Some Easter Lamb recipe ideas :)

It's tradition to eat Lamb around Easter so here are 4 different ways to have your lamb...all extremely tasty and perfect family meals :)

Lamb 4 Ways

Sweet and Sticky Marinated Lamb

4 Lamb steaks

Marinade
4 tbsp Honey
Zest of 1 Lemon
2 heaped tsp dried Rosemary or 2 large sprigs of fresh rosemary
2 tbsp Olive oil
3 large Garlic cloves (crushed)
1 tbsp wholegrain Mustard

Mix all the ingredients together in a bowl and pour over the lamb steaks and leave to marinade for at least an hour preferably longer.

Once your ready to cook them, bast them again with the sauce so they ate completely covered.

You can either BBQ the steaks, fry them (keeps them sticky) or you can grill them.

(This marinadeaalto works well with beef steaks)

(recipe by Jose Pizarro)

Roast Lamb

I leg of lamb joint
4 or 5 garlic cloves (peeled)
1 tbsp dried rosemary

Prepare your leg of lamb by making incisions into the meat, large enough to accommodate a garlic clove.
Insert the garlic clove directly into the meat and continue with all the cloves
Drizzle some oil over the meat (you can use olive oil or garlic oil) and then sprinkle over the rosemary cook to your liking.

(We like our medium rare so it's normally 20 min per pound and 15 min resting time)


Saffron, Chilli and Lime Lamb Skewers

1kg lamb cubed
Salt and black pepper
3 medium tomatoes
60ml olive oil
1 onion, very finely chopped
2 garlic cloves, crushed
¼ tsp saffron threads
Zest of a lime and some of the juice
1/2 tsp mild chilli flakes (more if you like it spicy)
½ tsp ground cardamom
½ tsp caster sugar

Heat the oven to 200C/180c. Season the lamb with a quarter-teaspoon of salt and some black pepper, then spike the cubes of meat on to skewers. Arrange these side by side in a roasting tray just large enough to accommodate them and set aside.

Coarsely grate the tomatoes into a bowl (so most of the skin stays in your hand), and discard the skin.

Heat the oil in a medium frying pan over a medium heat. Add the onion, fry gently for a couple of minutes, then add the garlic, saffron, lime Zest, and a squeeze of lime, chilli flakes, cardamom, sugar, salt and pepper. Cook for a minute, stirring once or twice, turn off the heat and then stir in the tomato flesh.

Spoon the mixture evenly over the lamb skewers, so that all the meat is coated. Cover with foil and roast for 15 minutes. Lower the temperature to 150C/140c and cook for two more hours, basting once, until the meat is very tender.

Place skewers on serving plates, spoon over the thick sauce from the bottom of the tray and serve at once. If there's quite a lot of runny juice left in the tray, transfer the skewers to a warm plate, cover and keep warm. Pour all the juices into a sauté pan, place on a high heat and cook until reduced and thickened.

(adapted for a yotam ottolenghi recipe)

Mediterranean Lamb

6 Lamb chops

New potatoes cut into wedges

Zest of 1 lemon and juice
Zest of 1 lime
1 tsp dried mint
1 tsp chilli flakes (more if you want it spicy)
1/2 tsp fennel seeds
5 garlic cloves (skin removed)
A good glug of garlic oil
Salt and pepper to taste

Pre heat oven to 180/170c

Place the lamb chops and the potato wedges into a roasting pan.

Add the zest of both the lemon and lime, dried mint, chilli flakes, fennel seeds and the whole garlic cloves, pour over a good glug of garlic oil, juice of the lemon and some salt and pepper

Place in the oven for around 1 hour

Serve with fresh bread as the sauce is divine to dip into.

(adapted from a nigella lawson recipe)