Lamb is traditionally served on Easter Sunday. Angela Day has a choice of five scrumptious recipes for you to try.


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

5ml salt

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.

l To spice up the flavour of the gravy, you can add extra harissa paste when boiling it up.



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

5ml turmeric

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.


45ml olive oil

4 lamb shanks

2 onions, chopped

45ml chopped ginger

30ml Moroccan spice rub

pinch of saffron

1 stick of cinnamon

salt and pepper

400g can of chopped tomatoes

750ml water

2 carrots, peeled and sliced

400g can of chickpeas

100g dried apricots

15ml honey

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.


30ml olive oil

750g lamb cubes

1 onion, sliced

15ml chopped garlic

5ml ground cinnamon

2 bay leaves

4 anchovy fillets

400g can of chopped tomatoes

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.

* Orzo is pasta rice


4 large lamb chops

60ml seasoned flour

30g butter

30ml olive oil

125ml white wine

250ml chicken stock

3 potatoes, washed and thinly sliced

2 red onions, sliced into thin wedges

salt and pepper

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.