Easter Dinner Menu

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We always serve lamb on Easter. For some reason, it just feels like the right main dish for a spring holiday. Some folks feel that a spiral ham is easier to pick up for a large crowd.  If you’d like to serve ham instead, you can use the rest of this menu and just substitute the ham for the lamb.

For easy centerpieces, I colored eggs and tucked them into glass dishes with fresh sprigs of rosemary from my garden, which coordinated nicely with the rosemary featured in the recipes.

For recipes with photos, click on titles below to print. This dinner menu serves 8.

Bacon- Balsamic Deviled Eggs

Olive Oil & Rosemary Rolls

Side Dishes:
Green Beans w/ Caramelized Shallots
Lemony-Salt Roasted Potatoes

Main Dish:
Rosemary & Garlic Leg of Lamb Roast

Lemon Truffle Cake

Click here for a printable .pdf copy of the Easter Dinner Menu:
Easter Dinner Party Menu

For organic, grass-fed lamb (the most wonderful lamb that you’ll ever taste), order it from Lava Lake.  I highly recommend.

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Anne wrote:

    Really creative and special dinner. I can’t wait to try each recipe. Do you have any suggestions on what to serve for those who don’t eat lamb? (I would love the lamb, but not the hub)

    • Lori Lange wrote:


  • Kathleen wrote:

    This sounds like a fabulous menu! Yum

  • Amy wrote:

    Your menu looks incredible! I can’t wait to try that deviled egg recipe! Everything on your menu looks delicious. I am only doing brunch this year. Your post makes me wish I was cooking a big dinner!

  • Maggy wrote:

    Great post, great menu! Love the centerpiece.

  • The Italian Dish wrote:

    Oh, man! The deviled eggs sound amazing, but I clicked the link to check out your lemon truffle cake and wow – I have to make that. Cream cheese with lemon in the filling? That just sounds SO good!

  • Brandie wrote:

    Everything sounds so delicious. I’m thinking those eggs will fit in perfectly with our dinner.