If you’re tired of the same old honey-roasted ham dinner every Easter Sunday, then feast your eyes on these delicious, elegant entrees! We’ve paired each of them with some seasonal side options, too.
From wine-braised lamb shanks to garlic-crusted prime rib, you’ll find a variety of delicious main course options, along with perfect wine pairings below. Take your pick of one (or two) side options, as well, all made with winter and spring seasonal vegetables.
The Main Attraction
Your main course should be an absolute showstopper—thoughtfully paired with a side dish that enhances the entire meal, and finished off with a sip of complementing wine. We’ll walk you through it all.
Red Wine-Braised Lamb Shanks
Learn how to brown, and then braise lamb shanks until they are fall-off-the-bone tender. Swimming in red wine and accompanied by mirepoix, garlic, and peppercorns, the flavors will marry into a perfect meal.
Once your lamb shanks are ready, you reduce the leftover liquid and top your braised meat with a thick, tasty finish.
The author of this recipe recommends you pair this meal with a California Syrah. However, any full-bodied red wine with peppery or earthy flavors, like cabernet sauvignon, Malbec, or merlot, will complement the bold flavors of this dish.
Get the Recipe: Food and Wine
Garlic Herb Butter Roast Chicken
If you want to keep things a bit simple, but with impressive flair, just spruce up a roasted chicken. Start with a simple salt-and-pepper rub, followed by a generous dose of melted butter, wine, and lemon.
Stuff some garlic, rosemary sprigs, and lemon inside the cavity to create an aromatic burst of deliciousness. Once the chicken is ready, you’ll have a juicy, tender meal with nicely flavored, crispy skin.
Pair your roast chicken with a crisp and citrusy white wine, like a New Zealand sauvignon blanc.
Get the Recipe: Cafe Delites
Grilled Lamb Chops
Grilled lamb chops are exceptionally tasty this time of year, especially when roasted with garlic and herbs. This recipe starts things off with a thin paste you make with garlic, herbs, and olive oil. After you generously rub that on, in the fridge it goes for a quick marinade session.
Then, sizzle these chops on an open flame until distinct char marks are seared into each side. Lamb is technically red meat and tastes excellent at a medium degree of doneness. The USDA recommends you cook it to an internal temperature of 145 degrees Fahrenheit.
These chops pair nicely with a cabernet sauvignon, pinot noir, or merlot.
Get the Recipe: Food Network
Baked Salmon in Foil
Baked lemon rosemary salmon makes for a lovely meal if you want something on the lighter side. You can prep the salmon in just a few minutes with only five ingredients. This dish is super-flavorful and healthy.
Baking the salmon in foil locks in the moisture, which, in turn, creates an incredibly tender, moist piece of fish every single time. If you want a fancy (yet, relaxed) meal to serve on Easter Sunday, this one surely delivers and will impress your guests.
Pair it with a full-bodied white wine, like a chardonnay.
Get the Recipe: Well Plated
Garlic Crusted Prime Rib
Prime rib is one of those soul-satisfying meals that boasts a superior flavor like no other. Each juicy bite should melt in your mouth, and, if done right, you won’t even need au jus or horseradish sauce to go with it.
Don’t be intimidated by this meal; it’s easier than you think (but definitely on the pricier side). The author of this recipe walks you through all the steps, including how to choose the right cut of meat, and how to carve and cook it.
Due to the rich flavor of prime rib, you’ll want to pair it with a robust merlot or Bordeaux.
Get the Recipe: Natasha’s Kitchen
We’ve selected a few of our favorite side dishes to accompany any of the meals above. Most of these were carefully chosen to celebrate the flavors of spring, but we couldn’t completely leave out our fave winter veggies!
Strawberry Salad with Lemon Vinaigrette
This salad offers numerous fruits and vegetables that taste best during spring. Enjoy the greens topped with fresh strawberries, feta cheese, and a lemon vinaigrette. This side salad will especially pair well with the roast chicken or baked salmon.
Get the Recipe: The Kitchen Girl
Garlic Parmesan Roasted Asparagus
Asparagus is in peak season and will accompany any of the meals above well. Each bite is flavorful as can be—especially when roasted to perfection.
Get the Recipe: Belle of the Kitchen
Horseradish Mashed Potatoes with Caramelized Onion
We’ve found a side dish that will complement the prime rib, lamb shanks, or lamb chops, and will surely wow your guests. These mashers are creamy, fluffy, and oh, so tasty!
Get the Recipe: The Chunky Chef
Sweet candied carrots are always a crowd-pleaser, and they’re super inexpensive compared to other veggies. Enjoy these tasty root vegetables with any of the meals above.
Get the Recipe: Dinner at the Zoo
Roasted Brussels Sprouts
The peak season for Brussels sprouts is September to February. However, they’re readily available almost year-round. Enjoy these popular mini cabbages with any of the meals above.
Get the Recipe: Cafe Delites