Easter Recipes

Rosemary-Garlic Rack of Lamb
Rosemary-Garlic Rack of Lamb

Difficulty Level: Beginner
Prep Time: 30 Min.
Serves: 6

  • 2 racks of lamb (1¼ to 1½ pounds each), trimmed of excess fat
  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 3 cloves garlic, minced
  • Salt and pepper to taste


Preheat oven to 425° F.

Place lamb in shallow roasting pan and rub with olive oil, rosemary, garlic, salt and pepper.

Roast lamb for 15 to 18 minutes (internal temperature, 130-135° F, for medium-rare).

Allow to rest for 5 minutes, tented with foil, before slicing.

Recipe by Draeger's Cooking School

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Potato and Onion Gratin
Potato and Onion Gratin

Difficulty Level: Intermediate
Prep Time: 60 min
Serves 8

  • 1 tablespoon unsalted butter
  • 1½ pounds Yukon Gold potatoes, peeled and cut into ¼-inch thick slices
  • 1 yellow onion, thinly sliced
  • kosher Salt
  • freshly ground black pepper
  • 1 cup grated Gruyere cheese (about 8 ounces)
  • ½ cup grated Parmigiano-Reggiano cheese
  • ⅔ cup heavy cream
  • ½ teaspoon freshly grated nutmeg
  • ½ cup panko breadcrumbs


Preheat oven to 250°F.

Preheat oven to 425° F. Butter an 11x7-inch baking dish and set aside.

Combine sliced potatoes and onion in a large pot. Add enough water to cover. Bring water to a boil. Add 1 tablespoon kosher salt, reduce heat and simmer until potatoes are almost tender, about 5 minutes. Drain potato onion mixture well and discard water.

Arrange half of the potato onion mixture in the baking dish. Sprinkle with salt and pepper. Sprinkle with ½ cup Gruyère cheese and 2 tablespoons Parmigiano-Reggiano cheese. Arrange remaining potato-onion mixture on top. Pour cream over. Sprinkle with salt, pepper and nutmeg. Top with remaining cheeses and panko. Bake gratin, uncovered, until cream thickens, the potatoes are completely tender when tested with a knife, and the top is golden, about 25 minutes. If browning too early, cover loosely with foil. Remove from oven and cool for 5 min before serving.

Recipe by Draeger's Cooking School

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Mini Carrot Cupcakes
Mini Carrot Cupcakes

Difficulty Level: Intermediate
Prep Time: 30 min
Makes: 36

  • ½ pound fresh carrots, peeled and coarsely grated
  • 2 large eggs
  • ¼ cup buttermilk
  • ½ teaspoon vanilla extract
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1½ teaspoons finely chopped fresh ginger
  • 2 tablespoons candied ginger, minced
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon ground cinnamon

  • Cinnamon Cream Cheese Frosting - Makes 1½ cups
  • 8 ounces cream cheese, room temperature
  • ¼ cup (½ stick) unsalted butter, room temperature
  • ½ pound powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Preheat oven to 350° F. Spray two mini muffin pans with a non-stick spray, set aside.

In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, fresh and candied ginger.

In another bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Fold flour mixture into the carrot mixture. Scoop out into mini muffin pans, filling each ¾ full. You may not fill each pan completely.

Bake in preheated oven for 15-18 minutes or until cake tester comes out clean. Cool in pan for 5 minutes, cool on wire rack completely.

Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled mini muffins.

Recipe by Draeger's Cooking School

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