the squash from the oven and fill each half with the quinoa mixture. Top with crumbled feta cheese if using.
7. Return to the oven for an additional 5-10 minutes to warm through.
8. Garnish with fresh parsley before serving.

This roasted vegetable and quinoa stuffed squash is a delightful, healthy dish that’s perfect for a Sunday meal. The combination of sweet, tender squash with the hearty quinoa and spiced vegetables creates a balanced and filling dish that’s visually stunning and delicious. This is a wonderful option for vegetarian and plant-based meals, making it a favorite for family dinners.

Honey Glazed Pork Loin with Roasted Apples

A sweet and savory honey glazed pork loin paired with caramelized apples makes for an impressive Sunday roast. This dish is perfect for those who love a meal with a touch of sweetness balanced by the richness of roasted pork.

Ingredients

• 1 (3-4 lb) pork loin
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 2 large apples, cored and sliced
• 1 onion, sliced
• 1 tbsp fresh sage, chopped
• 1/2 cup chicken broth

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix honey, Dijon mustard, apple cider vinegar, olive oil, minced garlic, salt, and black pepper.
3. Rub the glaze evenly over the pork loin, coating it thoroughly.
4. Place the pork loin in a roasting pan and surround it with sliced apples and onions. Sprinkle the chopped sage over the top.
5. Pour the chicken broth into the pan and roast in the oven for 1 to 1.5 hours, or until the pork reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 10-15 minutes before slicing.
7. Serve with the roasted apples and onions, drizzling with any pan juices.

Honey glazed pork loin with roasted apples is a dish that combines savory and sweet in a beautiful way. The tender pork loin, coated in a honey-mustard glaze, pairs perfectly with the caramelized apples and onions, creating a meal that’s both flavorful and comforting. This dish is a wonderful centerpiece for a Sunday feast, offering a memorable taste experience that’s sure to be enjoyed by all.

Balsamic Glazed Roasted Chicken with Garlic and Rosemary

This balsamic glazed roasted chicken with garlic and rosemary is a simple yet elegant dish that’s perfect for a Sunday dinner. The rich flavors of balsamic vinegar, garlic, and herbs meld together to create a juicy, tender chicken with a delightful tangy glaze.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• 1 lemon, quartered
• 1 onion, quartered
• Fresh rosemary sprigs for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Place the chicken in a roasting pan and rub the balsamic glaze evenly over the skin. Stuff the cavity with lemon and onion quarters.
4. Roast the chicken in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown, basting occasionally with the pan juices.
5. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh rosemary sprigs and serve with roasted vegetables or a side salad.

Balsamic glazed roasted chicken with garlic and rosemary is a dish that effortlessly combines depth and brightness. The balsamic glaze adds a sweet and tangy layer that enhances the tender chicken, while the rosemary and thyme infuse the dish with earthy aromas. Pair with roasted potatoes, green beans, or a crisp salad for a well-rounded Sunday feast.

Roasted Lemon Dill Cod with Potatoes and Green Beans

This roasted lemon dill cod with potatoes and green beans is a light and satisfying Sunday roast that’s perfect for seafood lovers. The combination of flaky cod, tangy lemon, and fragrant dill, paired with crispy potatoes and tender green beans, makes for an easy, complete meal.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 1 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 lb baby potatoes, halved
• 1 lb green beans, trimmed
• 1 tbsp butter (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
3. Roast the potatoes in the oven for 15-20 minutes.
4. Meanwhile, in a bowl, mix the remaining olive oil, lemon juice, garlic, and chopped dill. Season the cod fillets with salt and pepper and coat with the lemon-dill mixture.
5. Add the green beans to the baking sheet with the potatoes and drizzle with a bit of olive oil and a sprinkle of salt.
6. Place the cod fillets on the baking sheet and add lemon slices on top.
7. Roast everything in the oven for an additional 10-12 minutes, or until the cod is cooked through and flakes easily.
8. Toss the green beans with butter if desired before serving.

Roasted lemon dill cod with potatoes and green beans is a perfect balance of flavor and nutrition for a Sunday meal. The cod is flaky and tender, accented by the freshness of lemon and dill, while the potatoes provide a crispy contrast and the green beans offer a tender crunch. This dish is an easy, satisfying option that’s light enough to feel refreshing yet hearty enough to be filling.

Maple Glazed Carrots and Brussels Sprouts with Roasted Chicken

This maple glazed carrots and Brussels sprouts dish with roasted chicken is a comforting and well-rounded Sunday meal that’s both hearty and wholesome. The natural sweetness of maple syrup brings out the best in the roasted vegetables and pairs beautifully with the savory chicken.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 1 lb carrots, peeled and cut into 2-inch pieces
• 1 lb Brussels sprouts, halved
• Salt and freshly ground black pepper to taste
• 1 lemon, halved

Instructions

1. Preheat the oven to 425°F (220°C).
2. Mix maple syrup, Dijon mustard, 2 tbsp olive oil, minced garlic, thyme, salt, and pepper in a bowl. Rub the mixture all over the chicken, including the cavity. Squeeze one lemon half over the chicken and place the other half inside the cavity.
3. Arrange the chicken in a roasting pan. Toss the carrots and Brussels sprouts with the remaining olive oil, salt, and pepper, and place them around the chicken.
4. Roast in the oven for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden. Baste the chicken and vegetables with the pan juices occasionally.
5. Let the chicken rest for 10-15 minutes before carving. Serve the roasted chicken with the maple-glazed carrots and Brussels sprouts on the side.

Maple glazed carrots and Brussels sprouts paired with roasted chicken make a delightful Sunday roast that’s rich in flavors and textures. The maple glaze adds a touch of sweetness to the vegetables, perfectly balancing the savory, tender chicken. This dish is perfect for those seeking a hearty, satisfying meal with minimal fuss, leaving everyone at the table feeling content and nourished.

Herb-Crusted Beef Tenderloin with Roasted Garlic Mashed Potatoes

This herb-crusted beef tenderloin with roasted garlic mashed potatoes is an indulgent Sunday roast that will impress family and friends. The beef is perfectly seasoned, seared to lock in flavor, and roasted to a perfect medium-rare. Paired with creamy mashed potatoes infused with roasted garlic, this dish is the epitome of a special Sunday meal.

Ingredients

• 1 (2.5-3 lb) beef tenderloin
• 3 tbsp olive oil
• 3 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp Dijon mustard
• 1 tbsp garlic powder
• Salt and freshly ground black pepper to taste
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix rosemary, thyme, garlic powder, salt, and black pepper. Rub the beef tenderloin with Dijon mustard and coat evenly with the herb mixture.
3. Heat 2 tbsp of olive oil in a large oven-proof skillet over medium-high heat. Sear the beef tenderloin on all sides for about 2-3 minutes per side.
4. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. Meanwhile, place the potatoes and whole garlic cloves in a pot of salted water. Bring to a boil and cook for 15-20 minutes or until the potatoes are fork-tender. Drain and return to the pot.
6. Mash the potatoes and garlic, adding heavy cream, butter, salt, and pepper. Stir in Parmesan cheese if desired.
7. Let the beef rest for 10 minutes before slicing. Serve with the roasted garlic mashed potatoes on the side.

Herb-crusted beef tenderloin with roasted garlic mashed potatoes is an elegant Sunday roast that feels luxurious but is easy to make. The beef, tender and full of flavor with a savory herb crust, pairs beautifully with the creamy, rich mashed potatoes. This dish will make your Sunday special and leave everyone savoring every bite.

Rosemary Lemon Lamb Chops with Roasted Root Vegetables

This rosemary lemon lamb chops dish with roasted root vegetables is perfect for a Sunday feast. The lamb is marinated with lemon and rosemary, providing a refreshing and aromatic flavor that pairs perfectly with the caramelized, sweet root vegetables.

Ingredients

• 8 lamb chops, trimmed
• 3 tbsp olive oil, divided
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp ground coriander
• Salt and freshly ground black pepper to taste
• 2 large carrots, peeled and cut into chunks
• 1 parsnip, peeled and cut into chunks
• 1 sweet potato, peeled and cubed
• 1 tbsp honey (optional)
• Fresh rosemary sprigs for garnish

Instructions

1. In a bowl, combine 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, rosemary, ground coriander, salt, and pepper. Add the lamb chops and marinate for 30 minutes at room temperature.
2. Preheat the oven to 425°F (220°C).
3. Toss the carrots, parsnip, and sweet potato with the remaining olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and caramelized. Drizzle with honey in the last 5 minutes for a touch of sweetness.
4. While the vegetables are roasting, heat a skillet over medium-high heat. Cook the lamb chops for 3-4 minutes per side, or until the desired level of doneness is reached.
5. Let the lamb chops rest for a few minutes before serving. Serve with the roasted root vegetables and garnish with fresh rosemary.

Rosemary lemon lamb chops with roasted root vegetables bring together robust flavors and a satisfying mix of textures. The lamb is tender and full of flavor, enhanced by the citrusy brightness and earthy rosemary. The sweet and hearty roasted vegetables complement the dish, making it an impressive Sunday meal perfect for any occasion.

Crispy Skin Salmon with Garlic Spinach and Lemon Orzo

This crispy skin salmon with garlic spinach and lemon orzo is a delicious, light Sunday roast that feels both elegant and wholesome. The salmon is perfectly seared, creating a crispy, golden crust, while the garlic spinach and lemon-infused orzo complete this dish with vibrant flavors.

Ingredients

• 4 salmon fillets, skin-on
• 2 tbsp olive oil, divided
• Salt and freshly ground black pepper to taste
• 2 cups orzo pasta
• 3 cups chicken or vegetable broth
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, chopped
• 2 tbsp unsalted butter
• 2 cups fresh spinach
• 2 cloves garlic, minced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper and place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is just cooked through.
3. Transfer the salmon to the oven to finish cooking for 5-7 minutes, or until the internal temperature reaches 145°F (63°C).
4. While the salmon is cooking, bring the chicken or vegetable broth to a boil in a saucepan. Add the orzo and cook according to package instructions until al dente. Drain and stir in the lemon zest, lemon juice, parsley, and 1 tbsp butter.
5. In a separate pan, heat the remaining olive oil over medium heat. Add the minced garlic and spinach and sauté for 2-3 minutes, or until wilted.
6. Serve the salmon with a side of lemon orzo and garlic spinach.

Crispy skin salmon with garlic spinach and lemon orzo is a balanced and nutritious Sunday meal. The salmon, with its perfectly crisp skin and tender interior, pairs beautifully with the refreshing lemon orzo and garlicky spinach. This dish is light yet satisfying and perfect for those who want a flavorful but not overly heavy meal to end their weekend.

Note: More recipes​ are coming soon!