Four great lamb recipes

Posted on by Beyond Bespoke

Four Easter lamb recipes

From slow-baked to spiced, Tony Turnbull serves up four delicious roast lamb recipes to grace your lunch table this spring 


1 small leg lamb, about 1.8kg

Olive oil

3 onions, halved

1 head garlic, halved

8 carrots, halved

3 celeriac, quartered

Few sprigs rosemary

500ml white wine

1 Season lamb and brown all over in splash of olive oil in large lidded casserole.

2 Add remaining ingredients. Bring to boil, cover, and transfer to 150C oven.

3 Cook 4-5 hours until very tender. Serve.


 1 small leg lamb, about 1.8kg

Olive oil

1 head garlic

2 onions, halved

Few sprigs thyme

4 apples, cored and halved

750ml medium-sweet cider

1 Season lamb, add garlic and onions to pan and roast for 20 mins at 220C.

2 Reduce oven to 180C, add remaining ingredients and cook about 1 hour, basting occasionally.

3 Remove lamb. Use masher to crush onions, garlic and apples, boil to reduce if necessary. Strain and serve.


 1 small leg lamb, about 1.8kg

3 cloves garlic, peeled

1 tin anchovies

1 bunch rosemary

large knob butter

juice 1 lemon

500ml white wine

1 Cut garlic into slivers. Pierce lamb all over with sharp knife. Stuff holes with garlic, rosemary and anchovies.

2 Smear over butter and season with pepper only. Add lemon juice and wine.

3 Roast 20 mins at 220C. Reduce to 180C and cook about 1 hour. Serve.


 2tsp cumin

3tsp paprika

1 bunch mint, chopped

4 cloves garlic, crushed

2tsp curry powder

Juice 1 lemon

3-4 tbsp olive oil

1 small leg lamb, about 1.8kg

1 Combine all ingredients to make marinade. Season.

2 Score lamb fat with criss-crosses and rub in marinade. Leave overnight.

3 Roast at 180C for 90 minutes. Serve with raita and couscous.

Tony Turnbull is the Food and Drink Editor of The Times. The recipes were taken from his cookbook, The Only Recipes You’ll Ever Need: 4 Ways To Cook Almost Everything (Quadrille, £16.99)

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