18 Flavorful Easter Lamb Recipes for a Special Dinner

Do you know what people usually eat on Easter? About 70% of people serve lamb on this special day. This is a very old tradition that many families love to follow.

Are you looking for some new and exciting lamb recipes to try this Easter? You're in luck because we have 18 delicious options for you to choose from. Let's explore these tasty ideas and find the perfect one for your Easter dinner!

1. Traditional Greek Easter Lamb

Traditional Greek Easter Lamb is a classic dish featuring roasted lamb.

Ingredients

• 1 leg of lamb (1.5-2 kg)
• 2 cloves of garlic, minced
• 2 lemons, juiced
• 1/4 cup olive oil
• 2 tbsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Rinse the lamb leg and pat dry with paper towels.
3. In a small bowl, mix together garlic, lemon juice, olive oil, oregano, thyme, salt, and pepper.
4. Rub the mixture all over the lamb leg, making sure to coat it evenly.
5. Place the lamb leg in a roasting pan and put it in the oven.
6. Roast for 20 minutes per kilogram, or until the lamb reaches your desired level of doneness.
7. Remove the lamb from the oven and let it rest for 15-20 minutes before slicing and serving.

2. Herb Crusted Leg of Lamb

Herb crusted leg of lamb is a classic Easter dish with a flavorful crust.

Ingredients

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

Instructions

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

3. Garlic and Rosemary Roasted Lamb

Tender lamb infused with garlic and rosemary flavors.

Ingredients

• 1 (1.5-2 pound) boneless leg of lamb
• 2 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 lamb, making sure to coat it evenly.
4. Heat the olive oil in a large oven-safe skillet over high heat.
5. Sear the 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.

4. Lemon and Thyme Lamb Chops

Tender lamb chops infused with lemon and thyme flavors.

Ingredients

• 1 1/2 pounds lamb chops
• 2 lemons, juiced
• 2 tablespoons olive oil
• 4 sprigs of fresh thyme
• 2 cloves of garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, thyme, and garlic.
3. Season the lamb chops with salt and pepper.
4. Brush the lemon mixture on both sides of the lamb chops.
5. Grill the lamb chops for 5-7 minutes per side, or until they reach desired doneness.
6. Let the lamb chops rest for 5 minutes before serving.

5. Braised Lamb Shanks With Red Wine

Braised lamb shanks cooked in red wine, resulting in tender meat and rich flavors.

Ingredients

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

Instructions

1. Preheat oven to 300°F (150°C).
2. Season lamb shanks with salt and pepper.
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.
5. Remove lamb shanks and set aside.
6. Add onion and garlic to the pot, cooking until onion is translucent.
7. Add red wine, lamb broth, tomato paste, rosemary, and thyme to the pot.
8. Return lamb shanks to the pot, cover, and transfer to preheated oven.
9. Braise for 2 1/2 to 3 hours, or until lamb is tender and falling off the bone.
10. Serve lamb shanks with sauce spooned over the top.

6. Grilled Lamb Koftas With Tzatziki Sauce

Grilled lamb koftas served with invigorating tzatziki sauce make a perfect Easter dish.

Ingredients

• 1 pound ground lamb
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup tzatziki sauce
• 10 wooden skewers

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine ground lamb, chopped onion, parsley, garlic, salt, pepper, and paprika.
3. Mix well with your hands or a wooden spoon until just combined.
4. Divide the mixture into 10 equal portions and shape each portion into a ball.
5. Thread each ball onto a wooden skewer and gently flatten into a small oval shape.
6. Brush the grill with oil to prevent sticking and grill the koftas for 4-5 minutes per side.
7. Serve the grilled koftas with tzatziki sauce for dipping.
8. Garnish with additional parsley and lemon wedges, if desired.

7. Roasted Lamb With Garlic and Potatoes

Tender lamb roasted with garlic and potatoes, a classic Easter dish.

Ingredients

• 1 leg of lamb
• 4 cloves of garlic
• 4 large potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Season the lamb with salt and pepper.
3. Peel and chop the potatoes into large chunks.
4. Mince the garlic and mix with olive oil.
5. Place the lamb in a roasting pan and brush with garlic oil.
6. Arrange the potatoes around the lamb.
7. Roast in the preheated oven for 2 hours or until the lamb is cooked through.
8. Let the lamb rest for 15 minutes before slicing and serving.

8. Easter Lamb With Mint and Cilantro

Easter lamb with mint and cilantro is a flavorful and aromatic dish.

Ingredients

• 1 1/2 pounds boneless lamb shoulder
• 1/4 cup olive oil
• 1/4 cup freshly chopped mint
• 1/4 cup freshly chopped cilantro
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, mint, cilantro, garlic, and lemon juice.
3. Rub the mixture all over the lamb shoulder, 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. Let the lamb rest for 10 minutes before slicing and serving.

9. Pan Seared Lamb Chops With Lemon Butter

Pan-seared lamb chops with a zesty lemon butter sauce.

Ingredients

• 1 1/2 pounds lamb chops
• 1/2 cup unsalted butter, softened
• 2 lemons, juiced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• Salt and pepper, to taste

Instructions

1. Season the lamb chops with salt and pepper.
2. Heat a skillet over medium-high heat and sear the lamb chops for 2-3 minutes per side.
3. Remove the lamb chops from the skillet and set aside.
4. Reduce the heat to medium and add the softened butter to the skillet.
5. Stir in the lemon juice, garlic, and rosemary.
6. Return the lamb chops to the skillet and spoon the lemon butter sauce over them.
7. Cook for an additional 2-3 minutes, or until the lamb chops reach the desired level of doneness.
8. Serve immediately and enjoy.

10. Slow Cooked Lamb With Root Vegetables

Slow cooked lamb with root vegetables is a hearty and flavorful dish.

Ingredients

• 1 leg of lamb
• 2 carrots
• 2 potatoes
• 1 onion
• 2 cloves of garlic
• 1 cup of lamb broth
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the lamb with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Sear the lamb until browned on all sides, then set aside.
5. Add the chopped onion to the pot and cook until softened.
6. Add the minced garlic and cook for an additional minute.
7. Add the carrots and potatoes to the pot, stirring to combine.
8. Add the lamb broth to the pot, covering the lamb and vegetables.
9. Cover the pot and transfer to the preheated oven.
10. Cook for 2 1/2 to 3 hours, or until the lamb is tender.
11. Serve the lamb with the cooked root vegetables.

11. Spit Roasted Lamb With Greek Seasonings

Spit roasted lamb with Greek seasonings is a classic Easter dish.

Ingredients

• 1 leg of lamb
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped fresh oregano
• 2 tbsp chopped fresh rosemary
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat the spit roast to medium-high heat.
2. In a small bowl, mix together olive oil, lemon juice, oregano, rosemary, garlic, salt, and pepper.
3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb on the spit roast and cook for 20-25 minutes per pound, or until it reaches your desired level of doneness.
5. Let the lamb rest for 10-15 minutes before slicing and serving.

12. Lamb and Vegetable Kabobs With Chimichurri

Grilled lamb and vegetable kabobs served with a tangy Argentinean chimichurri sauce.

Ingredients

• 1 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 2 large bell peppers, cut into 1-inch pieces
• 2 large zucchinis, cut into 1-inch slices
• 1 cup fresh parsley
• 1 cup fresh oregano
• 2 cloves garlic, minced
• 1 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread lamb, onion, bell peppers, and zucchinis onto skewers.
3. In a food processor, combine parsley, oregano, garlic, red wine vinegar, and olive oil.
4. Process until well combined and slightly chopped.
5. Season chimichurri sauce with salt and pepper to taste.
6. Grill kabobs for 10-12 minutes, turning occasionally.
7. Serve kabobs with chimichurri sauce spooned over the top.

13. Classic Rack of Lamb With Horseradish Sauce

Tender lamb chops served with a spicy horseradish sauce.

Ingredients

• 1 rack of lamb
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup horseradish sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the lamb with salt, pepper, and thyme.
3. Heat olive oil in a skillet and sear the lamb until browned on all sides.
4. Transfer the lamb to a roasting pan and roast for 20-25 minutes or until cooked to desired doneness.
5. Meanwhile, mix garlic and horseradish sauce in a bowl.
6. Remove the lamb from the oven and let it rest for 5 minutes.
7. Serve the lamb with the horseradish sauce spooned over the top.

14. Indian Style Lamb Curry With Basmati Rice

Indian Style Lamb Curry is a flavorful and aromatic dish.

Ingredients

• 1 pound lamb shoulder, cut into bite-sized pieces
• 2 medium onions, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 1 cup basmati rice
• 2 cups water
• Salt and pepper, to taste
• Fresh cilantro, chopped

Instructions

1. Heat oil in a large saucepan over medium heat and sauté onions until golden brown.
2. Add garlic and ginger and cook for 1 minute, stirring constantly.
3. Add lamb pieces and cook until browned on all sides.
4. Add cumin, curry powder, turmeric, and cayenne pepper, and cook for 1 minute.
5. Stir in coconut milk and bring to a simmer.
6. Reduce heat to low and cook, covered, for 1 1/2 hours or until lamb is tender.
7. Cook basmati rice according to package instructions using 2 cups of water.
8. Season curry with salt and pepper to taste.
9. Serve lamb curry over basmati rice and garnish with chopped cilantro.

15. Moroccan Lamb Tagine With Preserved Lemons

Moroccan Lamb Tagine With Preserved Lemons is a flavorful stew.

Ingredients

• 1 1/2 pounds lamb shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 preserved lemons, chopped
• 2 dried apricots, chopped

Instructions

1. Heat olive oil in the bottom of a clay or ceramic tagine or a large Dutch oven over medium heat.
2. Add the onion and cook, stirring occasionally, until it is lightly browned, about 8 minutes.
3. Add the garlic and ginger and cook, stirring constantly, for 1 minute.
4. Add the lamb and cook, stirring occasionally, until it is browned on all sides, about 5 minutes.
5. Stir in the cumin, coriander, cinnamon, turmeric, paprika, cayenne, salt, and pepper.
6. Add the chicken broth, parsley, cilantro, preserved lemons, and apricots.
7. Bring the mixture to a boil, then cover the tagine or Dutch oven and transfer it to the oven.
8. Cook, covered, for 2 1/2 to 3 hours, or until the lamb is tender.
9. Serve the tagine hot, garnished with additional parsley and cilantro if desired.

16. Oven Roasted Lamb With Carrots and Parsnips

Tender lamb roasted with carrots and parsnips in the oven.

Ingredients

• 1 leg of lamb
• 4 carrots
• 2 parsnips
• 2 cloves of garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Season the lamb with salt and pepper.
3. Peel and chop the carrots and parsnips into large pieces.
4. In a large bowl, toss the carrots and parsnips with olive oil, garlic, salt, and pepper.
5. Place the lamb in a roasting pan and arrange the carrots and parsnips around it.
6. Roast the lamb in the preheated oven for 20 minutes per pound, or until it reaches the desired level of doneness.
7. Let the lamb rest for 10-15 minutes before slicing and serving.

17. Grilled Lamb Burgers With Feta and Olives

Grilled lamb burgers with feta and olives offer a unique twist on traditional burgers.

Ingredients

• 1 pound ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted and chopped olives
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato, and red onion for topping

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the ground lamb, feta cheese, olives, parsley, and garlic.
3. Use your hands to mix the ingredients until just combined.
4. Divide the mixture into 4 equal parts and shape into patties.
5. Brush the patties with olive oil and season with salt and pepper.
6. Grill the patties for 4-5 minutes per side, or until they reach your desired level of doneness.
7. Toast the hamburger buns on the grill.
8. Assemble the burgers with lettuce, tomato, and red onion.
9. Serve immediately and enjoy.

18. Braised Lamb Shoulder With Spring Vegetables

Braised lamb shoulder with spring vegetables is a hearty and flavorful Easter dish.

Ingredients

• 1 (1.5-2 pound) lamb shoulder
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 cup lamb broth
• 1 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the lamb shoulder with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Sear the lamb shoulder until browned on all sides, about 5 minutes per side.
5. Remove the lamb from the pot and set it aside.
6. Add the chopped onion to the pot and cook until it's softened and lightly browned, about 5 minutes.
7. Add the minced garlic and cook for 1 minute.
8. Add the chopped carrots and parsnips to the pot and cook for 5 minutes.
9. Add the lamb broth, red wine, tomato paste, thyme, and rosemary to the pot.
10. Return the lamb shoulder to the pot and bring the mixture to a boil.
11. Cover the pot with a lid and transfer it to the preheated oven.
12. Braise the lamb for 2 1/2 to 3 hours, or until it's tender and falling apart.
13. Remove the pot from the oven and let it cool slightly.
14. Serve the lamb shoulder with the spring vegetables and sauce.

Conclusion

As you savor these Easter lamb recipes, a symphony of flavors unfolds, weaving a culinary tapestry of tradition and innovation. Each dish is a masterpiece, with herbs and spices painting a vibrant picture on your palate. The aromas dance, a sensory delight, leaving you craving the next delectable bite of these expertly crafted creations.