18 Show-Stopping Main Dish Recipes for Your Easter Dinner Feast

Easter is coming and it’s time to plan a super cool dinner! You want your main dishes to be the star of the show, right? You can choose from yummy glazed ham, prime rib, and many more delicious options that will make everyone happy.

These special recipes are not just tasty, they also look amazing, which makes them perfect for your Easter feast.

You’ll find a lot of different flavors to try, from sweet to savory, so everyone will find something they love.

Your family and friends will be talking about your Easter dinner for a long time!

Glazed Ham With Honey-Bourbon Sauce

Sweet and savory glazed ham with a honey-bourbon sauce.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 2 tablespoons bourbon
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 325°F (160°C).
2. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small saucepan, combine honey, bourbon, Dijon mustard, brown sugar, and garlic.
4. Bring the glaze to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
5. Place the ham in a roasting pan and brush the glaze all over the ham.
6. Sprinkle thyme over the ham and season with salt and pepper.
7. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C).
8. Baste the ham with the pan juices every 20 minutes during cooking.
9. Remove the ham from the oven and let it rest for 10 minutes before slicing and serving.

Herb-Crusted Prime Rib Recipe

Tender prime rib crusted with herbs and spices, perfect for Easter dinner.

Ingredients

• 1 (6-8 pound) prime rib roast
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 325°F (160°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, black pepper, and paprika.
3. Rub the mixture all over the prime rib, making sure to coat it evenly.
4. Place the prime rib in a roasting pan, bone side down.
5. Roast the prime rib in the preheated oven for 15 minutes per pound, or until it reaches your desired level of doneness.
6. Remove the prime rib from the oven and let it rest for 20 minutes before slicing and serving.

Easter Lamb Chops With Mint Sauce

Easter lamb chops with mint sauce is a classic and invigorating dish.

Ingredients

• 1 1/2 pounds lamb chops
• 1/4 cup olive oil
• 1/4 cup freshly chopped mint
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, combine olive oil, mint, garlic, lemon juice, salt, and pepper.
3. Brush the mixture on both sides of the lamb chops.
4. Grill the lamb chops for 5-7 minutes per side, or until they reach desired doneness.
5. Transfer the lamb chops to a plate and let them rest for 5 minutes.
6. Meanwhile, combine chicken broth and any remaining mint sauce in a small saucepan.
7. Bring the sauce to a simmer over medium heat and cook until reduced by half.
8. Serve the lamb chops with the mint sauce spooned over the top.

Baked Ham With Brown Sugar Crust

Sweet and savory baked ham with a brown sugar crust.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/2 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 cup pineapple juice
• 1/4 cup cherry juice

Instructions

1. Preheat oven to 325°F.
2. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, mix together brown sugar, Dijon mustard, honey, ground cloves, ground cinnamon, and black pepper.
4. Rub the sugar mixture all over the ham, making sure to get some into the scored lines.
5. Place the ham in a baking dish and pour in pineapple and cherry juice.
6. Bake for 15 minutes per pound, or until the ham is caramelized and cooked through.
7. Let the ham rest for 10-15 minutes before slicing and serving.

Spring Vegetable Stuffed Leg of Lamb

Tender leg of lamb filled with fresh spring vegetables.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed spring vegetables (carrots, zucchini, bell peppers)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium-high heat.
3. Sear the leg of lamb until browned on all sides, about 5 minutes per side.
4. In a bowl, mix chopped onion, garlic, spring vegetables, thyme, and rosemary.
5. Stuff the leg of lamb with the vegetable mixture.
6. Season with salt and pepper to taste.
7. Place the stuffed leg of lamb in a roasting pan.
8. Roast in preheated oven for 20 minutes per pound, or until the internal temperature reaches 145°F (63°C).
9. Let the lamb rest for 10-15 minutes before slicing and serving.

Garlic and Rosemary Crusted Pork Loin

A deliciously flavored pork loin with a crust of garlic and rosemary, perfect for Easter dinner.

Ingredients

• 1 (1-1.5 pound) pork loin
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic, olive oil, chopped rosemary, salt, and black pepper.
3. Rub the garlic and rosemary mixture all over the pork loin, making sure to coat it evenly.
4. Roll the coated pork loin in breadcrumbs to create a crust.
5. Place the pork loin on a baking sheet lined with parchment paper and bake for 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
6. Let the pork loin rest for 10-15 minutes before slicing and serving.

Roasted Lamb Shank With Lemon and Herbs

Tender lamb shank roasted with lemon and herbs, perfect for Easter.

Ingredients

• 4 lamb shanks
• 2 lemons
• 1/4 cup olive oil
• 4 cloves garlic
• 2 tbsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Season lamb shanks with salt, pepper, thyme, and rosemary.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear lamb shanks until browned on all sides, about 5 minutes per side.
5. Add garlic and lemon juice to the pot, covering the lamb shanks.
6. Transfer the pot to the preheated oven and roast for 2 1/2 hours.
7. Remove the pot from the oven and let the lamb shanks rest for 10 minutes.
8. Serve hot, garnished with lemon wedges and fresh herbs.

Honey Glazed Ham With Pineapple Rings

Honey glazed ham with pineapple rings is a classic Easter main dish.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1/4 cup pineapple juice
• 1/4 cup cherry juice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pineapple rings
• 1 cup cherry slices

Instructions

1. Preheat oven to 325°F.
2. In a small bowl, mix together honey, brown sugar, Dijon mustard, pineapple juice, cherry juice, ground cloves, ground cinnamon, salt, and black pepper.
3. Place the ham in a baking dish and score the fat in a diamond pattern.
4. Brush the honey glaze all over the ham, making sure to get it into the scored lines.
5. Arrange the pineapple rings and cherry slices on top of the ham.
6. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F.
7. Baste the ham with the pan juices every 20 minutes.
8. Remove the ham from the oven and let it rest for 10 minutes before slicing and serving.

Beef Wellington With Mushroom Duxelles

Beef Wellington With Mushroom Duxelles is a show-stopping main dish featuring tender beef and earthy mushrooms.

Ingredients

• 1 (1.5-2 pound) filet mignon
• 1/2 cup mushroom duxelles
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup butter, softened
• 1 puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the filet mignon with salt, pepper, and paprika.
3. Sear the filet mignon in a hot skillet with butter until browned on all sides.
4. Let the filet mignon cool to room temperature.
5. Spread the mushroom duxelles over the filet mignon, leaving a 1-inch border around the edges.
6. Place the filet mignon on one half of the puff pastry, leaving a 1-inch border around the edges.
7. Brush the edges of the puff pastry with the beaten egg.
8. Place the other half of the puff pastry over the filet mignon and press the edges to seal.
9. Use a knife to create a decorative edge around the pastry.
10. Brush the top of the pastry with the beaten egg and cut a few slits in the top to allow steam to escape.
11. Bake the Beef Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the filet mignon reaches 135°F (57°C) for medium-rare.
12. Let the Beef Wellington rest for 10 minutes before slicing and serving.

Grilled Lamb Koftas With Tzatziki Sauce

Grilled Lamb Koftas With Tzatziki Sauce is a classic Greek dish perfect for Easter.

Ingredients

• 1 pound ground lamb
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup Greek yogurt
• 1/2 cup diced cucumber
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine lamb, onion, parsley, garlic, salt, pepper, and paprika.
3. Mix well with your hands until just combined.
4. Divide the mixture into 8-10 portions and shape into skewers.
5. Grill the koftas for 4-5 minutes per side, or until cooked through.
6. Meanwhile, prepare the tzatziki sauce by combining yogurt, cucumber, lemon juice, and olive oil in a bowl.
7. Chill the sauce in the refrigerator for at least 30 minutes.
8. Serve the grilled koftas with the chilled tzatziki sauce.

Classic Glazed Ham With Cherry Compote

A classic Easter main dish featuring a sweet and sticky glazed ham paired with a tangy cherry compote.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1 cup cherry jam
• 1 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 cup fresh or frozen cherries
• 1 tablespoon grated ginger
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (160°C).
2. Score the fat layer on the surface of the ham in a diamond pattern.
3. In a small bowl, mix together cherry jam, brown sugar, Dijon mustard, and olive oil.
4. Place the ham in a roasting pan and brush the glaze all over the surface.
5. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C).
6. While the ham is baking, combine cherries, grated ginger, salt, and pepper in a saucepan.
7. Cook the cherry mixture over medium heat, stirring occasionally, until the cherries have broken down and the mixture has thickened.
8. Remove the ham from the oven and let it rest for 10 minutes before slicing.
9. Serve the sliced ham with the cherry compote spooned over the top.

Slow Cooker Leg of Lamb With Garlic and Rosemary

Tender leg of lamb infused with garlic and rosemary flavors.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 5 cloves of garlic, minced
• 2 sprigs of fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Season the lamb with salt, pepper, and thyme.
2. Heat olive oil in a skillet and sear the lamb until browned on all sides.
3. Transfer the lamb to a slow cooker and add garlic and rosemary on top.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Let the lamb rest for 10-15 minutes before slicing and serving.

Pan-Seared Pork Chops With Apple Cider Jus

Pan-Seared Pork Chops With Apple Cider Jus is a delicious Easter main dish.

Ingredients

• 4 pork chops
• 1 large onion
• 2 cloves of garlic
• 1 cup apple cider
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the pork chops with salt, pepper, and thyme.
3. Heat olive oil in a skillet over medium-high heat and sear the pork chops for 2-3 minutes per side.
4. Transfer the pork chops to the oven and bake for 15-20 minutes or until cooked through.
5. In the same skillet, cook the onion and garlic until softened.
6. Add apple cider to the skillet and bring to a boil, scraping up any browned bits.
7. Reduce the heat and simmer the apple cider jus for 5-7 minutes or until slightly thickened.
8. Serve the pork chops with the apple cider jus spooned over the top.

Rack of Lamb With Lemon and Herb Butter

Tender rack of lamb infused with zesty lemon and herb butter.

Ingredients

• 1 rack of lamb (6-8 bones)
• 1/2 cup unsalted butter, softened
• 2 lemons, zested and juiced
• 2 cloves garlic, minced
• 1 tablespoon chopped rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together butter, lemon zest, lemon juice, garlic, and rosemary.
3. Season the lamb rack with salt and pepper.
4. Spread the lemon and herb butter evenly over the lamb rack.
5. Place the lamb rack in a roasting pan and put it in the oven.
6. Roast the lamb for 20-25 minutes per pound, or until it reaches desired doneness.
7. Let the lamb rest for 10-15 minutes before slicing and serving.

Baked Ham With Maple Syrup and Mustard Glaze

Baked ham with a sweet and tangy maple syrup and mustard glaze.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 325°F (160°C).
2. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, whisk together maple syrup, Dijon mustard, brown sugar, and olive oil.
4. Brush the glaze all over the ham, making sure to get some in the scored lines.
5. Sprinkle the minced garlic and dried thyme over the ham.
6. Season with salt and pepper to taste.
7. Place the ham in a baking dish and bake for 15 minutes per pound, or until the internal temperature reaches 140°F (60°C).
8. Baste the ham with the pan juices every 20 minutes to keep it moist.
9. Remove the ham from the oven and let it rest for 10 minutes before slicing and serving.

Herb Crusted Beef Tenderloin With Horseradish Sauce

Tender beef tenderloin crusted with herbs and served with a spicy horseradish sauce.

Ingredients

• 1 (1.5-2 pound) beef tenderloin
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup horseradish sauce
• 1/4 cup sour cream

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Rub the mixture all over the beef tenderloin, making sure to coat it evenly.
4. Place the beef tenderloin on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until it reaches the desired level of doneness.
5. While the beef is cooking, mix together horseradish sauce and sour cream in a small bowl.
6. Remove the beef from the oven and let it rest for 10 minutes before slicing it thinly.
7. Serve the sliced beef with the horseradish sauce spooned over the top.

Roasted Pork Loin With Carrot and Parsnip Mash

Tender pork loin paired with a sweet and creamy carrot and parsnip mash.

Ingredients

• 1 (1.5-2 pound) pork loin
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• 2 tablespoons butter
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, thyme, garlic powder, salt, and pepper.
3. Rub the mixture all over the pork loin, making sure to coat it evenly.
4. Place the pork loin on a baking sheet and roast in the preheated oven for 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
5. While the pork is cooking, place the chopped carrots and parsnips in a large pot and add enough cold water to cover them.
6. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the carrots and parsnips are tender.
7. Drain the water and return the carrots and parsnips to the pot.
8. Add the butter, salt, and pepper, and mash the carrots and parsnips with a potato masher until they’re smooth and creamy.
9. Stir in the heavy cream and continue to mash until the cream is fully incorporated.
10. Remove the pork loin from the oven and let it rest for 10-15 minutes before slicing and serving with the carrot and parsnip mash.

Leg of Lamb With Garlic and Rosemary Crust

Tender leg of lamb with a flavorful garlic and rosemary crust.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 6 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together garlic, olive oil, rosemary, salt, and pepper.
3. Rub the garlic and rosemary mixture all over the leg of lamb.
4. Roll the lamb in breadcrumbs to coat.
5. Place the lamb on a roasting pan and put it in the oven.
6. Roast for 20 minutes per pound, or until the internal temperature reaches 145°F (63°C).
7. Let the lamb rest for 10-15 minutes before slicing and serving.

Conclusion

You’ll surely savor sensational servings, indulging in luxurious lamb, heavenly ham, and perfect prime rib, all precisely prepared with proficient techniques, producing pure culinary perfection, making your Easter dinner feast fantastically flavorful and fantastically festive.