Easter Dinner Menu

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Planning an Easter feast? Look no further! This menu template offers a variety of crowd-pleasing dishes, from savory main courses to refreshing sides and a delightful dessert. Whether you’re hosting a small gathering or a large family brunch, these recipes are sure to impress.

Main Course (Choose One):

Herb-Roasted Leg of Lamb

Adorable Easter Menu  Menü Template
Adorable Easter Menu Menü Template


1 (5- to 7-pound) bone-in leg of lamb, trimmed

  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

  • Directions:

    1. Preheat oven to 425°F (220°C).
    2. In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper. Rub the mixture all over the lamb.
    3. Place the lamb on a roasting rack in a shallow baking pan. Roast for 1 1/2 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
    4. Let the lamb rest for 10 minutes before carving.

    Honey-Glazed Ham


    1 (7- to 8-pound) bone-in ham

  • 1/2 cup brown sugar, packed
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cloves

  • Directions:

    1. Preheat oven to 325°F (165°C).
    2. Using a sharp knife, score the ham in a diamond pattern across the surface.
    3. In a small bowl, whisk together brown sugar, Dijon mustard, honey, apple cider vinegar, and cloves.
    4. Place the ham in a roasting pan. Brush the glaze liberally over the ham.
    5. Cover the ham loosely with foil and bake for 1 1/2 hours.
    6. Remove the foil and brush with additional glaze. Bake for another 30 minutes, or until the glaze is bubbly and the internal temperature reaches 140°F (60°C).


    Roasted Garlic Mashed Potatoes


    6 large russet potatoes, peeled and quartered

  • 4 cloves garlic, unpeeled
  • 1/2 cup milk, warmed
  • 1/4 cup butter, softened
  • Salt and pepper to taste

  • Directions:

    1. Preheat oven to 400°F (200°C).
    2. Place the potatoes and garlic cloves on a baking sheet. Toss with olive oil and roast for 45 minutes, or until the potatoes are tender.
    3. Discard the garlic skins. In a large pot, mash the potatoes and garlic together until smooth.
    4. Gradually stir in the warm milk and butter until creamy. Season with salt and pepper to taste.

    Honey Glazed Carrots


    1 pound baby carrots, peeled and trimmed

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh parsley

  • Directions:

    1. In a large skillet, heat olive oil over medium heat. Add the carrots and cook for 5 minutes, or until slightly tender.
    2. In a small bowl, whisk together honey, Dijon mustard, and 1/4 cup of water.
    3. Pour the glaze over the carrots and bring to a simmer. Cook for an additional 5 minutes, or until the carrots are glazed and tender.
    4. Garnish with fresh parsley before serving.


    Lemon Ricotta Cake


    1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup ricotta cheese
  • Zest of 1 lemon

  • Directions:

    1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
    2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.