Easter Main-Dish Recipes: Here's the Centerpiece of Your Feast

An elegant entree of boneless lamb of leg replete with potatoes and asparagus. They all roast together in the oven to make clean up a breeze.

A spicy-sweet glaze of honey, fresh horseradish, and allspice helps burnish and crisp the skin of this sumptuous bone-in ham.

When you roast a piece of salmon, the result is lustrous and so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are a textural counterpoint.

This sliced leg of lamb shows off spirals of artichoke stuffing. Serve on a bed of sweet spring peas and baby spinach, alongside fresh-mint sauce.

Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for this succulent bone-in ham.

Three hours of low-temperature roasting produces unbelievably tender meat. Then, crank up the heat for the last hour to produce a deliciously browned, crisp exterior on this Greek-accented leg of lamb.

Glaze smoked ham with an apricot-mustard sauce for a mouthwatering main course. 

Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.

Marinate a boneless leg of lamb in lemon zest, rosemary, garlic, and olive oil before roasting alongside peeled and boiled Yukon gold potatoes.

Top marmalade-glazed ham with thinly sliced oranges. The fruit provides an eye-catching contrast to its burnished crust, and reinforces the glaze's citrus flavor.