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3 Easy Easter Lamb Recipes To Make Everyone Happy

Easy recipes

We’re cutting right to the chase with a list of 3 succulent lamb recipes that might just make their way into your Easter traditions.

1.Garlic & Herb Rack of Lamb Recipe

Rack of lamb recipes
Our first Easter inspired dish is a glorious Frenched rack of lamb; perfect for sharing!

A succulent lamb recipe that will definitely leave your guests feeling satisfied and asking for more.

Ingredients: Serves 8

  • 2 Frenched racks of lamb
  • 3 cloves of garlic
  • Rosemary leaves
  • Thyme leaves
  • 2 tablespoons of olive oil
  • Lemon wedge
  • 1 teaspoon of salt


Blend together some olive oil, garlic cloves, and herbs of your choice, then brush the mixture on your lamb and allow it to marinate for an hour. This lets the flavours soak in thoroughly before roasting.

After an hour has passed, place your marinated rack of lamb in a pre-heated oven at 230℃. Cooking time will vary according to your preferred meat temperature. This averages anywhere from 25 to 45 minutes.

Once your lamb is cooked, let it rest, so as to allow your gorgeous garlic and herb paste juices to soak in the freshly cooked meat. Drizzle your carved lamb with a squeeze of lemon juice and serve with your preferred side dishes.

The versatility of lamb rack allows you to pair this dish with anything, from roasted vegetables to a bed of warm mashed potatoes or classic roast potatoes.

2.Spinach, Goats Cheese & Pine Nut Stuffed Leg of Lamb Recipe

Stuffed lamb recipes
A juicy leg of lamb is the perfect cut for your Easter roast

If you are after a more lavish lamb recipe, then look no further than this stuffed leg of lamb.

Ingredients: Serves 8

  • 1 boneless leg of lamb
  • 1 packet of fresh spinach leaves
  • 170 grams goat cheese
  • 2 teaspoons of pine nuts
  • A cup of all-purpose flour
  • 1 tablespoon of salt & ground black pepper
  • 1 teaspoon fennel seeds
  • A tablespoon sesame oil


Preheat your oven to 200℃ while preparing the lamb. Place your lamb fat-side down, then, using a sharp knife, begin making ½ inch deep cuts into the surface. Maintain a 2-inch distance between each cut.

Pound the meat to an even thickness, then add the goat cheese and spinach leaves into the gaps and on top of the lamb. Top this with a sprinkle of pine nuts. Once it is generously filled, roll up the meat onto itself and tie it all the way across using kitchen twine. Mix the flour, salt, pepper and fennel seeds together and begin coating your tied roast evenly, on all sides.

Heat your sesame oil in a skillet over medium-high heat until the oil simmers. Take the skillet off the heat, place the roast into the skillet and cover the entire surface with the oil to achieve a golden brown colour. Place the skillet in the oven and cook to your desired temperature. Allow the roast to rest for 10-15 minutes before slicing and serving.

3. Braised Lamb Shanks In Red Wine Sauce Recipe

Red wine lamb recipes
Visit our butcher shop in Qormi or browse online to see our selection

These incredibly tender braised lamb shanks in a red wine sauce are a total show-stopper!

Ingredients: Serves 6

  • 4 lamb shanks
  • 2 tablespoons of olive oil
  • 1 large onion finely chopped
  • 2 large carrots
  • 4 cloves of garlic
  • 2 celery sticks
  • 2 tablespoons of tomato paste
  • Fresh rosemary or herb of choice
  • Red wine
  • Meat stock


Preheat your oven to 160℃. Season your lamb shanks with a generous sprinkle of salt and pepper. In a deep oven-proof pot or pan, brown the lamb shanks on all sides, then remove from the pan and set aside.

In the same pan, fry your finely-chopped onion, carrots, garlic and celery. This will allow the vegetables to cook in the lamb shank juices, adding a delectable flavour. Add in your tomato paste and fresh herbs and cook for a few seconds before deglazing with red wine and meat stock.

Once the mixture is simmering, place your lamb shanks back into the pan and cover with a lid. Place in the pre-heated oven and slowly braise the shanks for 2 to 3 hours, resulting in tender and succulent lamb. Add more stock if needed during the cooking process. Serve and enjoy!

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