This Easter Sunday, it’s all about the main event and by that, we mean the meat. 
From juicy roasts to tender cuts, our Easter recipes are made for those who love carving into something special.


And let’s be real, great meat deserves great knives!
So whether you're slicing a glazed ham, carving lamb, or serving up steak, make sure your blade is as sharp as your taste. Let the feast begin!

Apricot-Glazed Ham

Ingredients

1 (9- to 10-lb.) fully cooked bone-in spiral cut ham, at room temperature
1 cup apricot preserves
1/4 cup stone-ground mustard
1/4 cup dark brown sugar 

Directions

Bake ham:
Preheat oven to 350°F. Place ham (fat side up) in a roasting pan with ½ inch water. Cover with foil and bake for 2.5 hours, basting every 30 minutes, until internal temp reaches 120°F.

Make glaze:
In a saucepan, cook preserves, mustard, and sugar over medium heat for 2 minutes until smooth. Cover and set aside.

Add glaze to ham:
Uncover ham and brush with ½ cup glaze. Bake uncovered for 40 minutes, brushing again after 20 minutes, until internal temp reaches 140°F. Rest 15 minutes under foil.

Make sauce:
Whisk ½ cup pan juices into remaining glaze. Serve with ham.

Roasted Lamb With Fresh-Herb Sauce

Ingredients

1 (7- to 8-lb.) bone-in leg of lamb, trimmed and tied
1 large shallot, roughly chopped (about 1/2 cup)
1 tsp. Dijon mustard
1/4 tsp. crushed red pepper
1 Tbsp. grated lemon zest
5 Tbsp. fresh lemon juice (from 2 lemons), divided
8 garlic cloves, divided
1 3/4 tsp. kosher salt, divided
1 3/4 tsp. black pepper, divided
1 3/4 cups olive oil, divided

1 cup chopped fresh parsley, plus more for garnish
1 cup chopped fresh mint, plus more for garnish
Lemon slices, to serve

Directions 

Prep lamb:
Preheat oven to 450°F. Place lamb on a rack in a roasting pan, pat dry, and let sit at room temp for 45 mins.

Make shallot mixture:
Pulse shallot, mustard, red pepper, lemon zest, 3 tbsp lemon juice, 4 garlic cloves, 1 tsp salt, and 1 tsp pepper in a food processor. Slowly add 1 cup oil until smooth. Set aside ½ cup; cover the rest.

Season lamb:
Cut 1" slits in lamb. Mix remaining 4 chopped garlic cloves into reserved ½ cup mixture and rub over lamb. Sprinkle with remaining salt and pepper.

Roast lamb:
Bake at 450°F for 20 mins. Lower temp to 300°F and roast 1 hr 20–30 mins until internal temp hits 130°F.

Broil & rest:
Broil lamb 5–10 mins until browned. Tent with foil and rest for 20 mins (temp will rise to 145°F).

Make herb sauce:
Add parsley and mint to remaining shallot mix. Pulse, then slowly blend in ¾ cup oil, 2 tbsp lemon juice, and water until smooth.

Serve:
Slice lamb against the grain and serve with herb sauce. Garnish with lemon slices and herbs.