Classic Main Dishes for Your Easter Dinner
Browse these traditional Easter recipes for ham, lamb, and chicken to find the perfect main dish for your Easter dinner.
Celebrate Easter this year with a traditional Easter dinner of ham, lamb, or chicken. We have a wide range of Easter recipes from more casual options like the Lexington-Style Grilled Chicken all the way to an elegant Dijon Rack of Lamb. So set your table and serve up one of these Easter recipes for your family.
Plum preserves spiked with fresh citrus, ginger, and crushed red pepper update the traditional Easter ham. Garnish with tropical fruits like kiwi and pineapple for a fresh look.
- Recipe: Sweet-Hot Plum-Glazed Ham
A honey-curry glaze elevates this lamb to a whole new level. Roasted grapes and cranberries add a festive and tasty touch to this impressive meal.
Rub a lamb roast with lemon, oregano, salt and pepper; place garlic cloves around the roast; and drizzle with olive oil. Once cooked, garnish with roasted garlic cloves, baby carrots, radishes, and lettuce leaves.
- Recipe: Roasted Lamb
The inspiration for the marinade on this grilled chicken comes from Carolina-style barbecue sauce, which is a spicy, vinegar-based sauce. Be sure to marinate at least 2 hours or as long as overnight to get the most flavor from the marinade for your Easter dinner.
- Recipe: Lexington-Style Grilled Chicken
Dijon mustard and focaccia breadcrumbs make the crust for this impressive, yet easy, rack of lamb. Serve this to your family for your Easter dinner.
- Recipe: Dijon Rack of Lamb
- Recipe: Ginger Ale-Can Chicken
This citrus-glazed ham is sure to please your family this Easter. Let it stand for 15 minutes when it comes out of the oven so the juices have time to settle.
- Recipe: Citrus-Glazed Ham
The lamb chops are simply seasoned with olive oil, salt and pepper, but the over-the-top flavor comes from the lemon mayonnaise topping and the sprinkling of parsley, garlic, and orange rind.
Rack of lamb is actually pretty simple if you remember three main points:
- Seasoning only with salt and pepper, instead of marinating, lets the flavor of the lamb come through.
- Put the lamb fat side down in a smoking hot skillet and leave it alone for a minute until it's brown. Then flip it and let it brown; then flip it again. This crisps up the fat and gives a nice brown exterior while preventing the edges from overcooking in the oven.
- Baking lamb at 300° keeps the meat from tightening up so that it comes out very tender. Putting the lamb on a wire rack allows the hot air to circulate around the lamb.
- Recipe: Rack of Lamb with Carrot Salad