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Slow-cooked orange wine lamb shoulder with shallots
Lamb shoulder braised in orange wine is the easy-but-impressive Easter roast you’ve been looking for. Here’s why this slow-cooked roast lamb dish with shallots is so good…
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Lamb saddle stuffed with a herby chicken mousseline
Spring lamb saddle is the perfect Easter main course to delight friends and family.
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Indian roast lamb shoulder with ginger and fresh turmeric
This irresistible roast lamb shoulder with ginger and fresh turmeric by food writer Roopa Gulati hails from northeast India.
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Dingle pies
These handheld lamb pies derive their name from the town of Dingle in County Kerry. “Think of them as a sort of meatier pasty – traditionally they would have been made using mutton or hogget and would have been crimped and twisted by hand,” say Russell Alford and Patrick Hanlon. “They’re as good eaten warm from the oven as they are cold as part of a picnic spread.”
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Turkish-style lamb flatbreads
Try to get your flatbreads stretched out nice and big for these – you want a large surface area to spread the lamb mixture over, as you don’t want it too thick or it won’t cook through properly.
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Doenjang butter lamb chops with spring onion gremolata
The quantity of doenjang butter you make here is more than enough for the recipe, leaving you with some extra; try it with charred vegetables or a quick pasta with some garlic and cheese. It’ll keep in the fridge for up to 2 weeks.
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Classic shepherd’s pie
Shepherd’s pie is one of the old-school British classics. This foolproof recipe lets the ingredients do the talking; the flavour of the lamb mince takes centre stage, while the potatoes bring buttery goodness and the peas add pops of sweetness.
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Spiced shepherd’s pie with feta and tahini mash
The lamb mix is a brilliant candidate for batch cooking and a wonder in its own right. Freeze in portions, then serve as a stew with rice or over baked potatoes. The base works with a mixture of lamb and beef too, which keeps costs down if you’re going for a big batch.
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Curried lamb shanks with roast potatoes and red cabbage
Food writer Lara Luck’s curried lamb shanks make a wonderful alternative to a classic roast, especially when served with golden roasties and red cabbage.
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Simple roast leg of lamb with earthy spice rub
A leg of lamb is rubbed with an earthy spice blend before roasting – which really brings out the deep, savoury flavours of the meat – in this simple recipe. It’s a Sunday roast game-changer.
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Fusilli con ragù d’agnello
For such a small Italian region, Molise is the birthplace of many famous pasta shapes – including fusilli – and lamb is the meat of choice locally. There are dozens of ragù recipes in Molise (some with tomato, some without), but this one keeps things simple and allows the lamb to take centre stage, with rosemary, sage and celery adding a lovely herbaceous base note. This dish is typical of Molise’s cuisine, and will amaze you with its intense flavours.
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Jerk lamb shoulder
You can’t beat the theatre of bringing a roasted shoulder of lamb to the table. Once you’ve whizzed the rubs, this jerk lamb recipe by radio presenter, DJ and restaurateur Sian Anderson is simplicity itself – all you need to do is let it slowly cook to perfection.
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lamb pepper fry
This special Keralan dish is flavoured with curry leaves, cloves and plenty of black pepper. “From Kerala, this curry – a very common recipe among the Christians of the region, where it would most likely be made with mutton or goat – has very little gravy,” says Atul Kochhar. “In my catering college, I had lots of classmates from Kerala and they were all experts at cooking curries like this. I was fortunate to learn first-hand from the masters. I owe so much to George; he was an absolutely amazing chef and this was his favourite curry as well… All you need is some bread to serve with this.”
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Lamb chop platter with cheesy potato skins
“This is a great feasting dish for sharing with friends: a big pile of rosemary lamb chops, garlicky cheesy potato skins and some seasonal asparagus on the side,” says food writer Elainea Emmott.
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Lamb chops with chermoula and giant couscous
Treat yourself to a springtime lamb chop dinner. This giant couscous salad is packed with sun-dried tomatoes and olives, topped with charred tenderstem broccoli and tender chops and finished with herby chermoula sauce.
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