Celebrate with an EASTER FEAST

‘Give your Easter lamb roast a fresh twist with tangy Persian flavours, served with aromatic-spiced vegetables’

Roast crown of lamb with jewelled rice

We’ve harvested Persian flavours to create a tangy twist on the traditional Easter roast. The crown of lamb makes a comeback: all hail the king! Our rice is packed full of seeds and crispy onions, which not only make it a great side dish, but also a fabulous base for salads with any leftovers. It’s actually very simple to prepare. We bought our lamb crown from The Ginger Pig. They offer a delivery service around the UK. Lamb crown is also seasonally available from supermarkets and local butchers.

Serves 6 • Ready in 30 mins, plus resting

1 lamb crown, weighing about 2-2.5kg
2tsp za’atar spice

for the stuffing:

50g butter pinch of saffron
1 cinnamon stick
4 cardamom pods, lightly bruised
1tsp dried chilli flakes (optional) zest and juice of 1 orange
350g rice, cooked
100g pistachios and almonds handful of fresh parsley, mint and dill, chopped
3tsp liquid stock

for the dressing:

60ml olive oil
2tbsp sherry vinegar