Mar 12, 2013
Feast like royalty this Easter with a big, bold cut of lamb. With its tender, buttery meat, this traditional spring roast is just the main you need to make your Easter extra special. Go classic and serve a whole, roasted leg with a citrusy mint sauce or keep it rustic with a big-occasion rack.
Never made lamb before? This is the perfect time to serve it and Stefano's simple recipes make it easy. And learn more by watching him tie stuffed lamb in in this quick clip here.
The only hard part now will be deciding which of these big lamb recipes to choose from. Any of the four are worthy candidates for the centre of your Easter table - or any of your special occasions this spring. Happy feasting!
And we've got your back with these perfect sides too: