Lamb is a traditional Easter dish for many families who — often depending on their backgrounds — prepare it in many different ways.
These recipes draw inspiration from Moroccan, Middle Eastern and Mediterranean cuisines, resulting in some delicious and unique dishes to serve on the holiday (or anytime). We looked to in-season vegetables such as asparagus, artichokes and peas for delectable sides.
by Susanna Hoffman
Lamb, egg and lemon are a classic combination in Greek cuisine, and this recipe adds artichokes and dill. You could substitute fava beans or freshly shelled peas for the artichokes.
Per serving: 431 calories, 4g saturated fat, 46g carbohydrates, 39g protein, 21g fiber, 766mg sodium
by Lora Brody
This easy slow-cooker recipe, inspired by southern French cuisine, fills your house with delicious aromas. The hands-off cooking method allows time to prep your sides and dessert.
Per serving: 436 calories, 5g saturated fat, 6g carbohydrates, 65g protein, 1g fiber, 878mg sodium
by Victoria Blashford-Snell and Brigitte Hafner
This dish is best when made a day or two before serving and refrigerated. Fresh herbs are nice complements to the springtime green peas.
Per serving: 652 calories, 19g saturated fat, 11g carbohydrates, 34g protein, 3g fiber, 1370mg sodium
by Judith Finlayson
Mediterranean-inspired with a bit of Moroccan influence, this hearty dish combines lamb with meaty eggplant and nutty barley for another slow-cooker success.
Per serving: 480 calories, 4g saturated fat, 33g carbohydrates, 51g protein, 9g fiber, 722mg sodium