As Easter approaches, it brings with it the promise of renewal, warmth, and gatherings with loved ones. What better way to celebrate this joyous occasion than with a sumptuous lamb feast that will leave your guests raving for days to come? Delight your family and friends with these exquisite lamb recipes, meticulously crafted to elevate your Easter dinner into an unforgettable culinary experience, with the finest ingredients sourced from La Boucherie.

1. Roasted Leg of Lamb with Herb Crust

Begin your Easter feast with a show-stopping centrepiece: a succulent roasted leg of lamb adorned with a fragrant herb crust. This timeless classic is sure to impress even the most discerning palates. For the finest cuts of lamb and a selection of fresh herbs, look no further than La Boucherie. Their premium lamb guarantees exceptional flavour and tenderness, making it the perfect choice for this elegant dish.

Ingredients:

• 1 leg of lamb, bone-in (€21.5/kg at La Boucherie)
• 4 cloves of garlic, minced
• 2 tablespoons of fresh rosemary, chopped
• 2 tablespoons of fresh thyme, chopped
• 2 tablespoons of fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil

Instructions:

1. Preheat your oven to 180°C.
2. Prepare the Herb Crust:
   • In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and a drizzle of olive oil to create a fragrant herb paste.
3. Prepare the Lamb:
   • Place the leg of lamb on a clean work surface.
   • Using a sharp knife, make small incisions all over the lamb.
   • Rub the herb paste generously all over the leg of lamb, ensuring it covers the entire surface.
4. Roast the Lamb:
   • Place the lamb in a roasting pan or on a rack set in a roasting pan.
   • Roast in the preheated oven for about 20 minutes per 500g for medium-rare, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C for medium.
   • If desired, baste the lamb with pan juices halfway through cooking.
5. Rest and Serve:
   • Once cooked to your desired doneness, remove the lamb from the oven and transfer it to a cutting board.
   • Tent the lamb loosely with foil and let it rest for about 15-20 minutes before carving.
   • Carve the lamb into slices and serve with your favourite side dishes.
6. Enjoy:
   • Serve the succulent roasted leg of lamb with herb crust to your guests and enjoy the delicious flavours of this classic dish.
   • Compliment the meal with roasted vegetables, mashed potatoes, or a fresh salad for a complete Easter feast.

2. Minted Lamb Chops with Spring Pea Puree

For a more intimate Easter gathering, treat your guests to tender minted lamb chops accompanied by a vibrant spring pea puree. This elegant dish embodies the freshness of the season and is sure to leave a lasting impression. For the highest quality lamb chops and fresh ingredients, trust La Boucherie to provide everything you need for this exquisite recipe.

Ingredients:

For the Lamb Chops:

• 8 lamb chops (available at €22.5/kg for NZ Lamb Chops or €41.5/kg for Iberico Lamb Chops)
• 2 cloves garlic, minced
• 2 tablespoons fresh mint leaves, chopped
• Zest of 1 lemon
• Salt and pepper, to taste
• Olive oil

For the Spring Pea Puree:

1. 2 cups peas (fresh or frozen)
2. 1/2 cup chicken broth
3. 2 tablespoons butter
4. Salt and pepper, to taste

Instructions:

1. Marinate the Lamb Chops:
2. In a bowl, combine minced garlic, chopped mint leaves, lemon zest, salt, and pepper.
3. Rub the mixture evenly over both sides of the lamb chops.
4. Allow the lamb chops to marinate for at least 30 minutes.
5. Prepare the Spring Pea Puree:
6. In a saucepan, bring the chicken broth to a simmer over medium heat.
7. Add the peas and cook until tender, about 5 minutes for fresh peas or 2 minutes for frozen peas.
8. Drain the peas and transfer them to a blender.
9. Add butter to the blender and blend until smooth.
10. Season the puree with salt and pepper to taste. Keep warm until ready to serve.
11. Cook the Lamb Chops:
12. Heat a grill or grill pan over medium-high heat.
13. Drizzle olive oil over the grill grates or grill pan.
14. Place the marinated lamb chops on the grill and cook for 3-4 minutes on each side, or until desired doneness is reached.
15. Remove the lamb chops from the grill and let them rest for a few minutes before serving.
16. Serve:
17. Calibri Bold Spoon the spring pea puree onto serving plates.
18. Arrange the grilled lamb chops on top of the puree.
19. Garnish with additional fresh mint leaves, if desired.
20. Serve immediately and enjoy the vibrant flavours of spring!

3.Slow-Roasted Lamb Shoulder with Garlic and Rosemary

For a truly indulgent Easter feast, opt for a slow-roasted lamb shoulder infused with the aromatic flavours of garlic and rosemary. This melt-in-your-mouth dish is perfect for feeding a crowd and will have your guests coming back for seconds. With La Boucherie’s premium lamb shoulder and a selection of fresh herbs, you can create a culinary masterpiece that will impress even the most discerning of guests.

Ingredients:

• 1 lamb shoulder (approximately 2-3 kg; 17.5/kg at La Boucherie)
• 6 cloves garlic, thinly sliced
• 4 sprigs fresh rosemary
• Salt and pepper, to taste
• Olive oil
• 1/2 cup red wine (optional)

Instructions:

1. Preheat the oven to 160°C.
2. Prepare the Lamb Shoulder:
   • Using a sharp knife, make small incisions all over the lamb shoulder.
   • Insert the thinly sliced garlic and fresh rosemary sprigs into the incisions.
   • Drizzle olive oil over the lamb shoulder, rubbing it into the meat.
   • Season the lamb generously with salt and pepper, ensuring it is evenly coated.
3. Optional: Add Red Wine for Extra Flavour:
   • Pour red wine into the bottom of the roasting pan, around the lamb shoulder. This will help keep the meat moist and infuse it with additional flavour during roasting.
4. Roast the Lamb Shoulder:
   • Place the lamb shoulder in a roasting pan, fat side up.
   • Cover the roasting pan tightly with aluminium foil, ensuring it is sealed around the edges.
   • Roast the lamb shoulder in the preheated oven for 4-5 hours, or until the meat is tender and falling off the bone.
   • During the last hour of cooking, remove the foil to allow the lamb to develop a golden crust.
5. Rest and Serve:
   • Once cooked, remove the lamb shoulder from the oven and let it rest for at least 15-20 minutes before carving.
   • Transfer the lamb shoulder to a serving platter, garnishing it with additional fresh rosemary sprigs, if desired.
   • Serve the slow-roasted lamb shoulder with your favourite side dishes, such as roasted potatoes and seasonal vegetables.

This Easter, elevate your celebrations with these exquisite lamb recipes from La Boucherie. With quality ingredients sourced from La Boucherie and expert guidance, your Easter feast is sure to be a memorable and delicious affair. Visit La Boucherie today to discover a world of culinary delights that will impress even the most discerning of guests.