Easter Main-Dish Recipes: Here's the Centerpiece of Your Feast
Lamb with Asparagus and Potatoes
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.
Glazed Ham with Horseradish Cream
A spicy-sweet glaze of honey, fresh horseradish, and allspice helps burnish and crisp the skin of this sumptuous bone-in ham.
Roasted Salmon and Spring Onions with Mint-Caper Pesto
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.
Butterflied, Rolled, and Roasted Leg of Lamb
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.
Salmon with Cucumber-Radish Relish
A whole roasted side of salmon makes an elegant presentation at the table. The accompanying radish and cucumber relish has a pleasant bite of horseradish.
Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for this succulent bone-in ham.
Slow-Cooked Lamb with Lemon and Oregano
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.
Glazed Ham with Apricot-Mustard Sauce
Glaze smoked ham with an apricot-mustard sauce for a mouthwatering main course.
Rack of Lamb with Mint and Capers
Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.
Give Easter ham an enticing update with an unexpected glaze of country mustard and fresh pineapple.
Braised Leg of Lamb with Potatoes and Olives
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked along with the lamb for an instant side dish.
Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes
A sweet-tart sauce of orange, oregano, and parsley complements tender lamb chops. The process of removing the meat and fat from the bones is known as "frenching," and makes for an elegant presentation on the Easter table.
Whole Poached Salmon
A poached salmon makes both a wonderful meal and an elegant Easter centerpiece.
Rack of Lamb with Mustard Sauce
Pomegranate molasses adds a rich, tangy note to the mustardy pan sauce for roasted rack of lamb.
Ham with Parsley-Mustard Sauce
Pair a smoky Easter ham with a delicious sauce flavored with fresh parsley and spicy mustard.
Roasted Marinated Lamb with Lemon and Rosemary Potatoes
Marinate a boneless leg of lamb in lemon zest, rosemary, garlic, and olive oil before roasting alongside peeled and boiled Yukon gold potatoes.
Whole Roasted Salmon with Orange-Butter Glaze
Instead of ham or lamb, try roasted salmon this Easter. This whole fish is stuffed with cilantro, orange, and onion to create a unique and tasty main course.
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.
Lamb Lollipops with Green Goddess Mint Dipping Sauce and Roasted Potatoes
Lamb lollipops, crispy roasted potatoes, and green goddess mint dipping sauce make for a new take on favorite Easter flavors.
Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram
Celebrate the coming of spring with this recipe for citrus-flavored lamb and potatoes.