10 Stunning Easter Lamb Tesco Recipes

Whether you’re cooking for two or have kids in the house, ensure your Easter lunch is one to remember with Tesco’s stunning lamb recipes. Keep it traditional by pairing tender roast lamb with fragrant herbs, or try something a little different with spiced stuffings, rubs and flavour-packed sides.

Jon’s ‘laid-back’ Easter lamb

 

Jon’s ‘laid-back’ Easter lamb

Even though Easter is looking a little different for Jon this year, he still wants to celebrate properly with a fancy lamb dish. To get the ultimate flavour, he toasts the spices to release lots of aroma, caramelises the meat, and strains the yogurt into labneh… then heads back to bed while the oven works its magic.

  1. Toast the seeds in a dry frying pan for 2 mins until fragrant. Grind with a pestle and mortar, then add the garlic, baharat, salt, oil, and lemon juice and zest. Grind until smooth, then rub over the lamb.
  2. Preheat the oven to gas ½, 130°C, fan 110°C. Place a large frying pan over a high heat. Add the lamb and sear all over until well browned.
  3. Transfer the lamb to a large casserole dish with the thyme. Pour in the pomegranate juice and drizzle over the honey. Cover tightly with the lid and cook for 6-7 hrs until the meat falls off the bone.
  4. To make the labneh, place a muslin cloth in a sieve over a bowl, then spoon the salted Greek yogurt into the centre. Leave to strain in the fridge.
  5. Put the onions in a heatproof bowl. Put the cider vinegar, sugar and 150ml water in a saucepan and bring to the boil. Pour the liquid over the onions in the bowl, stir and set aside while the lamb cooks.
  6. Once the lamb is cooked, remove from the dish and set aside to rest. Heat the cooking juices over a medium heat until syrupy.
  7. Shred the lamb with 2 forks and toss in the cooking juices. Serve piled on top of couscous, if you like. Top with the labneh, onions, mint, pomegranate seeds and pistachios, if using.

Tip: To serve 4, simply halve all the ingredients, use a 1kg half leg joint in a medium sized casserole dish and reduce the lamb cooking time to 4 hours. Top with the labneh, onions, mint, pomegranate seeds and pistachios, if using.

  • Ingredients
  • 1 tsp each cumin and coriander seeds
  • 6 garlic cloves
  • 4 tbsp baharat seasoning
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 2kg bone-in leg of lamb
  • 15g fresh thyme
  • 1ltr pomegranate juice
  • 2 tbsp honey
  • 1kg Greek-style yogurt, mixed with ½ tsp salt
  • 2 red onions, thinly sliced
  • 150ml cider vinegar
  • 1 tbsp caster sugar
  • To serve
  • couscous (optional)
  • 15g fresh mint leaves
  • 1 pomegranate, seeds only
  • 25g pistachios, roughly chopped (optional)

 

Nan’s ‘long-distance’ roast lamb

 

Nan's 'long-distance' roast lamb

How to do Sunday lunch in times like these? Nan’s got the answer – a video call lamb cook-along where she finally shares the secret to her perfect roast. Now everyone can still enjoy her rosemary and garlic lamb with extra-crispy potatoes. And while it might not be the same as being there in person, it’s the next best thing.

  1. Remove the lamb from the fridge 1 hour before you’re ready to roast and place on a large, shallow roasting tray to bring to room temperature. Preheat the oven to gas 6, 200°C, fan 180°C. Finely chop 3 garlic cloves and mix with the rosemary, thyme, anchovy fillets, 2 tbsp of olive oil and seasoning until well combined.
  2. Cut multiple 1cm deep incisions into the lamb, then massage in the herb mix until evenly coated.
  3. Carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through. Add the potatoes, 6 garlic cloves (skin on), shallots and remaining oil to the roasting tray. Season and toss until well combined.
  4. Roast for 1 hour 15 mins for pink lamb or 1 hour 30 mins for more well done, tossing the potatoes, garlic and shallots halfway through. Tightly cover the lamb with foil and leave to rest for 15 mins.
  5. Spoon the potatoes, shallots and garlic into a heatproof bowl and toss through the remaining rosemary and thyme.
  6. For the gravy, scrape any juices from the roasting tray into a small saucepan. Add the flour, whisk until smooth, then place over a medium heat and simmer for 2 mins. Gradually whisk in the white wine and chicken stock and simmer for 5 mins. Whisk through any resting juices from the lamb. Pass through a sieve set over a jug.
  7. Carve the lamb and serve with the rosemary potatoes, shallots and garlic and gravy.
  • Ingredients
  • 2kg lamb whole leg joint
  • 1 garlic bulb, cloves separated
  • 20g rosemary, leaves picked and finely chopped
  • 20g thyme, leaves picked
  • 6 anchovy fillets in olive oil, drained and finely chopped
  • 3 tbsp olive oil
  • 750g baby potatoes, halved if large
  • For the gravy
  • 3 tbsp plain flour
  • 150ml dry white wine
  • 1 chicken stock cube, made up to 300ml

 

Leg of lamb with apricot stuffing and mint couscous

 

Leg of lamb with apricot stuffing and mint couscous

Give your Easter lunch a Middle Eastern twist with this stunning leg of lamb recipe. Made with a fragrant stuffing of sweet apricots, pistachios and za’atar and served with toasted couscous, creamy feta and parsley, it’s a truly delicious Easter lunch that is sure to impress your guests.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a large, heavy based frying pan. Add the shallots and cook gently over a medium-low heat for 5-7 mins until softened and beginning to caramelise. Add the garlic, za’atar and lemon zest and cook for a further minute.
  2. Stir through the mint, apricots and pistachios. Transfer to a bowl and stir through the breadcrumbs. Season to taste. Using a sharp knife, cut 4 deep horizontal slits across the top of the lamb. Spoon the apricot stuffing into the slits.
  3. Put the lamb into a large baking tray and drizzle with 3 tablespoons of the olive oil. Cover loosely with foil and roast in the oven for 15 mins. Reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 45 mins. Remove the foil and cook for a further 30 mins.
  4. Meanwhile, put a heavy based frying pan on the heat and add the couscous. Toss the grains around the pan until they start to turn golden, about 4-5 mins. Remove from the heat and add the hot stock. Allow the couscous to soak up the liquid for a few minutes, stirring once or twice to ensure the stock is evenly distributed. Stir through the parsley and top with the crumbled feta.
  • Ingredients
  • 1.7kg leg of lamb
  • 2 tbsp olive oil
  • 2 echalion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp za’atar
  • 1 lemon, zested
  • small bunch mint, leaves picked and roughly chopped
  • 75g dried apricots, roughly chopped
  • 25g pistachios, toasted and chopped
  • 75g stale breadcrumbs
  • 3 tbsp olive oil
  • For the couscous
  • 300g (10oz) couscous
  • 500ml hot vegetable stock
  • small bunch flat leaf parsley, roughly chopped
  • 100g feta cheese, crumbled

 

Slow cooked lamb shanks with roasted root vegetables

 

Slow cooked lamb shanks with roasted root vegetables

Cooked slowly, this easy lamb shanks recipe makes a great alternative to a Sunday roast. Simmered in sweet, tangy pomegranate juice, the lamb shanks become meltingly tender and the sauce develops a rich, meaty flavour. Serve with mashed potato for a traditional feel, or some simple couscous for a hassle-free side.

  1. Preheat the oven to gas 3, 160°C, fan 140°C. Heat the oil in a large casserole dish over a medium-high heat, add the lamb shanks and brown all over, turning with tongs. Once browned, remove the shanks to a plate and set aside.
  2. Add the chopped onion, carrot, celery, garlic and a pinch of salt to the pan and fry for 4-5 mins until softened. Return the lamb to the pan, add the thyme, stock pot and pomegranate juice. Season to taste and bring to the boil, then cover, transfer to the oven and cook for 2 hrs.
  3. Remove from the oven, turning the shanks over in the liquid so they cook evenly, and add the carrots. Return to the oven for a further 1 hr 30 mins or until the shanks are tender and the carrots are cooked through.
  4. Transfer the shanks and carrots to a plate and discard the thyme sprigs. Set the casserole over a high heat on the hob and simmer for 10 mins or until the sauce has slightly thickened and reduced.
  5. Stir in the peas, then return the shanks and carrots to the casserole. Allow to simmer for 3-4 mins until the peas are cooked and the everything is heated through. To serve, garnish with the fresh mint and pomegranate seeds (if using).
  • Ingredients
  • 1 tbsp olive oil
  • 4 lamb shanks
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, crushed
  • 4-5 thyme sprigs
  • 1 chicken stock pot
  • 500ml pomegranate juice
  • 450g Tendersweet or Chantenay carrots, trimmed
  • 300g frozen peas
  • handful mint leaves
  • 3 tbsp pomegranate seeds (optional)

 

Roasted leg of lamb stuffed with feta, olives and pistachios

 

Roasted leg of lamb stuffed with feta, olives and pistachios

Look no further for the perfect Easter lamb recipe – deliciously marinated leg of lamb is stuffed with tangy feta, olives and pistachios before roasting, resulting in a rich, tender lamb centrepiece with fresh Greek flavour. Liven up classic mayo with lemon, anchovy and mustard to serve alongside, and pair with vibrant spring veg and crispy roast potatoes.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. In a small bowl, mix together the garlic, lemon juice, 1 tbsp of the oil and the oregano. Rub all over the lamb. Cover and chill for a minimum of 2 hrs or up to 24 hrs. Remove from the fridge 30 mins before cooking.
  2. In a small bowl, mix together the feta, pistachios and olives. Cut into the thickest part of the meat and stuff in the feta filling. Tie tightly with lengths of kitchen string so it holds together. Place on a small rack in a roasting tin. Drizzle with the remaining oil; season. Roast for 20 mins, then reduce the heat to gas 5, 190°C, fan 170°C. Cook for 30 mins, then push the lemon slices under the kitchen string. Cook for another 30 mins (for medium-rare) or 40 mins (for medium). Remove from the oven, cover with foil and set aside to rest for 20 mins.
  3. Meanwhile, in a bowl, mix together the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve with the sliced meat.
  • Ingredients
  • 2 garlic cloves, crushed
  • 2 lemons, 1 juiced, 1 sliced
  • 1½ tbsp olive oil
  • 1 tbsp dried oregano
  • 2kg leg of lamb
  • 100g feta, crumbled
  • 2 tbsp roughly chopped pistachios
  • 2 tbsp roughly chopped pitted black olives
  • For the lemon anchovy mayonnaise
  • 160ml light mayonnaise
  • 1 garlic clove, crushed
  • 1 anchovy, finely chopped
  • 1 tbsp Dijon mustard
  • ½ lemon, zested and juiced

 

Roast leg of lamb stuffed with watercress and anchovies

 

Roast leg of lamb stuffed with watercress and anchovies

Update your traditional Easter lamb with a bold herby stuffing using peppery watercress and anchovies for maximum flavour. Served with a tangy redcurrant gravy, this impressive roast will take your Easter lunch up a notch.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. To make the stuffing, blitz the onion, garlic, chopped herbs, anchovies, lemon zest and 85g watercress in a food processor to a rough paste; season.
  2. Thoroughly dry the lamb with kitchen paper and place it, skin-side down, on a board. Cut a pocket in the thick part of the meat, cutting along the bone about halfway down, being careful not to cut all the way through.
  3. Spoon as much of the stuffing as you can into the pocket, then tie the leg up with several pieces of kitchen string to close it, tucking the extra rosemary sprigs under the string. Press any leftover stuffing into the underside of the meat. Rub the lamb all over with oil and season well. Place in a snug-fitting, hob-safe roasting tin, along with the garlic bulb halves.
  4. Roast for 20 mins, then reduce the oven to gas 5, 190°C, fan 170°C and continue to cook for 1 hr 5 mins, covering the lamb with foil if it browns too quickly. Pour over the wine and cook for a further 30 mins.
  5. Transfer the joint to a warm serving dish and cover with foil to keep warm while you make the gravy.
  6. Put the tin on the hob over a low heat, add the flour and whisk it into the pan juices. Whisk in the stock and redcurrant jelly, then simmer for 2 mins. Season and strain into a warm jug. Serve the lamb with the remaining watercress and the gravy.
  • Ingredients
  • 1 lamb leg joint, approx 2.3kg
  • 1 tbsp olive oil
  • 1 garlic bulb, cut horizontally through the centre
  • 200ml white wine
  • 2 tbsp plain flour
  • 250ml lamb stock
  • 1 tsp redcurrant jelly or cranberry sauce
  • For the stuffing
  • 1 red onion, finely chopped
  • 2 large garlic cloves, chopped
  • 1 tbsp chopped fresh rosemary leaves, plus extra sprigs for roasting
  • 1 tbsp chopped fresh mint leaves
  • 5 anchovy fillets, drained and chopped
  • 1 lemon, zested
  • 1½ x 85g bags watercress

 

Roast rack of lamb with shallot sauce

 

Roast rack of lamb with shallot sauce

Few meals are as comforting as a hearty roast, and this rack of lamb for two is the ultimate Sunday lunch indulgence. Mellow lamb meets sweet shallots with a sauce that’s as easy as it is delicious, made with sharp balsamic vinegar, rosemary and mustard. For the perfect roast that’s ready in under an hour, pair with mash and greens.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Pat the lamb dry with kitchen paper; season well with salt. Heat the oil in a heavy-based frying pan over a medium heat, then add the lamb, flesh-side down. Leave to cook for 2-3 mins until well caramelised. Turn; sear the other side for 2 mins. Sear the ends for a few secs, then transfer to a grill rack set over a baking dish or tray (to catch the excess fat).
  2. Roast the lamb for 15 mins (for medium), then transfer to a chopping board. Season with black pepper, wrap in foil and set aside to rest for 10 mins.
  3. Meanwhile, discard most of the fat in the frying pan, leaving about 1 tsp. Reheat over a medium heat. Add the shallot and a splash of water, scraping the bottom of the pan to release the lamb residue. Cook, stirring frequently, for 5 mins until softened and lightly browned. Add the garlic and cook for a further 2 mins, adding a splash more water if the mixture starts to catch.
  4. Add the vinegar and cook until completely evaporated. Stir through the herbs, then add the stock and bring to the boil. Simmer for 10 mins to reduce, or until the sauce can coat a spoon. Stir in the butter and mustard. Cook for a further 1 min; season to taste. Keep the sauce warm over a very low heat if necessary. Carve the lamb into chops and serve with the sauce spooned over.
  • Ingredients
  • 250-350g rack of lamb, at room temperature
  • 1 tsp olive oil
  • 1 echalion shallot, halved and finely sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp rosemary leaves, finely chopped (about 2 sprigs)
  • 1 tbsp thyme leaves, finely chopped
  • 250ml chicken, beef or lamb stock
  • 10g butter
  • ½ tsp Dijon mustard

 

Slow-roasted Greek-style lamb with radish and mint tzatziki

 

Slow-roasted Greek-style lamb with radish and mint tzatziki

The lamb is roasted in the oven slowly until it’s mouthwateringly tender. Served with a fresh and creamy radish and mint tzatziki, it’s guaranteed to be the highlight of your weekend and perfect for a family get-together.

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Put the lamb in a large roasting tin and rub all over with the olive oil.
  2. In a small bowl, combine the garlic, anchovy and lemon zest. Make slits all over the lamb and stuff with the garlic mixture. Drizzle or squeeze over the lemon juice, then scatter with the oregano and cinnamon; season well. Cover with foil and roast for 4 hours.
  3. Remove the foil and increase the heat to gas 7, 220°C, fan 200°C. Cook the lamb for a further 25 mins, or until browned. Remove from the oven, cover with foil and leave to rest for 20-35 mins (while you cook the veg sides).
  4. Meanwhile, combine the tzatziki ingredients in a small bowl; season well. Set aside until needed.
  5. Transfer the lamb to a serving platter and carve into thick slices. Serve with the tzatziki and veg sides.
  • Ingredients
  • 2kg leg of lamb, fat trimmed
  • 2 tbsp extra-virgin olive oil
  • 5 garlic cloves, finely chopped
  • 1 anchovy fillet, chopped
  • 2 lemons, zested and juiced
  • 2 tbsp dried oregano
  • 2 tsp ground cinnamon
  • For the tzatziki
  • 300g Greek yogurt
  • 8 radishes, roughly chopped
  • 2 tbsp chopped fresh mint
  • ½ garlic clove, finely chopped

 

Roast lamb with caramelised onions

 

Roast lamb with caramelised onions

This fabulous lamb roast is complemented by the addition of sweet caramelised onions. Serve with a zesty gremolata for a gorgeous vibrant centrepiece.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Drizzle a little oil over the lamb, and season. Put in a roasting tray and cook for 20 mins.
  2. Heat the butter and the remaining oil in a wide pan. Fry the onion until soft and golden. Add the garlic and fry for 1 min. Add the vinegar and let it bubble. Stir in the wine, thyme and rosemary, and simmer for 1-2 mins more. Put the onions around the lamb, pour in the stock, and cover the tray with foil.
  3. Reduce the oven to gas 6, 200°C, fan 180°C and roast the lamb for 15 mins per 500g – 1 hour and 15 mins for a 2.5kg leg. The lamb will be just pink in the middle. For well-done meat, roast for 20 mins per 500g. Baste the lamb with the cooking juices a few times during cooking, and then transfer to a serving plate to rest for 20 mins.
  4. To make the gremolata, use a potato peeler to remove the peel from the lemon. In the middle of a chopping board, cut the peel into thin strips, top with the garlic, parsley and rosemary and finely chop everything together. Season, place in a dish and set aside.
  5. Serve the lamb with the onions and gremolata.
  • Ingredients
  • 2·5kg leg of lamb (bone in)
  • 15g butter
  • 3 onions, finely sliced
  • 3 garlic cloves, chopped
  • 1 tbsp balsamic vinegar
  • 200ml white wine
  • 2 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 300ml hot lamb stock
  • For the gremolata
  • 1 lemon, zested
  • 1 garlic clove
  • handful flat-leaf parsley
  • 1 sprig rosemary, leaves only

 

Helen’s ‘homecoming’ lamb

 

Helen's 'homecoming' lamb

Helen used to love cooking a roast and getting the family round the table. It’s something she misses now her boys are grown up and have left home. But this weekend, they’re all back for her special salsa verde-crusted leg of lamb served with a heap of delicious greens. She can’t wait to have her sons back… but just for a couple of weeks!

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Put the lamb in a roasting tin and rub with salt and 1 tsp oil. Roast for 30 mins to colour.
  2. Reduce the oven temperature to gas 4, 180°C, fan 160°C. Add the beef stock to the tin, cover with foil and roast for 1 hr.
  3. To make the salsa verde crust, mix the herbs, anchovies, capers, garlic, lemon juice and 2 tbsp oil.
  4. Remove the tin from the oven, then increase the heat to gas 6, 200°C, fan 180°C. Remove the foil and brush the mustard over the lamb. Stir the breadcrumbs into the crust mix and press into the mustard covering the lamb; roast uncovered for 30 mins.
  5. For the greens, heat 1 tbsp oil in a pan over a medium heat. Cook the garlic for 1 min. Add the spinach, cover, and reduce the heat. Once wilted, remove from the heat and stir in the butter. Cover; set aside.
  6. In a pan of boiling water, simmer the beans for 3-4 mins until tender. Drain, season and stir in the herbs and 1 tbsp oil. Toss with the spinach and set aside.
  7. Remove the lamb from the tin and rest for 15 mins. Heat the gravy to pack instructions. Serve the lamb and greens with the gravy and mint sauce.
  • Ingredients
  • 2.2kg lamb whole leg joint
  • 4 tbsp olive oil, plus 1 tsp extra
  • 300ml beef stock
  • 350ml pack Tesco Finest lamb gravy
  • mint sauce or jelly, to serve
  • For the salsa verde crust
  • handful parsley, finely chopped
  • handful basil, finely chopped
  • handful mint, finely chopped
  • 6 anchovy fillets, finely chopped
  • 2 tbsp capucine capers, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lemon, juiced
  • 2 tbsp Dijon mustard
  • 1 slice fresh bread, blitzed into breadcrumbs
  • For the greens
  • 2 garlic cloves, finely chopped
  • 400g spinach leaves
  • knob of butter
  • 400g green beans, trimmed
  • handful chives, chopped
  • handful parsley, chopped

Source 

Prolegomena smokestack exemplify generic adderall xr doses exemplify Bouvier online doctors adderall prescriptions