In the Czech kitchen: Mouthwatering Easter roasts to pair with classic stuffing

What's the classic Czech Easter meal? Whether chicken, rabbit, lamb, or schnitzel, the traditional herb-flecked stuffing is non-negotiable.


Written by Ambiente Published on 30.03.2024 17:00:00 (updated on 16.04.2024) Reading time: 2 minutes

While fried carp with potato salad is a must on the Czech Christmas table, every family has its preferred Easter meal. Some households opt for fried schnitzel with potato salad. Others serve roast chicken, rabbit, or lamb. The classic Easter stuffing (nádivka), lamb cake (beránek), and Easter bread (mazanec) are non-negotiable. These recipes for two different Easter roasts come from chefs at Prague's Kantyna restaurant. Keep scrolling to see how to make a traditional nádivka side dish.

Roasted leg of lamb and vegetables with spinach salad


  • 1 leg of lamb
  • 4 potatoes
  • 4 carrots
  • 1 head of cabbage
  • 1 clove of garlic
  • Olive oil
  • Salt, pepper, and fresh rosemary to taste
  • For the salad: yogurt, chives, baby spinach, and pickled onions.
  • 1.Preheat the oven to 160°C (320°F). Place the leg of lamb in a roasting pan, cover, and roast for 3 hours until tender.
  • 2.Meanwhile, wash and peel the potatoes. Cut into pieces and toss with olive oil, salt, pepper, and rosemary leaves. Peel the carrots and add them to the roasting pan along with the potatoes and a whole clove of garlic. Add to the lamb, increase the oven temperature to 180°C (356°F), and bake uncovered until the potatoes are soft and golden.
  • 3.While the lamb and vegetables are roasting, boil the cabbage in salted water for 2-3 minutes, then drain and cool with ice water. Melt a slice of butter in a pan and sauté until heated through.
  • 4.To make the dressing, squeeze the roasted garlic cloves into a couple of heaping tablespoons of yogurt. Add chopped chives, salt, and pepper to taste. Whisk the ingredients together and pour over baby spinach.
  • 5.Serve the meat, potatoes, carrots, and cabbage on individual plates. Pour drippings from the roast over each serving (or a pre-warmed demi-glace sauce). Serve with salad and flavored yogurt on the side.

Roasted rabbit


  • Whole rabbit
  • 200 ml of oil
  • 300 g of red cabbage, cut into larger pieces
  • 400 g of smoked flank (4 slices about 1 cm thick)
  • Root vegetables (200 g carrots, 100 g parsley and 100 g celery), cleaned and cut into cubes of the same size
  • 5 cloves of garlic, peeled
  • 1 large onion
  • 400 ml of dry white wine
  • 2 liters of broth
  • New spice (five allspice balls and two bay leaves)
  • Salt and pepper, to taste
  • 1.Separate rabbit into front and back runs; cut back into 4 parts; season with salt and pepper.
  • 2.Sear meat and cabbage in a large pot; transfer to baking tray.
  • 3.Fry belly slices, root vegetables, garlic, and onion in the same pot.
  • 4.Remove belly; pour wine into pot, let evaporate; add stock; transfer vegetables to baking dish.
  • 5.Add wild spices to pot with broth; boil, strain, pour over meat and vegetables.
  • 6.Bake at 180°C for 90 minutes, covered.
  • 7.Remove meat and belly; simmer remaining juice with vegetables, season; return meat to roasting pan, cover with flank and side dish.

A tip for all those leftover Easter eggs? Try a classic Czech egg spread!

In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and led to widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at

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