First things first.
Don’t feel restricted by the stated serving sizes of the recipes in this post. Use this guide to help you scale recipes for your seder.
Brisket: 1/2 pound of meat per person
Lamb chops: 2-3 chops per person
Leg of lamb: 3/4 pound per person if boneless, 1 pound per person if bone-in
Short ribs: 3/4 pound per person
Beef tenderloin: 1/4 - 1/2 pound per person
Chicken: 1 chicken is four servings.
Cornish game hen: 1 hen is four servings.
(Not to worry, there are fish and vegetarian options here too.)
Congratulations, you’ve got a lot of people to feed! Your best bet is putting a couple of briskets in the oven for a LONG TIME, or you could make short ribs.
3. Braised Lamb with Roasted Squash and Onion Sauce
This recipe also serves 8 as is (calling for a 5-lb boneless leg of lamb). But if you have two pots and enough room in your oven to braise two legs of lamb, this will work. Omit the cardamom, which is not kosher for Passover. Get the recipe.
Any of the dishes from the first section would work, but with a smaller group you have more options. You can do a couple of roast chickens (if your oven is big enough) lamb chops, sides of salmon, veal meatballs, even a couple of vegetarian matzo casseroles.
Any of the dishes in this post would work. But serving a smaller group means you can more easily cook something elegant like cornish game hens, rack of lamb, or a couple of nice fillets of fish. Or just go all out with a big brisket and enjoy the leftovers.