10 stunning Easter lamb recipes

Whether you're cooking for two or getting the whole family round, ensure your Easter lunch is one to remember with our stunning lamb recipes. Keep it traditional by pairing tender roast lamb with fragrant herbs, or try something a little different with spiced stuffings, rubs and flavour-packed sides.

Leg of lamb with apricot stuffing and mint couscous
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Leg of lamb with apricot stuffing and mint couscous

Give your Easter lunch a Middle Eastern twist with this stunning leg of lamb recipe. Made with a fragrant stuffing of sweet apricots, pistachios and za'atar and served with toasted couscous, creamy feta and parsley, it's a truly delicious Easter lunch that is sure to impress your guests.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a large, heavy based frying pan. Add the shallots and cook gently over a medium-low heat for 5-7 mins until softened and beginning to caramelise. Add the garlic, za’atar and lemon zest and cook for a further minute.
  2. Stir through the mint, apricots and pistachios. Transfer to a bowl and stir through the breadcrumbs. Season to taste. Using a sharp knife, cut 4 deep horizontal slits across the top of the lamb. Spoon the apricot stuffing into the slits.
  3. Put the lamb into a large baking tray and drizzle with 3 tablespoons of the olive oil. Cover loosely with foil and roast in the oven for 15 mins. Reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 45 mins. Remove the foil and cook for a further 30 mins.
  4. Meanwhile, put a heavy based frying pan on the heat and add the couscous. Toss the grains around the pan until they start to turn golden, about 4-5 mins. Remove from the heat and add the hot stock. Allow the couscous to soak up the liquid for a few minutes, stirring once or twice to ensure the stock is evenly distributed. Stir through the parsley and top with the crumbled feta.

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View full recipe details
  • Ingredients
  • 1.7kg leg of lamb
  • 2 tbsp olive oil
  • 2 echalion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp za’atar
  • 1 lemon, zested
  • small bunch mint, leaves picked and roughly chopped
  • 75g dried apricots, roughly chopped
  • 25g pistachios, toasted and chopped
  • 75g stale breadcrumbs
  • 3 tbsp olive oil
  • For the couscous
  • 300g (10oz) couscous
  • 500ml hot vegetable stock
  • small bunch flat leaf parsley, roughly chopped
  • 100g feta cheese, crumbled