The Easter Roast is lamb. You can go as old-school as you want here, but I also recommend a light, bright, quick and easy take in the form of a Butterflied Leg of Lamb with Bay Leaves and Balsamic Vinegar. This is quite a new recipe of mine, but I never forget the old faves, and I will certainly be making my Warm Shredded Salad with Mint and Pomegranates this year - again! And also don't forget about the other old time favourites like, Lamb Cutlets with Chilli and Black olives, Aromatic Lamb Shank Stew and Pappardelle with Lamb Ragu.
A roast, boned, butterflied leg of lamb is just about the easiest, speediest way to cook a joint of meat. Plus, you dispense with all the difficult carving (I am an embarrassingly inept carver myself) as all you… Read on
You do need to serve this lamb salad warm rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature; once cold we're talking congealed, waxy whiteness - not such an attractive… Read on