To inspire you to elevate your Easter celebrations this year, today’s entertaining guide features gourmet recipes from Elizabeth Poett, a seventh-generation cattle rancher and celebrity chef who is renowned for her delectable creations.

Elizabeth is the acclaimed author of the bestselling cookbook The Ranch Table and is the esteemed host of the captivating TV cooking show “Ranch to Table”, making her a household name in the realm of gourmet cuisine. As one of the founding shows of the Magnolia Network (created by Chip and Joanna Gaines) her culinary journey has captured the hearts and palates of food enthusiasts worldwide.

Long before Elizabeth became a culinary TV star, we were classmates at Santa Catalina School in Monterey, California. Having recently reconnected during our high school reunion earlier this month, I felt inspired to not only highlight her impressive accomplishments (as I love supporting other women who are following their dreams and pursuing their passions) but also to ask her to share her favorite recipes for Easter. Not only is Elizabeth a multi-talented woman, I can attest to the fact that she’s always been down-to-earth, grounded, and kind-hearted, and still is.

Who is Elizabeth Poett?

Born and raised amidst the picturesque landscapes of Rancho San Julian, Elizabeth’s family’s historic 14,000-acre cattle ranch nestled in California’s Central Coast, her culinary journey is deeply rooted in tradition and authenticity. In 2007, she embarked on a groundbreaking venture with the inception of Rancho San Julian Beef. This visionary business aimed to offer her family’s meticulously raised, grass-fed beef directly to chefs and discerning consumers alike. The quality and flavor of her meats swiftly garnered acclaim among California’s culinary community, gracing the tables of renowned restaurants across the state.

Beyond her culinary endeavors, Elizabeth extends her passion for ranch-to-table cuisine through her enlightening blog, “The Ranch Table”, where she shares her expertise, insights, and delectable recipes with an eager audience. Additionally, she curates an array of exclusive Ranch Table events throughout the year, ranging from immersive cooking workshops to educational gatherings and intimate farm-to-table meals, providing enthusiasts with a firsthand glimpse into her culinary world.

For a behind-the-scenes look at Elizabeth’s life on the ranch and to get inspired to whip up her delicious homecooked meals, follow her on Instagram.

Elizabeth Poett’s Favorite Easter Recipes

As Easter approaches, it’s an ideal time to elevate your hostessing skills by recreating Elizabeth’s favorite gourmet Easter recipes shared below.

From succulent roast lamb and honey-glazed carrots to a decadent carrot cake adorned with seasonal delights, her Easter dishes promise to elevate your festive celebrations to new heights. Prepare to embark on a gastronomic journey infused with tradition, flavor, and the unmistakable charm of ranch-to-table cuisine.

Roast Lamb with Garlic-Rosemary Rub

Active time: 10 minutes

Total time: 2 hours 30 minutes, including the marinating

Serves: 8 to 10

“A leg of lamb with mint sauce is a classic dish for a spring dinner, especially if you use some rosemary and garlic to bring out the meat’s flavor. I make it in a mortar and pestle, but you could use a food processor if you like; the texture will simply be a bit rougher. Just make sure to get it all on the meat; this is not a sprinkle situation!”

Ingredients:

• 6 large garlic cloves
• ¼ cup extra virgin olive oil
• 2 teaspoons fresh rosemary leaves, finely chopped, plus 2 to 3 whole sprigs
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• One 4-pound leg of lamb (bone-in or boneless), at room temperature
• Mint Sauce (recipe follows)

Special tools:

• Mortar and pestle
• Meat thermometer

Directions:

1. Put the garlic, olive oil, chopped rosemary, salt, and pepper into a large mortar and mash them together with a pestle until the garlic is crushed and everything is fragrant (it will still be pretty coarse).
2. Place the lamb in a large cast-iron pan. Rub half the garlic mixture all over it, covering the meat. Spread the remaining half of the rub on top of the roast evenly so that it forms a ¼-inch-thick layer.
3. Let the roast rest for 1 hour at room temperature or (preferably) refrigerate it overnight.
4. If you’ve chilled your lamb, take the meat out of the refrigerator and let it sit for at least 1 hour, so that it comes up to room temperature. Top the roast with the sprigs of rosemary. Preheat the oven to 350°F.
5. Roast the lamb for about 1 hour and 20 minutes (to 125°F) for medium rare, 1 ½ hours (to 140°F) for medium well, or to your desired doneness.
6. Let the lamb sit for at least 20 minutes before cutting into the meat to let the juices redistribute; the meat’s temperature will also rise a little as it sits.
7. Cut the lamb into ½-inch-thick slices and serve it with the mint sauce.

Roasted Carrots with Honey Glaze

Active time: 15 minutes

Total time: 50 minutes

Serves: 6

“This recipe is great because it is about as easy as you can get; the carrots and other ingredients are tossed together right on the sheet pan. I enhance the vegetables’ natural sweetness with a drizzle of honey – added towards the end of cooking so that it doesn’t caramelize too much in the heat – and sprinkle on some thyme, which brings so much fresh flavor.”

Ingredients:

• 12 medium-large carrots
• 1/2 cup extra virgin olive oil
• 2 teaspoons finely chopped thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 cup honey

Directions:

1. Preheat the oven to 350°F.
2. Trim the tops off the carrots, peel them, and cut them in half lengthwise.
3. Transfer the carrots to a sheet pan and pour the olive oil over them. Sprinkle on the thyme and salt. Use your hands to mix the carrots with the oil and thyme until the carrots are evenly coated.
4. Roast the carrots for about 20 minutes, until tender but not soft (they should still hold their shape without bending when picked up).
5. Drizzle the honey over the hot carrots.
6. Return the pan to the oven and roast for 10 minutes more.

Four Layer Carrot Cake with Maple Cream Cheese Frosting

Active time: 45 minutes

Total time: 3 hours and 15 minutes (includes cooling time)

Recipe makes 8 to 10 servings

TIP: “If you overbeat the cream cheese, the frosting may melt or run, because the moisture in the cream cheese will liquefy the sugar. A carrot cake can be very brown and white, so decorating with a few bright-orange edible flowers and green carrot fronds or edible leaves gives the cake a bright, cheerful look.”

Special Equipment:

Two 8-inch round cake pans

Ingredients:

Cake:

• 1 pound peeled and shredded carrots
• 2½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 cup vegetable oil
• 4 room-temperature eggs
• ¼ cup pineapple juice
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves

For the pan:

• 2 tablespoons shortening for greasing
• 2 tablespoons all-purpose flour for dusting pans

Frosting:

• 5 cups powdered sugar
• 24 ounces softened cream cheese
• 1 cup softened, unsalted butter (2 sticks)
• 1½ tablespoons maple syrup
• 12 ounces of crushed candied pecans to cover the sides of the cake

Directions:

1. To make the cake: Preheat the oven to 350°F. Grease two 8-inch round cake pans with shortening and line the bottoms with parchment paper. Grease the parchment paper and dust the pans with flour.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves and whisk to combine. Set aside.
3. In the bowl of a stand mixer, beat the eggs well, then add the granulated sugar and brown sugar and continue to beat until fully combined. Slowly add the oil, then the pineapple juice, mixing on medium speed for 1 minute.
4. Add one third of the carrots to the egg mixture and mix until fully incorporated. Add one third of the flour mixture and mix until combined. Repeat with the remaining ingredients until everything is mixed together and none of the dry ingredients are visible in the batter.
5. Divide the batter between the prepared pans. Tap each pan on a flat surface to eliminate any air bubbles. Bake the cakes on the center rack of the oven for 30 to 40 minutes, rotating the pans after the first 15 minutes. Remove the cakes from the oven when a toothpick inserted in the center of the cake comes out clean. Let cool in the pans about 2 hours, to room temperature.
6. When the cakes are fully cooled, turn them out of the pans. Use a sharp bread knife to cut each cake in half horizontally.
7. To make the frosting: In the bowl of a stand mixer with a whisk attachment, beat the cream cheese for 30 seconds at high speed. Add the butter and beat for an additional 30 seconds. Scrape down the sides of the bowl with a rubber spatula, making sure the mixture is blended. Add the powdered sugar and mix until fluffy, about 1 minute. Add the maple syrup and beat for another 10 seconds to combine.
8. To frost the cake, place a dollop of frosting on a cake plate, then put down the first layer. Frost the top with a generous layer of frosting, then add the next layer. Repeat until all layers are stacked and frosted. Cover the sides and top of the cake with the rest of the frosting. Cover the sides of the cake with the pecans.

To discover more inspiring ideas, gourmet recipes from celebrity chefs and restaurateurs, and home entertaining tips from party-planning pros, check out the Entertaining section on Inspirations & Celebrations.

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[Recipes and images from The Ranch Table by Elizabeth Poett. Photography by B.J. Golnick. Copyright © 2023 by Elizabeth Poett. Reprinted by permission of Magnolia Publications/William Morrow, an imprint of HarperCollins Publishers.]