Ham often gets all the glory on Easter Sunday—but it’s only one of the many mains worthy of being the centerpiece of your holiday meal. Sure, it’s versatile and easy to pair with all sorts of sweet glazes and fragrant spices but so is pork loin. And, yes, it’s impressive when you bring the whole roast to the table but no more so than Easter lamb. Trust us, the list of alternative mains that can anchor your Easter dinner goes on and on. So, whether you’re stuck in a rut and looking to change things up or in need of a vegan or vegetarian option, these impressive main dish ideas are sure to come in handy—starting with Ina’s foolproof lamb. With just 5 ingredients (plus salt and pepper), she turns the roast into a showstopping main that easily serves 10. Best of all, it pairs perfectly with all your favorite Easter sides.

There’s no reason you can’t dress up a whole chicken for Easter. This simple recipe combines lemon and fennel for a flavor that’s bright and aromatic—and completely different from what you’d make for a regular Sunday dinner.

Juicy pork tenderloin is roasted with balsamic vinegar, garlic, and herbs, creating a rich, savory main that’s both simple and elegant.

It’s hard not to fall in love with the flavors of this hearty vegetarian main. It makes an ideal centerpiece for your Easter table too, since the rich, creamy sauce pairs perfectly with many of the spring veggies that are traditional for this holiday.

Pork loin makes for an impressive main when infused with the flavors of maple syrup, Dijon mustard, garlic and rosemary. A blue cheese crust is the perfect finish, adding a nice, salty bite.

It may be one of the easiest main dishes you could make, but this roasted fish is incredibly chic. Crème fraîche, capers and shallots are the key to the almost-effortless mustard sauce, which bakes to the perfect creamy consistency after just a few minutes in the oven atop the fish.

Pizza rustica (also known as pizzagaina) is traditionally served on Easter and for good reason—it is a showstopper and perfect to dish up on a special occasion. Although it takes a little bit of work to prepare, you can make it a day ahead and bring to room temperature before putting it on your holiday table.

If you always gravitate towards ham because you're intimidated by lamb, this recipe will change all that. Ask your butcher to trim and French the racks of lamb for you and all you’ll have to do before you rub them with the marinade is cut them into chops. The cooking process is simple (sear them in an oven-safe skillet before transferring them to the oven to finish roasting) but guaranteed to impress.

Trisha’s pork loin makes good use of pantry staples like onions, apple and dried spices to produce a holiday-worthy roast that’s lovely alongside all your favorite Easter carrot and potato sides.

The benefit of roasting the salmon in the oven for a longer period of time? It have a stunning bright orange color and a luscious texture.

We’ve taken the classic approach of studding the lamb with garlic and coating it in a generously seasoned rub. Giving it time to soak up all the flavors is key—so avoid the temptation to rush the process. Once roasted it will have a crispy exterior and be tender, juicy and flavorful on the inside.

If you need a vegetarian main, look no further than these sweet-and-salty cauliflower steaks. They’re dressed with a mixture of toasted pine nuts and golden raisins, which instantly elevates an otherwise everyday dish. And, if you’re cooking for anyone following a vegan diet you can easily substitute a plant-based butter for equally delicious results.

The herbal, grassy undertones of matcha tea pair perfectly with fragrant leeks in this juicy, one-pan roast chicken. Stuff the mixture under the chicken's skin for a deliciously crackly and crisp finish.

Deviled crabs are a quintessential Gullah dish similar to crab cakes—and perfect for elevating your Easter menu. Kardea likes to serve hers in cleaned crab shells for a pretty presentation. If your local fishmonger doesn’t have them you can bake the deviled crab in small, ovenproof dishes, instead.

Hearty and comforting, this baked rigatoni combines a rich, red wine–infused lamb ragù with tender pasta and layers of melted mozzarella and Parmesan, baked until bubbly and golden.

This simple roast is perfect for any time of year. The key to evenly cooked meat is to cinch the larger end of the roast with twine so that both ends of the beef are the same thickness. You can ask your butcher to tie it for you to save time, too.

Katie replaces beef with carrots for a vegetarian take on the classic Wellington. Best of all, the mushroom filling ensures this version is every bit as savory and flavorful as the original.

Ina uses just a handful of simple ingredients (like garlic, fresh herbs and goat cheese) to make a crispy-crusted roast that will elicit as many ‘oohs’ and ‘aahs’ as a glazed ham when it comes to the table.

Finally! Here is all the flavor of a piccata sauce for fish without the flour. Tart and briny from the addition of capers and whole slices of lemon, this sauce will brighten up any mild white filet—making it fit for a special, holiday meal.

If you ask us, ham makes a great holiday main because it’s often coated in a glaze, resulting in the perfect balance of sweet and savory flavors. That’s the idea behind this alternative main, where the pork tenderloin is dressed with a cherry sauce. The addition of buttery puff pastry takes the whole dish over the top—making it a showstopping choice for a special occasion.

With all the cooking you have to do for Easter dinner, we’re sure you could use a shortcut somewhere. Why not swap your traditional ham for an easy main that’s ready in 30 minutes? Kardea’s Easter-worthy chops are just that—and dressed in a spring-y, herb pesto, too!

There’s no denying that this main dish takes extra time and effort—but it’s just the thing to change up your Easter dinner menu if you’re tired of cooking a large roast. Each guest is served one, large raviolo that’s holding the best surprise: a rich, golden, runny egg yolk nestled into a filling of ricotta cheese!

Pork loin has a mild flavor, making it the perfect blank canvas for all your favorite flavors and seasonings. Here, Valerie coats in a sweet-and-tangy rub of brown sugar, Dijon mustard and cayenne before wrapping the whole thing in smoky bacon and roasting it in the oven. The result? A crowd-pleasing main dish you’re sure to make again.

Salmon makes an excellent choice for any spring dinner—it cooks quickly, pairs nicely with seasonal vegetables and always seems to impress.

This hearty and satisfying stuffed cabbage is sure to please vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.

It may be tempting to skip the step of toasting and grinding the fennel seeds and peppercorns for this recipe but we assure you, it’s the secret to incredible flavor.