These are the lamb recipes my family comes back to every Easter dinner. From a perfectly cooked rack of lamb to grilled lamb chops and a few cozy favorites, these are the ones we truly look forward to every year.
When Easter rolls around, my family is all about lamb. Don’t get me wrong, we still love a classic honey baked ham or even a prime rib. But more often than not, a rack of lamb ends up as the centerpiece on our table. Part of that comes from my New Zealand roots, where lamb is a staple, but it’s also because the flavor just feels so right for spring. Pair it with fresh herbs, a little garlic, maybe a squeeze of lemon, and it instantly feels like a holiday meal!
And if you’re not hosting a big gathering, lamb can still absolutely be part of the menu. I love making my grilled lamb chops on those years when Easter happens to be warm outside, and my lamb stew when we want something cozy for Easter dinner. However you serve it, I hope one of these recipes makes its way onto your table this year!
1
Easter Rack of Lamb (Dijon Herb Crust)
2
Garlic Rosemary Grilled Lamb Chops
3
Lamb Meatballs with Mint Chimichurri
4
Lamb Stew
Frequently Asked Questions
If you’re buying a rack of lamb you’ll often see this phrase. It simply means that the butcher has already trimmed the meat and fat from the ends of the rib bones, so you’ve got that clean “lollipop” look. You pay a little bit more for this, but you get that restaurant-style presentation that I personally love.
While lamb can sometimes be pricey, lamb shoulder, stew meat and ground lamb are the most economical. I love ground lamb (and my lamb meatballs recipe above!) for the easiest way to sneak lamb into weeknight meals. Another pro tip: buy lamb right after Easter for the biggest markdowns, then freeze it for the future!
While lamb has a slightly richer, more earthy flavor than beef, it’s not overly “gamey” like venison. And with a little lemon, garlic, and herbs, it tastes incredibly fresh and savory.
Well, as someone from New Zealand, I’d say yes! 😉 New Zealand lamb is almost always grass-fed, whereas American lamb is often grain-finished. So in my opinion, New Zealand lamb has a truer flavor.
If you make any of these Easter lamb recipes, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
