It doesn’t matter whether you're hosting a formal Easter dinner or a casual springtime get-together with family and friends, lamb makes the perfect main dish. It’s surprisingly simple to prepare—yet sure to receive a round of ‘oohs’ and ‘aahs’ when it reaches the table. Better yet, you have so many options when it comes to this rich and meaty main. You can make something as elaborate as an entire rack of lamb or as simple as individual lamb chops, garnished with green herbs and seasonings. Whatever you decide, a crown roast will never go out of style. With its dazzling presentation, it’s always well-suited for special occasions. This recipe will walk you through the entire process, including how to French and tie the roast, but don’t be afraid to ask your butcher to tackle those steps for you. Once the roast is shaped into its familiar crown-like appearance, it’s a breeze to season and roast.

If you're buying lamb to make for dinner, lean on your butcher for help. For this dish, Ina asked her butcher to "French" the lamb, which means to scrape the meat off the tips of the bones.

This comforting stew slowly braises tender chunks of lamb with carrots, garlic, and herbs in a rich red wine–infused broth for deep, savory flavor.

This hearty dish layers roasted eggplant halves with a richly spiced lamb and tomato filling, finished with a creamy ricotta and goat cheese topping.

Leave it to Ina to perfect the art of roasting leg of lamb. She blends up a paste of butter, rosemary, salt and garlic to thoroughly coat the top and sides of her lamb with. "It's going to infuse the lamb with great flavor," she says, "and when it's roasted over the potatoes, it will flavor the potatoes, too."

A creamy garlic sauce turns classic lamb chops into a rich and decadent dinner.

We’ve taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

The next time you're in need of an elegant and simple main, look no further than your air fryer. We used it to cook a rack of lamb, first coating it with a Parmesan crust to produce a crisp, golden outer layer that helps keep the lamb juicy and flavorful. Cooking a whole rack also helps the meat stay tender as there's less chance of overcooking, plus it makes for a beautiful presentation.

Crumbled lamb sausage is cooked with asparagus, tomatoes and peas in Giada’s 30-minute Easter dinner.

Ina’s recipe is key for a busy Easter. The lamb can be marinated the night before and roasted for just 30 minutes before the guests arrive. Plus, it’s equally delicious served hot or warm when paired with Ina’s easy tzatziki.

Reserve a bit of the marinade before coating the lamb chops — it makes a great dipping sauce!

A nutty pesto is the only decoration needed for simple yet elegant grilled lamb.

Lamb shanks, tomato paste and water make a no-sweat ragu to serve over rigatoni.

You only need a few key ingredients for Nancy’s simple yet classic lamb chops.

Alex merges the flavors of the Middle East and the Far East in her fall-off-the-bone braised lamb shanks.

Anne prepares a thick paste of olive oil, herbs and lemon to marinate her tender lamb chops.

Valerie puts a spin on the traditional tagine by incorporating both pomegranate juice and pomegranate seeds. In addition to extra sweetness and crunch, Valerie says the fruit symbolizes good luck.