what to cook for easter dinner…Prepare a traditional Easter meal featuring dishes such as ham, lamb, scalloped potatoes, and spring vegetables, as well as a variety of tasty treats and cakes.
These Easter dinner suggestions, ranging from tasty main courses to satisfying side dishes, will assist you in creating a memorable holiday meal.
Easter Dinner Recipes
Traditional Easter Dishes
Roast shoulder of lamb has less fat than the leg of lamb and is often considered more flavorsome. It can be slowly roasted in a covered pan at a lower temperature until it is fork-tender. At times, lamb is roasted and then served rare. In this case, the lamb should be roasted to an internal temperature of 135°F, with the center of the roast being pink and the outside being lightly browned. This is done by raising the oven temperature to 450°F for the last 15 minutes of roasting time.
For a succulent, moist roast lamb, choose a leg or shoulder of lamb. First, the lamb should be rubbed with olive oil and then seasoned with salt, pepper, and garlic. It should be roasted in a 325°F to 350°F oven for 20-25 minutes per pound. If possible, roast it in a metal rack which allows the fat and juices to drip into the pan. The lamb should not be overcooked because this will toughen it. Cook the lamb to an internal temperature of 150°F for medium or 160°F for well done. After removing the lamb from the oven, let it stand 10 to 15 minutes before carving. This permits the meat juices to be absorbed, making the meat easier to carve. A roast leg of lamb can be garnished with frilly paper frills on the exposed bone at the shank and carved into thin slices from the top of the leg. The slices can be served with mint sauce or mint jelly, which is a traditional compliment to roast lamb.
Roast lamb has been the traditional Easter Sunday meal for many years. In earlier times when lamb was available in the spring, a young milk-fed lamb would be roasted. The custom of serving lamb on Easter represents the sacrifice of Jesus, called the “Lamb of God.”
Roast Lamb
Easter lamb has long symbolized springtime renewal. It is often roasted as part of a traditional Easter feast in the UK and North America. Lamb is the most widely preferred meat to eat on Easter Sunday. The custom of eating lamb on Easter has its roots in the Jewish Passover. When it was celebrated to commemorate the Israelites’ exodus from Egypt, the paschal lamb, which was slaughtered on the eve of the festival, was roasted and eaten with unleavened bread and bitter herbs. The festival was later adopted by Christians to celebrate the resurrection of Christ.
Listed below are some different recipes for cooking a roast leg of lamb, from the traditional to something more exotic.
This recipe fills the lamb with garlic and rosemary and has you using the pan juices and vegetables to make a sauce and serve it with a mint and berry sauce. This is the most traditional way that Britons would cook their lamb at Easter and is great for those who are having their first attempt at cooking lamb. Using the pan juices and vegetables to make the sauce is a really great way to finish off the meal as it embodies all of the tastes of the meal.
Deviled Eggs
Deviled eggs are a traditional favorite for Easter with a pleasant surprise of taste. Hard-boiled eggs are made extraordinary by removing yolks and then mixing yolks with mayo and relish. The yolk mixture is then scooped back into the whites and dusted with paprika. Trying different types of relish, or even using dill, will give different tastes to the eggs, and there are many ways to present and serve this common dish. Some add cooked egg yolks to the mixture, while others use Miracle Whip in place of the mayonnaise for a sweeter taste. The dish generally presents well when the yolks are piped into the whites using a pastry bag and a star tip, and the paprika gives just the right amount of color to the eggs.
When choosing batches of eggs for boiling, it is better to choose the ones that are the most difficult to peel, as they will tend to be the freshest. Carefully lower the eggs into a pot of salted water to avoid cracking the shells. Add vinegar to the water to help contain any egg that might leak out of a cracked shell. After boiling the eggs, drop them into ice water to stop the cooking process and let them sit for 15 minutes before peeling. White eggs are generally preferred for deviled eggs, as it makes the reddish color of the paprika and spice blend more visible.
Most people have a platter for serving deviled eggs, and some have even inherited theirs from their grandmothers. If your platter is looking worn out, consider painting the surface with a light coating of mayonnaise and dusting it with paprika before filling it with eggs for an attractive presentation. Use colored toothpicks or frilled toothpicks to add some ambiance to the eggs. Some serve the eggs on a bed of lettuce, and there are even fancy dishes designed specifically for this popular hors d’oeuvre. Deviled eggs have stood the test of time and will probably be pleasing people for many Easters to come.
Potato Gratin with Spring Onions
That sounds like a delicious and comforting dish for Easter dinner! Here’s a simple recipe for Potato Gratin with Spring Onions:
Ingredients:
4-5 medium potatoes, peeled and thinly sliced
2-3 spring onions, thinly sliced
1 cup grated Gruyere or cheddar cheese
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
Butter for greasing the baking dish
Instructions:
Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
Layer half of the sliced potatoes in the bottom of the dish, then sprinkle with half of the spring onions, garlic, and cheese. Season with salt and pepper.
Repeat with a second layer of potatoes, spring onions, garlic, and cheese.
Pour the heavy cream over the layers, making sure to evenly distribute it.
Cover the dish with foil and bake for about 45-50 minutes, or until the potatoes are tender.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Allow the Potato Gratin to cool slightly before serving.
Enjoy your Potato Gratin with Spring Onions as a delicious side dish for your Easter dinner!
Rack of Lamb
A rack of lamb is a tender and flavorful cut of meat that is perfect for special occasions like Easter dinner. Here is a simple recipe for preparing a delicious rack of lamb:
Ingredients:
1 rack of lamb (about 1 1/2 – 2 pounds)
Salt and pepper
2-3 cloves of garlic, minced
1 tablespoon olive oil
Fresh herbs (rosemary, thyme, etc.)
Instructions:
Preheat your oven to 400°F (200°C).
Season the rack of lamb generously with salt and pepper.
In a small bowl, mix together the minced garlic and olive oil. Rub this mixture all over the rack of lamb.
Heat a large oven-safe skillet over high heat. Sear the rack of lamb, fat side down, for 2-3 minutes until browned.
Flip the rack of lamb over so the meat side is down, then transfer the skillet to the preheated oven.
Roast the lamb for about 20-25 minutes for medium-rare doneness or longer if desired.
About halfway through cooking, add some fresh herbs to the skillet for added flavor.
Remove the lamb from the oven and let it rest for 5-10 minutes before slicing and serving.
Serve the rack of lamb with your favorite sides like roasted vegetables, mashed potatoes, or a salad. Enjoy this elegant and delicious dish for your Easter dinner celebration!
Fresh Pea Soup
Fresh pea soup is a light and flavorful dish that’s perfect for celebrating spring. Here’s a simple recipe for making fresh pea soup:
Ingredients:
4 cups of fresh peas (or frozen peas, if fresh isn’t available)
1 onion, chopped
2 cloves of garlic, minced
4 cups of vegetable or chicken broth
1 tablespoon of olive oil
Salt and pepper to taste
Fresh mint leaves for garnish
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
Add the fresh peas to the pot and stir to combine with the onions and garlic. If using frozen peas, you can add them directly to the pot.
Pour the broth into the pot and bring the mixture to a simmer. Let it cook for about 10-15 minutes, or until the peas are tender.
Using an immersion blender or regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids.
Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Ladle the fresh pea soup into bowls and garnish with fresh mint leaves for a pop of freshness.
Serve the soup warm and enjoy the vibrant flavors of spring in each spoonful.
Sheet-Pan Easter Dinner
Creating a Sheet-Pan Easter Dinner is a convenient and efficient way to serve a delicious meal with minimal cleanup. Here’s a suggested menu for a Sheet-Pan Easter Dinner:
Main Dish:
Honey Mustard Glazed Salmon: Place salmon fillets on one side of the sheet pan and brush with a mixture of honey, mustard, garlic, and herbs. Bake until salmon is cooked through and glaze is caramelized.
Side Dishes:
Roasted Vegetables: Toss a mix of seasonal vegetables like carrots, asparagus, and cherry tomatoes with olive oil, salt, and herbs. Roast on the sheet pan until tender and slightly caramelized.
Parmesan Roasted Potatoes: Cut baby potatoes into halves and toss with olive oil, parmesan cheese, garlic powder, and herbs. Arrange them on one side of the sheet pan and roast until crispy and golden brown.
Bread:
Garlic Herb Breadsticks: Use store-bought breadstick dough or homemade dough, season with garlic, herbs, and parmesan cheese. Bake on the sheet pan until golden brown and aromatic.
Dessert:
Lemon Bars: Prepare a simple lemon bar mixture, pour it over a baked shortbread crust on the sheet pan, and bake until set. Dust with powdered sugar before cutting into squares.
To streamline the cooking process, start with the side dishes and bread while the salmon is marinating. Once the salmon is on the sheet pan, you can focus on the dessert while everything bakes in the oven. Enjoy your delicious and hassle-free Sheet-Pan Easter Dinner!
One-Pan Crispy Chicken Primavera
One-Pan Crispy Chicken Primavera is a delicious and colorful dish that combines crispy chicken with a variety of spring vegetables. Here’s a simple recipe for One-Pan Crispy Chicken Primavera:
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 2-inch pieces
2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon dried Italian herbs
Fresh parsley, chopped for garnish
Instructions:
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and crispy on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell peppers, cherry tomatoes, asparagus, and garlic. Cook for 3-4 minutes until the vegetables are slightly softened.
Stir in the chicken broth, heavy cream, lemon juice, and dried herbs. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Simmer for another 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.
Garnish with chopped parsley before serving.
Serve the One-Pan Crispy Chicken Primavera hot, with your favorite side dish or over pasta or rice.
Pizza Rustica
Ingredients
FOR THE CRUST
4 c. all-purpose flour
1 tsp. kosher salt
1 c. (2 sticks) butter, cold and cut into cubes
3 large eggs, beaten
6 tbsp. ice water
FOR THE FILLING
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, casings removed
3 cloves garlic, minced
3 c. baby spinach
8 large eggs
1 (16-oz.) container ricotta
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
4 oz. salami, chopped
Kosher salt
Freshly ground black pepper
Egg wash, for brushing
Directions
First, prepare the dough by combining flour and salt in a large bowl. Add butter and mix with a pastry cutter or your hands until pea-sized pieces form. Then add eggs and knead the dough until well combined. Gradually add cold water until the dough comes together. Divide the dough into two parts, forming them into discs and wrapping them in plastic wrap. Allow the dough to chill in the refrigerator for at least an hour before using.
Step 2: In the meantime, prepare the filling. Heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a wooden spoon, until it is no longer pink, about 6 minutes. Add garlic and spinach, cooking until the spinach is wilted, for an additional 2 minutes. Remove from heat and allow to cool. In a large bowl, mix together eggs, ricotta, mozzarella, Parmesan, salami, and the cooled sausage mixture. Season with salt and pepper.
Step 3: Preheat the oven to 375 degrees and coat an 8-inch springform pan with cooking spray. Roll out the larger portion of dough into a 16-inch circle on a surface dusted with flour. Place the dough in the pan, allowing the excess to hang over the edges. Roll the smaller piece of dough into a 12-inch circle. Pour the filling onto the bottom crust, then add the smaller crust on top. Trim the excess dough to 1 inch, and press the edges together to seal them.
Step 4: Make small cuts in the pie crust to allow steam to escape. Brush the top with egg wash and bake for 1 hour and 15 minutes, or until golden brown. Allow the pie to cool for 15 minutes before removing the springform ring and serving.
Roast Chicken
Ingredients
bookmarksSAVE TO MY RECIPES
1 (3 1/2- to 4-lb.) whole chicken
1 tbsp. kosher salt
2 tsp. freshly ground black pepper
Directions
Step 1
Take out the chicken giblets and optionally remove the wishbone. Dry the chicken completely and season it generously with salt and pepper, both inside and outside. (If possible, let it sit uncovered in the refrigerator for at least 1 hour or overnight.)
Step 2
Preheat the oven to 450 degrees Fahrenheit. Secure the chicken legs with twine, if preferred, and fold the wing tips under the body of the chicken.
Step 3
Place the chicken breast-side up in a roasting pan or large ovenproof skillet. Cook in the oven until the juices run clear and a meat thermometer inserted into the center of the thigh reads 165°F, which usually takes 50 minutes to 1 hour.
Step 4
Baste the chicken with the juices from the pan. Cover loosely with foil and allow it to sit for 15 minutes. Then, move the chicken to a cutting board and slice it.
Flavorful Lemon Chicken
Creating a flavorful Lemon Chicken dish is a great idea for a delicious and tangy meal. Here’s a simple recipe for Flavorful Lemon Chicken:
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 cup chicken broth
Juice of 2 lemons
Zest of 1 lemon
2 tablespoons butter
Fresh parsley, chopped for garnish
Instructions:
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until they are cooked through and browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and dried oregano. Cook for about 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine.
Add the butter to the skillet and swirl it around until melted and well incorporated into the sauce.
Return the chicken breasts to the skillet, spooning the lemon garlic sauce over them. Allow them to simmer in the sauce for a few minutes to absorb the flavors.
Garnish with freshly chopped parsley before serving.
Serve the Flavorful Lemon Chicken hot, with your choice of sides like steamed vegetables, rice, or a fresh salad.
Sirloin Roast with Gravy
Creating a delicious Sirloin Roast with Gravy is a wonderful idea for a hearty and satisfying meal. Here’s a simple recipe for Sirloin Roast with Gravy:
Ingredients:
3-4 pounds sirloin roast
Salt and pepper to taste
2 tablespoons olive oil
1 onion, sliced
4 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup water
Instructions:
Preheat your oven to 350°F (175°C).
Season the sirloin roast generously with salt and pepper.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat.
Sear the sirloin roast on all sides until browned, about 3-4 minutes per side.
Add the sliced onion and minced garlic to the skillet and cook for another 2-3 minutes.
Pour in the beef broth and Worcestershire sauce, stirring to combine.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast the sirloin for about 1 to 1.5 hours, or until it reaches your desired level of doneness (medium-rare to medium).
Remove the sirloin roast from the skillet and let it rest on a cutting board while you prepare the gravy.
Place the skillet with the pan drippings over medium heat on the stovetop.
In a small bowl, mix the flour with water to create a slurry. Slowly whisk this slurry into the pan drippings to thicken the gravy.
Continue stirring until the gravy thickens to your liking, adjusting with additional water or flour as needed.
Slice the sirloin roast and serve with the warm gravy on the side.
Herb-Stuffed Pork Loin
To make Herb-Stuffed Pork Loin, you’ll need to follow these steps:
Preheat your oven to 375°F (190°C).
Butterfly a pork loin by slicing it lengthwise, but do not cut all the way through.
Season the inside with salt, pepper, and your favorite herbs like rosemary, thyme, and sage.
Stuff the loin with a mixture of breadcrumbs, chopped herbs, garlic, and olive oil.
Close the loin and tie it with kitchen twine to secure the stuffing inside.
Sear the pork loin in a hot pan to brown the outside.
Transfer the loin to a baking dish and roast it in the oven for about 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
Let the pork loin rest for 10-15 minutes before slicing and serving. Enjoy your herb-stuffed pork loin!