50+ Delicious Easter Jamie Oliver Lamb Recipes for Your Holiday

Easter is the perfect time to indulge in delicious, flavorful dishes that bring loved ones together.

One of the most iconic meals to enjoy during this holiday is lamb, a dish that symbolizes renewal and celebration.

Jamie Oliver, renowned for his approachable yet creative recipes, has perfected countless lamb dishes that are perfect for Easter.

Whether you’re looking for a slow-roasted leg of lamb, succulent lamb chops, or even innovative lamb stews and pies, Jamie’s collection of recipes has something for every palate.

In this article, we’ll explore over 50+ Easter lamb recipes by Jamie Oliver, each one offering unique flavors, easy-to-follow instructions, and inspiring ways to cook this tender, flavorful meat.

Whether you’re an experienced cook or just getting started, Jamie Oliver’s style makes it easy to create a feast that’s both simple and impressive.

So, if you want to elevate your Easter spread, look no further—let’s dive into these mouth-watering lamb recipes that will leave your guests raving.

50+ Delicious Easter Jamie Oliver Lamb Recipes for Your Holiday

Jamie Oliver’s lamb recipes offer a perfect combination of simplicity, flavor, and elegance that are ideal for any Easter celebration.

With over 50+ ideas to choose from, you’re bound to find a dish that suits your taste, whether you prefer the classic roast, spiced lamb dishes, or something a little more unconventional.

His recipes make cooking lamb both accessible and exciting, allowing you to experiment with a range of ingredients and techniques.

This Easter, why not try something new, or perfect an old favorite from Jamie’s extensive recipe collection?

Whichever you choose, your lamb dish will undoubtedly become the star of the table, bringing joy to all who gather around it.

Roast Leg of Lamb with Garlic, Rosemary, and Anchovy

This roast leg of lamb, inspired by Jamie Oliver’s rustic approach, combines the bold flavors of garlic, rosemary, and anchovies. It’s perfect for Easter celebrations and sure to be the centerpiece of your table. The marinade not only enhances the lamb’s natural flavors but also creates a beautifully caramelized crust that’s rich and full of flavor.

Ingredients:

• 1 leg of lamb (about 2 kg)
• 4 garlic cloves, crushed
• 2 sprigs of fresh rosemary, finely chopped
• 4 anchovy fillets, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• Sea salt and freshly ground black pepper
• Fresh rosemary sprigs for garnish
• 1 cup dry white wine

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a small bowl, combine the garlic, rosemary, anchovies, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Stir well to form a paste.
3. Pat the lamb dry with paper towels and rub the garlic and herb paste all over the lamb. Let it marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
4. Heat a large oven-safe pan over medium-high heat. Add the lamb and sear each side for about 3-4 minutes until golden brown.
5. Add the white wine to the pan, then transfer the lamb to the preheated oven.
6. Roast for about 1 hour and 20 minutes for medium-rare (adjust time depending on your desired doneness).
7. Once roasted, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Garnish with fresh rosemary sprigs and serve with roasted vegetables.

The garlic, rosemary, and anchovy marinade creates a deep flavor profile that complements the lamb beautifully. The roasting process results in tender, juicy meat with a crispy exterior. This dish is an indulgent Easter meal that will wow your guests and make any occasion special.

Jamie Oliver’s Herb-Crusted Rack of Lamb with Mint Sauce

This herb-crusted rack of lamb is a stunning dish, ideal for an Easter feast. Jamie Oliver’s method highlights the richness of the lamb, paired with a refreshing mint sauce. The fresh herb crust provides a vibrant contrast to the tender meat, while the mint sauce adds a zesty touch.

Ingredients:

• 2 racks of lamb (about 6-8 chops each)
• 1 cup fresh breadcrumbs
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 garlic cloves, minced
• 2 tbsp Dijon mustard
• Sea salt and freshly ground black pepper
• 2 tbsp olive oil
• For the mint sauce:
  • 1 bunch fresh mint, finely chopped
  • 2 tbsp white wine vinegar
  • 1 tbsp sugar
  • 1/2 cup boiling water

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a bowl, combine the breadcrumbs, parsley, thyme, rosemary, garlic, salt, and pepper.
3. Coat the lamb racks with Dijon mustard and then press the breadcrumb mixture onto the meat, ensuring an even coating.
4. Heat the olive oil in a large oven-proof pan over medium-high heat. Sear the lamb racks for 2-3 minutes on each side, until golden brown.
5. Transfer the pan to the preheated oven and roast the lamb for 15-20 minutes for medium-rare, or longer if you prefer it more well-done.
6. While the lamb is roasting, prepare the mint sauce by combining the chopped mint, vinegar, sugar, and boiling water in a small bowl. Stir until the sugar dissolves.
7. Remove the lamb from the oven and let it rest for 5-10 minutes before slicing between the ribs into chops.
8. Serve the lamb with the fresh mint sauce on the side.

This rack of lamb is not only delicious but also an absolute showstopper. The herb crust adds a vibrant, fresh contrast to the richness of the meat, while the mint sauce offers a refreshing burst of flavor. It’s a perfect dish to celebrate Easter, making any dinner table feel festive and special.

Slow-Cooked Lamb Shoulder with Vegetables and Red Wine

If you’re looking for a tender, melt-in-your-mouth Easter lamb dish, this slow-cooked lamb shoulder recipe will not disappoint. The long, slow roast infuses the lamb with deep flavors from the vegetables and red wine, making it a comforting and hearty dish that’s ideal for a relaxed Easter meal.

Ingredients:

• 1 whole lamb shoulder (about 2 kg)
• 2 tbsp olive oil
• 2 onions, peeled and quartered
• 4 carrots, peeled and chopped
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cup red wine
• 1 cup chicken or lamb stock
• Sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 150°C (300°F).
2. Heat the olive oil in a large oven-proof pot over medium-high heat. Season the lamb shoulder with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side).
3. Remove the lamb from the pot and set it aside. Add the onions, carrots, and garlic to the same pot and cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
4. Return the lamb to the pot, add the rosemary, and pour in the red wine and stock.
5. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Roast for 3-4 hours, until the lamb is incredibly tender and falling off the bone.
6. Remove the lamb from the oven and let it rest for 15 minutes before serving.
7. Serve the lamb shoulder with the roasted vegetables and spoon some of the cooking juices over the top.

Slow-cooking the lamb ensures it’s fall-apart tender, and the rich red wine sauce enhances the natural flavors of the meat. The roasted vegetables add a hearty, comforting element to the dish, making this lamb shoulder a fantastic choice for a leisurely Easter meal. The simplicity of the recipe, combined with the depth of flavor, will have everyone at your table enjoying every bite.

Lamb Shanks with Rosemary and Garlic in Red Wine

This recipe for lamb shanks is a true celebration of Easter flavors. Braised in red wine and infused with garlic and rosemary, the lamb shanks become incredibly tender, with the rich sauce bringing out the deep flavors. It’s a comforting dish that pairs beautifully with mashed potatoes or crusty bread.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 6 garlic cloves, crushed
• 2 sprigs fresh rosemary, chopped
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 cup red wine
• 2 cups beef stock
• Sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 160°C (325°F).
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the lamb shanks with salt and pepper, then sear them on all sides until browned (about 3-4 minutes per side).
3. Remove the lamb shanks and set them aside. Add the garlic, rosemary, onion, and carrot to the pot, and cook for about 5 minutes, stirring occasionally until softened.
4. Pour in the red wine, stirring to deglaze the pot, and let it simmer for 2-3 minutes.
5. Return the lamb shanks to the pot, adding the beef stock. Bring to a simmer.
6. Cover the pot with a lid and transfer it to the oven. Braise for about 2.5 to 3 hours, until the lamb is tender and falling off the bone.
7. Remove the lamb shanks from the pot and set aside. Simmer the sauce on the stove for an additional 10-15 minutes to thicken it.
8. Serve the lamb shanks with the sauce poured over and your choice of sides.

The slow braising process creates incredibly tender lamb that’s full of deep, savory flavors. The rosemary and garlic infuse the meat, while the red wine sauce adds a rich, complex depth. This dish is perfect for a cozy Easter dinner, where the lamb practically melts in your mouth.

Lamb and Mint Pie

This Jamie Oliver-inspired lamb and mint pie is a delicious twist on traditional lamb dishes. It combines tender lamb cooked with fresh mint, peas, and a savory gravy, all wrapped in a flaky, golden pastry crust. It’s an ideal option for those looking for something hearty yet flavorful for their Easter table.

Ingredients:

• 1 kg lamb shoulder, diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 cup frozen peas
• 1 bunch fresh mint, chopped
• 2 tbsp flour
• 1 cup lamb stock
• 1 pack puff pastry
• 1 egg, beaten
• Sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Heat olive oil in a large pan over medium-high heat. Add the diced lamb and cook until browned on all sides, about 6-8 minutes.
3. Add the onion and garlic to the pan, cooking for another 5 minutes until softened.
4. Stir in the ground cumin and coriander, and cook for another minute to release the spices’ aroma.
5. Sprinkle the flour over the lamb mixture and stir well to combine. Gradually pour in the lamb stock, stirring continuously until the mixture thickens into a gravy.
6. Add the peas and fresh mint, stirring until combined. Season with salt and pepper to taste.
7. Roll out the puff pastry and line a pie dish. Pour the lamb mixture into the pastry base and cover with the remaining pastry. Crimp the edges to seal.
8. Brush the top of the pie with the beaten egg for a golden finish.
9. Bake for 25-30 minutes, until the pastry is golden and puffed.
10. Let the pie rest for 5 minutes before serving.

The mint and lamb are a classic pairing, and the cumin and coriander add a fragrant warmth to the filling. The puff pastry provides a delightful contrast in texture, making this pie a satisfying and indulgent choice for your Easter feast. Its hearty, savory filling wrapped in flaky pastry makes for a dish that’s both comforting and celebratory.

Spicy Lamb Kofta with Yogurt Sauce

For something a little different this Easter, Jamie Oliver’s spicy lamb kofta offers a flavorful and fun way to enjoy lamb. These tender, spiced lamb meatballs are grilled to perfection and served with a creamy yogurt sauce for a zesty contrast. Perfect for a more informal yet still delicious Easter gathering.

Ingredients:

• 500g ground lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1 egg
• Sea salt and freshly ground black pepper
• 2 tbsp olive oil
• For the yogurt sauce:
  • 1 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp fresh mint, chopped
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, paprika, cinnamon, egg, salt, and pepper. Mix well until everything is evenly combined.
2. Shape the lamb mixture into small oval-shaped koftas, about 8-10 in total.
3. Heat the olive oil in a grill pan or on a barbecue over medium-high heat. Grill the koftas for about 4-5 minutes on each side until browned and cooked through.
4. While the koftas are grilling, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, fresh mint, olive oil, salt, and pepper in a bowl.
5. Serve the lamb koftas with the yogurt sauce on the side for dipping.

These koftas are packed with flavor from the warming spices and aromatic garlic. The creamy yogurt sauce provides a refreshing contrast to the spices, balancing out the dish beautifully. Whether served as an appetizer or part of the main meal, this dish adds a fun and flavorful element to your Easter celebrations.

Lamb and Vegetable Stew with Herbed Dumplings

This comforting lamb and vegetable stew is a hearty dish perfect for an Easter gathering. Packed with tender lamb, root vegetables, and flavorful herbs, it’s topped with light and fluffy dumplings that soak up the rich stew. It’s a great way to feed a crowd and make the most of fresh seasonal ingredients.

Ingredients:

• 1 kg lamb shoulder, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 sprigs fresh rosemary, chopped
• 1 bay leaf
• 1 cup dry white wine
• 3 cups lamb or beef stock
• 1 tbsp tomato paste
• 1/2 cup frozen peas
• Salt and pepper, to taste
• For the dumplings:
  • 1 cup self-raising flour
  • 1/2 tsp baking powder
  • 50g cold butter, cubed
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup milk

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the lamb with salt and pepper, and brown it on all sides, about 6-8 minutes.
2. Remove the lamb from the pot and set aside. Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Add the carrots, parsnips, rosemary, and bay leaf, and stir well. Cook for another 5 minutes.
4. Stir in the tomato paste, then pour in the white wine to deglaze the pot. Let it simmer for 2-3 minutes.
5. Add the stock to the pot, bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5-2 hours, or until the lamb is tender and the flavors have melded together.
6. While the stew is cooking, make the dumplings by combining the self-raising flour, baking powder, and cold butter in a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.
7. Stir in the chopped parsley, then add milk until a soft dough forms. Roll into small balls.
8. When the lamb is tender, drop the dumplings on top of the stew. Cover the pot and cook for an additional 15-20 minutes, or until the dumplings are puffed and cooked through.
9. Serve the stew hot, with the dumplings nestled on top.

This lamb and vegetable stew is a wonderful way to enjoy tender lamb with a mix of earthy root vegetables. The dumplings add a comforting, pillowy texture that makes this dish feel like a warm hug. The herbed flavors and rich broth make this a satisfying and indulgent meal, perfect for a cozy Easter dinner.

Lamb Ragu with Pappardelle

A rich and flavorful lamb ragu paired with wide pappardelle pasta is a perfect Easter dish to serve family and friends. This dish combines slow-cooked lamb with tomatoes, garlic, and red wine, creating a luscious sauce that clings to the pasta. It’s an impressive and satisfying meal that’s easy to prepare yet feels luxurious.

Ingredients:

• 1 kg lamb shoulder, boneless and cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup red wine
• 2 cans (400g each) crushed tomatoes
• 1 tbsp tomato paste
• 2 tbsp fresh parsley, chopped
• 500g pappardelle pasta
• Salt and pepper, to taste
• Grated Parmesan, for serving

Instructions:

1. Heat the olive oil in a large, heavy-based pot over medium-high heat. Season the lamb chunks with salt and pepper, then brown them on all sides, about 8 minutes. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and garlic, and cook until softened, about 5 minutes.
3. Stir in the fresh thyme and rosemary, then return the lamb to the pot. Pour in the red wine, scraping the bottom of the pot to release any brown bits.
4. Add the crushed tomatoes and tomato paste, stirring to combine. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 2-3 hours, or until the lamb is incredibly tender and can be shredded easily with a fork.
5. While the ragu is simmering, cook the pappardelle according to the package instructions. Drain and set aside.
6. Once the lamb is tender, shred it with two forks and stir it into the sauce. Adjust seasoning with salt and pepper to taste.
7. Toss the pappardelle pasta with the lamb ragu, ensuring the pasta is well-coated with the sauce.
8. Serve with freshly chopped parsley and grated Parmesan cheese.

This lamb ragu has a depth of flavor that only slow-cooking can achieve. The combination of tender lamb and aromatic herbs, paired with the rich tomato sauce, creates a truly satisfying dish. The pappardelle pasta is perfect for catching all the delicious sauce, making this a showstopper for any Easter celebration.

Lamb Kofta Wraps with Tzatziki Sauce

These lamb kofta wraps are a fresh and vibrant way to enjoy lamb, making them a fun and interactive meal for Easter. The flavorful lamb koftas are grilled to perfection and wrapped in soft flatbreads with a refreshing tzatziki sauce, crisp vegetables, and fresh herbs. It’s a lighter but still indulgent dish that’s great for outdoor Easter gatherings.

Ingredients:

• 500g ground lamb
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1 tbsp olive oil
• For the tzatziki sauce:
  • 1 cup Greek yogurt
  • 1 cucumber, grated and excess water squeezed out
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • Salt and pepper, to taste
• Flatbreads or pita, for serving
• Fresh salad vegetables (lettuce, cucumber, tomatoes, red onion)

Instructions:

1. In a bowl, combine the ground lamb, chopped onion, garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well and shape into small, oval-shaped koftas, about 8-10.
2. Heat olive oil in a grill pan or on a barbecue over medium-high heat. Grill the koftas for about 4-5 minutes on each side until golden and cooked through.
3. While the koftas are cooking, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper in a bowl.
4. Warm the flatbreads or pita and set them aside.
5. Once the koftas are cooked, serve them in the flatbreads with a dollop of tzatziki sauce, fresh salad vegetables, and herbs.

These lamb koftas offer a perfect balance of rich, spiced meat and cool, creamy tzatziki. The combination of fresh vegetables and the flavorful sauce makes this a delightful and refreshing option for your Easter meal. Whether served as a light lunch or as part of a buffet, this dish will bring vibrant flavors to your table.

Lamb Wellington

A showstopping dish for any Easter gathering, Lamb Wellington takes the traditional beef Wellington and gives it a delicious twist with succulent lamb. Wrapped in a layer of herbed mushroom duxelles and golden puff pastry, it’s an elegant main course that will wow your guests. This dish is both indulgent and sophisticated, perfect for celebrating a special occasion.

Ingredients:

• 1.5 kg lamb rack, frenched
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 300g mixed mushrooms, finely chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup dry white wine
• 1 package puff pastry
• 1 egg, beaten (for glazing)
• Fresh rosemary for garnish (optional)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Heat olive oil in a large skillet over medium-high heat. Season the lamb rack with salt and pepper, then sear the lamb for 2-3 minutes on each side until browned. Remove from the heat, brush with Dijon mustard, and let it cool.
3. In the same skillet, melt butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Stir in the chopped mushrooms and thyme, cooking until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes.
4. Pour in the white wine, allowing it to evaporate before removing from the heat. Let the mixture cool.
5. Roll out the puff pastry on a lightly floured surface. Spread the mushroom mixture over the pastry, leaving a border around the edges. Place the lamb rack in the center and carefully wrap the pastry around it, sealing the edges.
6. Brush the pastry with beaten egg and place the Wellington on a baking sheet. Bake for 25-30 minutes, or until the pastry is golden brown and the lamb reaches your desired doneness (about 50°C/120°F for rare, 60°C/140°F for medium).
7. Let the Wellington rest for 10 minutes before slicing. Garnish with fresh rosemary if desired and serve.

The Lamb Wellington offers a blend of rich flavors, with the earthy mushroom duxelles complementing the tender, juicy lamb. The golden puff pastry provides a satisfying crunch, making it the ultimate centerpiece for an Easter feast. With its impressive presentation and delicious flavor, this dish is perfect for a special celebration.

Lamb Tacos with Mint Salsa

These lamb tacos are a fresh and flavorful way to serve lamb for Easter, offering a lighter, vibrant alternative to more traditional lamb dishes. The lamb is seasoned with aromatic spices and cooked until juicy, then served in soft tortillas with a tangy mint salsa and crunchy veggies. This dish is perfect for a fun and interactive meal with family and friends.

Ingredients:

• 500g ground lamb
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and freshly ground black pepper
• 8 small soft flour tortillas
• For the mint salsa:
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste
• Toppings: Sliced avocado, diced tomatoes, shredded lettuce, sour cream

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 8-10 minutes. Stir in the cumin, coriander, paprika, salt, and pepper, and cook for another 2-3 minutes to develop the flavors.
3. While the lamb is cooking, prepare the mint salsa by combining the chopped mint, red onion, cilantro, lime juice, olive oil, salt, and pepper in a small bowl. Stir to combine.
4. Warm the flour tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
5. To assemble, spoon the cooked lamb onto each tortilla, then top with the mint salsa, sliced avocado, diced tomatoes, shredded lettuce, and a dollop of sour cream.
6. Serve the tacos immediately, and enjoy!

These lamb tacos are a perfect blend of savory, fresh, and zesty flavors. The tender, spiced lamb pairs beautifully with the refreshing mint salsa and creamy avocado, creating a dish that is both vibrant and satisfying. Whether served for a casual Easter meal or as part of a festive spread, these tacos are sure to be a hit.

Slow-Roasted Lamb with Garlic and Herbs

This simple but flavorful slow-roasted lamb is the ultimate Easter dish for those looking for a no-fuss yet utterly delicious meal. The lamb is marinated in garlic, rosemary, and olive oil, then slow-roasted to perfection, allowing the meat to become tender and juicy. Served with seasonal roasted vegetables, it’s a feast for both the eyes and the palate.

Ingredients:

• 2 kg leg of lamb, bone-in
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 2 cups lamb or beef stock
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Roasted vegetables (potatoes, carrots, parsnips, and onions)

Instructions:

1. Preheat the oven to 160°C (325°F).
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper to create a marinade. Rub the marinade all over the lamb, covering it thoroughly. Let it sit at room temperature for 30 minutes to an hour.
3. In a roasting pan, place the lamb, and pour in the stock around the meat. Roast for 2.5-3 hours, or until the lamb is tender and the internal temperature reaches 60°C (140°F) for medium-rare.
4. While the lamb roasts, prepare the vegetables. Toss the potatoes, carrots, parsnips, and onions with olive oil, salt, and pepper. Add them to the roasting pan for the last 45 minutes of cooking, stirring occasionally until they are golden and tender.
5. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing.
6. In a small bowl, whisk together the lemon juice, Dijon mustard, and honey to make a light sauce. Drizzle over the sliced lamb before serving.
7. Serve the slow-roasted lamb with the roasted vegetables and sauce on the side.

This slow-roasted lamb is incredibly tender and bursting with flavor, thanks to the aromatic garlic and rosemary. The roast vegetables absorb the rich lamb juices, creating a perfectly balanced plate. With the honey-mustard sauce adding a touch of sweetness and tang, this dish is an excellent choice for an elegant yet simple Easter meal.

Lamb and Mint Pie

This lamb and mint pie is a savory, comforting dish perfect for Easter. The tender lamb, combined with fragrant mint and a rich gravy, is encased in a buttery, flaky pastry. It’s a delicious twist on the traditional meat pie, with the mint offering a refreshing contrast to the richness of the lamb. This pie is sure to be a crowd-pleaser at your Easter table.

Ingredients:

• 1 kg lamb shoulder, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 cup chicken or lamb stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh mint, chopped
• Salt and freshly ground black pepper
• 1 package puff pastry
• 1 egg, beaten (for glazing)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Heat the olive oil in a large skillet over medium-high heat. Season the lamb with salt and pepper, then brown the lamb in batches until all sides are golden. Remove and set aside.
3. In the same skillet, add the chopped onion and garlic, cooking until softened, about 5 minutes.
4. Add the thyme, then stir in the tomato paste and Worcestershire sauce, cooking for 2 minutes.
5. Pour in the stock, scraping up any browned bits from the bottom of the pan. Return the lamb to the skillet and bring the mixture to a simmer. Cover and cook on low heat for 1.5 hours, or until the lamb is tender.
6. Stir in the fresh mint and adjust the seasoning with salt and pepper.
7. Roll out the puff pastry on a floured surface. Spoon the lamb mixture into a pie dish, then cover with the pastry, trimming any excess. Brush the pastry with the beaten egg for a golden finish.
8. Bake in the oven for 25-30 minutes, or until the pastry is golden and puffed.
9. Let the pie cool for 10 minutes before serving.

The lamb and mint pie brings together the rich flavor of the lamb with the fresh burst of mint, creating a perfect balance of savory and refreshing flavors. The flaky pastry is the ideal vessel for holding this delicious filling, making it a hearty and comforting dish for your Easter celebration. Serve with some lightly dressed greens for a complete meal.

Lamb Tagine with Apricots and Almonds

This North African-inspired lamb tagine is full of rich flavors, combining tender lamb, sweet apricots, and crunchy almonds in a spiced tomato-based sauce. The slow-cooked lamb becomes melt-in-your-mouth tender, while the apricots add a subtle sweetness, making this dish an unforgettable choice for Easter. Serve it with couscous to soak up the flavorful sauce.

Ingredients:

• 1.5 kg lamb shoulder, cut into cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• Salt and freshly ground black pepper
• 1 cup chicken or lamb stock
• 2 tbsp tomato paste
• 1 can (400g) chopped tomatoes
• 1/2 cup dried apricots, halved
• 1/4 cup sliced almonds, toasted
• Fresh cilantro for garnish
• Couscous, for serving

Instructions:

1. Heat olive oil in a large pot or tagine over medium-high heat. Season the lamb cubes with salt and pepper, then brown the lamb on all sides, about 8 minutes. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the cumin, coriander, cinnamon, ginger, turmeric, salt, and pepper. Cook for another minute to release the aromas of the spices.
4. Add the tomato paste and chopped tomatoes, stirring to combine. Pour in the stock, and bring the mixture to a simmer.
5. Return the lamb to the pot, cover, and reduce the heat to low. Let it simmer for 1.5-2 hours, or until the lamb is very tender.
6. In the last 15 minutes of cooking, stir in the dried apricots. Adjust the seasoning with salt and pepper to taste.
7. Serve the lamb tagine over couscous, topped with toasted almonds and fresh cilantro.

This lamb tagine offers a wonderful blend of warm spices and sweetness from the apricots, while the toasted almonds add a satisfying crunch. The lamb is incredibly tender, having absorbed all the flavors of the sauce during the slow cooking process. Paired with couscous, this dish is a unique and flavorful way to celebrate Easter with something a little different.

Spicy Lamb Meatballs with Yogurt Dip

These spicy lamb meatballs are full of flavor, seasoned with aromatic spices like cumin, coriander, and cinnamon. They’re served with a creamy yogurt dip, creating the perfect balance of spicy and cool flavors. These bite-sized meatballs are ideal for an appetizer or as part of a larger Easter spread, and they are sure to be a hit with your guests.

Ingredients:

• 500g ground lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground paprika
• Salt and freshly ground black pepper
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil, for frying
• For the yogurt dip:
  • 1 cup Greek yogurt
  • 1 tbsp fresh mint, chopped
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, paprika, salt, and pepper. Add the beaten egg, breadcrumbs, and chopped parsley, then mix until well combined.
2. Shape the mixture into small meatballs, about the size of a golf ball.
3. Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally, until they are golden and cooked through, about 10-12 minutes.
4. While the meatballs are cooking, prepare the yogurt dip by mixing the Greek yogurt, fresh mint, lemon juice, salt, and pepper in a small bowl.
5. Once the meatballs are cooked, serve them hot with the yogurt dip on the side.

These spicy lamb meatballs are a flavorful and fun option for Easter, with the spices giving them a vibrant kick. The cool, refreshing yogurt dip provides the perfect contrast, balancing the heat of the meatballs. Whether served as a starter or as part of a mezze platter, these meatballs are a great addition to any Easter meal.

Note: More recipes​ are coming soon!