The classic scenario for Easter is mostly the same - families gather at home, eat, talk, play games and eat again. Easter is the time when it finally feels like spring has sprung, therefore, the right time to clean the old grill up and start the outdoor cooking sessions with the family.
Make your Easter celebrations an outdoor event and have fun in the garden while grilling your main course. Speaking of which, the main course of Easter is the most important cooking part and doing it with a grill makes it more exciting and easy. There are many traditional and non-traditional options and we are here to help you choose the right one for your family.
Here we have a list of 5 exquisite Easter BBQ recipes for you to choose from.
1. Honey Glazed Ham
- 1 (5-pound/2.3-kg) boneless ham (fully cooked)
- 1/2 cup/120 ml honey
- 1/2 cup/85 g light-brown sugar
- 2 teaspoons/10 ml lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- Take the ham out of the refrigerator and let it warm up to room temperature.
- Set up the grill to low heat.
- Gather the ingredients.
- Pat the surface of the ham with a dry towel, thread it and place on your grill over medium to low indirect heat.
- Cook for approximately 13 minutes per pound or approximately 1 hour total.
- Start brushing the glaze on the surface of the ham 15 minutes before the cooking time is up.
How to make the glaze
- Take a small bowl and mix the honey, brown sugar, lemon juice, cinnamon, and cloves together in it.
- Brush the glaze on the surface of the ham when it has reached 150 F/65 C.
- After it is well-coated, sprinkle the sugar on the ham evenly.
- Continue grilling until the sugar turns brown.
- Turn the heat off when it is all cooked and remove the ham carefully.
- Let it rest for about 10 minutes covered in foil before serving.
- Serve the carved ham with traditional sides such as savoury corn pudding.
2. Spit-roasted Turkey
Image source -static01.nyt.com
- 1 turkey
- 1 onion
- 1/4 cup/120 ml unsalted butter
- 1/4 cup/120 ml olive oil
- 2 to 3 cloves minced garlic
- 1 tablespoon/15 ml kosher salt
- 1 tablespoon/15 ml Worcestershire sauce
- 2 teaspoons/10 ml mustard powder
- 2 teaspoons/10 ml lemon pepper
- 2 teaspoons/10 ml paprika
- Mix the seasoning ingredients in a small bowl.
- Smear the seasoning inside and out of the turkey.
- Fix the turkey on the spit through the neck skin and out just below the tail.
- Thread the onion on the spit as well to let it rest inside the turkey.
- Take a string and tie the wings and the legs tightly to the body.
- Remove the cooking racks and preheat.
- Place a pan under the turkey to save the juices.
- Grill over a medium until the skin turns brown.
- Cook for about 3 to 3 1/2 hours for a 12-pound turkey.
- Remove from the heat when it is evenly cooked, let it rest a little and serve.
3. Rotisserie Leg of Lamb
Image source - derrickriches.com
- 1 5 to 7 lb./2 to 3 kg. bone-in leg of lamb
- 1/2 cup/120 mL olive oil
- 1/3 cup/80 mL beef or vegetable stock
- 3/4 cup/180 mL fresh mint leaves
- 1/4 cup (60 mL) dry red wine
- 1 lemon
- 3 tbsp./45 mL fresh rosemary
- 1 large roughly chopped shallot
- 5 large sage leaves
- 4 peeled and roughly chopped garlic cloves
- 2 tsp./10 mL salt
- 2 tsp./10 mL brown sugar
- 1 tsp./5 mL black pepper
- 1/2 tsp./2.5 mL coriander powder
- 1/2 tsp./2.5 mL allspice
- 1/2 tsp./2.5 mL cayenne pepper (use less or omit if preferred)
- 1 cup/240 mL beef or vegetable stock
- 1/4 cup/60 mL marinade mixture
- Garnish: salt and black pepper
- 2 tsp./10 mL Worcestershire sauce
- Cut away any excess fat from the meat.
- Rinse the lamb leg and pat dry.
- Mix the marinade ingredients in a food processor.
- Take a 1/4 cup (60 mL) and set aside.
- Pour the remaining marinade on the lamb leg.
- Put it in a deep bowl and keep it in the refrigerator for about 1 or 2 hours.
- Preheat the grill over medium heat.
- Make a hole by starting at the bone end and working it through the thickest part of the leg with a long thin knife.
- Make sure to find the centre of the lamb leg to properly balance it on the rotisserie rod.
- Put the leg on the grill and make sure it rotates smoothly.
- Grill it on medium to medium-high heat for about 20 to 30 minutes per pound.
- Once the lamb has reached an internal temperature above 145 degrees F/65 degrees C or even higher, remove it from heat and cover with aluminium foil for about 10 minutes.
4. Grilled Lobster tail
Image source - thecookinchicks.com
- 6 lobster tails
- 1/4 cup olive oil or melted butter
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh dill
- 1 teaspoon salt
- Place the lobster tails on a cutting board, backside down and cut down through the centre to the shell with a big sharp knife.
- Fold the shell back, breaking the shell.
- Pat dry the lobster tails.
- Preheat the grill for medium-high heat.
- Mix the olive oil or the butter, lemon juice, dill, and salt in a small mixing bowl until the salt has dissolved.
- Brush that mixture onto the flesh side of the lobster tails.
- Put the tails on the grill and cook them for about 7 minutes.
- They will be cooked when the meat reaches an internal temperature 140 F, the shells turn a bright pink and the fleshes turn opaque all the way through the centre.
- Remove them from the heat when cooked and serve immediately after.
5. Rosemary grilled lamb chops
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- 1/2 cup packed mint leaves
- 3 sprigs flat leaf parsley, (leaves only)
- 1 Granny Smith apple, cored and sliced
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1 rack of lamb
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- salt and pepper, to taste
- Mix the 1/2 cup packed mint leaves, 3 sprigs flat leaf parsley, 1 Granny Smith apple,1/3 cup olive oil, and 1 tbsp lemon juice in the food processor.
- Pour the sauce in a jar and put in the refrigerator.
- Slice the lamb into separate pieces.
- Mix the olive oil, garlic and rosemary in a baking bowl.
- Put the lamb pieces in that bowl, coat both sides and let them marinate for about half an hour.
- Heat the grill on medium-high heat.
- Put the lamb pieces on the grill and cook for about 3 minutes on each side.
- Remove the lamb pieces from the heat and let them rest a bit before serving.
No matter which recipe you will choose, the most important part of cooking outdoors is having fun with your family during such a special holiday celebration. And don't forget about teamwork!