10 Easter Dinner Main Dishes

10 Stunning Easter Dinner Main Dish Recipes for a Feast

by

When it comes to Easter dinner, the main dish is the star of the show.

A big 80% of hosts think it’s the most important part of the meal.

They want to make a great impression on their guests.

Let’s find some amazing main dishes that will make your Easter dinner unforgettable, like Roasted Vegetable Wellington and Herb Crusted Prime Rib.

These stunning options will surely impress your family and friends.

They are just the beginning of a fantastic Easter feast.

Table of Contents

Roasted Vegetable Wellington

vegetarian main course dish SAVE IT

Roasted Vegetable Wellington is a savory and flavorful dish perfect for special occasions.

Ingredients

  • 1 sheet of puff pastry, thawed
  • 1 cup of roasted vegetables (such as zucchini, bell peppers, and onions)
  • 1/2 cup of goat cheese, crumbled
  • 1/4 cup of chopped fresh herbs (such as parsley and thyme)
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface to a large rectangle.
  3. In a bowl, mix together the roasted vegetables, goat cheese, and chopped herbs.
  4. Spread the vegetable mixture over the center of the pastry, leaving a 1-inch border around the edges.
  5. Brush the edges of the pastry with olive oil.
  6. Roll the pastry over the filling, starting from one long side.
  7. Place the Wellington on a baking sheet lined with parchment paper, seam-side down.
  8. Brush the top of the pastry with olive oil and cut a few slits in the top to allow steam to escape.
  9. Bake the Wellington for 25-30 minutes, or until golden brown.
  10. Remove from the oven and let cool for 10 minutes before slicing and serving.

Herb Crusted Prime Rib

tender prime rib dish SAVE IT

Tender prime rib coated with a savory herb crust, perfect for a special occasion.

Ingredients

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

Instructions

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

Spring Lamb Chops With Mint Sauce

grilled lamb with mint SAVE IT

Tender lamb chops paired with a rejuvenating mint sauce make for a delicious springtime dish.

Ingredients

  • 1 1/2 pounds lamb chops
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 cup fresh mint leaves
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a small bowl, mix together olive oil, garlic, and salt and pepper to taste.
  3. Brush the mixture onto both sides of the lamb chops.
  4. Grill the lamb chops for 5-7 minutes per side, or until cooked to desired doneness.
  5. Meanwhile, puree mint leaves, chicken broth, and lemon juice in a blender or food processor.
  6. Serve the lamb chops with the mint sauce spooned over the top.

Baked Salmon With Lemon Butter

salmon cooked with lemons SAVE IT

Baked salmon with lemon butter is a flavorful and moist main dish perfect for Easter dinner.

Ingredients

  • 4 salmon fillets
  • 1/2 cup unsalted butter, softened
  • 2 lemons, juiced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or aluminum foil.
  3. Place the salmon fillets on the prepared baking sheet.
  4. In a small bowl, mix together the softened butter, lemon juice, garlic, and parsley.
  5. Brush the lemon butter mixture evenly over 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. Remove from the oven and serve hot.

Garlic and Rosemary Leg of Lamb

flavors of the lamb SAVE IT

Garlic and rosemary leg of lamb is a classic Easter main dish.

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

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, mix together garlic, rosemary, salt, and pepper.
  3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
  4. Heat the olive oil in a large oven-safe skillet over high heat.
  5. Sear the leg of lamb for 2-3 minutes on each side, or until browned.
  6. Transfer the skillet to the preheated oven and roast for 20 minutes per pound, or until the lamb reaches your desired level of doneness.
  7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

Rack of Pork With Apple Cider Glaze

pork glazed with cider SAVE IT

Rack of pork with apple cider glaze is a savory and sweet main dish.

Ingredients

  • 1 rack of pork
  • 1/4 cup apple cider
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together apple cider, honey, Dijon mustard, thyme, and garlic powder.
  3. Season the rack of pork with salt and pepper.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat.
  5. Sear the rack of pork until browned on all sides, about 2-3 minutes per side.
  6. Brush the apple cider glaze all over the pork.
  7. Transfer the skillet to the preheated oven and roast for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C).
  8. Let the pork rest for 10-15 minutes before slicing and serving.

Pan Seared Duck Breast With Cherry Compote

duck breast cherry compote SAVE IT

Pan Seared Duck Breast With Cherry Compote is a sweet and savory dish.

Ingredients

  • 4 duck breasts
  • 1 cup cherry jam
  • 1 cup port wine
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup fresh cherries

Instructions

  1. Preheat oven to 400°F.
  2. Season the duck breasts with salt, pepper, and thyme.
  3. Heat olive oil in an oven-safe skillet over medium-high heat.
  4. Sear the duck breasts for 2-3 minutes on each side.
  5. Transfer the skillet to the preheated oven and cook for 10-12 minutes.
  6. While the duck is cooking, combine cherry jam, port wine, and honey in a saucepan.
  7. Bring the cherry mixture to a boil over medium heat, then reduce heat and simmer.
  8. Add garlic and cherries to the saucepan and cook for an additional 5 minutes.
  9. Remove the duck from the oven and let it rest for 5 minutes.
  10. Serve the duck breast with the cherry compote spooned over the top.

Grilled Filet Mignon With Roasted Garlic Mashed Potatoes

grilled steak with potatoes SAVE IT

Grilled filet mignon paired with roasted garlic mashed potatoes makes a decadent Easter dinner.

Ingredients

  • 4 filet mignon steaks
  • 4 cloves of garlic
  • 4 large potatoes
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Season the filet mignon steaks with salt and pepper.
  3. Grill the filet mignon for 5-7 minutes per side, or until it reaches the desired level of doneness.
  4. While the filet mignon is cooking, roast the garlic cloves in the oven at 400°F for 15-20 minutes, or until soft.
  5. Boil the potatoes in a large pot of salted water until they are tender.
  6. Drain the potatoes and mash with butter, roasted garlic, and olive oil.
  7. Serve the grilled filet mignon with the roasted garlic mashed potatoes.

Stuffed Chicken Breast With Spinach and Feta

chicken stuffed with spinach SAVE IT

Stuffed Chicken Breast With Spinach and Feta is a savory and flavorful main dish.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 package frozen chopped spinach, thawed and drained
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
  3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
  4. Stuff each chicken breast with the spinach and feta mixture.
  5. Close the incision and secure the filling with toothpicks if needed.
  6. Brush the chicken breasts with olive oil and place them on a baking sheet.
  7. Bake the chicken in the preheated oven for 35-40 minutes or until cooked through.
  8. Let the chicken rest for 10 minutes before slicing and serving.

Braised Short Ribs With Red Wine Reduction

tender beef in sauce SAVE IT

Braised short ribs with red wine reduction is a rich, flavorful dish perfect for special occasions.

Ingredients

  • 4 short ribs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 300°F (150°C).
  2. Season the short ribs with salt and pepper.
  3. Heat the olive oil in a large Dutch oven over medium-high heat.
  4. Sear the short ribs until browned on all sides, about 5 minutes per side.
  5. Remove the short ribs from the pot and set aside.
  6. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  7. Add the garlic, red wine, beef broth, tomato paste, thyme, and rosemary to the pot.
  8. Stir to combine, scraping up any browned bits from the bottom of the pot.
  9. Return the short ribs to the pot and bring to a boil.
  10. Cover the pot and transfer to the preheated oven.
  11. Braise the short ribs for 2 1/2 to 3 hours, or until tender and falling off the bone.
  12. Remove the pot from the oven and let cool slightly.
  13. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.
  14. Skim off any excess fat from the surface of the sauce.
  15. Bring the sauce to a boil over medium-high heat and cook until reduced and thickened, about 10-15 minutes.
  16. Serve the short ribs with the red wine reduction sauce spooned over the top.

Conclusion

You’ve found your Holy Grail of Easter main dishes, a culinary Ark of flavors that will make your feast unforgettable, like a Phoenix rising from the ashes, these stunning options will steal the spotlight, making your Easter dinner a true masterpiece, a feast fit for a king, with each bite a tribute to your culinary prowess.

Leave a Comment