Gourmet + Easter recipes (13)

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Cumin lamb steaks with mash, wilted spinach and red wine sauce

Recipe by: Emma Jansen

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This is a delicious dish that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavours of cumin, spinach, creamy potato and sweet red wine sauce.

Dijon Encrusted Rack of Lamb

Recipe by: JENNINE1980

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A rack of lamb is seared, and covered with a mix of breadcrumbs, Dijon mustard, garlic and rosemary before roasting. Try the same technique with beef or pork.

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Easy bake irresistable brownies

Recipe by: chefveggi

Reviews(1)

This is a really simple brownie recipe. it has been tried and tested many a time and they certainly dont last very long in the cupboard. I always use chocolate chunks when i bake them however walnuts are just as good, it is just a family preference. these morish gooey chocolate treats are an all year all occasion must bake.

Korean-Inspired Barbecued Butterflied Leg of Lamb

Recipe by: Cyndi

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Inspired by the Korean beef ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (which is also good on ribs, steak or pork) and marinate overnight. Barbecue the meat to desired doneness. Slice to serve. We like it wrapped in flour tortillas or pitta with chopped lettuce.

Lamb chops with balsamic reduction

Recipe by: PGRAYMENDOZA

Reviews(1)

This recipe for lamb chops is a favourite in my house. Rosemary and thyme give it great flavour. If you double the recipe, remember that the sauce will take longer to reduce.

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Lavender Shortbread Biscuits

Recipe by: Maryeileen

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A buttery lavender-flavoured biscuit that can be made into round shapes using a scone cutter.

Leg of lamb stuffed with spinach and feta

Recipe by: Rachel Warren Chadd

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Spinach supplies potassium, which helps to lower blood pressure and is a great source of many of the antioxidants that may protect against heart disease, such as vitamins C, E and beta-carotene.

Marsala glazed carrots with hazelnuts

Recipe by: Barbara M.

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This incredible carrot dish is like no other you've ever tasted! Elegant for any dinner party or special occasion, yet easy enough for any day of the week. Please DO NOT omit the Marsala wine as it makes this dish taste spectacular.

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Mini Chocolate Meringue Tartlets

Recipe by: genevievescuisine

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This is a recipe for petits fours sized chocolate meringue tartlets. Fantastic treat for adult birthdays, dinner party desserts or Valentine's Day!

Moroccan lamb with shiraz honey sauce

Recipe by: LotusX

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A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty shops.

Schwartzwalder Roulade

Recipe by: BLUEMAN

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This recipe was shown to me whilst I worked in an area of Germany called the Kaisersthul, a volcanic outcrop in the Black forrest (Schwartzwald) region. It is so rich and delicious - you just will not beleive it! It takes a little time, but its worth it.

Special Fruity Flapjacks

Recipe by: chefveggi

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A tasty oaty treat with a fruity edge to it. These are great tasting and versatile. You can pick the dried fruit of your choice and they will still taste delicious. for a lemony kick substitute the orange rind for lemon rind and add a tbls of lemon juice. they will keep for upto a week in an airtight container. do not freeze.

Stuffed Leg of Lamb with Balsamic, Fig and Basil Sauce

Recipe by: Barbara Estabrook

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Prunes and currants tossed with salted, roasted almonds, creme de cassis and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast for Christmas or Easter. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finishing touch and extremely flavourful thanks to the fresh basil.