12 Main Course Meats and More for Easter
Whether your tradition is to serve ham or lamb on Easter Sunday, we've got plenty of ideas for preparing both; any of these recipes makes a gorgeous centerpiece for your holiday table.
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »
The dramatic presentation of a whole leg of lamb is the most fun part about roasting one. Have your butcher clean the protruding bone well and leave about ¼ inch of fat on the outside of the meat. The kale here is simple, but it helps balance the lamb's meaty, assertive flavor with a bright vinegar dressing. Chef Magnus Nilsson also likes to serve this lamb with a dollop of skyr mixed with herbs. Get the recipe for Roast Leg of Lamb with Herbs and Kale »
Rosemary-Jerk Lamp Chops
Here, a classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb’s umami flavors.
Here, a classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb's umami flavors. Get the recipe for Rosemary-Jerk Lamp Chops »
Grilled Yogurt-Marinated Lamb Chops
These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling.
These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. Get the recipe for Grilled Yogurt-Marinated Lamb Chops »
Braised Leg of Lamb with Graukäse Polenta
Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese.Get the recipe for Braised Leg of Lamb with Graukäse Polenta
Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese. Get the recipe for Braised Leg of Lamb with Graukäse Polenta »
Roasted Lamb with Rosemary (Arni me Dendrolivano)
Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. Get the recipe for Roasted Lamb with Rosemary (Arni me Dendrolivano) »
Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. Get the recipe for Roasted Lamb with Rosemary (Arni me Dendrolivano) »
Maple-and-Mustard-Glazed Ham
Brining the fresh ham prior to roasting keeps the meat moist and succulent in this roast. The glaze can be made up to a week in advance. Get the recipe for Maple-and-Mustard-Glazed Ham »
Brining the fresh ham prior to roasting keeps the meat moist and succulent in this roast. The glaze can be made up to a week in advance. Get the recipe for Maple-and-Mustard-Glazed Ham »
Apricot-Ginger Glazed Ham
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. Get the recipe for Apricot-Ginger Glazed Ham »
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. Get the recipe for Apricot-Ginger Glazed Ham »
Spiced Honey-Glazed Spiral Ham
Although spiral-cut ham comes fully cooked, a low, slow roast will heat it through and caramelize its sticky, spiced glaze. At Thomas Keller’s Bouchon Bistro, a ham is glazed with pan drippings, local honey, and fragrant cinnamon and clove for their annual Thanksgiving feast, which they serve to veterans and their families. Get the recipe for Spiced Honey-Glazed Spiral Ham »
Although spiral-cut ham comes fully cooked, a low, slow roast will heat it through and caramelize its sticky, spiced glaze. At Thomas Keller's Bouchon Bistro, a ham is glazed with pan drippings, local honey, and fragrant cinnamon and clove for their annual Thanksgiving feast, which they serve to veterans and their families. Get the recipe for Spiced Honey-Glazed Spiral Ham »
Fresh Ham with Honey and Cloves
This feast-worthy dish calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat. Get the recipe for Fresh Ham with Honey and Cloves »
This feast-worthy dish calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. Get the recipe for Fresh Ham with Honey and Cloves »
Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)
In this dish, thick-cut ham is doused in a velvety tomato-based cream sauce made with chablis. Get the recipe for Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis) »
In this dish, thick-cut ham is doused in a velvety tomato-based cream sauce made with chablis. Get the recipe for Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis) »
Garlic-Steamed Manila Clams
All clams need is garlic and wine to make a perfect pot of steamers. Serve with plenty of crusty bread. Get the recipe for Garlic-Steamed Manila Clams »
All clams need is garlic and wine to make a perfect pot of steamers. Serve with plenty of crusty bread. Get the recipe for Garlic-Steamed Manila Clams »
This Neapolitan savory pie, a traditional Easter Day treat filled with meat, cheese, and eggs, comes from Mary Mazzacco of Tinton Falls, New Jersey. Get the recipe for Pizza Chiena »
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