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–+ servings
Plate with roasted lamb, baby potatoes, carrots, and asparagus for Easter dinner recipes

Easter Dinner

A traditional Easter dinner featuring roasted lamb, spring vegetables, and a rich dessert.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 leg lamb bone-in, about 5 lbs
  • 3 cloves garlic minced
  • 2 tbsp rosemary chopped
  • 2 tbsp olive oil
For the Vegetables
  • 1 lb carrots peeled and chopped
  • 1 lb potatoes quartered
  • 1 bunch asparagus trimmed
For the Dessert
  • 1 lemon cake store-bought or homemade
  • 1 cup whipped cream

Equipment

  • Roasting pan
  • Mixing bowls

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Rub the lamb with garlic, rosemary, olive oil, salt, and pepper.
  3. Place the lamb in a roasting pan and surround it with carrots and potatoes.
  4. Roast for 2 hours, or until the lamb reaches an internal temperature of 145°F (63°C).
  5. Add the asparagus to the pan during the last 15 minutes of cooking.
  6. Remove the lamb from the oven and let it rest for 15 minutes before slicing.
  7. Serve the lamb and vegetables with lemon cake and whipped cream for dessert.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 50gFat: 30gSaturated Fat: 10gCholesterol: 150mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 15gVitamin A: 120IUVitamin C: 20mgCalcium: 100mgIron: 5mg

Notes

For a lighter option, substitute the lamb with roasted chicken.

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