Lamb Recipes for Easter That Are Surprisingly Easy to Make
Italian-Style Braised Leg of Lamb
The rich wine sauce served with this festive lamb dish is packed with briny capers, salty olives, and tender cloves of garlic. If you like, make this recipe with lamb shanks or lamb shoulder instead. Serve with crusty bread to sop up every last bit of the sauce.
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Spice-Rubbed Leg of Lamb With Chimichurri
The warm spices (cinnamon, cumin, and coriander) in the rub impart terrific flavor into this grilled lamb. If you can't find a boneless leg of lamb, have your butcher remove the bone and butterfly the piece of meat for you.
Get the Recipe: Spice-Rubbed Leg of Lamb With Chimichurri
Slow-Roasted Lamb Shoulder
The sweet-and-sour sauce on this slow-roasted lamb provides a nice acidic balance to the rich, tender meat. For maximum flavor and aroma, crush the fennel yourself, creating a variety of smaller and larger pieces.
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Baked Eggs with Beans and Lamb Sausage
Switch it up this year with a new way to serve lamb. Think of this like a shakshuka, packed with browned and crispy lamb sausage and creamy cannellini beans. Top with fresh herbs and serve straight from the skillet.
Get the Recipe: Baked Eggs With Beans and Lamb Sausage
Rosemary, Lemon, and Garlic Leg of Lamb
If you really want to wow your guests on Easter, serve this spectacular leg of lamb. It's deceptively doable (just five ingredients), and feeds a crowd. Serve warm or at room temperature.
Get the Recipe: Rosemary, Lemon, and Garlic Leg of Lamb
Roasted Tarragon Lamb With Butter Beans
Simple to prepare and even easier to eat, this garlic-and-tarragon roasted lamb is served with a warm sauté of onions and butter beans. A side of sautéed spinach would also be lovely.
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Roasted Leg of Lamb With Carrots and Honey-Mint Sauce
This recipe requires just 15 minutes of prep time, meaning you can focus on all the delicious Easter sides. In fact, we suggest serving this with a simple rice pilaf, such as Rice Pilaf With Almonds and Dill.
Get the Recipe: Roasted Leg of Lamb With Carrots and Honey-Mint Sauce