When it comes to Easter, it has to be lamb for me. Always. To shake things up a bit — as you don’t want to be cooking the same thing year on year, now do you? — I like to take a shoulder of lamb (the bigger, the better), generously drizzle it with tahini and slow roast it in the oven with lemons and wild garlic. A big bowl of soft polenta is the perfect companion, it’s like eating a hug. The whole thing is simple, easy to cook, and my gosh — the flavour! If that’s not your bag, try shoulder with fresh lavender, rosemary, garlic, honey and salt. Pick your rosemary straight from the garden and blitz the leaves with salt in a blender. Remove the lavender buds from the stalks and add them to the honey. I rub the lamb all over with salt before placing in a roasting tray in the oven, covered with foil, for 20 minutes at 200°C. Remove the foil and leave to roast for a further 40 minutes before pouring over the lavender and honey and returning to the oven for a final 10 minutes. Resting is key — I do this for 10 to 15 minutes with some foil on top to keep it warm, before serving with pan juices and spring vegetables.
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