12 Festive Easter Dinner Recipes to Delight Your Guests

Easter dinner is a special time to spend with family and friends.

You’re planning a delicious meal, maybe thinking about a classic glazed ham, but you want to make it extra special.

A unique twist, like a honey-bourbon glaze, can make it truly amazing and impress your guests.

Are you looking for more ideas to make your Easter dinner unforgettable?

You can try new flavors and recipes to surprise your loved ones.

From traditional to modern dishes, there are many options to choose from and make your Easter celebration a memorable one.

Table of Contents

• Classic Glazed Ham With a Twist
• Spring Lamb Chops With Herb Crust
• Easter Egg Strata for a Crowd
• Asparagus and Prosciutto Wraps
• Lemon Garlic Leg of Lamb
• Deviled Eggs With Pickled Relish
• Roasted Carrot and Ginger Soup
• Baked Salmon With Dill Sauce
• Quiche Lorraine With Spinach and Mushrooms
• Grilled Lamb Skewers With Tzatziki Sauce
• Spring Pea and Mint Risotto
• Hot Cross Buns With Spiced Apple Compote
• Conclusion

Classic Glazed Ham With a Twist

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Classic glazed ham with a sweet and tangy twist.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1 cup brown sugar
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup pineapple juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

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, honey, Dijon mustard, and pineapple juice.
4. Brush the mixture evenly over the ham, making sure to get some in the scored lines.
5. Sprinkle garlic, ground cloves, and ground cinnamon over the ham.
6. Place the ham in a baking dish and drizzle with olive oil.
7. Bake for 15 minutes per pound, or until the ham is caramelized and cooked through.
8. Let the ham rest for 10 minutes before slicing and serving.

Spring Lamb Chops With Herb Crust

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Tender lamb chops smothered in a flavorful herb crust, perfect for Easter.

Ingredients

• 1 1/2 pounds lamb chops
• 1/4 cup olive oil
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together olive oil, rosemary, thyme, and garlic.
3. Brush the mixture evenly onto both sides of the lamb chops.
4. Coat each lamb chop with breadcrumbs, pressing gently to adhere.
5. Season with salt and pepper to taste.
6. Place the lamb chops on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the lamb reaches desired doneness.
8. Let the lamb chops rest for 5 minutes before serving.

Easter Egg Strata for a Crowd

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Easter Egg Strata is a layered dish perfect for a crowd on Easter morning.

Ingredients

• 1 loaf Italian bread, cut into 1-inch cubes
• 2 tablespoons butter, melted
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 6 large eggs
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the chopped onion and minced garlic until softened.
3. In a large bowl, whisk together heavy cream, eggs, salt, and pepper.
4. Add the bread cubes, melted butter, diced ham, cheddar cheese, and Parmesan cheese to the bowl and stir until well combined.
5. Add the cooked onion and garlic to the bowl and stir gently.
6. Pour the mixture into a 9×13-inch baking dish and let it sit for 10-15 minutes to allow the bread to absorb the liquid.
7. Bake the strata for 35-40 minutes, or until golden brown and set.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.
9. Garnish with chopped fresh parsley, if desired.

Asparagus and Prosciutto Wraps

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Tender asparagus and crispy prosciutto come together in a delicious wrap.

Ingredients

• 1 pound fresh asparagus
• 6 slices of prosciutto
• 6 tablespoons of cream cheese
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Wrap each asparagus spear with a slice of prosciutto.
4. Place the wrapped asparagus on the prepared baking sheet.
5. Bake for 12-15 minutes or until the prosciutto is crispy.
6. In a small bowl, mix the cream cheese and lemon juice.
7. Serve the asparagus wraps with the cream cheese mixture.

Lemon Garlic Leg of Lamb

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Tender and flavorful leg of lamb infused with lemon and garlic.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 2 cloves of garlic, minced
• 2 lemons, zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together garlic, lemon zest, olive oil, and rosemary.
3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
4. Season the lamb with salt and pepper to taste.
5. Place the lamb in a roasting pan and put it in the oven.
6. Roast the lamb for 20 minutes per pound, or until it reaches your desired level of doneness.
7. Baste the lamb with lemon juice every 20 minutes to keep it moist and add flavor.
8. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

Deviled Eggs With Pickled Relish

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Deviled eggs with pickled relish add a tangy twist to traditional Easter dishes.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon pickled relish
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they’re well broken up.
3. Stir in the mayonnaise, Dijon mustard, salt, and pepper until smooth.
4. Stir in the chopped fresh dill and pickled relish.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle with additional dill or relish if desired.
7. Chill in the refrigerator for at least 30 minutes before serving.

Roasted Carrot and Ginger Soup

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Roasted Carrot and Ginger Soup is a creamy and flavorful start to Easter dinner.

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, peeled and grated
• 4 large carrots, peeled and chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss chopped carrots, onion, and ginger with butter on a baking sheet.
3. Roast in the oven for 30 minutes, or until carrots are tender.
4. In a blender, puree roasted carrots, onion, and ginger with garlic.
5. In a large pot, combine pureed mixture and chicken broth.
6. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve soup hot, garnished with chopped fresh herbs if desired.

Baked Salmon With Dill Sauce

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Delicious salmon fillet baked with a tangy dill sauce.

Ingredients

• 4 salmon fillets
• 1/2 cup fresh dill
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the prepared baking sheet.
4. In a bowl, mix together dill, sour cream, lemon juice, and Dijon mustard.
5. Brush the dill sauce on top of the salmon fillets.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the salmon is cooked through.
8. Serve hot and enjoy.

Quiche Lorraine With Spinach and Mushrooms

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Quiche Lorraine With Spinach and Mushrooms is a savory Easter dish.

Ingredients

• 1 9-inch pie crust
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 2 cloves garlic
• 1 cup grated cheese
• 1/2 cup heavy cream
• 4 large eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. Sauté the mushrooms and garlic until tender.
4. Add spinach to the mushroom mixture and cook until wilted.
5. In a bowl, whisk together eggs, heavy cream, and grated cheese.
6. Add the cooked mushroom and spinach mixture to the egg mixture and stir.
7. Pour the egg mixture into the pie crust.
8. Bake for 35-40 minutes or until the edges are golden brown.
9. Remove from oven and let cool before serving.

Grilled Lamb Skewers With Tzatziki Sauce

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Grilled lamb skewers with tzatziki sauce make a delicious and invigorating Easter dinner.

Ingredients

• 1 1/2 pounds lamb shoulder, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh dill
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 10 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat.
2. Thread lamb pieces onto skewers, leaving a small space between each piece.
3. In a bowl, whisk together yogurt, cucumber, onion, dill, garlic, and lemon juice.
4. Season the yogurt mixture with salt and pepper to taste.
5. Brush the lamb skewers with olive oil and season with salt and pepper.
6. Grill the lamb skewers for 8-10 minutes, turning occasionally, until cooked through.
7. Serve the lamb skewers with tzatziki sauce for dipping.
8. Garnish with additional dill, if desired.

Spring Pea and Mint Risotto

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A creamy and invigorating side dish perfect for Easter, featuring spring peas and mint.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat and sauté the onion until translucent.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
4. Add the white wine and cook until the liquid is fully absorbed, stirring constantly.
5. Add 1/2 cup of the vegetable broth to the rice and cook, stirring constantly, until the liquid is fully absorbed.
6. Repeat step 5, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
7. When the rice is cooked and creamy, stir in the fresh spring peas and mint leaves.
8. Cook for an additional 2-3 minutes, until the peas are tender.
9. Remove the skillet from the heat and stir in the Parmesan cheese.
10. Season the risotto with salt and pepper to taste, then serve immediately.

Hot Cross Buns With Spiced Apple Compote

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Sweet hot cross buns paired with a warm spiced apple compote.

Ingredients

• 1 package active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 cup spiced apple compote
• 1 egg, beaten
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large mixing bowl, combine yeast, flour, salt, and sugar.
2. In a separate bowl, whisk together milk, melted butter, and beaten egg.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
6. Preheat oven to 375°F (190°C).
7. Punch down the dough and shape into 12 equal pieces.
8. Place the buns on a baking sheet lined with parchment paper.
9. Bake for 15-20 minutes or until golden brown.
10. Serve warm with spiced apple compote.

Conclusion

You’ll impress your guests with these 12 dishes, after all, “variety is the spice of life.” From Classic Glazed Ham to Grilled Lamb Skewers, each option offers a unique twist, ensuring your Easter dinner won’t be a repeat. Choose one, or mix and match, to create a truly unforgettable meal that will leave a lasting impression.