Royal Warrant holder and Britain's leading mail order meat supplier Donald Russell give us these two great Easter lamb recipes for you to enjoy.

Rack of Lamb Provencal with a Mustard, Thyme and Rosemary Crust

Main

Ingredients:

• 1 Rack of Lamb with fat scored
• 2 Shallots (finely chopped)
• 3 tbsp Olive Oil
• 2 large Garlic cloves (finely chopped)
• 6 slices White Bread (remove crusts and crumb)
• ¼ tsp ground Thyme
• ½ tsp ground Rosemary
• 2 tbsp finely chopped Parsley
• Salt and Pepper
• 1 Egg (lightly beaten)
• 2 tbsp Dijon Mustard

Method: 

Preheat the oven to 220ºC/425ºF/Gas 7, in a frying pan heat 2 tablespoons of oil, add the shallots and garlic and cook for 2 minutes but do not allow to colour.

Remove the pan from the heat and add the breadcrumbs, thyme, rosemary, parsley, salt and pepper to taste.

Stir in the egg and mustard, ensuring that the mixture holds together, a little oil can be added to bind if required.

Spread 1 tbsp of oil in a roasting pan, add the Lamb and turn to coat on all sides.

Roast for 9 minutes, turning once so the Lamb browns on both sides.

Remove from the oven and spread the mixture evenly over the meat, return to the oven and roast for a further 8 minutes for rare and an additional 5 minutes for well done.

Remove from the oven and place under a high grill until the crust turns golden brown, transfer to a warm platter and rest for at least 10 minutes before carving.

Rack of Lamb with a Pesto Crust and Parmesan Spinach

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Ingredients:

• 1 Rack of Lamb with fat scored
• 1-2 tbsp Pesto (plus 1 tsp for serving)
• 1 tbsp dry Breadcrumbs
• 1 tbsp Extra Virgin Olive Oil
• 200g Spinach Leaves
• 2 tbsp Butter
• 2 tbsp Grated Parmesan
• Sea Salt and Black Pepper
• 1 tbsp Lemon juice

Method: 

Heat the oven to 220ºC/425ºF/Gas 7 and place the Rack in a lightly oiled baking tray, mix together the pesto and

breadcrumbs and spread over the scored fat. Roast the Lamb Rack for 18 minutes for pink (based on a 450g

Rack) or until done to your liking, remove and rest in a warm place for at least 5 minutes.

Meanwhile cook the spinach in a small amount of water, turning with tongs as it wilts. Drain well and squeeze out any excess water, toss with the butter, parmesan, lemon juice, salt and lots of pepper.

Carve the Lamb between the ribs and arrange on pre warmed plates on a bed of the spinach with the extra pesto and olive oil drizzled around the Lamb to serve.

• Based in Aberdeenshire, Scotland, Donald Russell  are a pioneering mail order and online butcher who use only time honoured methods to guarantee their meat is among the best you’ll try.

About The Author

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Based in Aberdeenshire, Scotland, Donald Russell  are a pioneering mail order and online butcher who use only time honoured methods to guarantee their meat is among the best you'll try. The range they specialise in is a broad and uncompromising one and all the traditional cuts, including naturally reared beef, pork and lamb, can be found alongside some more contemporary classics like their range of gourmet seafood, game and veal. Donald Russell opened its doors to trade customers in 1974. In its early years, Donald Russell supplied gourmet meats to a growing number of highly reputed restaurants and hotels in the UK and worldwide, from Kensington Place and Simpson's-in-the-Strand to the Raffles Hotel in Singapore and The Grand Hotel, Monte Carlo.

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