You can be the ‘hostess with the mostes’ and cook the full spread, pick a few recipes or share the load and ask your guests to each cook a recipe for an easter potluck! We recommend serving this spread alongside some flatbreads or pita bread. We hope you and your guests enjoy these recipes as much as we do!
First up we’ve got the star of the show – Zesty, Garlic Slow Cooked Lamb. This lamb shoulder is slow-roasted in the oven with tons of lemon, garlic and oregano – it’s so easy and soo tasty! The lemon juice and zest perfectly cuts through the richness of the lamb – if you’re vegetarian we recommend swapping out the lamb for pan-fried honey and thyme halloumi.
Make the most of the last of the eggplant season and serve up this Roasted Eggplant with Miso, Tahini Sauce and Pomegranate. The sauce can be prepared a couple of days ahead, just bring it to room temperature before serving.
Next up we’ve got Roasted Cauliflower with Tzatziki, Feta and Pine nuts. If you’re not adding it all into a pita be sure to eat the tzatziki with the lamb – all the dishes complement one another so don’t be scared to mix and match!