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Traditional Easter Dinner Made Easy: Easy and Delicious Recipes for Easter

No Easter celebration is complete without a nice holiday dinner for friends and family members. An Easter dinner should definitely feel as a special ocassion, but it does not have to require hours and hours in the kitchen.

Here are a few recipes for easy yet mouth-watering Easter Sunday dinner. These recipes use items that are just coming into season, such as asparagus and strawberries. The elegant Lamb with olive anchovysauce and the delicious grilled ham with pineapple-cherry salsa can be ready in less than 25 minutes and feed 12 people. Serve them with any of the easy, flavorful side dishes and complete your Easter dinner with the lovely cherry desert.

Grilled Asparagus


● 2 cups hickory chips for grilling

● 2 lbs asparagus, trimmed

● 1/4 cup olive oil

● Salt and freshly ground black pepper to taste

Preparation: Soak hickory chips in water and place on charcoal when ready to cook. In large pan, toss asparagus with olive oil, pepper and salt until coated. Carefully place on grill and cook for 4-7 minutes until tender.

Olive Anchovy Lamb Steaks Recipe


● 6 (1/2 pound each) lamb steaks

● 2 Tablespoons olive oil

● Salt and freshly ground black pepper

● 2 teaspoons fresh thyme

● 1 teaspoon fresh chopped rosemary

Note: Olive, anchovies and red wine make a rich sauce for grilled lamb steaks flavored with thyme and rosemary. To prepare the Olive Anchovy Lamb Steaks, the lamb must be marinated with the herbs for 1 hour.


● 2 Tablespoons minced onion

● 1 Tablespoon butter

● 1 teaspoon chopped garlic

● 1 cup red wine

● 1 cup lamb stock

● 1/4 cup tomato puree

● 2 Tablespoons chopped black olives

● 1 Tablespoon chopped anchovies

● Salt and pepper to taste

Preparation: Rub the lamb with olive oil and sprinkle both sides with salt, pepper, rosemary and thyme. Cover it and leave it for 1 hour. Meanwhile, start preparing the sauce. Gently saute onion in butter until soft and translucent then add the chopped garlic.

Cook the mix for one more minute, keep stirring from time to time. Add red wine, tomato puree, lamb stock, anchovies, salt and pepper to the mix. Cook for two minutes. Remove from heat and set aside. Grill lamb steaks to medium-rare over high heat. Spoon warm olive anchovy sauce on plates and place grilled lamb chops on top to serve.

Grilled Ham with Pineapple-Cherry Salsa


● 1/2 cup dried cherries, chopped

● 8 oz. can crushed pineapple, drained, reserving juice

● 3 Tbsp peach jam

● 2 Tbsp chopped cilantro

● 1 Tbsp minced jalapeno peppers

● 2 Tbsp lemon juice

● Salt and freshly ground black pepper to taste

● 1 slice fully cooked ham slice (about 1-2 pounds)

Preparation: Prepare and heat grill. Combine dried cherries, drained pineapple, jam, cilantro, peppers, lemon juice, salt, and pepper in small bowl and refrigerate until serving time. Grill ham from medium coals for 12-20 minutes, turning two or three times and brushing with reserved pineapple juice, until hot. Serve with salsa.

Cherry Desert


● 2 cups graham cracker crumbs

● 1/4 cup butter, melted

● 1/3 cup chopped pecans

● 2 cups heavy whipping cream

● 1 tsp. vanilla

● 1/2 cup powdered sugar

● 2 cups miniature marshmallows

● 16 oz. can cherry pie filling

● 1/2 cup chopped strawberries

Preparation: In large bowl, combine graham cracker crumbs, melted butter, and pecans and mix well. In another large bowl, combine cream, vanilla, and powdered sugar and beat until thickened. Fold in marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling and strawberries. Top with remainder of marshmallow mixture. Sprinkle with reserved crumb mixture. Cover and chill for 4-5 hours before serving.

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