This year, instead of the usual ham, why not explore some new meat recipes for your Easter menu? Easter is all about gathering around a beautiful table and creating lasting memories. We offer three simple meat recipe ideas for a warm and delicious Easter menu!

Pork tenderloin wrapped in bacon and maple syrup

This recipe is the kind of dish that impresses without requiring hours in the kitchen. The crispy bacon, spices, and maple syrup create a winning combination. It's a wonderful way to showcase pork this Easter, and the whole family will love it!

Ingredients (6 servings):

  • 1,4 kg of pork fillet l’épicier
  • 450g of slices of artisanal bacon l’épicier
  • 30 ml (2 tbsp) of brown sugar
  • 5 ml (1 tsp) of paprika
  • 1 ml (¼ tsp) of cayenne
  • 90 ml (6 tbsp) of maple syrup
  • Salt and pepper

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Slice each fillet into medallions 4 to 5 cm thick (approximately 6 to 8 medallions in total). Season with salt and pepper. Mix together the brown sugar, paprika, and cayenne pepper, then rub each medallion with this mixture.

Cut the bacon slices in half if necessary, then wrap a slice around each medallion. Secure with a toothpick if needed. Place the medallions on the baking sheet, leaving some space between them, then brush them with maple syrup.

Bake for 20 to 25 minutes, until the internal temperature reaches 63°C (145°F). Brush the medallions with maple syrup and then broil for 1 to 3 minutes to crisp the bacon. Serve immediately.

Four bacon-wrapped pork medallions are placed on a plate to illustrate a meat recipe for a ham-free Easter menu.

Lemon roast chicken with roasted baby potatoes

A beautiful whole roasted chicken is always a safe bet for a festive meal. Lemon and garlic delicately flavor the meat during cooking, and small potatoes roast in the chicken juices: it's hard to find a better side dish!

Ingredients (4 to 6 servings):

  • 1 whole grain-fed chicken l’épicier (approximately 1,8 kg)
  • 8 garlic cloves, crushed
  • 3 medium onions, cut in half
  • 2 lemons, cut in half
  • 680g of small fingerling potatoes
  • 60 ml (¼ cup) of chopped fresh herbs (rosemary, thyme, parsley or sage)
  • Olive oil
  • Salt and pepper

Preheat oven to 425°F (220°C).

Remove the giblets from the chicken cavity and thoroughly pat the surface and inside dry. Arrange the onion halves in the center of a 23 x 33 cm baking dish. Place the chicken on top. Squeeze the lemons over the chicken, then tuck the lemon halves and garlic into the cavity. Tie the legs together with kitchen twine. Season generously with salt and pepper.

In a bowl, mix the potatoes with a drizzle of olive oil, half the herbs, salt and pepper. Arrange them around the chicken in the dish.

Roast for about 1 hour, until the breast reaches an internal temperature of 70°C and the thighs 75°C. Let rest for 15 minutes before carving. Toss the potatoes with the remaining fresh herbs and serve immediately.

Rack of lamb in a pistachio and herb crust

Lamb is a classic Easter meat in many families. A crust of pistachios and fresh herbs gives the rack of lamb a beautiful appearance and plenty of character, and it's a surprisingly simple technique to achieve. This recipe is perfect for two people and easily doubles if you're hosting more guests.

Ingredients (2 servings):

  • 1 rack of lamb l'épicier (about 600g)
  • 30 ml (2 tbsp) of Dijon mustard
  • 15 ml (1 tbsp) honey
  • 80 to 100 g of unsalted, shelled pistachios
  • 30 ml (2 tbsp) chopped fresh parsley
  • 15 ml (1 tbsp) chopped fresh thyme
  • 5 ml (1 tsp) chopped fresh rosemary
  • Salt and pepper
  • 15 ml (1 tbsp) of cooking oil

Preheat oven to 400°F (200°C).

In a hot pan with a little oil, brown the rack of lamb for 2 to 3 minutes on each side. Let it cool for a few minutes on a cutting board.

Meanwhile, finely chop the pistachios with a knife or crush them in a plastic bag with a meat mallet (you can also pulse the pistachios in a food processor). Mix the pistachios with the chopped herbs. In a small bowl, combine the mustard and honey, then brush this mixture over the meat. Next, coat the rack of lamb with the pistachio mixture, pressing firmly so the crust adheres well to the surface.

Place in a baking dish and bake for 15 to 20 minutes for medium-rare (55–58°C internal temperature). If you prefer your lamb medium, cook for 20 to 25 minutes (60–65°C) or 25 to 30 minutes ( 70°C) for well-done.

Let it rest for 5 to 10 minutes before slicing between the ribs and serving.

Three pork chops with a pistachio and herb crust are arranged on a plate with vegetables and a sauce to illustrate a meat recipe for a ham-free Easter menu

Here are three great ideas for creating an original and delicious Easter menu, without ham! Whether you choose lamb, chicken, or pork, these recipes are accessible, well-liked, and easy to adapt depending on the number of guests. Happy holidays and bon appétit to all!

For more ideas for your Easter feast, check out our other articles:

sources:
https://www.seriouseats.com/lemon-roast-chicken-with-herb-potatoes-recipe
https://www.epicurious.com/recipes/food/views/bacon-wrapped-maple-pork-loin-233983