Ask and you shall receive - we've always been a brunch fam, but I made us an Easter Dinner Menu if that's more your vibe!
Let's get this out of the way right up front - I don't have a recipe for a ham! Whenever we did ham as kids, we would ALWAYS buy a Honeybaked Ham and then make this with the leftovers. So if you are going with a ham, I promise to remedy my lack of a recipe by next year! And in the meantime... here's my Easter Dinner Menu (with my california girl spin!)
Table of Contents
Asparagus Tart - A super simple asparagus and gruyere tart!! It's made with store bought puff pastry so it'll be ready in no time!
Marinated Olives and Feta - If you’re looking for a super low lift appetizer – these Marinated Olives and Feta would be a perfect fit!
Avocado Deviled Eggs - Avocado deviled eggs with bacon and chives for the win. I mean, naturally I used avocado to make these even more perfect for all of us.
Parmesan Cheddar Chive Biscuits - This biscuit recipe is a keeper! Not only are these light and fluffy but they are packed with not one, but 2 kinds of cheese. Um…. yes please. Throw in some fresh chives for a little pop of freshness and then call it a day!
Roasted Leg of Lamb - This spice crusted Roasted Leg of Lamb with Marinated Artichokes is easy to make, serves a crowd and is the perfect Easter dinner recipe.
Pistachio Crusted Rack of Lamb - This Pistachio Crusted Rack of Lamb will rock your world!! And while it looks fancy – it’s seriously easy to make!
Mac and Cheese - This super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you've ever had…. plus there's a crispy topping! Can't go wrong with a classic!
Spring Pea Pasta with Burrata - Spring Pea Pasta with Burrata is one of those recipes that you can throw together in a pinch. It’s really just a few ingredients you probably have on hand plus fresh mint to really make it shine. The burrata is the icing on the cake and gives it this luscious and cream consistency.
Gnocchi with Peas and Asparagus - A spring gnocchi recipe that you'll absolutely love. Loaded with peas, asparagus, lemon and cheese, it's the perfect quick and easy Easter dinner party meal.
Spanakopita Pie - The most incredible Spanakopita Pie with a million pounds of spinach, all the feta, herbs, flaky dough and more.
Steamed Salmon with Garlic, Herbs and Lemon - I’ve been making this for dinner parties for ages. It’s simple, incredibly flavorful, and I am 10000% positive you guys will be obsessed!!
Crispy Chicken Thighs with Smashed Peas - The peas, the chicken, the pan drippings, everything about this is truly perfection. And bonus – it uses frozen peas so all of the ingredients are going to be easy to come by!
SIDES & SALADS
Lemon Panko Parmesan Asparagus - I feel very strongly about this Lemon Panko Parmesan Asparagus. It's not even fair to the other side dishes out there.
Parmesan Braised Leeks - These braised leeks are truly the most perfect side dish for Easter dinner. The leeks are so soft but have a little texture to them from the broiler, and the parmesan gives them a nice salty finish.
Potato Gratin - I mean, what’s not to love about thinly sliced potatoes layered with caramelized onions, heavy cream, tons of cheese, herbs, salt and pepper? It’s basically the most magical side dish on the planet.
Charred Carrots with Herbs - The Charred Carrots with Herbs are crispy on the outside, tender in the middle and doused with an herb topping that you'll absolutely love!
Peas and Pancetta with Lemon - This peas and pancetta situation couldn’t be an easier or more delicious side dish! You could make it a few hours ahead of time and then just leave it hanging in the skillet and re-heat it for a minute or two before serving.
Herb Roasted Baby Potatoes - You can't go wrong with these potatoes at Easter dinner. They're doused with tons of fresh herbs which adds a pop of brightness and some extra flavor! Crispy on the outside, soft on the inside, exactly how you want them.
Cheesy Creamed Kale - If you’ve ever had creamed spinach before, I can guarantee you’ll love this Cheesy Creamed Kale just as much! It’s savory and extra cheesy, easy to make and easy to eat, and goes well as a side dish for just about everything.
Crispy Quinoa Spring Salad - The perfect spring time salad and the crispy quinoa will blow your mind.
Butter Lettuce Salad - The easiest of recipes but oh my gosh is it good. It's the perfect side salad for any dinner party.
Carrot Cake - The only thing you need when it comes to the Easter dinner dessert in my opinion.
Salted Key Lime Pie with an Easy Pretzel Crust - If you want something sweet, salty and tart – this Salted Key Lime Pie is it!
Blueberry Skillet Cobbler - This blueberry skillet cobbler with ice cream is beyond. I mean you’ll want to eat it just straight out of the skillet. And the biscuit dough is everything.
Candied Citrus Cake -Talk about a showstopper – this Candied Citrus Cake is exactly that! A simple butter cake on the bottom and a crazy gorgeous candied citrus topping.
Mixed Berry Lemon Drenched Cake - This cake is drenched in a lemon simple syrup, topped with berries, coconut cream, and fresh berries. Perfect for a crowd.
Easter Dinner: Roasted Leg of Lamb with Marinated Artichokes
- 4-5 pounds boneless leg of New Zealand grass-fed lamb
- 3 tablespoons Mediterranean or Greek seasoning
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper plus more for serving
- 2 heads garlic sliced in half
- 2 whole shallots sliced in half
- 2 14-ounce plain artichoke hearts drained, halved lengthwise
- ½ bunch oregano plus more for serving
- 1 cup dry white wine
- ¼ cup olive oil
- 1½ cups mint leaves divided
- 1 lemon juiced and zested
- Place a rack in the middle of the oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting and sprinkle the lamb all over with Mediterranean seasoning, kosher salt and pepper. Pat the mixture into the lamb so it adheres.
- Truss the lamb with the fattier side on top. Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads and all the halved shallots, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top of the garlic and shallots. Scatter the remaining garlic cloves around the lamb, along with the artichokes and oregano sprigs. Pour in wine (or stock if you don’t cook with wine) and oil and season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.
- Remove the lamb and artichokes from oven and increase temperature to 500°. Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, about 10 minutes. Carefully transfer lamb to a cutting board and let rest for at least 30 minutes
- Thinly slice lamb and arrange on a platter or serve directly on a cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter the oregano leaves, mint leaves, lemon juice and zest on top. Serve immediately.