Easter with a twist: James Martin’s luscious last-minute lamb ideas 

ONE-PAN ROAST LAMB WITH POTATOES AND PEPPERS

 Lamb over Easter is very British, but for something different, try this Spanish twist, all in one easy dish, from James Martin, pictured 

Lamb over Easter is very British, but for something different, try this Spanish twist, all in one easy dish.

Olly Smith’s wine pairing: Viña Pomal Rioja Reserva 2016

SERVES FOUR 

• 1-2tbsp smoked paprika, according to taste
• 3-4 sprigs of fresh rosemary, leaves stripped and chopped
• Juice and grated zest of 1 lemon
• 4-5tbsp olive oil
• Salt and freshly ground black pepper
• 1kg (2lb 4oz) new potatoes, scrubbed
• 3 red peppers, deseeded and sliced
• 2 red onions, quartered
• 1 garlic bulb, unpeeled, halved horizontally
• 1.2kg (2lb 12oz) lamb joint, string removed

Preheat the oven to 200°C/ fan 180°C/gas 6.

In a bowl, mix the paprika, chopped rosemary leaves, lemon juice and zest and olive oil. Season with salt and freshly ground black pepper and set aside.

Place the potatoes, peppers, onions and garlic in an even layer in the bottom of a large roasting tray. Spoon the paprika mix onto the lamb joint and rub it all over to coat. Sit the lamb on top of the vegetables in the roasting tray.

Pop the roasting tray in the oven and roast for 1 hour, or until the lamb is tender and cooked to your liking. Remove from the oven and transfer the lamb to a large serving platter to rest. Spoon the potatoes and vegetables around it and serve the meat in slices.

James says: lamb out of the fridge 15 minutes before cooking to ensure that it roasts evenly

OLLY SMITH’S WINE PAIRING: ROAST REVELATION

Viña Pomal Rioja Reserva 2016 (14.5%) £12.99 or £10.99 in a Mix Six deal.

 Majestic Rioja with a leg of lamb is a classic pairing, and this top-quality Reserva exudes mellow spice with velvet allure thanks to oak ageing. Sheer joy. 

LAMB LOIN WITH CHARRED AUBERGINE AND WATERCRESS 

For a lighter lamb lunch, try this delicious and vibrant salad with balsamic vinaigrette

For a lighter lamb lunch, try this delicious and vibrant salad with balsamic vinaigrette. 

Olly’s wine pairing: M&S Found Zweigelt 2021

SERVES FOUR 

600g (1lb 5oz) lamb loin, trimmed of fat 

1-2tbsp olive oil 

Salt and freshly ground black pepper 

2 small aubergines, cut into 1.5cm (½in) slices 

For the balsamic vinaigrette 

4tbsp balsamic vinegar 

1 garlic clove, finely chopped 

A pinch of caster sugar 

125ml (4fl oz) olive oil 

2 fresh thyme sprigs, leaves picked and washed 

For the watercress salad

100g (3½oz) watercress, stems removed 

25g (1oz) fresh coriander, leaves picked 1 red chilli, deseeded and cut into strips 

1 red onion, sliced 

Rind of ½ a lemon or preserved lemon, cut into strips (optional)

Preheat the oven to 220°C/fan 200°C/gas 7. Brush the lamb with olive oil and season with salt and freshly ground black pepper. Heat a large frying pan over a high heat and sear the lamb on all sides until browned. 

Transfer to a roasting tin and roast for 6-8 minutes for medium, or until cooked to your liking. Set aside to rest. Meanwhile, preheat the grill or a griddle pan to a high heat. Lightly brush the aubergine slices with olive oil and cook for 5-8 minutes, turning over halfway through cooking, until tender and browned. Keep warm. 

To make the balsamic vinaigrette, whisk all the ingredients together in a jug until well combined and then season to taste. To make the watercress salad, toss the watercress, coriander, chilli, onion and lemon rind (if using) together in a bowl. 

Add just enough balsamic vinaigrette to moisten the salad and toss again. Arrange the aubergine slices on a serving plate and top with the salad. Slice the lamb and arrange on top. Finish with a drizzle of vinaigrette.  

VICTORIOUS WITH VEG

M&S Found Zweigelt 2021 (13%) £8.50 

This Austrian red is ripe with a light texture to match with the veggies as well as the lamb. Bright and fruity, it’s a no-brainer kitchen table red. Excellent value. 

SPICED LAMB FLATBREAD TOPPED WITH YOGHURT AND POMEGRANATE 

This is a real crowd pleaser – delicious Indian-spiced lamb served on a flatbread

This is a real crowd pleaser –  delicious Indian-spiced lamb served on a flatbread.

SERVES FOUR 

For the dough

• 325g (11½oz) self-raising flour, plus extra for dusting
• A pinch of salt
• 60g (2¼oz) natural yoghurt
• 125ml (4fl oz) warm water

For the topping

• 400g (14oz) lamb loin, sliced
• 2 red onions, finely sliced
• 1tsp mild chilli powder
• 1½tsp garam masala
• 1tsp curry powder
• 1tsp nigella seeds
• A pinch of salt
• 25ml (1fl oz) olive oil
• Juice and grated zest of 1 lime
• 3tbsp lime pickle

Olly’s wine pairing: Xinomavro Jeunes Vignes, Thymiopoulos 2021

To serve

• 4tbsp natural yoghurt
• Fresh mint and coriander leaves, roughly chopped
• 1-2tbsp pomegranate seeds

To make the dough, place the flour and salt in a bowl. In a jug, mix the yoghurt and warm water together, then add to the flour and mix with a spoon to form a dough. Dust a work surface with flour and knead it for a few minutes – it should be a little sticky. Set aside in a clean bowl.

Preheat the oven to 220°C/fan 200°C/gas 7 and slide a baking tray or pizza stone into the oven to preheat. In a shallow dish, mix the lamb slices with the onions, spices, salt and olive oil. Add the lime juice and zest, and toss the whole lot together.

On a floured work surface, roll the dough out to a rough 20cm (8in) long oval. Spread with the lime pickle, then top with the lamb and spice mixture.

Carefully transfer the flatbread to the preheated tray and bake for 12 minutes, or until the bread is golden and puffed and the lamb is cooked to your liking. Drizzle with yoghurt and sprinkle with mint, coriander and pomegranate seeds. Serve in slices.

FAB WITH FLATBREAD 

Xinomavro Jeunes Vignes, Thymiopoulos 2021 (13%) £12.50, thewinesociety.com 

A lighter, tangy Greek red that’s a winner with spicy flatbread, this is best served slightly chilled.

GRILLED LAMB CHOPS WITH ROAST SQUASH AND SALSA VERDE 

You don’t need to cook a large piece of meat – lamb chops make a great alternative and can also be cooked on the barbecue

Olly’s wine pairing: Sainsbury’s Taste the Difference Valpolicella Ripasso 2019

You don’t need to cook a large piece of meat – lamb chops make a great alternative and can also be cooked on the barbecue.

SERVES FOUR 

• 1 butternut, acorn or other type of squash, deseeded and sliced, skin left on
• 50ml (2fl oz) olive oil
• 12 lamb chops
• Salt and freshly ground black pepper
• Vegetables of your choice, to serve

For the salsa verde

• 2tbsp sherry vinegar
• 1tbsp Dijon mustard
• 1 shallot, diced
• 30g (1oz) fresh coriander, chopped
• 30g (1oz) fresh mint, chopped
• 2tbsp capers
• 50ml (2fl oz) olive oil

Preheat the grill to high or heat a barbecue until the coals are white.

To make the salsa verde, whisk all the ingredients together in a bowl.

Drizzle the squash slices with the olive oil. Arrange the squash and chops on the grill tray or barbecue grill and season with salt and freshly ground black pepper. 

Cook for 2-3 minutes, until the chops are browned on one side, then flip over and cook for a further 2-3 minutes, until cooked to your liking. Remove the chops from the heat and set aside to rest. Continue to cook the squash slices until they are lightly charred.

Arrange the chops and squash on a platter and drizzle with salsa verde. Serve with vegetables of your choice.

TOP CHOICE FOR CHOPS 

Sainsbury’s Taste the Difference Valpolicella Ripasso 2019 (14%) £11 (£10 until Tuesday) 

Silky and vibrant, this Italian red goes well with the salsa verde, chops and squash. Sublime.

ROAST SHOULDER OF LAMB WITH HOMEMADE APPLE AND MINT JELLY 

I’ve cooked this lamb shoulder on a ‘trivet’ of onion and garlic – it’s the perfect way to ensure even cooking and great flavour! 

Olly’s wine pairing: LFE Gran Reserva Colchagua Cabernet Sauvignon 2020

I’ve cooked this lamb shoulder on a ‘trivet’ of onion and garlic – it’s the perfect way to ensure even cooking and great flavour!

SERVES SIX

For the apple and mint jelly

• 300g (10½oz) Bramley apples, chopped
• 200ml (7fl oz) water
• 200ml (7fl oz) cider vinegar
• 250g (9oz) granulated sugar
• 25g (1oz) fresh mint, leaves picked and chopped

For the roast lamb

• 2 large onions, halved
• 1 garlic bulb, unpeeled, halved horizontally
• 2kg (4lb 8oz) shoulder of lamb
• Salt and black pepper
• 300ml (½pt) red wine
• 500ml (18fl oz) lamb or vegetable stock
• 25g (1oz) fresh rosemary
• A knob of butter to serve

Cooked new potatoes and broccoli or greens of your choice

To make the jelly, put the apples and water in a saucepan. Bring to the boil. Lower the heat; simmer for 25 minutes. Add the vinegar; simmer for 5 minutes. Line a sieve with muslin and place over a bowl. Pour the apple mixture into the sieve and leave it to drip overnight.

Discard the apple pulp and pour the strained juice (about 300ml/½pt) into a pan. Add the sugar and heat gently for 10 minutes. Skim any scum from the top. Cool for 10 minutes. Stir in the mint, pour into a jar and chill until needed.

To prepare the lamb, preheat the oven to 170°C/fan 150°C/gas 3½. Place the onions and garlic in the middle of a large roasting tray. Sit the lamb on top and season. Add the wine, stock and rosemary. Roast for 2 hours, or until the lamb is cooked through and tender.

Transfer the meat, onions and garlic to a serving platter. Place the tray on the hob over a medium heat. Cook until the juices are reduced by half. Stir in a knob of butter. Spoon over the lamb. Serve with the apple and mint jelly, and cooked new potatoes and greens.

CHEESEBOARD CHAMPION 

LFE Gran Reserva Colchagua Cabernet Sauvignon 2020 (14%) £10, Tesco 

Boasting all the stunning richness and fruitiness of a blackcurrant the size of the sun, this firm, bold Chilean red has the depth required to partner slow-roast lamb. It also goes wonderfully with a cheeseboard afterwards.

SLOW-ROAST LAMB WITH CHIMICHURRI SAUCE AND CROUTONS 

Roast lamb as a sharing platter is another crowd pleaser. I’ve served it here with croutons and homemade South American chimichurri sauce

Olly’s wine pairing: James Martin Syrah 2019 (14%) £17, vinohero.co.uk

Roast lamb as a sharing platter is another crowd pleaser. I’ve served it here with croutons and homemade South American chimichurri sauce. 

SERVES FOUR-SIX 

For the lamb 

• 2 large onions, halved 
• 1.5-2kg (3lb 5oz-4lb 8oz) lamb shoulder 
• Salt and freshly ground black pepper 
• 500ml (18fl oz) lamb or vegetable stock 

For the chimichurri 

• 50ml (2fl oz) red wine vinegar 
• 1 green chilli, roughly chopped 
• 2 garlic cloves, roughly chopped 
• 1 shallot, diced 
• 25g (1oz) fresh coriander, chopped 
• 25g (1oz) fresh mint, leaves picked 
• 100ml (3½fl oz) olive oil
• 1tsp dried oregano 

For the croutons 

• 6 slices of sourdough bread 
• 1-2tbsp olive oil 

To serve 

Preheat the oven to 170°C/fan 150°C/ gas 3½. Place the onions in a roasting tray and put the lamb joint on top. Season well and pour in the stock. Roast for 1½-2 hours, depending on the size of the joint, until browned, cooked through and tender. 

Allow to rest for 15 minutes, then shred the meat. Meanwhile, to make the chimichurri, place all the ingredients in a food processor and blitz until smooth. 

To make the croutons, increase the oven temperature to 200°C/fan 180°C/ gas 6. Place the bread on a baking tray, drizzle with the oil and bake for 8-10 minutes, until crisp. 

Pile the salad leaves on a platter and top with the croutons, then the lamb. Serve with the chimichurri on the side.

SUPER WITH A SLOW ROAST  

James Martin Syrah 2019 (14%) £17, vinohero.co.uk 

Chimichurri needs a full-throttle bottle, and James’s very own syrah has maximum revs thanks to the combination of spicy grapes and sunny Languedoc ripeness. 

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