5 Show-Stopping Lamb Recipes for Easter
Lamb is a classic Easter dish for any table, but that doesn’t mean that there is no room to try fun and interesting new recipes for your family this year! Try these different marinades and sauces to absolutely wow your guests with your fun and unique take on lamb to have them coming back for seconds and begging you for the recipe.
Lamb should be left to marinate for at least 30 minutes or as long as overnight in the fridge. Give these Australian lamb recipes a try at your Easter dinner.
Lamb chops with garlic and herbs
Lamb works so well with fresh, herby flavors that it should come as no surprise that a pan-seared chop marinated in thyme, parsley, rosemary and garlic would be a big hit.
- Four thick-cut lamb chops
- 2 tsp. each fresh rosemary, thyme and parsley chopped
- 4 or 5 cloves of garlic, chopped
- 1/4 c. neutral-flavoured oil
- salt and pepper to taste
Combine marinade and let chops marinade for 30 minutes to 1 hour. Cook in a skillet over medium-high heat on each side for 3 to 4 minutes.
Grilled lamb with garlic sauce
For a new take on lamb, try this Mediterranean-style dish served with garlic sauce, flatbreads and tabouli. Prepare lamb by grilling on skewers and serving hot.
- 2 pounds lamb, cut into 1-inch cubes
- 3/4 c. olive oil
- 1/4 c. white wine vinegar
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. salt
- 2 tsp. lemon juice
For garlic sauce:
- 1/2 c. peeled garlic cloves
- 1/4 c. lemon juice
- 1 1/2 c. neutral flavored oil
- 1 tsp. salt
Allow lamb to marinate for at least 1 hour or overnight. To prepare garlic sauce, blend garlic cloves and salt in a food processor. Slowly drizzle in half of the neutral oil, then the lemon juice and then the other half of the oil. The sauce should be creamy and white when done.
Hoison marinade for lamb chops
This Pan-Asian inspired marinade is a welcome break from traditional lamb preparations. Serve with roasted vegetables for the best flavor combination.
- 2 lbs lamb chops
- 1/2 c. hoisin sauce
- 3 Tbs. honey
- 3 Tbs. rice wine or white wine vinegar
- 2 Tbs. soy sauce
- one bunch minced scallions
- 1/2 tsp. salt
Whisk together marinade ingredients and coat chops entirely. Cook in a skillet for 3-4 minutes on each side. Because there is honey in the marinade, be careful not to let it burn.
Tomato and garlic marinated lamb chops
This marinade provides a warm and tangy flavou that is sure to stand out as a crowd-pleaser. Wisk marinade together thoroughly before introducing lamb chops for best results.
- 2 lbs lamb chops
- 3 Tbsp tomato paste
- 5 cloves of garlic, chopped
- 1/2 c. neutral-flavored oil
- 1/4 c. red wine or apple cider vinegar
Whisk together tomato paste, vinegar and oil before adding chopped garlic. Thoroughly coat chops with marinade. To cook, broil for ten minutes under high heat, flipping once.
Cajun-style grilled lamb chops
These Cajun-style spice-rubbed lamb chops will be your new favorite way to prepare lamb. Ensure that the chops are cooked in a very hot skillet to develop a crust and avoid burning the spices.
- 4 lbs lamb chops
- 2 tsp. cayenne pepper
- 1 tsp. dried mustard powder
- 1 tsp. ground thyme
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 3/4 c. unsalted butter, melted
Combine the dry ingredients into a small bowl. Brush each side of the chop with melted butter and then gently rub on a generous amount of the spice mixture on all sides. Cook over very high heat 2 minutes per side for rare chops, 4 minutes for well-done.