A family feast for EASTER

Why not invite over your loved ones for a delicious seasonal celebration menu?

- JULES MERCER

STUFFED SPRING LEG OF LAMB WITH HERBY CHUTNEY

Ask your butcher to debone the lamb – this gives you a better ‘roll’ so you can fill with the stuffing.

PER SERVING 518 cals, 27g fat, 9g sat fat, 14g carbs

SERVES 6

1.5kg (3lb) butterflied leg of lamb

2 onions, sliced into 2cm (¾in) rounds

For the stuffing:

1 shallot, finely chopped

1tbsp olive oil

1 small garlic clove, crushed

½tsp sumac

150g (5oz) baby leaf spinach

60g (2oz) rocket, roughly chopped

1tbsp chopped parsley

75g (2½oz) soft goat’s cheese

Zest and juice of ½ lemon

30g (1oz) fresh

breadcrumbs

2tbsp flaked almonds

For the chutney:

30g (1oz) mint

15g (½oz) coriander

15g (½oz) parsley

1tbsp white wine vinegar

1tbsp caster sugar

2tbsp Greek yogurt

TIP This recipe includes enough stuffing for the roasted cauliflower on page 24, as part of the meal. If you’re just cooking the lamb, you can reduce the stuffing by half. Prepare the stuffing and stuff the lamb in advance, leave in the fridge overnight and remove 30 mins before cooking.

TIP Leftover potatoes are great cold! Just mix with a little crème fraiche and serve with grilled salmon for a light lunch.

1 Preheat the oven to 200C/Gas 6. Remove the lamb from the fridge and allow it to come to room temperature, while you prepare the stuffing.