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Easter is coming up—and if you’re still deciding what to make, we have 13 delicious options, including ham, lamb, lasagna and even a vegetarian dish!
For this rich and special Easter treat, Rach slow braises lamb shanks and makes a spicy horseradish gremolata to serve. Watch her make it in the video above.
For this sweet and slightly spicy option, Grant coats his store-bought ham with a ginger-infused root beer, molasses and brown sugar glaze, and roasts, basting every so often.
For a festive vegetarian option try this deliciously meat-free alternative to beef bourguignon. Nothing but meat in lacking in this meal!
This complex dish is sure to wow your friends and family! Rach browns pork chops, then finishes them in a sauce that features garlic, shallot, maple syrup, chicken stock, Worcestershire and tamari. Rach garnishes with fried crispy sage leaves and serves with a side of apples and onions cooked in brown butter. Yum!
For this roast, Clodagh inserts rosemary and garlic right into the meat. She cooks it over a bed of diced potatoes and diced celeriac (celery root) tossed with olive oil, rosemary and salt and pepper. Yum!
We start with Scott Conant’s porchetta-style turkey. He brines the bird for 24 hours, then takes the bird out of the brine to let it dry out for another 24 hours. He then makes his own rub, which he puts under the skin and inside the bird, and roasts.
For this Italian-inspired ham, Tina slathers on a rub made of garlic, Rosemary, Italian seasoning, lemon zest, lemon juice and olive oil, cooks for 30 minutes, then bastes regularly with a fig glaze. Yum!
Spatchcocking your turkey (i.e. removing the backbone and cooking it flat) could save you hours! After spatchcocking, and rubbing with kosher salt and pepper and leaving in the fridge overnight, Rach stuffs tons of herbs under the turkey skin. She then tops her roasting rack with charred orange and lemon slices before adding the bird.
Fabio Viviani’s rich Bolognese-style meat lasagna is the real deal, and is so special that it made our second list of “Foods to Make Before You Die.” Fabio evens challenges you to make your own pasta – why not?
Rach says, "This is a super-easy Easter-style brunch, lunch, or dinner you could serve [on Easter] — or any other weekend in the spring!"
A spice-infused red eye glaze gives this delicious Easter ham a crisp, tangy-sweet crust.
Not a huge fan of ham? Rach’s Italian roasted chicken, seasoned with classic Italian herbs and spices like rosemary and fennel, should do the trick!
Have your Easter porchetta and eat pasta, too! Traditional porchetta takes three to four days to make. Get your fix way faster with this shortcut riff.