If you're looking for some cooking inspiration, we have just the menu for you. From a cheesecake extravaganza, to a slow-roasted lamb with tomatoes and shallots, this is the perfect menu to feed the family on Easter Sunday.
Slow-roasted lamb with tomatoes and shallots
5lbs (2.5kg) shoulder of lamb
8 peeled shallots
2 x tins of chopped tomatoes
1tbsp balsamic vinegar
2 peeled cloves of garlic
3 sprigs of thyme
Heat the oven to 180 degrees… rub the lamb with olive oil and S&P. Drizzle a little olive oil into a roasting pan and add the peeled shallots then place the lamb on top. Roast for 15-20 mins until the lamb and shallots have gone a golden brown.
Reduce the temperature to 140 degrees. Add enough water to come 1cm up the side of the tin, cover with foil and return to the oven for 4 hours. Check occasionally to make sure the water hasn’t totally evaporated.
Remove from oven , take the foil off and pour the tomatoes around the lamb. Add the vinegar, garlic and thyme… cover again with foil and return to the oven for a further 30 mins …
Place the lamb on a large platter… skim the fat off the top of the liquid in the roasting tin, season and serve over the lamb…
This is delicious served with roasted baby new potatoes or potato dauphinois and sprigs of fresh broccoli or a lightly dressed watercress and rocket salad ❤️🐰❤️🐰
Mini baked new potatoes with creme fraiche and “caviar”
24 baby new potatoes
100g creme fraiche
2 tbsp horseradish sauce
1tbsp finely chopped parsley
A tin of either caviar or fresh salmon roe
2 finely chopped spring onions
Zest of 1 lemon
Chopped chives for garnish
Heat oven to 190 degrees, place the 24 potatoes onto a greased baking tray, season with S&P and roast for about 20-25 mins. Remove from the oven and let them cook slightly then make a cross in the top of each potato and gently squeeze to reveal the flesh…
Mix together the creme fraiche, horseradish, parsley, spring onions, lemon zest and season with S&P…
Top each potato with a teaspoon of creme fraiche mixture, some caviar or salmon roes and garnish with some chopped chives…
Serve in a little dish and enjoy x
DESSERT: Easter Egg Cheesecake 🐣
200g digestive biscuits, crushed
80g melted butter
250g mini chocolate eggs
400g full fat cream cheese
150g icing sugar
1 tsp vanilla extract
400ml double cream
Small pieces of broken chocolate Easter egg to decorate
Oil a 20cm deep springform tin and line the bottom with non-stick baking paper. Mix together the crushed digestive biscuits and the melted butter and press firmly into the base of the prepared tin. Chill for 30 minutes….
Roughly chop half of the mini chocolate eggs, beat the cream cheese, icing sugar and vanilla extract together then whisk the double cream until stiff peaks appear and gently fold the cream into the cream cheese mixture along with the chopped mini eggs. Chill overnight until firm…. Before serving carefully release the cheesecake from the tin, place on a pretty dessert plate and decorate with the remaining whole mini eggs and broken chocolate… 🐰🐰
This menu is one of our favourites! It's the Easter Menu you didn't know you needed. We hope you have a lovely long Easter weekend.