Cooking the Perfect Lamb for Your Easter Weekend Dinner

Easter weekend is the perfect time to gather with family and friends over a delicious meal, and nothing quite captures the essence of the celebration like a beautifully cooked lamb dish. 

Whether you opt for a traditional roast or experiment with different seasonings and cooking methods, lamb is a fantastic centrepiece for your Easter table. 

Here’s everything you need to know to cook the perfect lamb this Easter.

Choosing Your Cut

The first step to a great Easter lamb is selecting the right cut. Here are some of the best options:

Leg of Lamb – A classic choice for roasting, full of flavour and perfect for feeding a crowd.

Shoulder of Lamb – Slightly fattier, making it ideal for slow-cooking and resulting in tender, melt-in-your-mouth meat.

Rack of Lamb – Elegant and visually stunning, great for smaller gatherings.

Lamb Shank – Best cooked low and slow, creating a rich and hearty dish.

Preparing Your Lamb

Once you’ve chosen your cut, it’s time to prepare it for cooking. Follow these tips for the best results:

Bring to Room Temperature – Take your lamb out of the fridge at least 30 minutes before cooking to ensure even cooking.

Season Well – Lamb pairs really beautifully with garlic, rosemary, thyme, and a touch of lemon. Rub your meat generously with salt, pepper, olive oil, and your chosen herbs and spices.

Marinate for Extra Flavour – If time allows, marinate your lamb overnight with olive oil, lemon juice, garlic, and herbs to infuse deeper flavours.

Cooking Methods

Roast Leg of Lamb

Preheat your oven to 180°C (350°F, Gas Mark 4).

Place your seasoned lamb in a roasting tin and roast for about 25 minutes per 500g for medium-rare.

Let the lamb rest for at least 15 minutes before carving to retain its juices.

Slow-Cooked Shoulder of Lamb

Preheat your oven to 150°C (300°F, Gas Mark 2).

Place the lamb in a deep roasting tray with stock, wine, or water and cover tightly with foil.

Cook for 4-5 hours until the meat is tender and easily pulls apart.

Grilled Rack of Lamb

Preheat your oven to 200°C (400°F, Gas Mark 6).

Sear the lamb in a hot pan for 2-3 minutes per side before transferring it to the oven.

Roast for about 15 minutes for medium-rare, then rest before slicing.

Perfect Side Dishes

Pair your lamb with some classic side dishes:

Roast Potatoes – Crispy and golden, perfect for soaking up lamb juices.

Spring Vegetables – Asparagus, carrots, and peas bring freshness and colour.

Mint Sauce or Redcurrant Jelly – A tangy complement to rich lamb.

Yorkshire Puddings – Not just for beef; they work wonderfully with lamb too!

Final Tips

Use a Meat Thermometer – Aim for 55-60°C for medium-rare, 60-65°C for medium, and 70°C+ for well done.

Let It Rest – Resting meat after cooking ensures it stays juicy and tender.

Don’t Be Afraid to Experiment – Try different marinades, spices, or even a lamb curry for a twist on tradition.

This Easter, impress your guests with a perfectly cooked lamb dish that brings warmth, tradition, and incredible flavour to your table. Happy cooking and happy Easter!