Posted on April 16, 2014 by Jenny Cromack

With Easter approaching and visions of spring lambs bouncing around green fields here are some fantastically yummy and tasty lamb recipes. There is even a sneaky BBQ recipe so fingers crossed for a sunny bank holiday ! Happy Easter!

Barbeque Lamb & Courgette Salad

Ingredients

• 9 lamb cutlets, French trimmed
• 3 lemons, 1 zested and juiced, others each cut into 4 large slices
• olive oil
• 250g baby courgettes, halved lengthways
• small bunch of mint, leaves picked
• 1 red chilli, deseeded and finely chopped
• 4 spring onions, finely sliced
• 140g feta cheese, crumbled

Process

1. Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush courgettes with another 2-3 tbsp olive oil and season.
2. Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.
3. Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chilli, spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.

Spiced Lamb with Lemon & Herbs

Ingredients

• 1 tbsp cumin seed
• 1 garlic clove
• ¼ tsp red chilli or pinch of chilli flakes
• juice 1 lemon
• 4 tbsp olive oil
• 8 lamb chops
• 250g quinoa
• 5 spring onions, sliced
• small handful coriander
• steamed stem broccoli, to serve

Process

Crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside. Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins. Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil. Slow Roasted Lamb with Fennel, Cinnamon and Citrus Ingredients 1 leg of lamb zest and juice 1 lemon and 1 orange 4 tbsp olive oil 2 tbsp clear honey 1 tbsp each of cinnamon, fennel seeds, 3 garlic cloves, crushed cumin 3 garlic cloves, crushed Process Marinade the lamb overnight by putting it into a large food bag with all the juice The next day, take the lamb out of the fridge1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (keep remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3. Mix the zests, remaining oil, honey, spices and garlic with a little seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal. Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.     .