Slow Cooked Lamb Shoulder with Garlic Roasted Potatoes

14 Easter lamb recipes

Janine Ratcliffe

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Celebrate Easter Sunday with a showstopping main. See our best Easter lamb recipes, including easy roasts and traybakes

Looking for Easter lamb recipes? Want the best leg of lamb or shoulder? See our easy roast lamb recipes, sure to impress the whole family.

For even more inspiration see our complete lamb recipe collection, or use up some leftover lamb.

Plus, see our best Easter baking ideas and our Easter desserts, including Easter cakes – you could bake a selection of your favourites and serve as part of an Easter afternoon tea.

Catering for vegans is effortless with our vegan Easter recipes. Make sure to use up any leftovers from Easter weekend with our Easter leftovers recipes.

Easter lamb recipes

Nigerian-style roast lamb

Slow-cooked, juicy lamb that melts in your mouth, seasoned with suya spice – a Nigerian street-food classic from the north. Combining the best of British and Nigerian flavours, this lamb is a perfect Easter dish, best served hot with jollof rice or roast potatoes, or both.

Lamb shoulder with garlic potatoes and redcurrant glaze

Check out this succulent slow-roasted lamb dish with crispy garlic potatoes. Our easy recipe is perfect for an impressive Sunday lunch centrepiece.

Herb-stuffed rolled lamb breast

Roll this great-value cut of lamb up with mustard and herbs, then bake until soft and tender so it falls apart into the white wine onion gravy.

Roast left of lamb with anchovy, garlic and rosemary

A punchy rub takes this roast joint to the next level, and yields a deliciously buttery sauce. Serve this on Easter Sunday with all the trimmings.

Slow-cooked spiced lamb with orzo

This effortless one-pot slow-cooked lamb is roasted with fragrant spices of cinnamon and allspice for gentle warmth. Fresh herbs, feta and lemon give everything a final lift.

Slow-cooked spiced lamb with orzo on a large platter

Tarragon and anchovy-stuffed lamb shoulder with fennel and bone marrow crumble

Cotswold pub The Bull at Charlbury celebrates seasonal lamb with a herby, piquant filling of capers, anchovies, mustard and garlic for a flavoursome main.

Tarragon and anchovy stuffed lamb shoulder on a wooden chopping board with sprigs of tarragon

Slow roast lamb with wild oregano

Impress the family at your Easter dinner with this succulent and comforting slow-roasted lamb recipe with wild oregano.

Roast anchovy butter lamb with boulangere new potatoes

This spring lamb recipe is one of our favourite showstoppers. The richness of the boulangère potatoes works wonders with the anchovy buttered lamb. Perfect for an easy weekend slow cook.

Leg of lamb cooked with potatoes

This recipe for leg of lamb cooked with potatoes is a really easy way to feed a crowd for Sunday lunch. The potatoes are cooked with the lamb, meaning there's a lot less time spent in the kitchen prepping.

Roast leg of lamb with pomegranate and balsamic onions

Give classic roast lamb a clever makeover. The sweetness of the roasted onions is offset by a good splash of balsamic vinegar, and pomegranate molasses is used with a touch of harissa as a glaze for the lamb.

Roast shoulder of lamb and root vegetables with an onion sauce

Just the ticket for a special Sunday dinner with the family, roast shoulder of lamb is served with baked Jerusalem artichokes and parsnips. Making your own onion gravy is really worth the extra effort.

Slow-roast shoulder of lamb with wild garlic

You can forage wild garlic for this recipe, but be sure of what you are picking, where you are picking it and only take young leaves so it will regrow the following year. Alternatively, you can buy it in farmer’s markets and delis.

Lamb cutlets with mustard and shallot sauce

Opt for a slightly different Easter main with these lamb cutlets, served with a piquant mustard and shallot dipping sauce on the side.

Slow-cooked lamb with spring veg and fresh mint sauce

The best roast lamb to share with the family. Spring veg goes so well with new season lamb. Peas and broad beans are harvested from April onwards, weather depending. Frozen will work just as well though. Make your own mint sauce, too – if you have some mint to hand, it's quick and easy, as well as being the best accompaniment to the lamb.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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