Lamb is traditionally served on Easter Sunday. Angela Day has a choice of five scrumptious recipes for you to try.
HARISSA ROAST LAMB (Serves 6)
2kg leg of lamb
30g butter, softened
30ml olive oil
7ml ground cumin
7ml ground coriander
7ml ground paprika
15ml chopped garlic
45ml stripped thyme leaves
7-10ml harissa paste
500ml chicken stock
Trim the lamb of excess fat and lightly score the surface to help the marinade penetrate it.
Combine the butter, oil, spices, garlic, thyme, salt and harissa paste and mix well. Rub this into the lamb. Set aside for 1 hour.
Pre-heat the oven to 190°C.
Put the lamb into a roasting pan and add the stock. Roast for 1-1.5 hours or until done to your liking. Remove from the oven.
Take the lamb out of the pan, cover with foil and rest it for 10 minutes before carving.
Strain the pan juices and place into a small pot. Bring to the boil and simmer until reduced and slightly thickened. Serve the sauce with the meat.
YOGHURT MARINATED DE-BONED LAMB (Serves 4-6)
2kg de-boned leg of lamb
250ml Greek yoghurt
1 bunch of coriander
10ml chopped garlic
30ml chopped ginger
1 green chilli
5ml ground cumin
5ml ground coriander
salt and pepper
grated rind of 1 lime
15ml lime juice
Place the lamb in an ovenproof roasting dish.
Put the yoghurt into a food processor and add the coriander, garlic, ginger, chilli, spices, seasoning, lime rind and juice. Process until smooth.
Spoon this mixture over the lamb making sure it is coated on both sides. Refrigerate for a few hours or overnight if possible.
When you are ready to cook the lamb, bring it to room temperature. Roast at 190°C for 40-50 minutes or until cooked to your liking. Remove from the oven and rest for 10 minutes before slicing.
MOROCCAN LAMB SHANKS (Serves 4)
45ml olive oil
4 lamb shanks
2 onions, chopped
45ml chopped ginger
30ml Moroccan spice rub
pinch of saffron
1 stick of cinnamon
400g can of chopped tomatoes
2 carrots, peeled and sliced
400g can of chickpeas
100g dried apricots
50g toasted almonds, chopped
45ml chopped coriander
Heat the oil in an ovenproof saucepan and brown the lamb shanks all over. Remove and set aside.
Add the onions and fry until soft. Add the ginger, Moroccan spice, saffron, cinnamon and seasoning.
Add the tomatoes and water and bring the mixture to the boil. Return the shanks and add the carrots.
Cover and put the saucepan in the oven at 160°C for 2-3 hours or until the meat is very tender.
Remove from the oven and add the chickpeas, apricots and honey and return the saucepan to the oven, uncovered, for another 30 minutes.
Remove from the oven and serve the shanks sprinkled with almonds and coriander.
GREEK LAMB WITH ORZO (Serves 4)
750g lamb cubes
1 onion, sliced
5ml ground cinnamon
2 bay leaves
4 anchovy fillets
500ml chicken or lamb stock
250ml orzo pasta*
salt and pepper
15ml each of chopped parsley, mint and rosemary
Heat the oil and fry the lamb cubes until brown. Remove and set aside.
Add onion and garlic and fry until soft. Add the cinnamon, bay leaves and anchovies and cook for a few seconds. Add the tomatoes and stock and return the meat to the pot.
Cover and simmer for 1-2 hours until the meat is tender.
Add the pasta and cook for another 15-20 minutes or until the pasta is tender. Season to taste and stir in the herbs before serving.
LAMB CHOP AND POTATO BAKE (Serves 4)
4 large lamb chops
60ml seasoned flour
125ml white wine
250ml chicken stock
3 potatoes, washed and thinly sliced
2 red onions, sliced into thin wedges
45ml chopped rosemary
Dip the lamb chops into the seasoned flour.
Heat the butter and oil in a large frying pan and brown the chops all over. Remove and set aside.
Add the remaining flour to the pan and stir well. Add the wine and stock, stirring all the time until the mixture boils.
Layer the potatoes and onions in an ovenproof casserole large enough to accommodate the chops in a single layer.
Season well and sprinkle with rosemary.
Lay the chops on top and pour over the stock mix. Bake at 180°C for 50-60 minutes until the chops are cooked through and the potatoes are soft.