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Slow-roasted lamb shoulder with smoked paprika and thyme recipe

I prepare the lamb with the garlic, paprika and thyme the night before – this marinade gives it a delicious flavour. ....

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How to cook Easter lamb – four ways


How to cook Easter lamb – four ways
Long and slow cooking yields meltingly soft meat, while quicker cuts can take bright, fresh flavours. Take your pick.
Choose bright flavours or a long, slow braise
Credit: Haarala Hamilton
As we build up to Easter Sunday, many of us will be looking to spring lamb for their celebratory meal – me included. There are so many different ways to treat lamb – serve it blushing pink with delicate spring flavours like lavender and soft herbs, or give it a more robust treatment in a rich, slow-braised dish.
Personally, I like going for larger, working cuts of lamb like shoulder and leg, which benefit from a low, slow-cooking to render all that fat down to produce a meltingly soft dish. ....

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Leg of lamb baked in seaweed recipe


Leg of lamb baked in seaweed recipe
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Baking lamb on a bed of seaweed is a fantastic way to create a showstopping main course
Credit:
Emli Bendixen
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This is a dish that chef Valentine Warner and I cooked in Norway a couple of years ago with local mountain lamb. Of course we don’t have any mountains or wild lamb in the south-west, but we do have fantastic coastal organic lamb such as that from Downhouse Farm in Bridport, which grazes on wild herbs and has a fantastic flavour, especially when baked in seaweed.
All of our inshore seaweed is edible and just needs to be rinsed well of any sand. As it bakes, it becomes crispy to make an edible garnish. Forage it yourself, or you can follow the same method with hay (buy it in pet shops or garden centres); just soak it before using. I love cooking this in my outdoor wood-fired oven as it becomes a talking point. The sauce is great to have to hand for grilled meats, fish or vegetables. If ....

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Roast rack of lamb with braised peas and lemon-thyme salsa recipe


50g pitted green olives
the zest of ½ small lemon, plus 1½  tbsp juice
1 tsp English mustard
3 tbsp lemon-thyme leaves
Preheat the oven to 180C/160C fan/Gas 4.
In a saucepan, heat the oil over a medium heat, add the shallots and cook for five minutes.
Add the garlic and cook for a further five minutes or so, until both start to turn golden, then add the peas, mix well and cook for five minutes more.
Now add the wine and cook for four minutes to reduce the alcohol.
Add two thirds of the stock, cover and cook for 30 minutes, adding more stock if the peas start to get too dry. Season. ....

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The secret to cooking the perfect Easter roast lamb – and best recipes to try


The secret to cooking the perfect Easter roast lamb – and best recipes to try
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Teamed with soft herbs, seaweed or even cherry blossom,
lamb makes a delicious partner for the flavours of spring. 
Credit:
haarala hamilton & valerie berry for the telegraph
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Lamb goes with spring like Easter and eggs. Even the name feels right, when the trees are bursting into leaf, and with lamb’s grass-fed, non-intensively reared credentials.
But what is spring lamb? Some say it is born in winter and eaten very young in spring, others that it is born in spring and eaten in the autumn. I asked the Agriculture and Horticulture Development Board (AHDB) Lamb and Beef, who represent producers, and they said: “Spring lamb is born from February to the end of April and is ready to eat from July until September.” ....

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