Easter Dinner Not Ham: Celebrate With These Delicious Recipes

Easter Dinner Not Ham: Celebrate With These Delicious Recipes

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20 Easter Dinner Dishes That Aren’t Ham or Lamb Cloud Information and
20 Easter Dinner Dishes That Aren’t Ham or Lamb Cloud Information and from cloudistro.com

Easter is a time of joy and celebration, but sometimes it can feel like there’s only one option when it comes to the main course: ham. If you’re looking for something a little different this year, we’ve got you covered with two delicious recipes that are sure to please. Whether you’re cooking for a crowd or just for yourself, these dishes are easy to prepare and full of flavor. So let’s get started!

Recipe 1: Herb-Crusted Rack of Lamb

Ingredients:

  • 1 rack of lamb, frenched
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 clove garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F.
  2. In a small bowl, mix together the Dijon mustard, rosemary, thyme, and garlic.
  3. Season the rack of lamb with salt and pepper, then spread the mustard mixture over the top and sides of the lamb.
  4. In another bowl, mix together the breadcrumbs, Parmesan cheese, and olive oil.
  5. Press the breadcrumb mixture onto the top and sides of the lamb.
  6. Place the lamb on a roasting pan and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 145°F.
  7. Let the lamb rest for 5-10 minutes before slicing and serving.
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Nutritional Information:

  • Calories: 397
  • Protein: 35g
  • Fat: 24g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 435mg

Cooking Time:

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Equipment:

  • Roasting pan
  • Bowls for mixing
  • Measuring cups and spoons

Serving Suggestions:

  • Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
  • A crisp green salad with a vinaigrette dressing
  • A glass of red wine, such as Cabernet Sauvignon or Merlot

Variations:

  • Use different herbs, such as oregano, sage, or parsley, in the breadcrumb mixture
  • Add a tablespoon of honey or maple syrup to the mustard mixture for a hint of sweetness
  • Try using different types of cheese, such as Asiago or Pecorino Romano, in the breadcrumb mixture

Substitutions:

  • Instead of Dijon mustard, use whole-grain mustard or honey mustard
  • If you don’t have fresh herbs, use dried herbs instead (use about 1 teaspoon of each)
  • Instead of breadcrumbs, use panko breadcrumbs or crushed crackers
  • If you don’t have Parmesan cheese, use another hard cheese, such as Romano or Asiago

Storage:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
  • Reheat gently in the oven or microwave

Tips:

  • Let the lamb come to room temperature before cooking to ensure even cooking
  • Use a meat thermometer to check the internal temperature of the lamb
  • Let the lamb rest before slicing to allow the juices to redistribute

Frequently Asked Questions:

  • What should I serve with herb-crusted rack of lamb?
  • Can I use a different type of mustard?
  • How long should I let the lamb rest before slicing?

Overall, this herb-crusted rack of lamb is a delicious and elegant choice for your Easter dinner. The flavorful mustard and herb crust adds a nice crunch to the tender lamb, and it pairs perfectly with roasted vegetables and a glass of red wine. Give it a try and impress your guests with this show-stopping main course!

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Recipe 2: Roasted Salmon with Lemon and Dill

Ingredients:

  • 4 salmon fillets, skin on
  • 1 lemon, sliced
  • 4 sprigs fresh dill
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425°F.
  2. Place the salmon fillets skin side down on a baking sheet.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Place a slice of lemon and a sprig of dill on top of each fillet.
  5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Serve hot, garnished with additional lemon slices and dill sprigs.

Nutritional Information:

  • Calories: 309
  • Protein: 33g
  • Fat: 19g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Sugar: 0g
  • Sodium: 64mg

Cooking Time:

  • Prep Time: 5 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 17-20 minutes

Equipment:

  • Baking sheet
  • Measuring spoons
  • Knife and cutting board

Serving Suggestions:

  • Roasted or steamed asparagus
  • A simple green salad with a lemon vinaigrette
  • A glass of white wine, such as Sauvignon Blanc or Pinot Grigio

Variations:

  • Use lime instead of lemon for a different citrus flavor
  • Try using other fresh herbs, such as parsley or basil
  • Drizzle the salmon with honey or maple syrup before baking for a touch of sweetness

Substitutions:

  • Instead of salmon, use another type of fish, such as trout or cod
  • If you don’t have fresh dill, use dried dill instead (use about 1 teaspoon)
  • Instead of olive oil, use another type of oil, such as avocado or coconut oil

Storage:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
  • Reheat gently in the oven or microwave
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Tips:

  • Choose salmon fillets that are of similar thickness for even cooking
  • Season the salmon generously with salt and pepper to enhance the flavor
  • Remove the skin before serving if desired

Frequently Asked Questions:

  • What should I serve with roasted salmon?
  • Can I use frozen salmon?
  • How do I know when the salmon is cooked?

This roasted salmon with lemon and dill is a healthy and flavorful option for your Easter dinner. The bright citrus

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