Our favourite lamb recipes for Easter

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Stuffed leg of lamb with Jersey Royal potatoes open image in gallery Go classic with this recipe By: Greg Marchand, chef patron, Frenchie Serves: 4 Preparation: 1 hour 30 minutes Ingredients: For the stuffing: 2 shallots, finely sliced 50ml water 50ml white wine vinegar 1 tsp sugar 200g mint, blanched and coarsely chopped 200g sandwich bread, toasted and cooled 45g pistachio nuts, roasted and coarsely chopped 40g parmesan cheese 3 anchovies Dash of Tabasco sauce 2 eggs ½ tsp thyme For the lamb: 1 leg of lamb, deboned, you can ask your butcher to remove the bone For the Jersey Royal Potatoes: 600g Jersey Royal potatoes 200g butter ½ bunch mint, minced Juice of 1 lemon Pinch of salt Method: 1. Shoulder of Cornish lamb, baked aubergine, tzatziki and chargrilled flatbreads By: Paul Ainsworth Serves: 4-6 people Ingredients: For the shoulder of lamb: 1 whole shoulder of Cornish lamb 3 lemons cut in half 12 cloves of garlic whole 1 bunch rosemary 500ml chicken or light lamb stock Sea salt and freshly ground black pepper 1 carrot cut in quarters 2 large banana shallots peeled and cut lengthways 1 bay leaf For the aubergine: 3 aubergines 5 cloves garlic minced 2 tbsp tomato puree 1 tbsp ground cumin Salt and pepper 3 large sprigs of thyme 1 tbsp extra virgin olive oil For the tzatziki: 250g Greek yoghurt Juice and zest of one lemon Small bunch of mint chopped Half a cucumber Sea salt and freshly ground black pepper For the flatbreads: Allow 2 flatbreads per person 1 bunch rosemary tied together with a piece of string 1 tbsp extra virgin olive oil Method: 1. Roast hogget meatballs in a creamy cep sauce open image in gallery Hogget, a darker, richer meat, works well with the creamy sauce By: Tommy Banks, The Black Swan Serves: 4-6 Prep time: 15-20 minutes | Cook time: 55 minutes For the meatballs: 600g minced hogget 60g dried prunes 40g breadcrumbs ½ medium onion, chopped 1 tbsp crushed garlic 1 tsp black pepper 1 tsp salt 1 tsp mace For the sauce: 1 large onion, sliced 200g cep mushrooms, cut in half 100ml medium sweet white wine 200ml lamb stock 500ml double cream 2 cloves garlic, crushed 1 tsp cep powder 1 bouquet garni Method: Pre-heat oven to 200ºC. Lamb raan open image in gallery Take a more interactive approach with lamb raan By: Will Bowlby, chef patron, Kricket Serves: 10 Ingredients: 1 kid goat leg 4 tbsp ginger and garlic paste 2 tbsp Kashmiri red chilli powder Pinch sea salt 2 fresh Indian bay leaves 3 star anise 1 tsp black peppercorns 1 tsp cloves 1 cinnamon stick 400ml white distilled vinegar About 1.6L cold water 500ml double cream Generous pinch saffron strands, soaked in a little warm water 3 tbsp garam masala Method: Rub the meat with the ginger and garlic paste, chilli powder and a pinch of salt and leave overnight to marinate.