Gallery: Lambs and Hams: 15 Recipes for Easter Sunday

The strong but smooth flavor of leg of lamb is front and center, with bits of caramelized roasted garlic embedded in each bite. The more mild mint pesto adds a touch of freshness and saltiness.

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[Photograph: Joshua Bousel]

A quick marinade in olive oil, garlic, and rosemary lends complementary earthy flavors to the chops without overpowering the unique, meaty flavor of the lamb. An accompanying pan sauce made from honey and apple cider offers a subtly sweet counterpoint to the dish.

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[Photograph: Marvin Gapultos]

Check out The Food Lab's DIY sous-vide methodfor perfect, evenly cooked lamb from edge to center, with a beautiful, crackly, crispy, melt-in-your-mouth crust.

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[Photograph: J. Kenji Lopez-Alt]

Change things up this Easter with this incredibly tender and juicy rack of lamb with an amazingly rich and smooth flavor. The earthy spice crust balances perfectly with the bright, fresh parsley and cilantro mixture.

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[Photograph: Joshua Bousel]

By letting the steaks (or rib chops, if you'd prefer) sit in a slick of chopped thyme and olive oil for half an hour before grilling, the thyme has a chance to really soak in and lightly char once it hits the grill. The minty puréed peas transform this into a dish that's all about spring.

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[Photograph: Jonathan Lovekin]

This quick-cooking recipe is made with Moroccan-style seasonings; harissa paste is stirred into the chickpea mixture for extra kick and depth.

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[Photograph: Yasmin Fahr]

Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.

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[Photograph: J. Kenji Lopez-Alt]

Bone-in lamb is braised in a super savory sauce until it's fall-apart tender. The whole grain mustard adds a gently sweet spice, and the fresh mint adds the surprising depth and lift of flavor.

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[Photograph: Kerry Saretsky]

A classic maple-glazed city ham. For best results, look for a bone-in, shank-end, spiral sliced ham with no added water. Check out The Food Lab's Guide on How to Pick and Cook a Holiday Ham for more.

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[Photograph: J. Kenji Lopez-Alt]

Bypass traditional, often cloying preparations and opt instead for an acidic and peppery balsamic, mustard, and apple jelly glaze, instead.

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[Photograph: Jennifer Olvera]

Slice this Cherry Coke-glazed country ham thin for a crowd-pleasing dish that strikes the perfect balance of sweet and savory.

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[Photograph: J. Kenji Lopez-Alt]

This ham has a bright, sharp glaze and comes served with sweet-tangy pearl onions roasted right in the meaty pan drippings.

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[Photograph: Jennifer Olvera]

Put that sous-vide machine to good use with this city ham glazed with in a quick brown sugar and balsamic vinegar gastrique, made by caramelizing some brown sugar in a saucepan, then deglazing it with balsamic vinegar and letting it reduce down.

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[Photograph: J. Kenji Lopez-Alt]

Intoxicating sweet-and-savory ham flavor with meat as moist as can be, brushed with a glaze that adds a crust with depth far beyond its sugary base.

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[Photograph: Joshua Bousel]

This take on ham eschews saccharine flavors in favor of savory, tangy, and just a little sweet and hot.

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[Photograph: Jennifer Olvera]