Easter is the perfect time to gather loved ones and indulge in a feast that celebrates the best of spring. This year, elevate your Easter table with one of these three showstopping lamb dishes, each enhanced by the award-winning flavours of Tracklements’ handmade sauces and jellies. Whether you’re craving the fresh flavours of Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad, the rich indulgence of Lamb Wellington with Wild Garlic Sauce, or the fruity sophistication of Butterflied Leg of Lamb with Fruity Cumberland Sauce, these recipes are guaranteed to impress. With Tracklements’ expertly crafted condiments bringing out the best in every bite, your Easter feast will be one to remember.
Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad
A twist on the traditional Easter roast – this seasonal, butterflied leg of lamb paired with rosemary jelly and a sweet apricot couscous is a go-to roast lunch for friends and family. Serves: 6 – 8
Butterflied Leg of Lamb with Zingy Rosemary Jelly
Ingredients:
- 5 cloves garlic, crushed
- 2 dsp Tracklements Zingy Rosemary Jelly
- 2 tbsp lemon juice
- Black pepper
- 3 tbsp olive oil
- Leg of lamb, approx. 2.25kg, butterflied (Ask your butcher to debone the leg and “butterfly” so that it cooks evenly)
- Sea salt for seasoning
Method:
- Mix the garlic, Zingy Rosemary Jelly (you may want to warm through to melt slightly), lemon juice, black pepper and oil in a bowl.
- Place the meat onto a shallow dish, make slashes about 2.5cm deep through the fleshy side then rub the rosemary mixture all over and into the slashes.
- Cover and leave to marinate overnight or for at least 4 hours.
- Preheat the oven to 280ºC. Place the lamb in a roasting tin and season both sides well. Cook in the oven for 45 minutes if you like your lamb pink, or 1 hour if you prefer it more well done.
- If the weather allows, and you fancy a smokey finish, pop it onto the barbecue for 8 mins on each side until nicely charred and crispy.
- Carve the meat and pour over the juices from the roasting tin and serve with Apricot Couscous.
Apricot Couscous with Apricot & Ginger Chutney
Ingredients:
- 40g shelled raw pistachios
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 200g couscous
- 4 tbsp Tracklements Apricot & Ginger Chutney
- Small handful parsley, roughly chopped
- 1 red onion, finely diced
- Juice of 1 lemon
Method:
- Toast the pistachios in a pan on a medium-high heat until lightly browned, remove from the heat and set aside to cool.
- Put 300ml of water in a pan. Add a tbsp of olive oil and the salt and bring to the boil. Stir in the couscous, turn off the heat and cover the pan.
- Move the pan off the hob and let the couscous ‘cook’ for 5-6 mins.
- Once the couscous has absorbed the water, spoon into a large bowl and fluff it up with a fork. Stir in the pistachios, Apricot & Ginger Chutney, parsley, onions and lemon juice. Add the other spoon of olive oil, stir well and season to taste.
Dijon Chickpea Salad with Smooth Dijon Mustard
Chickpea Salad Ingredients:
- 2 x 400g cans chickpeas in water, drained & rinsed
- 1 medium cucumber, quartered & chopped
- 1 green pepper, finely chopped
- ½ red onion, thinly sliced
- Small handful cherry tomatoes, quartered
- 1 avocado, diced
- Small handful flat-leaf parsley, finely chopped
- Small handful fresh mint, finely chopped
Dressing Ingredients:
- 4 tbsps olive oil
- Juice of 2 lemons
- 2 tbsp red wine vinegar
- 1 tbsp Tracklements Smooth Dijon Mustard
- 1 garlic clove, crushed
- Salt & pepper to taste
Method:
- Put all the salad ingredients in a bowl.
- Mix up the dressing ingredients with a fork or whisk.
- Mix the dressing through the salad.
Lamb Wellington with Wild Garlic Sauce
The perfect twist on a classic wellington of beef wrapped in pastry, this showstopping centrepiece is guaranteed to impress your family and friends this Easter. Serves 4.
Ingredients:
- 2 x 225g lamb loin
- 1 tbsp vegetable oil
- 400g mushrooms of your choice, roughly chopped
- Knob of butter
- 1 clove garlic, crushed
- 2 sprigs thyme, leaves only, chopped
- 2 tbsp double cream
- 3 tbsp Tracklements Wild Garlic Sauce
- 5 x slices Parma ham
- 375g ready-rolled puff pastry
- 1 egg, beaten
- Salt and Pepper
Method:
- Preheat the oven to 190°C/375°F/gas mark 5. Trim the lamb so you have a nice lean piece.
- Heat a frying pan until really hot. Rub the oil over the lamb, season and sear all sides of the lamb until nicely browned. Set aside to cool.
- Pulse the mushrooms in a food processor until coarsely chopped. Fry over a medium heat in the butter with the crushed garlic and thyme leaves for 5-10 mins or until all the water has evaporated. Season, then add the cream and simmer gently until reduced to a thick consistency. Remove from heat and stir in the Wild Garlic Sauce to create a paste. Set aside to cool.
- Lay a sheet of clingfilm on a flat surface. Lay the slices of Parma ham over the clingfilm so they overlap with each other and will entirely cover the lamb. Spread the mushroom mixture all over the Parma ham. Lay the lamb on top of the mushroom mix. Use the clingfilm to wrap the mushrooms and Parma ham around the lamb to create a sausage shape. Twist the ends to seal and leave in the fridge to cool for at least 30 mins.
- On a lightly-floured surface, roll out the pastry into a large rectangle until it’s about 3mm thick. Place on a baking sheet. Carefully remove the clingfilm from the Wellington, and lay the mushroom covered lamb at one edge of the pastry. Brush the edges of the pastry with the beaten egg, then roll the pastry around the lamb so that it sits on the seam. Pinch the edges together.
- Brush with the remaining egg.
- Bake for 15 mins then check the interior temperature with a meat thermometer – for medium lamb you will probably want it to be about 55°- 60°C.
- Serve with seasonal veg and new potatoes.
Butterflied Leg of Lamb with Fruity Cumberland Sauce
This is an effortless, flavour-packed alternative to a traditional Easter lamb roast. Cooked quickly for a pink finish, the tender meat laps up the sharp, yet sweet authentic Tracklements Fruity Cumberland Sauce. Serves 4
Ingredients:
- 1kg leg of lamb, butterflied (weight after removing bones – the butcher will do this for you)
- olive oil
- salt and freshly milled black pepper
- 1 jar Tracklements Fruity Cumberland Sauce
Method:
- Preheat the oven to 180°C/ gas mark 4.
- Put the lamb in a large roasting dish and rub all over with a generous amount of oil, salt and pepper (to taste).
- Put it in the oven for 30-40 mins depending on how pink you like your lamb (and how thinly the leg has been butterflied).
- Remove the lamb from the oven, drain any liquid from the base of the roasting dish. Brush the Tracklements Fruity Cumberland Sauce all over the lamb (top and bottom) and leave it fat side up in the roasting tin and cook for a further 20 mins, then remove from oven.
- Leave to rest for 10-15 mins and serve with creamy mustardy mash and spring greens.
Tracklements award-winning range of chutneys, mustards, ketchups, jellies, relishes, and pickles are available from fine food delis and farm shops nationwide and online at tracklements.co.uk
About Tracklements
A store cupboard hero for both celebrity chefs and home cooks, the Tracklements range is still handmade in the green heart of Wiltshire, abiding to traditional recipes, with an underpinning principle to buy the best quality ingredients sourced locally wherever possible to ensure the products taste as good as, if not better than, homemade. As a B-Corp certified company, Tracklements believe in business as a force for good, protecting the environment as they go. They’re committed to make the most planet-friendly condiments you can buy minimising their environmental footprint through using recyclable packaging, their own water treatment facility, and over 10,000 square feet of solar panels, which enables the company to generate 100% renewable electricity that is also fed into the national grid at weekends through green energy company Good Energy. And they don’t shy away from wonky veg either!
