3 chef-approved Easter Lamb recipes vary

Lambs are traditionally offered at Easter, but there are many ways to cook besides the usual Sunday roast.

We asked the chefs their favorite way to prepare lambs for a delicious feast. Please warn: you need to try all.

2kg/4½ lbs lamb leg, on bones

1 bouquet of English lavender

1. Preheat the oven to 200C/400F/GAS 6. Remove the lavender buds from the stem and add them to the honey and pull the rosemary leaves from the stem into the blender. Add salt and blitz.

2. Rub the whole lamb with salt and place it in a baking dish.

3. Cover with foil and place in the oven for 20 minutes. After that, remove the foil and bake for another 40 minutes (for medium).

4. Pour over lavender and honey and return to the oven for another 10 minutes.

5. Remove the lamb and rest for 10-15 minutes with some foil on top to keep it warm. Serve with pan and spring vegetables.

Chef Will Bowlby, who works in a modern Indian restaurant, Kricketit is recommended to change the Easter feast. He advises: “Why not replace your usual barbecue lamb with cores to add fun to your Easter.”

A leg of sheep on the bone

4 tablespoons ginger and garlic sauce

2 tablespoons Kashmir red pepper powder

2 fresh bay of Indian leaves

1 teaspoon black pepper

400 ml (14 oz/generous 11⁄2 cups) white distilled vinegar

Approximately 1.6 liters (56 oz/62⁄3 cups) cold water

500ml (17 oz/2 cup) double (heavy) cream

A large amount of saffron bouquets, soaked in a small amount of warm water

3 tablespoons Galam Masala

1. Rub the meat with ginger and garlic sauce, chili powder and a little salt and marinate overnight. Preheat the oven to 200C (400F/GAS 6).

2. Transfer the legs to a deep oven pan, add the remaining spices and vinegar, and pour into the water (it should only cover the meat). Cover the pan and cook in the oven for 30 minutes.

3. Reduce the oven temperature to 160°C (320F/GAS 3) and cook for another 4-5 hours until the meat falls off the bones.

4. Remove from the oven, remove the meat from the stew and cool. The meat will be cooked when you can easily pick it out of the bones. Transfer the stew to a thick-based pot and boil over high heat until thickened and exacerbates the flavor. Strain the liquid into a separate pan, reduce heat, and add cream, saffron and Garam Masala. Reduce for another 5 minutes, adjust the seasoning to season and leave to cool.

5. When ready to serve, heat a large skillet (frying pan) on high heat and burn the meat off for a crispy look. Add the stew liquid to the pot and pour the liquid over the meat until it covers well. Eat the meat in its stew.

Asimakis Chaniotis, the chef is pied -terresaid: “Although it sounds French, Lambfricassée is the Greek Easter dish I grew up with. It’s so good that I can eat it all year round, so it’s a shame traditionally only eat it at midnight on Easter weekends.”

1 kg boneless shoulder, fat chopped

Good drizzle vegetable oil

6 celery stems, chopped leaves

Cut 6 lettuce heads in half and cut into 2 cm thick

A pile of fresh dill, chopped

A pile of fresh parsley chopped

A pile of chopped rooms

1. Cut the meat into 1-inch pieces. Pat the lamb to remove excess moisture, then brown on all sides in medium heat in vegetable oil in large pot

2. Add leeks, onions and celery to the pan and sauté gently until the vegetables are tender. Add the chicken stock to cover the mixture and season with salt and pepper. Cover over medium heat and cook for about 90 minutes, cover the lid for the last 30 minutes

3. Cut all the herbs and keep some decorations. Cut lettuce and add it to the pan with the herbs. Reduce heat and cook the lid for 5 minutes, or, until the lamb is a fork trap and a small amount of liquid (about a cup) remains in the pan. Turn off the calories

4. Prepare eggs and lemons (Avgolemono)Sauce:

• In a small bowl, whip the egg white with teaspoon of cold water and cornmeal until very frothy. Whisk in egg yolk and lemon juice. Slowly add a small bowl of eggs from the pan while stirring the eggs while slowly adding a hot liquid of lle sugar. Continue to use the second liquid hot liquid and stir again. Now add the Avgolemono to the pan and stir gently to incorporate.

• Shake the pan a few times to make sure everything is well mixed together.

• If you need to reheat the Lamb Fricassée before serving, do it gently to make sure the stew doesn’t boil (the eggs will climb up).

5. Place on a plate with reserved chopped herbs on top. OK, crusty bread is a must, and the Greek salad on the side is always a good idea.