This Easter lamb cooks down into something deeply savoury, soft and fragrant, with Rioja, smoked paprika and tender vegetables giving the sauce real warmth. The almond, saffron and garlic garnish adds a bright, almost sunny finish that makes every spoonful feel special. Comforting, but still festive.
By Matt TebbuttFrom Saturday Kitchen Recipes
This Easter lamb lands in the Nutri-Score D range because it uses lamb neck, olive oil, bread and almonds, which push the energy and fat levels up, even though the dish also brings vegetables, herbs and garlic into the mix. The score is automatically calculated from the ingredients in the recipe and is only a guide.
Nutrition estimate per serving: 720 kcal, fat 42g, saturates 13g, carbs 21g, sugars 9g, fibre 5g, protein 52g, salt 1.8g.
Equipment
Ingredients
- 1kg/2lb 4oz lamb neck, on the bone.
- 2 tbsp olive oil.
- 2 sticks celery, chopped.
- 1 onion, chopped.
- 1 carrot, peeled and chopped.
- 1/2 fennel bulb, trimmed and chopped.
- 4 cloves garlic, crushed.
- 200g/7oz roasted red peppers, julienned.
- 2 bay leaves.
- 10g fresh thyme sprigs, leaves removed.
- 1 rosemary sprig, leaves removed and chopped.
- 200ml/7fl oz Rioja red wine.
- 400g tin chopped tomatoes.
- 1 tbsp smoked paprika.
- 500ml/18fl oz chicken stock.
- Salt and freshly ground black pepper.
- 25g/1oz whole blanched almonds, toasted and roughly chopped.
- 1 pinch saffron.
- 1 garlic clove, chopped.
- 50g/1¾oz day-old bread, toasted and roughly chopped.
- 2 tbsp olive oil, for the garnish.
- 1 tbsp finely chopped fresh flatleaf parsley.
- 1 to 2 tbsp sherry vinegar.
Customise
- Lamb neck can swap with lamb shoulder if you want a slightly richer, softer finish.
- Rioja red wine can swap with another dry red wine that you would happily drink.
- Chicken stock can swap with lamb stock for a deeper meaty flavour.
- Sherry vinegar can swap with red wine vinegar if that is what you have in the cupboard.
Method
- Get everything ready – 10 minutes, while the oven stays free. Season the lamb well with salt and black pepper so it starts with real flavour. Chop the vegetables, measure the wine and stock, and keep the garnish ingredients close by so the cooking feels relaxed rather than rushed.
- Brown the lamb – 8 to 10 minutes. Heat the olive oil in a casserole dish over a medium-high heat, then fry the lamb until it takes on colour all over. Lift it out and set it aside for now; this first sear gives the Easter lamb a deeper, richer taste later.
- Soften the vegetables – 20 minutes. Add the celery, onion, carrot, fennel, garlic, peppers, bay leaves, thyme and rosemary to the same pan. Cook them slowly, stirring now and then, until they soften and start to smell sweet and savoury. If you need to overlap jobs, this is the moment to tidy the worktop or toast the bread for the garnish.
- Add the wine and build the sauce – 5 minutes. Pour in the Rioja red wine and let it bubble until it reduces by half. Stir in the chopped tomatoes and smoked paprika, then cook for another 2 to 3 minutes so the flavour settles into the base of the dish.
- Simmer gently – 1 1/2 hours. Return the lamb to the pan, add the chicken stock, bring everything up to a simmer, then cover with a lid. Cook slowly until the lamb turns tender and pulls apart easily. Give it a stir once or twice if you are nearby, but keep the heat low and steady.
- Make the garnish – 10 minutes, while the lamb cooks. Pound the almonds, saffron, garlic and toasted bread in a pestle and mortar, or blitz them in a food processor if you prefer a quicker route. Stir in the olive oil, parsley and sherry vinegar to make a rough paste with a bit of texture.
- Finish and serve – 5 minutes. Stir the almond paste into the lamb mixture and let it warm through for a moment. Taste and adjust the seasoning, then serve the Easter lamb hot with plenty of sauce spooned over the top.
Suggested Wine Pairing
This Easter lamb works beautifully with a medium-bodied red that can handle the smoked paprika, tomatoes and saffron without bulldozing the dish. You want fruit, a little spice and enough freshness to keep the almond garnish lively.
- Campo Viejo Rioja Tempranillo — ripe cherry fruit, gentle spice and soft tannins match the lamb neck and echo the Rioja already in the recipe.
- Gallo Family Vineyards Merlot — smooth plum flavour and a round finish suit the slow-cooked texture and the sweet notes from the vegetables.
- Casillero del Diablo Cabernet Sauvignon — blackcurrant, herbs and firmer structure stand up well to smoked paprika, garlic and the rich one-pot sauce.
What can you serve with this
- Buttery mashed potatoes because they soak up the sauce and keep every mouthful comforting.
- Crusty bread because you will want something to mop up the almond, saffron and garlic juices.
- Spring greens because their freshness lifts the richness of the lamb.
- Roast new potatoes because they add a crisp edge alongside the soft, slow-cooked meat.
- Green salad with a sharp dressing because a little bitterness and acid keep the plate balanced.
FAQs for Easter lamb
- Can I make Easter lamb ahead? Yes, and it often tastes even better the next day because the flavours settle overnight.
- Can I use a different cut of lamb? Yes, lamb shoulder works well too, though it may need a little longer cooking time.
- Do I need to brown the lamb first? Yes, because browning adds depth and gives the finished sauce a richer flavour.
- Can I make this without wine? Yes, replace the wine with extra stock and a splash of red wine vinegar for sharpness.
- What if the sauce looks thin? Simmer it uncovered for a few minutes at the end until it reaches the texture you want.
- Can I freeze Easter lamb? Yes, cool it quickly, then freeze it in portions for up to 3 months.
- What wine goes with Easter lamb? A medium-bodied Rioja, Merlot or Cabernet Sauvignon suits the rich, savoury sauce best.
Nutri-score Health Check
Nutri-Score: D. This Easter lamb gets a lower score because it relies on lamb neck, olive oil, bread and almonds, which bring more energy and fat into the dish. The vegetables, garlic, herbs and tomatoes help, but they do not fully offset the richer ingredients.
Positive Factors
Celery, onion, carrot, fennel, garlic, parsley, tomatoes and thyme all add fibre, flavour and a useful mix of plant foods.
Negative Factors
Lamb neck, olive oil, bread and almonds increase the calorie density, while the rich sauce also lifts the saturated fat content.
The score has been automatically calculated from the ingredients in the recipe and is only a guide.
FAQs for Easter lamb
- Is Easter lamb a good make-ahead dish? Yes, it reheats well and the flavour usually improves after a night in the fridge.
- Can I make Easter lamb in a slow cooker? Yes, after browning the meat and softening the vegetables, transfer everything to a slow cooker and cook until tender.
- What cut of lamb is best for slow cooking? Lamb neck, shoulder and shank all work well because they become tender and full of flavour.
- How do I thicken Easter lamb sauce? Simmer it uncovered for a little longer, or stir in the garnish paste as directed for extra body.
- What should I serve with Easter lamb? Mashed potatoes, bread, greens or roast potatoes all work well.