Divine Dinner Party

Easter Dinner Menus:
My Favorite Mediterranean Lamb Dinner

You've just come across one of the most wonderful Easter dinner menus you'll ever taste.... Really!

If you love the idea of lamb for Easter, there's no way you'll find a more flavorful recipe than this one. As a bonus, it's easy, too! The lamb, potatoes, and green beans are all cooked in one pan.

Looking for more kinds of Easter dinner menus? This isn't the only page on which you'll find some great suggestions for Easter. You'll find lots more Easter menus right here, LINK including:

Easter Dinner Menus

Roquefort, Blood Orange, and Garden Greens Salad

Blood Orange Roquefort SaladI love this light, flavorful, spring-y salad. For heavier Easter dinner menus like this one, it's a wonderfully light way to start things off. With the blood oranges and bright greens, it's also very pretty!

This is a nearly perfect spring salad. The lemon and olive oil dressing lets the natural flavors really come though. Try this salad with a slightly bitter baby green for best results.

Recipe serves 8.

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16 C. mixed baby greens, packed
1 C. crumbled Roquefort cheese
4 large blood oranges, peel and white pith removed
1/2 C. olive oil
1/3-1/2 C. freshly squeezed lemon juice, to taste
salt, to taste
Freshly ground black pepper, to taste

Instructions: 1. In a large salad bowl, toss together your greens and your Roquefort.

2. To separate the blood orange segments, cut between the membranes between each section with a sharp knife. Mix blood orange segments with salad mixture.

3. Right before serving, pour over your lemon and oil, then salt and pepper to taste (I find it needs quite a bit of salt).

4. Toss well to combine.

One-Dish Garlic-Herb Lamb with Green Beans and Potatoes

Lamb with Garlic and Herbs for Easter Dinner MenusWhen you look at this recipe, you're going to see a LOT of garlic in it. But don't let that scare you away! The garlic flavor is really mellow and wonderful, and the sauce is to die for. And since you cook the veggies right in with the lamb, this is one of the easiest Easter dinner menus you could make.

This is one of those Easter lamb recipes that both lamb-lovers and non-lovers will like. It's impressive, full of flavor, and will make your entire kitchen smell divine.

This is also one of your more flexible Easter dinner menus. Sub the green beans for asparagus if you like, toss in some pearl onions... have fun with it!

Serves 6-8.

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1 (about 5 lbs.) leg of lamb
30 whole cloves of garlic, divided
3 tbsp. extra virgin olive oil
1 1/2 tsp. salt
Freshly ground black pepper
1 1/2 tbsp. chopped fresh rosemary leaves
2 tsp. chopped fresh thyme
6-8 red-skinned potatoes (1 per person)
1/2 C. beef broth
Fresh rosemary and thyme sprigs, as needed
2 1/2 lb. fresh green beans, washed and trimmed
Salt and pepper, to taste
1/2 C. good-quality dry red wine
1/2-1 C. beef broth, as needed

Instructions: 1. Preheat the oven to 350 degrees F. Prepare the lamb by cutting shallow slits all over it with a sharp knife.

2. Take about 5 of your garlic cloves and slice them. Place a slice of garlic into each of the slits you've made in your lamb.

3. Rub lamb with olive oil. Sprinkle on the salt, pepper, and herbs. Rub all of this into the lamb. (If desired, the lamb can now be refrigerated as long as you need (up to overnight) before cooking.)

4. Wash your potatoes and cut into chunks.

5. Spray the rack of a roasting pan with cooking spray. Place lamb on rack. Place your herb sprigs into the bottom of the pan, and place potatoes around lamb. Pour beef broth over potatoes and sprinkle liberally with salt and pepper.

6. Roast lamb about 1 hour and 40 minutes for medium doneness.

7. Meanwhile, make the garlic sauce: In a medium saucepan, combine the rest of your garlic cloves (leave them whole) the wine, and 1/2 c. of the beef broth.

8. Bring to a boil, then cook over med-low heat until garlic is very, very soft, about 25 minutes. Add extra broth as the garlic cooks, if needed. Using a stick blender, puree until smooth. (Or let cool slightly and puree with a standard blender.)

9. About 30 minutes before your lamb is done, place green beans in the pan, tucked in among the potatoes. Sprinkle with a bit of salt and pepper.

10. When lamb is done, remove cooked lamb from the oven and tent with foil to rest. Remove potatoes and beans to a serving dish and place in the turned-off oven to keep warm.

11. While lamb rests, stir your garlic and broth puree into the lamb juices in the pan. Add a bit more broth if needed. Heat on the stove top until heated through. Adjust spices.

12. Slice lamb, then top with garlic sauce. Serve with potatoes and green beans on the side.

Then watch your guests ooh and aah over one of the best Easter dinner menus they've ever had!

Roasted Baby Carrots

Just in case you like larger Easter dinner menus and are looking for another vegetable to make, I added in this dish as an optional addition-- but there's no need to make it if you feel you've got enough food with the green beans and potatoes.

These roasted baby carrots seem too simple on the surface. But the way they're cooked makes for wonderful sweet and flavorful carrots. You don't need a bunch of honey or other ingredients to make carrots even kids will love.

With these awesome carrots, this is one of those Easter dinner menus that the Easter Bunny would definitely approve of! You'll find the recipe right here, on another page.

Sun-Dried Tomato, Herb, and Black Olive Scones Recipe

Herb Scones with Olives for a Lamb Easter Dinenr MenuThese wonderful little scones are crisp on the outside, and delicate, crumbly, melt-in-your mouth delicious on the inside. They also have a ton of flavor! If you don't normally go for plain bread of rolls for your Easter dinner menus, this scone is a perfect substitute. And it tastes wonderful with this recipe for Easter lamb.

Serves 8.

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2 C. all-purpose flour
1 tbsp. baking powder
1 tbsp. granulated sugar
1/2 tsp. salt
1 tsp. coarsely ground fresh black pepper
3 tbsp. freshly grated parmesan cheese
3 tbsp. minced fresh parsley
2 tbsp. chopped fresh basil
1/3 C. cold salted butter
1/2 C. oil-packed sundried tomatoes, drained and minced
1/3 C. sliced black olives
1/2 C. milk
1 egg
Melted, salted butter, as needed

Instructions: 1. Preheat oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder, sugar, salt, pepper, parmesan, parsley, and basil.

2. With a pastry cutter or a fork, cut in the butter until the mixture resembles coarse breadcrumbs.

3. Mix in sundried tomatoes and olives.

4. In a small bowl, beat egg slightly. Beat in milk. Stir into flour mixture until moistened.

5. Knead the dough a few times (about 10), handling it gently.

6. On an ungreased cookie sheet, pat your dough into a circle about 6" wide. With a sharp knife, cut your circle into 8 pieces and move them slightly away from each other.

7. Bake 15-20 minutes, until golden and crisp.

8. Brush with butter and serve warm

Italian Pastiera Easter Dessert

This wonderful Italian ricotta cheesecake is the perfect ending to this Easter dinner menu full of clean, simple flavors. Serve it with strawberries and watch everybody's eyes widen in delight.

You'll find my recipe for Italian Pastiera right here on this page. It really is to-die-for delicious.

There are lots more ideas for different Easter dinner menus at Easter Dinner Recipes Central!

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You Might Also Like...

I've got lots more Easter dinner menus right here at Divine Dinner Party! Check out:

Traditional Lamb Menu


Traditional Ham Easter Menu


Coming Up...

Hippity, Hoppity,
Easter's on its Way

The date for Easter falls on April 20th this year!

Take a look at Easter Dinner and Party Planning for recipes, edd dye tips, assembling Easter baskets, and more!

And plan to make this adorable...

It's so cute, it may be the best thing you do this Easter.

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