Easter lamb dishes

Lamb has been an Easter tradition around the world for centuries and the main ingredient on countless Easter Sunday dinner tables.

Embrace this tradition by serving lamb this Easter Sunday and bring the family together over a mouth watering dish which fuses many diverse cultural traditions.

A firm favourite Down Under and an Easter custom across many cultures – what better way to celebrate than serving lamb?

These easy-to-follow recipes from Meat and Livestock Australia highlight the diversity of lamb.

Modern recipe
Redcurrant Roast Lamb
Preparation time: 10 minutes
Cooking time: 55 minutes
Serves: 4

1 easy carve Lamb leg*
1/3 cup redcurrant jelly (or plum sauce)
*Other suitable lamb cuts: Lamb Leg, Lamb Shoulder, Easy Carve Lamb Shoulder

Bake lamb at 180ºC for 30 mins per 500gm. Combine the redcurrant jelly and 1/4 cup water in a pan and heat until melted. Baste the lamb twice with the syrup during last 20 mins of cooking

Allow lamb to rest for 20 mins before carving into slices and serving with a salad of seasonal vegetables and lemon dressing tossed through couscous

Tip: For variety try these other delicious Lamb roast bastes include 1 tbsp mustard mixed with 1 tbsp honey; or 2 tbsp lemon juice mixed with 1 tbsp olive oil

Cross-cultural recipe
Greek Lamb Rack with Spinach and Currant Salad
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 2

2 Lamb racks (each with 4 cutlets)
3tsp Moroccan spices
90g baby spinach leaves
1 tbsp pine nuts, pan fried until golden
3 tsp currants
1 tblsp lemon juice
1 ½ tblsp olive oil

Spray or coat racks with olive oil and rub in Moroccan spices. Bake at 200ºC for 20- 25 minutes.

Soak the currants in the lemon juice for 5 minutes. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil. Allow the lamb to rest for 5 minutes before serving with the salad

Variation: Other suitable cuts include Lamb mini roast or Lamb shanks (frenched)

Serving suggestion: For variety try with your favourite spice mixture or a glaze of mint jelly

Traditional recipe
Roast Lemon and Honey Lamb
Preparation: 10 minutes
Cooking time: 1 hour 30 minutes
Serves: 4

1 easy carve lamb leg, trimmed of fat
2 tsp olive oil
1 tblsp lemon juice
2 cloves garlic, peeled and sliced
2 tblsp warm honey

Pre-heat oven to 200ºC. Combine the oil, lemon juice, garlic and honey. Place lamb in oven bag and pour in lemon and honey mixture. Tightly tie the end and cut 3 slashes in the top of the bag. Place in a baking pan. Roast lamb for 1 1/2 hours

Serving suggestion: Serve with roasted tomatoes, roasted chats potatoes and steamed green beans

Recipes courtesy of Meat & Livestock Australia

Also see Easter seafood recipes