Easter lamb
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-free
This comforting one-pot dish is full of deep, Mediterranean flavour. Finished with a vibrant almond, saffron and garlic garnish, it’s a true show-stopping centrepiece. Perfect for a relaxed Easter feast with family and friends.
Ingredients
For the Easter lamb
- 1kg/2lb 4oz lamb neck, on the bone
- 2 tbsp olive oil
- 2 celery sticks, chopped
- 1 onion, chopped
- 1 carrot, peeled and chopped
- ½ fennel bulb, trimmed and chopped
- 4 garlic cloves, crushed
- 200g/7oz roasted red peppers, julienned
- 2 bay leaves
- 10g fresh thyme sprigs, leaves removed
- 1 rosemary sprig, leaves removed and chopped
- 200ml/7fl oz Rioja red wine
- 400g tin chopped tomatoes
- 1 tbsp smoked paprika
- 500ml/18fl oz chicken stock
- salt and freshly ground black pepper
For the garnish
Method
To make the Easter lamb, season the lamb well with salt and pepper.
Heat the oil in a casserole over medium/high heat and fry the lamb until coloured all over. Remove from the pan and set aside.
Fry the celery, onion, carrot, fennel, garlic, peppers, bay leaves, thyme and rosemary in the casserole for 20 minutes, or until softened.
Pour in the wine and cook until reduced by half.
Add the tomatoes and paprika and cook for a further 2–3 minutes.
Add the lamb back to the pan and pour in the stock. Bring to a simmer, cover with a lid and cook for 1½ hours, or until the lamb is tender.
To make the garnish, pound the almonds, saffron, garlic and bread in a pestle and mortar or food processor.
Add the oil, parsley and vinegar and stir to make a paste.
Stir the almond paste into the lamb mixture and serve.
