30+ Irresistible Easter Mary Berry Lamb Recipes for a Perfect Feast

Easter is a time for celebration, family gatherings, and, of course, indulgent meals.

For many, lamb is the centerpiece of the Easter feast, offering tender, flavorful meat that pairs beautifully with seasonal vegetables and aromatic herbs.

If you’re looking to elevate your Easter dinner this year, look no further than Mary Berry’s exquisite lamb recipes.

Known for her approachable yet elegant cooking style, Mary Berry has created a wide variety of lamb dishes that cater to every taste and occasion.

Whether you’re preparing a classic roast lamb, a slow-cooked stew, or an innovative twist on traditional flavors, these 30+ Easter lamb recipes will inspire you to create a memorable feast that your guests will rave about.

From herb-crusted racks of lamb to spicy stews, there’s something to suit every palate and every level of cooking expertise.

30+ Irresistible Easter Mary Berry Lamb Recipes for a Perfect Feast

Mary Berry’s lamb recipes offer something for everyone this Easter.

Whether you’re hosting a formal dinner or a relaxed family gathering, her thoughtful combinations of flavors, spices, and cooking techniques will help you create a truly special meal.

With more than 30 different lamb dishes to choose from, you’re sure to find the perfect recipe that will not only satisfy but also impress your guests.

From succulent roast lamb to rich, slow-cooked shanks and inventive stews, Mary Berry proves that lamb is the ultimate Easter centerpiece.

So roll up your sleeves, gather your ingredients, and let the flavors of spring shine through with these delightful recipes!

Mary Berry’s Classic Roast Lamb with Garlic and Rosemary

This classic roast lamb recipe from Mary Berry brings together the richness of lamb, the fragrance of rosemary, and the depth of garlic for a dish that is tender, succulent, and full of flavor. Perfect for any Easter dinner, this recipe ensures your lamb is roasted to perfection, offering a delightful main course that everyone will enjoy.

Ingredients:

• 1.5 kg (3.3 lbs) leg of lamb, boneless or bone-in
• 4 cloves garlic, sliced
• 3 sprigs fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 200 ml (7 fl oz) white wine
• 1 tbsp flour

Instructions:

1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Using a sharp knife, make small incisions in the lamb and insert garlic slices and rosemary sprigs into them.
3. Rub the lamb all over with olive oil, then season generously with salt and pepper.
4. Place the lamb in a roasting tin and roast for 20 minutes per 500g (1 lb) for medium-rare, or adjust to your preferred doneness.
5. For the last 30 minutes, brush the lamb with a mixture of Dijon mustard and honey for a rich glaze.
6. Once roasted, remove the lamb from the oven and cover with foil to rest for 10 minutes.
7. Meanwhile, make the gravy by pouring the juices from the roasting tin into a pan. Add white wine, bring to a simmer, and stir in flour to thicken. Season to taste.
8. Carve the lamb and serve with the gravy.

Mary Berry’s Classic Roast Lamb with Garlic and Rosemary is an Easter favorite that brings a burst of flavor with each bite. The tender meat pairs wonderfully with the aromatic garlic and rosemary, while the mustard and honey glaze adds a delightful sweetness. Served with homemade gravy, it makes for a perfect centerpiece at any Easter feast, providing a comforting and elegant dish for family and friends to enjoy.

Mary Berry’s Herb-Crusted Leg of Lamb

Mary Berry’s Herb-Crusted Leg of Lamb is a deliciously savory recipe that features a flavorful herb crust, ensuring each slice of lamb is packed with bold, aromatic flavors. This easy-to-make yet stunning dish is an excellent choice for a special Easter meal, impressing your guests with both its taste and visual appeal.

Ingredients:

• 2 kg (4.4 lbs) leg of lamb
• 4 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 200 ml (7 fl oz) vegetable stock

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
2. In a small bowl, combine the parsley, mint, thyme, garlic, lemon zest, olive oil, salt, and pepper to create the herb crust.
3. Rub the herb mixture all over the lamb, ensuring it is evenly coated.
4. Place the lamb in a roasting pan and roast for 25-30 minutes per 500g (1 lb), or until your desired doneness is reached.
5. Once the lamb is cooked, remove it from the oven and cover with foil. Let it rest for 15 minutes before carving.
6. While the lamb rests, pour the vegetable stock into the roasting pan and scrape up any flavorful bits left behind.
7. Serve the lamb with the pan juices and your choice of sides.

Mary Berry’s Herb-Crusted Leg of Lamb is the perfect Easter centerpiece, delivering a feast for both the eyes and the taste buds. The herb crust provides an aromatic burst of flavor, complementing the natural richness of the lamb. The succulent meat, paired with the savory pan juices, makes this dish a crowd-pleaser, creating a memorable dining experience for Easter celebrations.

Mary Berry’s Slow-Roast Lamb with Mint and Pea Puree

This slow-roast lamb recipe from Mary Berry is a showstopper for Easter dinner. By slowly roasting the lamb, it becomes incredibly tender, and when paired with a vibrant mint and pea puree, it creates a delightful contrast of flavors. This recipe is perfect for anyone looking for a lighter, fresher approach to the traditional roast lamb.

Ingredients:

• 1.8 kg (4 lbs) boneless leg of lamb
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 cup frozen peas, defrosted
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tbsp butter
• 50 ml (2 fl oz) water

Instructions:

1. Preheat the oven to 150°C (130°C fan)/300°F/gas mark 2.
2. Rub the lamb with olive oil, salt, pepper, rosemary, and thyme, ensuring the lamb is evenly coated.
3. Place the lamb in a roasting tin and roast for 3-4 hours, basting occasionally, until the lamb is tender and falling apart.
4. While the lamb roasts, make the pea and mint puree. In a small saucepan, cook the peas in boiling water for 3-4 minutes until tender. Drain and blend with mint, lemon juice, butter, and water until smooth.
5. Once the lamb is done, remove it from the oven and let it rest for 10 minutes.
6. Slice the lamb and serve it alongside the vibrant mint and pea puree.

Mary Berry’s Slow-Roast Lamb with Mint and Pea Puree offers a unique, light twist on the traditional Easter lamb. The slow roasting makes the lamb incredibly tender, allowing the flavors of rosemary and thyme to infuse the meat. The fresh, vibrant pea and mint puree adds a refreshing contrast, making this a perfect option for those looking to elevate their Easter meal with a more contemporary, herbaceous flair. This dish guarantees a flavorful and memorable Easter feast that everyone will savor.

Mary Berry’s Lemon and Herb Roasted Lamb Shoulder

Mary Berry’s Lemon and Herb Roasted Lamb Shoulder is a beautifully tender and flavorful dish that combines the freshness of lemon with the richness of lamb. The herbs enhance the natural flavors of the meat, and slow roasting ensures that the lamb is incredibly succulent. This is a perfect recipe for anyone looking to serve a show-stopping dish for Easter dinner.

Ingredients:

• 2 kg (4.4 lbs) lamb shoulder, bone-in
• 2 lemons, zested and juiced
• 4 garlic cloves, minced
• 3 tbsp fresh rosemary, chopped
• 3 tbsp fresh oregano, chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 200 ml (7 fl oz) vegetable or chicken stock
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 160°C (140°C fan)/325°F/gas mark 3.
2. In a small bowl, combine lemon zest, lemon juice, minced garlic, rosemary, oregano, olive oil, salt, and pepper. Mix well.
3. Rub the lamb shoulder all over with the lemon and herb mixture, making sure it is thoroughly coated.
4. Place the lamb in a roasting tin, then pour the stock into the base of the tin.
5. Cover the lamb loosely with foil and roast for 3-4 hours, basting occasionally, until the meat is tender and the juices run clear.
6. Once the lamb is cooked, remove it from the oven and rest for 15 minutes before carving.
7. Garnish with fresh parsley and serve.

Mary Berry’s Lemon and Herb Roasted Lamb Shoulder is an exceptional choice for Easter, combining aromatic herbs with the zesty brightness of lemon. The slow roasting process results in tender, juicy meat that falls apart beautifully, while the lemony herb crust adds an extra layer of flavor. This dish, paired with the savory stock reduction, makes a perfect centerpiece for a festive Easter meal.

Mary Berry’s Lamb Koftas with Cucumber Yogurt Sauce

Mary Berry’s Lamb Koftas with Cucumber Yogurt Sauce offer a modern twist on traditional lamb dishes. These flavorful, spiced lamb meatballs are grilled or baked and served with a refreshing cucumber yogurt sauce. This recipe is ideal for those looking for a lighter, more casual option for Easter, while still keeping the flavors vibrant and festive.

Ingredients:
For the Lamb Koftas:

• 500g (1 lb) minced lamb
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• Salt and freshly ground black pepper

For the Cucumber Yogurt Sauce:

• 1 cucumber, finely grated
• 200 ml (7 fl oz) natural yogurt
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt and freshly ground black pepper

Instructions:

1. Preheat the grill or oven to medium-high heat (190°C/375°F).
2. In a bowl, mix the minced lamb, onion, garlic, cumin, coriander, cinnamon, parsley, mint, salt, and pepper. Shape the mixture into small oval-shaped koftas, about 4-5 cm long.
3. Place the koftas on a baking tray or grill, and cook for 12-15 minutes, turning occasionally, until they are golden brown and cooked through.
4. Meanwhile, prepare the cucumber yogurt sauce by combining the grated cucumber, yogurt, mint, lemon juice, salt, and pepper in a bowl. Mix well.
5. Once the koftas are cooked, serve them with the cucumber yogurt sauce on the side.

Mary Berry’s Lamb Koftas with Cucumber Yogurt Sauce offer a fresh, light alternative to traditional lamb dishes for Easter. The koftas are bursting with flavor from the spices and herbs, and the creamy, refreshing cucumber yogurt sauce provides a perfect contrast. This dish is ideal for those who want a lighter yet still flavorful meal that will wow their guests in a more casual, fun way.

Mary Berry’s Lamb Tagine with Apricots and Almonds

For a flavorful and exotic twist on Easter lamb, Mary Berry’s Lamb Tagine with Apricots and Almonds is the perfect choice. This North African-inspired dish combines the tenderness of lamb with sweet apricots, crunchy almonds, and a range of spices to create a rich, aromatic stew. It’s a wonderful option for Easter if you’re looking for something a little different.

Ingredients:

• 1.5 kg (3.3 lbs) boneless lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground ginger
• Salt and freshly ground black pepper
• 300 ml (10 fl oz) chicken stock
• 100g (3.5 oz) dried apricots, halved
• 50g (1.75 oz) slivered almonds, toasted
• Fresh coriander, for garnish

Instructions:

1. In a large pot or tagine, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and garlic, and sauté until softened.
3. Stir in the cumin, cinnamon, turmeric, and ginger. Cook for 1-2 minutes until fragrant.
4. Return the lamb to the pot, add the chicken stock, and bring to a simmer.
5. Cover the pot and cook on low heat for 1.5-2 hours, until the lamb is tender and the flavors have melded together.
6. Add the apricots during the last 20 minutes of cooking.
7. Once cooked, remove from heat and stir in the toasted almonds.
8. Serve the tagine garnished with fresh coriander.

Mary Berry’s Lamb Tagine with Apricots and Almonds is a unique and flavorful option for your Easter celebration. The tender lamb, sweet apricots, and toasted almonds create a balanced and comforting dish that’s full of warmth and depth. The aromatic spices bring a beautiful richness to the dish, and the garnish of fresh coriander adds a burst of color and freshness. This tagine is perfect for those who want to try something different while still enjoying a flavorful, festive lamb dish.

Mary Berry’s Herb-Crusted Rack of Lamb

Mary Berry’s Herb-Crusted Rack of Lamb is an elegant and impressive centerpiece for your Easter dinner. The tender rack of lamb is coated in a fragrant mixture of herbs, garlic, and breadcrumbs, which create a crispy, golden crust while keeping the meat inside juicy and flavorful. This dish is simple to prepare, yet perfect for showcasing the best of springtime lamb.

Ingredients:

• 1.2 kg (2.6 lbs) rack of lamb, trimmed
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp Dijon mustard
• 50g (1.75 oz) fresh breadcrumbs
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Heat the olive oil in a frying pan over medium heat and lightly sear the rack of lamb on all sides until golden brown. Remove and set aside to cool slightly.
3. Brush the rack of lamb with Dijon mustard, then combine the garlic, rosemary, thyme, breadcrumbs, salt, and pepper in a small bowl. Press the herb mixture into the mustard-coated lamb to form a crust.
4. Place the lamb on a roasting rack and roast for 20-25 minutes for medium-rare, or longer if you prefer it more well-done.
5. Remove the lamb from the oven and allow it to rest for 10 minutes before slicing between the ribs and serving.

Mary Berry’s Herb-Crusted Rack of Lamb is a show-stopping Easter dish that is as delicious as it is beautiful. The combination of fresh herbs and crispy breadcrumbs forms a flavorful crust that contrasts perfectly with the tender lamb inside. This dish is ideal for a celebratory occasion and will leave your guests impressed with its refined taste and presentation.

Mary Berry’s Slow-Cooked Lamb Shanks with Red Wine and Garlic

Mary Berry’s Slow-Cooked Lamb Shanks with Red Wine and Garlic is a rich, hearty dish that is perfect for a slow-cooked Easter feast. The lamb shanks are braised in a flavorful mixture of red wine, garlic, and aromatics, resulting in fall-off-the-bone tenderness and a deep, savory flavor. This dish is ideal for those who love a comforting, flavorful meal with minimal effort.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 750 ml (25 fl oz) red wine
• 500 ml (17 fl oz) beef stock
• 2 tbsp tomato paste
• 2 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 160°C (140°C fan)/325°F/gas mark 3.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
3. In the same pot, sauté the onions, garlic, carrots, and celery until softened.
4. Stir in the tomato paste and cook for 2 minutes. Add the red wine and stock, scraping the bottom of the pan to release any caramelized bits.
5. Return the lamb shanks to the pot, then add the thyme, salt, and pepper. Bring to a simmer.
6. Cover the pot with a lid and place in the oven. Braise for 2.5 to 3 hours, or until the lamb is tender and the sauce has thickened.
7. Remove from the oven and let the lamb rest for 10 minutes before serving.

Mary Berry’s Slow-Cooked Lamb Shanks with Red Wine and Garlic is a perfect choice for those looking for a hearty, comforting Easter meal. The slow cooking process enhances the lamb’s natural richness, and the deep red wine sauce adds a robust, savory flavor. This dish is ideal for serving with mashed potatoes or crusty bread to soak up the flavorful sauce, making it a delicious and satisfying Easter feast.

Mary Berry’s Spicy Lamb and Apricot Meatballs

Mary Berry’s Spicy Lamb and Apricot Meatballs bring a unique blend of sweet and savory flavors to your Easter table. The lamb meatballs are infused with aromatic spices and paired with juicy apricots, creating a perfect balance of heat and sweetness. These meatballs can be served as an appetizer or main course and are sure to be a hit with your guests.

Ingredients:

• 500g (1 lb) minced lamb
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground chili (adjust to taste)
• 1/2 tsp salt
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 100g (3.5 oz) dried apricots, chopped
• 200 ml (7 fl oz) tomato sauce
• 1 tbsp honey
• Fresh coriander, for garnish

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
2. In a large bowl, combine the minced lamb, onion, garlic, cumin, coriander, cinnamon, chili, salt, and parsley. Mix well and shape the mixture into small meatballs.
3. Heat the olive oil in a frying pan over medium heat and brown the meatballs on all sides. Transfer the meatballs to a baking tray.
4. In the same pan, add the chopped apricots, tomato sauce, and honey. Stir to combine and simmer for 5 minutes.
5. Pour the sauce over the meatballs and bake for 20-25 minutes, or until the meatballs are cooked through.
6. Garnish with fresh coriander before serving.

Mary Berry’s Spicy Lamb and Apricot Meatballs offer a delightful combination of heat and sweetness, making them an exciting and flavorful addition to your Easter meal. The fragrant spices and tender lamb, paired with the sticky, sweet apricot sauce, create a dish that’s both comforting and exotic. These meatballs can be served as a starter, part of a buffet, or with couscous for a complete meal.

Mary Berry’s Roast Leg of Lamb with Mint and Garlic

Mary Berry’s Roast Leg of Lamb with Mint and Garlic is a timeless classic for Easter. The leg of lamb is marinated in a fragrant mixture of garlic, fresh mint, and olive oil, infusing the meat with flavor. Roasted to perfection, the lamb remains succulent on the inside while developing a crispy, golden crust on the outside. This simple yet flavorful recipe is perfect for a family dinner.

Ingredients:

• 1.5 kg (3.3 lbs) leg of lamb, bone-in or boneless
• 4 garlic cloves, minced
• 2 tbsp fresh mint, chopped
• 3 tbsp olive oil
• 1 tbsp lemon zest
• Salt and freshly ground black pepper
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
2. In a small bowl, combine the garlic, chopped mint, olive oil, lemon zest, salt, and pepper. Rub this mixture all over the leg of lamb.
3. Place the lamb on a roasting rack in a roasting tin and roast for 20-25 minutes per 500g (1 lb) for medium-rare, or adjust the time for your preferred doneness.
4. Once the lamb is done, remove from the oven and allow it to rest for 10-15 minutes before carving.
5. Garnish with fresh mint leaves before serving.

Mary Berry’s Roast Leg of Lamb with Mint and Garlic is a straightforward yet mouthwatering recipe that brings out the best in lamb. The fresh mint and garlic marinade creates a fragrant and savory coating, while the roasting process ensures that the meat stays tender and juicy. This dish pairs beautifully with roasted vegetables or creamy mashed potatoes, making it an ideal choice for Easter dinner.

Mary Berry’s Lamb Koftas with Yogurt Sauce

Mary Berry’s Lamb Koftas with Yogurt Sauce is a delicious and flavorful dish that adds a touch of Middle Eastern influence to your Easter spread. These tender and spiced lamb koftas are grilled to perfection and served with a refreshing yogurt sauce that balances out the spices. Perfect for serving as a starter or a main course, these koftas offer a fun and interactive meal option.

Ingredients:

• 500g (1 lb) minced lamb
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 150g (5 oz) plain yogurt
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Instructions:

1. In a large bowl, combine the minced lamb, grated onion, garlic, cumin, coriander, paprika, cinnamon, parsley, salt, and pepper. Mix well and shape the mixture into small sausage-like koftas.
2. Heat the olive oil in a grill pan or on a barbecue over medium-high heat. Grill the koftas for 10-12 minutes, turning occasionally until they are browned and cooked through.
3. In a small bowl, mix together the yogurt, fresh mint, and lemon juice to create a creamy sauce.
4. Serve the koftas with the yogurt sauce on the side and garnish with extra mint.

Mary Berry’s Lamb Koftas with Yogurt Sauce are a fantastic way to enjoy lamb with a fresh twist. The spices in the koftas provide a depth of flavor, while the cool and tangy yogurt sauce offers a refreshing contrast. These koftas are perfect for an Easter gathering, whether as an appetizer or served with couscous and salad for a lighter main course.

Mary Berry’s Braised Lamb with Spring Vegetables

Mary Berry’s Braised Lamb with Spring Vegetables is a comforting and vibrant dish that makes the most of seasonal produce. The lamb is slowly braised with a variety of spring vegetables, such as carrots, peas, and new potatoes, in a rich, savory broth. This dish is perfect for a relaxed Easter meal, where the lamb becomes melt-in-your-mouth tender and the vegetables add a burst of color and freshness.

Ingredients:

• 1.2 kg (2.6 lbs) lamb shoulder, bone-in
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 4 carrots, peeled and cut into chunks
• 300g (10 oz) new potatoes, halved
• 200g (7 oz) peas
• 750 ml (25 fl oz) lamb or vegetable stock
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 160°C (140°C fan)/325°F/gas mark 3.
2. Heat the olive oil in a large, ovenproof casserole dish over medium heat. Brown the lamb shoulder on all sides, then remove and set aside.
3. In the same dish, sauté the onions and garlic until softened. Add the carrots and potatoes and cook for a further 5 minutes.
4. Return the lamb to the dish and pour in the stock. Sprinkle the rosemary and thyme over the top and season with salt and pepper.
5. Cover the casserole and place it in the oven. Braise for 2.5 to 3 hours, or until the lamb is tender and the vegetables are cooked through.
6. About 10 minutes before serving, stir in the peas and cook until just tender.
7. Remove the lamb from the oven and let it rest for 10 minutes before serving.

Mary Berry’s Braised Lamb with Spring Vegetables is a delightful dish that showcases the flavors of the season. The slow braising process ensures that the lamb becomes tender and infused with the flavors of the vegetables and herbs. This dish is a wonderful way to celebrate Easter with a hearty, one-pot meal that is both satisfying and nourishing. The spring vegetables add freshness and color, making this a visually appealing and delicious choice for any Easter gathering.

Mary Berry’s Herb-Crusted Rack of Lamb

Mary Berry’s Herb-Crusted Rack of Lamb is an elegant and flavorful dish that takes center stage at any Easter dinner. The lamb is encrusted with a blend of fresh herbs, garlic, and breadcrumbs, giving it a delightful crust that contrasts with the tender meat inside. This dish is not only visually stunning but also packed with flavors that will leave your guests impressed.

Ingredients:

• 1 rack of lamb (about 8 ribs)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/2 cup fresh breadcrumbs
• Salt and freshly ground black pepper
• 1 tbsp butter

Instructions:

1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
2. In a small bowl, combine the garlic, mustard, rosemary, thyme, and breadcrumbs. Season with salt and pepper.
3. Heat the olive oil in a frying pan over medium-high heat. Sear the lamb rack on all sides for 3-4 minutes, until browned.
4. Brush the seared lamb with a thin layer of Dijon mustard, then press the breadcrumb mixture onto the lamb to form a crust.
5. Place the lamb on a roasting rack and roast in the preheated oven for 20-25 minutes for medium-rare, or adjust the time to your desired doneness.
6. Remove the lamb from the oven and let it rest for 10 minutes. Slice between the ribs and serve with your choice of sides.

Mary Berry’s Herb-Crusted Rack of Lamb is a sophisticated choice for Easter, combining tender lamb with a crunchy, flavorful herb crust. The searing process locks in the juices, and the mustard and herb crust adds a savory richness. This dish is perfect for those looking to impress with a show-stopping main course. Pair it with roasted potatoes and a light salad for a well-rounded Easter meal.

Mary Berry’s Slow-Cooked Lamb Shanks with Red Wine

Mary Berry’s Slow-Cooked Lamb Shanks with Red Wine is an indulgent and flavorful dish that’s perfect for Easter. The lamb shanks are slow-cooked in a rich red wine sauce, allowing the meat to become incredibly tender and infused with deep, savory flavors. This recipe is ideal for a cozy Easter gathering, offering a hearty, comforting meal.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 2 onions, sliced
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 500 ml (17 fl oz) red wine
• 750 ml (25 fl oz) lamb or vegetable stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 160°C (140°C fan)/325°F/gas mark 3.
2. Heat the olive oil in a large ovenproof casserole dish over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
3. In the same dish, add the onions and carrots and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the dish.
5. Return the lamb shanks to the dish and add the stock, rosemary, thyme, salt, and pepper. Bring to a boil, then cover and transfer to the oven.
6. Cook for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone.
7. Remove the lamb from the oven and let it rest for 10 minutes before serving.

Mary Berry’s Slow-Cooked Lamb Shanks with Red Wine is a wonderfully rich and comforting dish that makes a perfect Easter meal. The slow cooking process results in incredibly tender lamb that practically melts off the bone, while the red wine sauce adds depth and complexity to the flavor. This dish pairs beautifully with creamy mashed potatoes or buttered vegetables, making it a great option for a relaxed, indulgent Easter feast.

Mary Berry’s Spicy Lamb Stew with Cinnamon and Cumin

Mary Berry’s Spicy Lamb Stew with Cinnamon and Cumin brings a bold twist to traditional Easter lamb dishes. The stew is flavored with aromatic spices like cinnamon and cumin, which perfectly complement the richness of the lamb. The dish is hearty and flavorful, making it an excellent choice for a more adventurous Easter meal.

Ingredients:

• 1 kg (2.2 lbs) lamb shoulder, diced
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tsp ground coriander
• 2 tbsp tomato paste
• 500 ml (17 fl oz) lamb or vegetable stock
• 1 can (400g/14 oz) diced tomatoes
• 2 tbsp honey
• Salt and freshly ground black pepper
• Fresh coriander leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Brown the diced lamb in batches, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened. Add the cumin, cinnamon, and coriander and cook for 1-2 minutes until fragrant.
3. Stir in the tomato paste and cook for another 2 minutes. Add the stock, diced tomatoes, honey, salt, and pepper, and bring to a boil.
4. Return the lamb to the pot, reduce the heat, and cover. Simmer for 1.5 to 2 hours, until the lamb is tender and the flavors have melded together.
5. Garnish with fresh coriander leaves before serving.

Mary Berry’s Spicy Lamb Stew with Cinnamon and Cumin offers a unique and exciting flavor profile for Easter. The combination of warm spices like cinnamon and cumin adds an exotic touch to the tender lamb, making this stew an unforgettable dish. Serve it with couscous or crusty bread for a complete meal that will bring a new twist to your Easter celebrations.

Note: More recipes are coming soon!