For a delightful Easter celebration, consider these 15 roast recipes that step beyond the traditional ham. Options like Herb-Crusted Rack of Lamb, Balsamic-Glazed Roast Beef, and Honey Mustard Glazed Pork Tenderloin offer elegance and flavor. Citrus and Rosemary Roasted Chicken and Spiced Moroccan Lamb Leg highlight unique tastes. Teriyaki Glazed Beef Short Ribs add a sweet twist. These dishes are perfect for festive gatherings. Explore further for a variety of roasts that will impress family and friends.
Herb-Crusted Rack of Lamb
Herb-Crusted Rack of Lamb is an elegant and flavorful dish, perfect for special occasions like Easter celebrations or family gatherings. This tender and juicy lamb, coated with a fragrant blend of herbs and garlic, is sure to impress your guests. The preparation time is approximately 20 minutes, and the dish takes about 30-35 minutes to cook, making it a relatively quick yet sophisticated option for your holiday feast.
Ingredients:
- 2 racks of lamb, frenched
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1 cup fresh rosemary, chopped
- 1 cup fresh thyme leaves, chopped
- 1 cup breadcrumbs (preferably fresh)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons Dijon mustard
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the minced garlic, chopped parsley, rosemary, thyme, breadcrumbs, salt, and pepper. Mix well to create the herb crust.
- Heat olive oil in a large skillet over medium-high heat. Sear each rack of lamb for about 2-3 minutes on each side until browned.
- Remove the racks from the heat and let them cool slightly. Brush each rack with Dijon mustard, ensuring to coat the meat well.
- Press the herb crust mixture onto the mustard-coated racks, making sure to cover all sides evenly.
- Place the racks in a roasting pan, bone side down. Roast in the preheated oven for about 30-35 minutes for medium-rare (internal temperature of 135°F/57°C). Adjust cooking time for desired doneness.
- Once roasted, remove the lamb from the oven and let it rest for at least 10 minutes before slicing and serving.
Variations and Tips:
- For added flavor, consider marinating the lamb in olive oil, garlic, and herbs a few hours before cooking.
- You can substitute different herbs such as oregano or mint for a unique twist on the crust.
- Serve with sides such as roasted vegetables, mashed potatoes, or a fresh salad to complement the dish.
- To enhance the presentation, consider serving the lamb with a drizzle of balsamic reduction or a mint yogurt sauce on the side.
- Use leftovers in sandwiches or salads for a delicious next-day meal.
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Balsamic-Glazed Roast Beef
Balsamic-glazed roast beef is a succulent and flavorful dish that combines the rich, savory taste of roast beef with a sweet and tangy balsamic reduction. Ideal for family gatherings and festive occasions like Easter, this dish serves as an impressive centerpiece for your holiday table.
With a preparation time of approximately 15 minutes and a cooking time of about 2 hours, this roast can be prepared with minimal effort and maximum flavor, making it perfect for both seasoned cooks and novices alike.
Ingredients:
- 3 to 4 pounds beef roast (ribeye or sirloin)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 cup beef broth
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Season the beef roast generously with salt and pepper on all sides.
- In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side).
- While the roast is searing, in a separate bowl, whisk together the balsamic vinegar, brown sugar, minced garlic, Dijon mustard, rosemary, thyme, and beef broth.
- Once the roast is browned, pour the balsamic mixture over the roast and transfer the skillet/pan to the preheated oven.
- Roast the beef in the oven for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (medium-rare is about 135°F, medium is 145°F).
- Remove the roast from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy cut of meat.
- To serve, slice the roast and drizzle with the balsamic glaze from the roasting pan.
Variations and Tips:
- For a deeper flavor, marinate the roast in the balsamic mixture for a few hours or overnight before cooking.
- Add vegetables such as carrots, potatoes, or onions to the pan for a complete meal. They will absorb the rich flavors of the glaze as they roast.
- If you prefer a thicker glaze, remove the roast once it's cooked and place the pan on the stovetop over medium heat, simmering the sauce until it thickens.
- Accompany the roast beef with a fresh garden salad or roasted asparagus for a balanced meal.
Enjoy this delicious balsamic-glazed roast beef as a delightful addition to your Easter feast!
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Honey Mustard Glazed Pork Tenderloin
Honey Mustard Glazed Pork Tenderloin is a delicious and elegant dish perfect for family gatherings or Easter celebrations. The tenderloin is marinated in a sweet and tangy honey mustard glaze that caramelizes beautifully during roasting, making it juicy and flavorful. This dish is ideal for those looking to impress their guests with minimal effort.
The preparation time is about 15 minutes, and the cooking time is approximately 25-30 minutes, making it a quick yet impressive main course.
Ingredients:
- 1.5 pounds pork tenderloin
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- Fresh herbs for garnish (parsley or thyme)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, minced garlic, salt, pepper, and dried thyme (if using) until well combined.
- Place the pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the honey mustard marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
- Remove the pork from the marinade, allowing any excess to drip off, and place it on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the tenderloin rest for 5 minutes before slicing it into medallions. Drizzle any remaining glaze over the pork and garnish with fresh herbs.
Variations and Tips:
- For added depth of flavor, consider adding a splash of soy sauce to the marinade.
- If you prefer a spicier kick, mix in a little chili powder or cayenne pepper to the glaze.
- Serve alongside roasted vegetables or creamy mashed potatoes to complete the meal.
- Leftovers can be stored in an airtight container in the fridge for up to three days and can be enjoyed cold in a salad or heated in wraps.
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Citrus and Rosemary Roasted Chicken
Citrus and Rosemary Roasted Chicken is a delightful dish that infuses the succulent flavors of citrus fruits and aromatic rosemary into tender chicken. It is perfect for family gatherings, special occasions, or any festive Easter meal.
With a preparation time of about 20 minutes and a total cooking time of around 1 hour and 15 minutes, this dish is both manageable and impressive, sure to please anyone seated at your table.
Ingredients:
- 1 whole chicken (3-4 lbs)
- 2 oranges, halved
- 1 lemon, halved
- 4 sprigs of fresh rosemary
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1/2 cup chicken broth
Cooking Instructions:
1. Preheat the oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the chicken: Clean the chicken, pat it dry with paper towels, and place it in a roasting pan.
3. Season the chicken: Rub the olive oil over the chicken, ensuring it is evenly coated. Season generously with salt, pepper, and paprika (if using).
4. Stuff the chicken: Place the halved oranges, halved lemon, minced garlic, and rosemary sprigs inside the cavity of the chicken.
5. Add broth: Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
6. Roast the chicken: Put the chicken in the preheated oven and roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Baste the chicken halfway through with the juices collected at the bottom of the pan.
7. Rest before carving: Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving to allow the juices to redistribute.
Variations and Tips:
- For added flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, minced garlic, and rosemary for a few hours prior to cooking.
- You can substitute the rosemary with thyme or oregano for a different herbal quality.
- Experiment by adding other vegetables like carrots, potatoes, or onions to the roasting pan for a complete meal in one dish.
- Leftover chicken can be shredded and used for salads, sandwiches, or soups for a quick next-day meal.
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Spiced Moroccan Lamb Leg
The Spiced Moroccan Lamb Leg is a fragrant and flavorful dish that captures the essence of North African cuisine. Perfect for festive occasions like Easter, this dish will impress your guests with its rich spices and tender meat. The preparation time is approximately 20 minutes, followed by a slow roast in the oven, totaling around 2 to 2.5 hours for cooking.
Ingredients:
- 1 leg of lamb (about 4-5 lbs)
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground cinnamon
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lemon, zested and juiced
- Fresh cilantro, for garnish
- Dried apricots and almonds (optional, for serving)
Cooking Steps:
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the minced garlic, cumin, coriander, cinnamon, smoked paprika, ginger, cayenne pepper, olive oil, lemon zest, and lemon juice to form a spice paste.
- Using a sharp knife, make small slits in the lamb leg and rub the spice paste all over the meat, including into the slits for maximum flavor. Season generously with salt and pepper.
- Place the lamb leg in a roasting pan and cover it tightly with aluminum foil to retain moisture.
- Roast in the preheated oven for about 2 to 2.5 hours or until the meat is tender and can be easily pulled apart with a fork.
- Remove the foil for the last 30 minutes of cooking to allow the lamb to brown and develop a crust.
- Once cooked, let the lamb rest for 15-20 minutes before carving. Garnish with fresh cilantro and serve with dried apricots and almonds if desired.
Variations and Tips:
- For additional flavor, consider marinating the lamb overnight with the spice paste.
- If you prefer, you can use a boneless leg of lamb for easier slicing.
- This dish pairs well with couscous or roasted vegetables for a complete meal.
- Experiment with different spices or add herbs like rosemary or thyme for a personal twist.
- Serve with a yogurt sauce or a side of mint chutney to balance the spices.
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Maple-Glazed Cornish Hens
Maple-glazed Cornish hens are a delightful and elegant dish that can serve as a wonderful centerpiece for your Easter feast or any special occasion.
These small, tender birds are infused with the rich sweetness of maple syrup, perfectly complementing their savory flavors. Ideal for family gatherings or intimate dinners, this recipe requires a bit of preparation with a total cook time of about 1 hour and 15 minutes, making it a manageable yet impressive dish for both novice and experienced cooks.
Ingredients
- 2 Cornish hens (about 1-1.5 lbs each)
- 1/4 cup pure maple syrup
- 1/4 cup unsalted butter, melted
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- Fresh thyme sprigs (for garnish)
Cooking Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Cornish Hens: Rinse the Cornish hens under cold water and pat them dry with paper towels. Place them in a roasting pan, breast side up.
- Make the Glaze: In a small bowl, whisk together the maple syrup, melted butter, Dijon mustard, minced garlic, dried thyme, salt, black pepper, and apple cider vinegar until well combined.
- Coat Hens: Brush the glaze generously over the hens, making sure to coat both the skin and the cavity of the birds. Reserve some glaze for basting during cooking.
- Roast: Roast the hens in the preheated oven for 40-50 minutes, basting with the reserved glaze every 15 minutes, until the skins are golden brown and the internal temperature reaches 165°F (75°C).
- Rest and Serve: Remove the hens from the oven and let them rest for about 10 minutes before serving. Garnish with fresh thyme sprigs.
Variations & Tips
- Herb Variations: Experiment by adding fresh herbs such as rosemary or sage to the glaze for additional flavor.
- Fruit Addition: Place halved apples or pears in the roasting pan to cook alongside the hens, adding a fruity touch to the dish.
- Stuffing Option: For heartiness, you can stuff the hens with a mixture of bread crumbs, herbs, and a bit of broth before roasting.
- Make-ahead Tips: You can prepare the glaze and coat the hens a few hours in advance; just cover and refrigerate until ready to roast.
This maple-glazed Cornish hens recipe is not only festive but also allows for endless creativity, making your Easter dining experience truly memorable!
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Garlic and Lemon Roast Duck
Garlic and lemon roast duck is a luxurious dish that embodies the perfect blend of savory and citrus flavors, making it an ideal centerpiece for any Easter feast or special occasion. This flavorful roast duck is not only a showstopper but also surprisingly simple to prepare.
With a preparation time of just 20 minutes and a cooking time of about 2 hours, you'll impress your guests with minimal effort and maximum taste.
Ingredients:
- 1 whole duck (about 4-5 pounds)
- 4 cloves of garlic, minced
- 2 lemons (one for juice, one for quarters)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
- 1 cup chicken broth or water
- Optional: 1 tablespoon honey (for a touch of sweetness)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Rinse the duck under cold water and pat it dry with paper towels. Trim any excess fat from the duck cavity.
- In a small bowl, combine the minced garlic, juice of one lemon, olive oil, rosemary, thyme, salt, and pepper. If using honey, add it to the mixture.
- Rub the garlic and lemon mixture all over the duck, making sure to get into all crevices and also under the skin.
- Stuff the cavity of the duck with lemon quarters and any leftover herb sprigs.
- Place the duck breast side up on a rack in a roasting pan. Pour the chicken broth or water into the bottom of the pan to keep the duck moist during cooking.
- Roast in the preheated oven for about 1 hour, then carefully turn the duck over and continue roasting for an additional hour or until the skin is crispy and golden brown.
- Once done, let the duck rest for 10-15 minutes before carving. This helps to keep the meat juicy.
Variations and Tips:
- For a twist, you can add other herbs such as sage or oregano to the herb mixture.
- If you prefer a sweeter glaze, brush the duck with a mixture of honey and soy sauce in the last 30 minutes of roasting.
- To improve crispiness, increase the oven temperature to 425°F (220°C) during the last 15 minutes of cooking.
- Serve with roasted vegetables or a fresh salad to complement the richness of the duck. Enjoy!
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Savory Stuffed Beef Brisket
Savory stuffed beef brisket is a hearty and flavorful dish that is perfect for special occasions like Easter gatherings or family feasts. This recipe yields a stunning centerpiece that not only delights the taste buds but also impresses your guests with its rich flavors and beautiful presentation.
With a preparation time of approximately 30 minutes and a cooking time of 3 to 4 hours, this dish is ideal for those who enjoy a slow-cooked meal that brings warmth and satisfaction to the table.
Ingredients:
- 4-5 lb beef brisket
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 cups beef broth
- Fresh herbs for garnish (optional)
Cooking Instructions:
- Preheat your oven to 325°F (165°C).
- In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until translucent. Add the mushrooms and spinach, cooking until the spinach is wilting and mushrooms are tender. Remove from heat and let cool slightly.
- In a large bowl, mix the sautéed vegetables with cooked rice or quinoa, shredded cheese, salt, pepper, and paprika. Confirm the mixture is well combined.
- Carefully slice the brisket horizontally, creating a pocket for the stuffing. Take care not to cut all the way through; the brisket should remain intact on one side.
- Stuff the brisket pocket with the vegetable and rice mixture, packing it in nicely.
- Secure the brisket with kitchen twine or toothpicks to keep the stuffing inside during cooking.
- Place the stuffed brisket in a roasting pan, pouring beef broth around it. Cover the pan with aluminum foil.
- Roast in the preheated oven for about 3 to 4 hours or until the brisket is fork-tender. Baste occasionally with the broth.
- Once cooked, remove the brisket from the oven, let it rest for 15-20 minutes, and then slice into portions. Serve hot, garnished with fresh herbs if desired.
Variations and Tips:
- For a spicy twist, add some red pepper flakes or jalapeños to the stuffing mixture.
- You can substitute the cheese with feta for a tangier flavor or leave it out for a dairy-free option.
- Pair this dish with roasted vegetables or a fresh salad for a complete meal.
- Confirm to keep an eye on the brisket as it cooks, adjusting the cooking time based on the cut's thickness and your oven's performance.
- Leftovers can be sliced thinly for sandwiches, adding a scrumptious layer of flavor for lunch the next day.
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Mediterranean Stuffed Pork Loin
Mediterranean Stuffed Pork Loin is a flavorful dish that combines the juiciness of pork with vibrant Mediterranean ingredients, making it ideal for festive occasions like Easter gatherings or family celebrations. This dish serves 6-8 people and requires around 2 hours of preparation and cooking time, making it a perfect centerpiece for a holiday feast.
Ingredients:
- 2 to 3 lb pork loin
- 1 cup spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, pitted and chopped
- 3 cloves garlic, minced
- 1 tsp oregano
- 1 tsp rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup pine nuts, toasted
- Kitchen twine (for tying the loin)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Pork Loin: Carefully butterfly the pork loin by slicing it horizontally, leaving about 1 inch uncut. Open it up like a book and flatten it with a meat mallet to guarantee even cooking.
- Make the Filling: In a mixing bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, olives, minced garlic, oregano, rosemary, black pepper, salt, and toasted pine nuts. Mix well until all ingredients are thoroughly combined.
- Stuff the Loin: Spread the filling mixture evenly over the pork loin. Roll the loin tightly from one end to the other, making sure the filling stays intact.
- Tie the Loin: Use kitchen twine to securely tie the rolled pork loin in several places, making sure it holds its shape during cooking.
- Sear the Loin: In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the stuffed pork loin on all sides until browned, approximately 3-4 minutes per side.
- Roast in the Oven: Once seared, transfer the skillet to the preheated oven. Roast the pork loin for about 60-75 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the pork loin from the oven and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
Variations and Tips:
- Herbs: Feel free to add other herbs like thyme or basil to the filling for additional flavor.
- Different Cheeses: Swap feta for goat cheese or mozzarella for a different taste profile.
- Add Heat: If you like a bit of spice, consider adding crushed red pepper flakes to the filling.
- Serving Suggestions: Serve with a fresh Greek salad or roasted vegetables for a complete meal.
- Leftovers: Use leftover pork in sandwiches or combine with pasta for a hearty meal the next day.
Enjoy your Mediterranean Stuffed Pork Loin as a deliciously hearty entry that both family and guests will surely love!
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Rustic Herb and Garlic Roasted Rabbit
Rustic Herb and Garlic Roasted Rabbit is a delightful dish that brings a taste of countryside charm to your Easter celebration. This savory roast is ideal for those looking to elevate their holiday menu with a unique and flavorful protein option. With tender, juicy meat complemented by aromatic herbs and garlic, this dish serves approximately four to six people and requires about 2 hours of preparation and cooking time combined.
Ingredients:
- 2 to 3 pounds whole rabbit, cleaned and prepared
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup dry white wine
- 1 lemon, sliced
- 1 onion, quartered
- 4 carrots, chopped into large pieces
- 4 potatoes, chopped into large pieces
Cooking Steps:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Marinade: In a small bowl, mix minced garlic, rosemary, thyme, parsley, olive oil, salt, and pepper to create a herb paste.
- Season the Rabbit: Rub the herb mixture all over the rabbit, making sure to coat inside the cavity as well. Let marinate for at least 30 minutes to enhance the flavors, or refrigerate overnight if you have time.
- Arrange Vegetables: In a large roasting pan, scatter the quartered onion, carrots, and potatoes. Place the rabbit on top of the vegetables.
- Add Wine and Lemon: Pour the dry white wine around the rabbit and place lemon slices over the top.
- Roast the Rabbit: Cover the roasting pan with foil and place it in the preheated oven. Roast for about 1 hour. After this time, remove the foil and continue roasting for an additional 30 minutes, basting the rabbit and vegetables with the pan juices every 10 minutes. The rabbit should reach an internal temperature of 165°F (74°C).
- Rest and Serve: Once cooked, remove the rabbit from the oven and let it rest for approximately 10 minutes before carving. Serve the rabbit with the roasted vegetables and some of the pan juices drizzled over the top.
Variations & Tips:
- Flavor Enhancements: For a deeper flavor, consider adding spices like paprika or crushed red pepper to the herb paste.
- Cooking Methods: This recipe can also be adapted for a slow cooker. Simply follow the same seasoning method and cook on low for 6 to 8 hours.
- Wine Substitutes: If you're not keen on using white wine, chicken or vegetable broth can be used as a substitute.
- Serving Suggestions: Pair with a fresh green salad or some crusty bread to soak up the delicious juices.
- Leftover Options: Use any leftover meat in salads, sandwiches, or pasta dishes for another delightful meal!
Smoky Paprika Roast Chicken
Smoky Paprika Roast Chicken is a flavorful and succulent dish that's perfect for Easter gatherings or Sunday dinners. The rich smokiness of the paprika complements the tender roast chicken beautifully, making it a crowd-pleaser for family and friends alike.
This recipe takes about 15 minutes of preparation and approximately 1 hour and 15 minutes to cook, giving you plenty of time to set the table or prepare side dishes.
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 3 tablespoons smoked paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh herbs (e.g., rosemary or thyme) for garnish
- Lemon wedges, for serving
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the smoked paprika, olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, thyme, and oregano to create a marinade.
- Pat the chicken dry with paper towels and place it in a roasting pan. Gently loosen the skin on the chicken breast and thighs, then rub half of the marinade directly onto the meat under the skin. Use the remaining marinade to coat the outside of the chicken evenly.
- Tuck the wing tips under the chicken and tie the legs together with kitchen twine for even cooking.
- Roast the chicken in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste the chicken with its juices halfway through cooking for added flavor and moisture.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Garnish with fresh herbs and serve with lemon wedges on the side.
Variations and Tips:
- For added flavor, consider stuffing the cavity of the chicken with sliced lemons, whole garlic cloves, and fresh herbs before roasting.
- Swap the smoked paprika for sweet paprika if you prefer a milder flavor.
- Experiment with different herbs and spices to personalize the marinade according to your taste – cumin or chili powder can add a nice kick.
- Serve the roasted chicken with your favorite sides, such as roasted vegetables or a fresh salad, for a complete meal.
Teriyaki Glazed Beef Short Ribs
Teriyaki Glazed Beef Short Ribs are a delectable twist on traditional Easter roast dishes, offering a rich and savory flavor profile that's perfect for elevating your festive table.
These tender, melt-in-your-mouth short ribs are marinated in a sweet and tangy teriyaki sauce that caramelizes beautifully during cooking. Ideal for meat lovers and anyone looking to impress their guests, this dish requires about 20 minutes of preparation time and approximately 3 hours of cooking time, making it perfect for a leisurely celebration.
Ingredients:
- 4 pounds beef short ribs
- 1 cup soy sauce
- 1 cup brown sugar
- ½ cup mirin (Japanese sweet rice wine)
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions:
- In a large bowl, whisk together the soy sauce, brown sugar, mirin, grated ginger, minced garlic, sesame oil, and rice vinegar until the sugar is dissolved.
- Place the beef short ribs in a resealable plastic bag or a shallow dish, and pour the marinade over the ribs. Seal or cover, and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 300°F (150°C).
- Remove the ribs from the marinade and place them in a roasting pan, reserving the marinade for later.
- Cover the roasting pan tightly with foil and cook in the preheated oven for 2 to 2.5 hours, or until the ribs are tender and the meat is easily pulled from the bone.
- While the ribs are cooking, pour the reserved marinade into a saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer for about 15 minutes, until it thickens slightly.
- Once the short ribs are done, remove them from the oven, and brush them liberally with the thickened marinade.
- Increase the oven temperature to 400°F (200°C), and return the ribs to the oven, uncovered, for an additional 15-20 minutes to achieve a nice glaze.
- Remove the ribs from the oven, let them rest for a few minutes, then slice between the bones and serve garnished with chopped green onions and sesame seeds.
Variations and Tips:
- For a spicier twist, add red pepper flakes to the marinade.
- You can substitute the beef short ribs with other cuts of meat such as chuck roast or flank steak, but the cooking time may vary.
- Serve the ribs with steamed rice or sautéed vegetables to complement the dish.
- If you prefer a smoky flavor, consider barbecuing the ribs for the final glazing step instead of using the oven.
- Leftover ribs can be refrigerated and heated for a delightful next-day meal!
Plum-Glazed Roast Venison
Plum-Glazed Roast Venison is a delightful and elegant dish that's perfect for special occasions, such as Easter dinner.
Bursting with rich flavors, this dish combines the bold taste of venison with a sweet and tangy plum glaze, making it a fantastic centerpiece for any festive table.
Ideal for those who enjoy game meat, this recipe requires about 2.5 hours of preparation and cooking time, serving around 6-8 people.
Ingredients:
- 2-3 lbs venison roast (leg or loin)
- 1 cup plum preserves
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup low-sodium beef broth
- Fresh plums, for garnish (optional)
Cooking Steps:
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine plum preserves, balsamic vinegar, Dijon mustard, chopped rosemary, minced garlic, salt, and pepper to create the glaze.
3. Pat the venison roast dry with paper towels and season generously with salt and pepper.
4. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, sear the venison roast on all sides until browned, about 3-4 minutes per side.
5. Once browned, remove the roast from the skillet and set aside.
In the same skillet, deglaze with beef broth, scraping any browned bits from the bottom.
6. Return the venison to the skillet and brush it generously with the plum glaze.
7. Cover with a lid or aluminum foil and transfer to the preheated oven. Roast for approximately 1.5-2 hours or until the internal temperature reaches 130°F for medium-rare (or to your desired doneness).
8. Every 30 minutes, baste the roast with additional plum glaze for added flavor and moisture.
9. Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
10. Serve garnished with fresh plums if desired, and alongside your favorite side dishes.
Variations & Tips:
- For a deeper flavor, consider marinating the venison in red wine and herbs overnight before cooking.
- You can substitute plum preserves with apricot or cherry preserves for a different flavor profile.
- Serve with roasted root vegetables or a fresh green salad for a complete meal.
- Remember to use a meat thermometer to guarantee the roast reaches your preferred doneness; venison is best enjoyed medium-rare to maintain its tenderness.
- Leftover roast venison can be sliced thin and used in sandwiches or salads, making it a versatile option!
Dijon and Herb Roast Leg of Lamb
Dijon and Herb Roast Leg of Lamb is a flavorful and elegant dish, perfect for Easter gatherings or special occasions. This succulent roast captures the essence of spring with its aromatic herbs and tangy Dijon mustard, making it an ideal centerpiece for your festive table.
With a preparation time of approximately 15 minutes and a cooking time of about 1.5 to 2 hours, this recipe serves around 6 to 8 people, securing a hearty meal for family and friends.
Ingredients:
- 1 leg of lamb (about 5-6 pounds)
- 3 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup of red wine (optional)
- 1 cup of low-sodium chicken broth (optional)
Cooking Steps:
1. Preheat your oven to 450°F (230°C).
2. In a small bowl, combine the Dijon mustard, garlic, rosemary, thyme, parsley, olive oil, salt, and pepper to create a herb marinade.
3. Place the leg of lamb on a roasting pan. Use a sharp knife to score the surface of the lamb in a crisscross pattern. This will help the marinade penetrate the meat.
4. Generously rub the herb marinade all over the lamb, making sure it gets into the crevices.
For best results, let it marinate for at least 30 minutes at room temperature, or refrigerate for 2-4 hours.
5. Roast the lamb in the preheated oven for about 20 minutes to develop a crust. Then reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 1 to 1.5 hours, or until the internal temperature reaches 135°F (medium-rare) or desired doneness.
6. If using, add red wine and chicken broth to the roasting pan during the last 30 minutes of cooking to keep the meat moist and create a flavorful sauce.
7. Once done, remove the lamb from the oven, cover it loosely with aluminum foil, and let it rest for 15-20 minutes before carving.
Variations and Tips:
- Herb Variations: Swap out the rosemary and thyme for your favorite herbs like oregano or mint for a different flavor profile.
- Marinade Time: For deeper flavors, consider marinating the lamb overnight in the refrigerator.
- Cooking Methods: You can also cook the leg of lamb on a grill for a smoky flavor. Just make sure to maintain similar temperatures.
- Serving Suggestion: Pair it with sides like roasted vegetables, mashed potatoes, or a fresh salad to complete the meal.
- Leftovers: Use any leftover lamb in sandwiches, wraps, or salads for a delicious next-day meal.
Enjoy your perfectly roasted leg of lamb, ideal for sharing delightful moments with loved ones during your Easter celebration!
Honey-Glazed Orange Roast Goose
Honey-Glazed Orange Roast Goose is a sumptuous and festive dish that makes for an impressive centerpiece at any Easter gathering. With its crispy skin, juicy meat, and a sweet citrus glaze, it's perfect for large family celebrations or holiday dinners.
While it requires some preparation, the result is a mouth-watering experience that your guests will remember. The total preparation and cooking time for this dish is approximately 3 to 4 hours, depending on the size of the goose.
Ingredients:
- 1 whole goose (about 10-12 pounds)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups orange juice
- Zest of 2 oranges
- 1 cup honey
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 4 cloves garlic, minced
- 1 large onion, quartered
- 2-3 oranges, quartered
- 1-2 cups chicken or vegetable broth
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Goose: Remove any giblets from the cavity of the goose. Rinse the goose under cold water and pat it dry with paper towels. Season the inside and outside of the goose generously with salt and pepper.
- Prepare the Glaze: In a saucepan, combine the orange juice, orange zest, honey, soy sauce, Dijon mustard, rosemary, thyme, and garlic. Simmer over medium heat for about 10-15 minutes, or until the glaze thickens slightly.
- Stuff the Goose: Stuff the cavity of the goose with onion and quartered oranges. This adds flavor and moisture to the meat as it cooks.
- Roasting: Place the goose on a roasting rack in a large roasting pan, breast side up. Pour about 1-2 cups of broth into the bottom of the pan to keep the meat moist during cooking. Brush the glaze generously over the goose.
- Cook the Goose: Roast for about 2 to 2.5 hours or until the internal temperature reaches 165°F (74°C). Baste the goose with the pan juices every 30 minutes, and if the skin begins to darken too quickly, cover it loosely with aluminum foil.
- Resting: Once cooked, remove the goose from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
- Serve: Carve the goose and serve it with the remaining glaze drizzled over the top. Pair it with sides like roasted vegetables or a fresh salad for a complete meal.
Variations & Tips:
- Fruit Variations: Consider adding slices of apple or pear in the stuffing mixture for added sweetness and flavor.
- Herb Variations: Feel free to experiment with different herbs such as sage or thyme for additional flavor.
- Leftovers: If you have any leftover goose, shred the meat and use it in salads, soups, or sandwiches.
- Make Ahead: You can prepare the glaze a day in advance and keep it in the refrigerator. Simply reheat it before using.
- Crispier Skin: For extra crispy skin, increase the oven temperature to 425°F (220°C) during the last 20-30 minutes of roasting.
Enjoy your Honey-Glazed Orange Roast Goose—it's sure to be a showstopper at your Easter feast!
