Easter lamb recipes

An irresistible all-in-one dish from Gordon - sure to be a firm favourite in minutes

Make the perfect supper for friends in just 30 minutes

This iron-rich dish is ideal for a weekend with family and friends

Spice up your Sunday lunch with this Moroccan roast lamb, bursting with North African flavours - coriander, cumin, cinnamon and mint

A classic Easter favourite, this saddle of lamb is stuffed with crunchy shallots, garlic and pancetta for a depth of flavour guaranteed to please your guests

Try a roast leg of lamb that's full of robust flavours

A superb main course for a dinner party, this stunning roast lamb main was made for entertaining.

Make this easy air-fried lamb with parmesan-coated baby potatoes for a spring supper. It makes short work of preparing a classic Easter roast dinner

Make a one-pot lamb meal for two with a citrus twist

Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Combine cream and beans for the perfect accompaniment to roast lamb. The oozy, garlicky sauce is hearty enough to rival a traditional potato dauphinoise

Tender, lean lamb and a selection of the finest vegetables makes this a romantic dish you won't forget

Gordon combines baby veg and tender meat in his lighter version of a bistro classic

This recipe only has a few ingredients but North African spice blend ras el hanout adds a big punch of flavour

Give your traditional roast a new spin with this rosemary encrusted rack of lamb, served over dressed lentils, aubergine and red onion.

A leg of lamb stretches to feed a crowd of up to eight, especially when combined with sliced potatoes and carrots in gravy

Pick up a lean rack of lamb to really impress when cooking a romantic meal for two - serve with fruity Moroccan flavours

Lamb with a tasty tangy zing...in 25 minutes. You can make it on the barbecue, too

Lamb with beans is a French classic for Easter. Perfect for a crowd, this celebratory centrepiece would also work well with canned cannellini or haricot beans

For the best texture, use diced boned lamb shoulder or neck fillet in this crowd-pleasing stew for eight. You can freeze any leftovers for up to three months

Try our lamb and rosemary pie with succulent chunks of lamb and a moreish rösti and cheese topping. It’s guaranteed to become a family favourite

Try something different with roast lamb and make this Sunday centrepiece cooked in hay – it adds a sweet smoky flavour. Just make sure it's free of pesticides

Cook our lamb ragu low and slow for tender meat and a beautifully thick sauce. It’s delicious served with polenta, pasta or potatoes