Easy-Peasy Easter Sunday Dinner Recipes

Mar 29, 2021 08:28 AM EDT | By Zyanya James (staff@foodworldnews.com)

Easy-Peasy Easter Sunday Dinner Recipes
Lamb is a traditional part of Easter Sunday feasts.
(Photo : Rumman Amin/Unsplash)

Easter Sunday is a few days away, and while this traditional gathering may be smaller this year, families are still looking forward to it. Most families have their Easter Sunday recipes down to pat. However, if you want to try something new, here are some Easter Sunday recipes from Food Network and Delish.

Easter Sunday Recipes

Moroccan Lamb Tagine

Lamb is a traditional part of Easter Sunday feasts. While roast lamb is always a hit, this Moroccan Lamb Tagine recipe from Delish will be a welcome change.

Ingredients:

4 lb. boneless lamb roast, cut into 1" pieces

Kosher salt

Small pinch of saffron

Freshly ground black pepper

1/4 tsp. ground cardamom

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 cup freshly chopped cilantro, plus more for garnish

1/2 tsp. ground turmeric

1/2 tsp. ground coriander

1/2 cup toasted almond slivers

1 onion, chopped

1 cinnamon stick

1 cup dried apricots

2 tsp. freshly minced ginger

2 tbsp. tomato paste

3 tbsp. extra-virgin olive oil

3 cups low-sodium chicken broth

4 cloves garlic, sliced

Torn mint leaves, for serving

Cooked couscous, for serving

Directions:

In a large bowl, toss the lamb with about two teaspoons of Kosher salt. Set aside for an hour at room temperature or overnight in the refrigerator. 

In a small saucepan over medium-high heat, bring the chicken broth to a boil. Remove from heat and add dried apricots. Let sit for at least 15 minutes. 

Heat oil in a tagine or Dutch oven over medium-high heat. Add the lamb and cook until golden, about 4 minutes per side. Don't overcrowd your pot and work in batches if necessary. Remove lamb from pot and place on a plate. 

Reduce heat to medium and add onion to the pot. Cook until soft and add garlic and ginger. When fragrant, add tomato paste and stir until coated. Add the cinnamon stick, saffron, and spices and cook for one minute until toasted.

Add the lamb, apricots, and broth to the pot and season with salt and pepper. Bring to a boil, then reduce heat and simmer covered. Cook for about an hour and a half until lamb is tender and liquid is reduced.

Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous. You can also go with mashed potatoes.

ALSO READ: Moti Mahal Delux's Recipe for Its Famous Tandoori Chicken Is Now Out

Ina Garten's Orange Baked Ham

You can also find ham in Easter Sunday dinners. This easy, shortcut recipe from the iconic Ina Garten is a sure winner.

Ingredients:

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone

6 garlic cloves

1 orange, zested

1/4 cup freshly squeezed orange juice

1/2 cup Dijon mustard

1 cup light brown sugar, packed

8 1/2 ounces orange marmalade

Directions:

Preheat the oven to 350°F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour until the ham is heated fully and evenly and the glaze is golden brown. Serve hot or at room temperature.

Extra Creamy Scalloped Potatoes

This rich scalloped potato recipe will go with most meat dishes you may prepare on Easter Sunday.

Ingredients:

Unsalted butter, softened

Kosher salt and freshly ground white pepper

1/4 teaspoon freshly grated nutmeg

1 bay leaf

1 tablespoon all-purpose flour

2 pounds russet potatoes, peeled and sliced 1/8-inch thick

3 cups heavy cream

Directions:

Preheat the oven to 350°F.

Brush a shallow 2 1/2-quart baking dish with butter.

Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt, and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat for about 12 minutes. Stir occasionally until the cream just comes to a simmer. Simmer and stir for five more minutes until potatoes soften.

Discard the bay leaf and transfer the potato mixture to your baking dish. Set the baking dish in a roasting pan. Add water halfway up the sides of the baking dish.

Bake for one hour until the potatoes are tender and golden brown. Remove the baking dish from the water bath and let it cool for 10 minutes before serving. 

READ MORE: New Easter Treat: Reese's Peanut Butter Carrots

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