Five Easter

Lamb Recipes

From Around The World, At Your Table

Levantine Zaatar Lamb

Za'atar is a spice blend of dried thyme, oregano, roasted sesame seeds, sumac, and salt, beloved across the Middle East for its earthy, nutty, and tangy flavours. It's one of the most loved Easter lamb recipes across the region, and this spice blend is a natural pairing for lamb, which features heavily in Levantine cooking.

Ingredients for Za'atar Lamb

• Leg of lamb, deboned and butterflied: 2 kg

• Za'atar: 3 tbsp

• Garlic cloves, crushed: 8

• Fresh parsley, chopped: 2 tbsp

• Olive oil: 3 tbsp

• Coarse salt: 1 tbsp

• Black pepper: ½ tsp

• Lemon: 1

Method for Making Za'atar Lamb

• Marinade: Mix za'atar, garlic, parsley, olive oil, salt, and pepper into a paste. Score the lamb all over and rub the marinade deeply into the slits and across the surface. Rest at room temperature for 1 hour.

• Roast: Preheat oven to 220°C. Roast the lamb for about 30 minutes for medium-rare, or until cooked to your liking.

• Rest and serve: Squeeze half a lemon over the lamb, cover loosely with foil, and rest for 15 minutes before slicing.

Greek Roasted Lamb 

Kleftiko is a traditional Greek dish, and the word literally means ‘stolen lamb’. The dish is said to originate from the Klephts, when Greek nationalists who hid in the mountains during Ottoman rule, cooked stolen meat in sealed earthen pits.

Ingredients for Kleftiko

• Leg of lamb, bone-in: 1.8 kg

• Garlic cloves, minced: 8

• Olive oil: 4 tbsp

• Lemon juice: 3 tbsp

• White wine: ¼ cup

• Dried oregano: 2 tbsp

• Dried thyme: 1 tsp

• Potatoes, cut into chunks: 600 gm

• Red peppers, roughly chopped: 2

• Onions, quartered: 2

• Salt and pepper: to taste

Method for Making Kleftiko

• Marinate: Score the lamb deeply and rub with garlic, oregano, thyme, salt, and pepper. Pour over the olive oil, lemon juice, and wine. Cover and marinate in the fridge for at least 4 hours or overnight.

• Wrap and roast: Lay two large sheets of parchment in a cross in a roasting dish. Scatter the potatoes, peppers, and onions at the base, place the lamb on top, and seal the parchment tightly into a parcel. Roast at 170°C for 3.5 to 4 hours.

• Finish: Unwrap the parcel for the last 20-30 minutes and raise the oven temperature to brown the meat and crisp the potatoes. Rest for 10 minutes before serving.

European Herb-Crusted Lamb Chops 

A classic preparation across European kitchens, herb-crusted lamb chops are one of the classic Easter lamb recipes. The lamb chops need a quick sear, brushed with mustard, then coated in herbed breadcrumbs. The crust seals in moisture for tender, juicy lamb chops.

Ingredients for Herb-Crusted Lamb Chops

• Rack of lamb, frenched and separated into chops: 8 chops

• Mustard: 3 tbsp

• Panko breadcrumbs: ½ cup

• Fresh rosemary, finely chopped: 1 tbsp

• Fresh parsley, finely chopped: 2 tbsp

• Fresh mint, finely chopped: 1 tbsp

• Garlic cloves, minced: 3

• Olive oil: 3 tbsp

• Salt and pepper: to taste

Method for Making Herb-Crusted Lamb Chops

• Crust: Mix breadcrumbs with rosemary, parsley, mint, garlic, and olive oil until evenly combined. Season the chops generously with salt and pepper.

• Sear: Heat a skillet over high heat and sear each chop for 1-2 minutes per side until browned. Transfer to a baking tray.

• Crust and finish: Brush the top of each chop with mustard, press the herb breadcrumb mixture firmly onto the surface, and roast at 220°C for 8-10 minutes until golden and cooked to your liking. Rest for 5 minutes before serving.

French Navarin d’Agneau

A hearty yet lighter stew centred around lamb, navarin d’agneau is a French dish and one of the many hearty Easter lamb recipes that mark the end of winter. The dish has tender lamb chunks with seasonal vegetables like carrots, peas, turnips, and seasonal potatoes simmered in a broth fragrant with classic French herbs.

Ingredients for Navarin d'Agneau

• Lamb shoulder, cut into chunks: 1 kg

• Olive oil: 2 tbsp

• Butter: 1 tbsp

• Onion, chopped: 1

• Shallots: 2

• Garlic cloves, sliced: 3

• Plain flour: 2 tbsp

• Tomato paste: 2 tbsp

• Dry white wine: ½ cup

• Chicken or vegetable stock: 2 cups

• Baby carrots: 150 g

• Small turnips, quartered: 2

• New potatoes, halved: 250 g

• Pearl onions: 100 g

• Fresh or frozen peas: ½ cup

• Bay leaf: 1

• Fresh thyme: a few sprigs

• Salt and pepper: to taste

• Fresh parsley: to garnish

Method for Making Navarin d'Agneau

• Brown: Season the lamb with salt and pepper. Sear in batches in oil and butter until browned all over, then set aside. In the same pot, cook the onion and shallots until golden.

• Build the stew: Stir in flour and tomato paste and cook for 2 minutes. Add garlic, wine, and stock, scraping up any browned bits. Return the lamb, add bay leaf and thyme, bring to a simmer, and cook covered for about 50 minutes until tender.

• Vegetables and finish: Add carrots, turnips, potatoes, and pearl onions and simmer uncovered for 30-35 minutes. Stir in peas for the final 5 minutes. Remove the bay leaf and thyme, adjust seasoning, and serve in shallow bowls scattered with fresh parsley.

The Easter Table, Rewritten

Easter lamb mains don’t have to follow the same script year after year. These Easter lamb recipes take the familiar centrepiece and nudge it in new directions by changing the spices, textures, and preparation methods that can feel refreshing yet rooted in tradition. It’s about keeping the heart of Easter intact while letting your table reflect your own tastes and curiosity.