As Easter approaches, many of us are looking for ways to celebrate the holiday with delicious and festive meals. One classic and traditional choice is a juicy and flavorful lamb dish. With its rich history and cultural significance in many parts of the world, lamb is a popular protein that can be prepared in countless ways.
From traditional Greek and Middle Eastern dishes to modern twists and fusion flavors, there’s something for everyone when it comes to cooking with lamb. Whether you’re hosting an intimate gathering or a large family dinner, these 20 mouthwatering Easter lamb recipes are sure to impress your guests and satisfy their taste buds.
In this article, we’ll be sharing a diverse range of lamb recipes that showcase the versatility and tenderness of this beloved protein. From slow-cooked stews and braises to grilled chops and skewers, there’s something for every palate and cooking style. So let’s get started with some amazing Easter lamb recipe ideas that will make your holiday celebration truly unforgettable!
Herb-Crusted Roast Leg of Lamb
Elevate your dinner game with this flavorful and aromatic herb-crusted roast leg of lamb, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 (1.5-2 pound) leg of lamb
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Rub the herb mixture all over the leg of lamb, making sure to coat it evenly.
4. Sprinkle breadcrumbs over the lamb, pressing gently to adhere.
5. Place the lamb on a roasting rack in a roasting pan and put it in the oven.
6. Roast for 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: Approximately 45-60 minutes for a 1.5-2 pound leg of lamb.
Garlic and Rosemary Grilled Lamb Chops
Elevate your summer BBQ with these flavorful lamb chops infused with the pungency of garlic and the herbaceousness of rosemary. Perfect for a dinner party or a quick weeknight meal, this recipe is sure to impress.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 3 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, rosemary, salt, and pepper.
3. Brush both sides of lamb chops with olive oil.
4. Coat lamb chops evenly with the garlic-rosemary mixture.
5. Grill lamb chops for 4-6 minutes per side, or until they reach your desired level of doneness.
6. Let lamb chops rest for 5 minutes before serving.
Cooking Time: 12-16 minutes
Slow-Cooked Greek-Style Lamb Shoulder
Experience the rich flavors of Greece with this tender and juicy lamb shoulder recipe, slow-cooked to perfection.
Ingredients:
– 1.5 kg lamb shoulder, bone-in
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 teaspoons dried oregano
– 1 teaspoon paprika
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your slow cooker to low heat.
2. Season the lamb shoulder with salt, black pepper, and paprika.
3. Heat the olive oil in a large pan over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes per side.
4. Transfer the lamb shoulder to the slow cooker. Add the chopped onion, minced garlic, red wine, beef broth, tomato paste, and dried oregano.
5. Cook for 8-10 hours or overnight. Shred the lamb with two forks and serve hot, garnished with chopped parsley if desired.
Cooking Time: 8-10 hours
Lamb and Mint Stuffed Bell Peppers
This recipe combines the bold flavors of lamb and mint with the sweetness of bell peppers, creating a unique and delicious dish perfect for a special occasion or a quick weeknight meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground lamb
– 1/4 cup fresh mint leaves, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine lamb, mint, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the lamb mixture, filling to the top.
5. Drizzle with olive oil and place in a baking dish.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Mediterranean Lamb Kebabs with Tzatziki
Elevate your BBQ game with these flavorful lamb kebabs, perfectly paired with a refreshing tzatziki sauce.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup tzatziki sauce (see below)
– Wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
3. Add lamb cubes and toss to coat. Season with salt and pepper.
4. Thread lamb onto skewers, leaving a small space between each piece.
5. Grill kebabs for 8-10 minutes per side, or until lamb reaches desired doneness.
6. Serve hot with tzatziki sauce.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Lamb Rack with Honey Mustard Glaze
Elevate your lamb dish with this sweet and tangy honey mustard glaze, perfectly balanced to bring out the rich flavor of the rack.
Ingredients:
– 4 lamb racks (6-8 bones each)
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, mustard, and garlic.
3. Season lamb racks with salt and pepper.
4. Brush the honey mustard glaze all over the lamb, making sure to coat evenly.
5. Place the lamb racks on a baking sheet lined with parchment paper, leaving some space between each rack.
6. Drizzle olive oil over the lamb.
7. Roast for 20-25 minutes or until the lamb reaches your desired level of doneness.
Cooking Time: 20-25 minutes
Braised Lamb Shanks with Red Wine Sauce
Savor the rich flavors of slow-cooked lamb shanks smothered in a deep, velvety red wine sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season lamb shanks with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 5 minutes per side.
4. Remove the lamb from the pot and set aside. Add chopped onion to the pot and cook until caramelized, about 10 minutes.
5. Add garlic, red wine, beef broth, and tomato paste to the pot. Stir to combine.
6. Return lamb shanks to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2-3 hours or overnight.
7. Serve lamb shanks with the rich red wine sauce spooned over the top.
Cooking Time: 2-3 hours
Lamb and Feta Filo Pie
This savory pie combines the rich flavors of lamb and feta cheese with the crispy texture of filo pastry, perfect for a satisfying main course or as an impressive appetizer.
Ingredients:
– 1 pound ground lamb
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 package filo pastry, thawed
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook lamb, onion, and garlic over medium-high heat until browned, breaking up with spoon.
3. Stir in feta cheese, egg, olive oil, salt, and pepper.
4. Unroll filo pastry and cut into 4 equal pieces.
5. Spoon lamb mixture onto center of each piece, leaving a 1-inch border around edges.
6. Fold pastry over filling to form triangles, pressing edges to seal.
7. Brush tops with beaten egg and sprinkle with parsley.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spiced Moroccan Lamb Tagine
Experience the rich flavors of Morocco with this aromatic tagine dish, slow-cooked to perfection with tender lamb, fragrant spices, and sweet preserved lemons.
Ingredients:
– 1 lb boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– Salt and pepper to taste
– 1 cup chicken broth
– 1/2 cup preserved lemon juice (see note)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large clay or ceramic tagine over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, turmeric, salt, and pepper; cook for 1 minute.
4. Add lamb pieces; cook until browned on all sides, about 5-7 minutes.
5. Pour in broth and preserved lemon juice; bring to a simmer.
6. Cover tagine and transfer to the oven; bake at 300°F (150°C) for 2 hours or until lamb is tender.
7. Garnish with parsley, if desired.
Note: Preserved lemons can be found in most Middle Eastern or Mediterranean markets. Alternatively, use 1/4 cup freshly squeezed lemon juice and reduce cooking time to 30 minutes.
Lamb Souvlaki with Lemon Yogurt Dressing
Elevate your outdoor gatherings with this flavorful and refreshing Greek-inspired dish. Tender lamb skewers are marinated to perfection, then grilled to a delicious char, served with a zesty lemon yogurt dressing.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
– Lemon Yogurt Dressing (see below)
Lemon Yogurt Dressing:
– 1 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, oregano, paprika, salt, and pepper.
3. Add lamb cubes and toss to coat; let marinate for at least 30 minutes.
4. Thread lamb onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until cooked through.
6. Serve with Lemon Yogurt Dressing.
Cook Time: 15-20 minutes
Lamb and Potato Shepherd’s Pie
A classic comfort food dish that combines tender lamb with creamy mashed potatoes and a crispy crust. This recipe is perfect for a cozy dinner or a satisfying meal on-the-go.
Ingredients:
– 1 pound ground lamb
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 large potatoes, peeled and diced
– 1/4 cup butter
– 1 cup beef broth
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook lamb in a skillet over medium-high heat until browned, breaking it up into small pieces.
3. Add onion, garlic, peas and carrots, thyme, salt, and pepper. Cook until the vegetables are tender.
4. Boil diced potatoes until tender. Drain and mash with butter and beef broth.
5. Transfer lamb mixture to a 9×13 inch baking dish. Top with mashed potatoes.
6. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 30-35 minutes
Lamb Meatballs in Tomato Basil Sauce
Elevate your dinner game with these flavorful lamb meatballs smothered in a rich tomato basil sauce.
Ingredients:
– 1 pound ground lamb
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1/2 cup heavy cream
– 1 tablespoon fresh basil leaves, chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, breadcrumbs, egg, Parmesan cheese, and olive oil. Mix until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While meatballs are baking, heat tomato sauce and heavy cream in a large skillet over medium heat. Stir in chopped basil leaves.
6. Once meatballs are done, add them to the skillet and simmer for 5-7 minutes to coat with sauce.
Cooking Time: 25-30 minutes
Lamb Curry with Coconut Milk
This rich and flavorful curry is a perfect blend of Indian spices and tender lamb, made creamy and indulgent with the addition of coconut milk. Serve over basmati rice or with naan bread for a truly satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onions, garlic, ginger, cumin, curry powder, turmeric, and chili flakes. Cook until onions are translucent, about 3-4 minutes.
3. Stir in coconut milk and bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until lamb is tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve.
Cooking Time: 25-30 minutes
Lamb and Apricot Stuffed Vine Leaves
A flavorful twist on traditional dolmas, this recipe combines the tender taste of lamb with the sweetness of apricots, all wrapped up in delicate vine leaves.
Ingredients:
– 1 pound vine leaves
– 1/2 pound ground lamb
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup cooked and mashed apricots
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine lamb, parsley, mint, apricots, garlic, salt, and pepper.
3. Lay a vine leaf flat on a work surface. Place about 1 tablespoon of the lamb mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package.
5. Repeat with remaining ingredients and leaves.
6. Arrange stuffed leaves seam-side down in a baking dish. Drizzle with olive oil.
7. Bake for 20-25 minutes or until the vine leaves are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Lamb Chops with Balsamic Fig Reduction
Elevate your lamb chops game with this sweet and savory reduction recipe that pairs perfectly with the rich flavor of lamb. This dish is perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 lamb chops, 1-1.5 inches thick
– 1/2 cup balsamic vinegar
– 1/4 cup fig jam
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar, fig jam, and garlic. Bring to a simmer over medium heat.
3. Reduce heat to low and let the mixture cook for 10-12 minutes or until thickened slightly.
4. Meanwhile, season lamb chops with salt and pepper.
5. Grill or pan-fry lamb chops for 3-4 minutes per side or until cooked to desired level of doneness.
6. Serve lamb chops with balsamic fig reduction spooned over the top. Garnish with fresh thyme leaves if desired.
Cooking Time: 15-20 minutes
Lamb and Spinach Lasagna
This recipe combines the rich flavors of lamb with the nutritional benefits of spinach, all wrapped up in a creamy lasagna. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 package frozen spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 12 lasagna noodles
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook lamb and onion until browned, breaking up with spoon as needed.
4. Add garlic, spinach, and ricotta cheese; stir until combined.
5. Grease a 9×13-inch baking dish with olive oil.
6. Assemble lasagna by layering noodles, meat sauce, mozzarella cheese, and Parmesan cheese.
7. Top with egg mixture and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Lamb Biryani with Fragrant Basmati Rice
Experience the rich flavors of Indian cuisine with this classic lamb biryani recipe, perfectly paired with fragrant basmati rice.
Ingredients:
– 1 lb boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups basmati rice
– 2 cups water
– 1 tablespoon ghee or clarified butter (optional)
Instructions:
1. Cook the lamb pieces in boiling water until tender; drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onions, garlic, cumin, coriander, turmeric, and chili powder. Cook until onions are golden brown.
3. Add cooked lamb to the saucepan and stir well. Season with salt.
4. Cook basmati rice according to package instructions. Drain excess water.
5. Layer the biryani: oil-soaked basmati rice, then lamb mixture, repeating two more times.
6. Garnish with ghee or clarified butter (if using).
7. Cover and simmer for 15-20 minutes or until flavors meld together.
Cooking Time: 45-50 minutes
Lamb and Chickpea Stew
This hearty stew combines tender lamb with creamy chickpeas, aromatic spices, and a hint of Mediterranean flavor. Perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 lb boneless lamb shoulder or shanks, cut into 2-inch pieces
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 cups lamb broth or beef broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the lamb, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, paprika, cinnamon, and cayenne pepper (if using).
5. Add chickpeas, diced tomatoes, broth, browned lamb, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer, covered, for 1 hour and 15 minutes or until the lamb is tender.
Cooking Time: 1 hour and 15 minutes
Lamb Burgers with Tzatziki and Feta
Lamb Burgers with Tzatziki and Feta: A flavorful twist on classic burgers, this Mediterranean-inspired dish combines the richness of lamb with the tanginess of tzatziki sauce and the salty kick of feta cheese.
Ingredients:
– 4 lamb burgers (1/4 pound each)
– 1 large cucumber, peeled and grated
– 1 cup Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 hamburger buns
– Feta cheese, crumbled
– Lettuce, tomato, onion (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Form lamb burgers and season with salt and pepper. Grill for 3-4 minutes per side, or until cooked through.
3. Meanwhile, combine grated cucumber, yogurt, garlic, lemon juice, salt, and pepper in a bowl. Mix well.
4. Assemble burgers on buns with tzatziki sauce, feta cheese, and desired toppings.
5. Serve immediately.
Cooking Time: 12-15 minutes
Lamb Loin with Pistachio Crust
Elevate your dinner game with this elegant lamb loin dish, topped with a crunchy pistachio crust and served with a side of roasted vegetables.
Ingredients:
– 1 (1-1.5 pound) lamb loin
– 1/2 cup pistachios, chopped
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cumin
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together pistachios, olive oil, salt, black pepper, and cumin.
3. Rub the lamb loin with the garlic, then coat evenly with the pistachio mixture.
4. Place the lamb loin on a baking sheet lined with parchment paper and roast for 20-25 minutes or until cooked to your desired level of doneness.
5. Let the lamb rest for 10 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Summary
Get ready to impress your family and friends this Easter with these delicious lamb recipes. From classic roast leg of lamb to more adventurous dishes like Moroccan tagine and Mediterranean kebabs, there’s something for everyone. Try garlic and rosemary grilled lamb chops or slow-cooked Greek-style lamb shoulder for a flavorful twist. Or go savory with lamb meatballs in tomato basil sauce or braised lamb shanks with red wine sauce. Whatever your taste, these 20 mouthwatering recipes are sure to make this Easter one to remember.
