IF you like your Easter Day lunch to taste sweet, delicate and full of flavour, then plump for some lamb, says Sarah O’Meara.

For fans of tradition, now is the time to order your spring lamb for Easter.

At this time of year, lamb meat is succulent and subtle in flavour, making it the perfect centrepiece for a celebration.

So put your wintry roast recipes away and adopt an understated, gentle approach to Sunday lunch.

Here is an Easter recipe that will make the most of your spring lamb – and dazzle friends and family.


4 boneless lamb legs or lamb rump steaks 2tsp olive oil 1 red onion, peeled and finely chopped 2tsp ground cumin or garam masala 1 x 400g can green or brown lentils, rinsed and drained 1 x 400g can chopped tomatoes Salt and freshly milled black pepper 2tbsp freshly chopped coriander

METHOD Heat half the oil in a large non-stick pan and cook the onions with the cumin or garam masala for two to three minutes, or until soft.

Add the lentils and tomatoes.

Season and simmer gently for five to seven minutes, stirring occasionally.

Remove from the heat and stir through the herbs.

Meanwhile, heat a non-stick griddle pan, season the steaks, rub with the remaining oil and cook for six to eight minutes on each side.

Arrange the lamb slices on top of the lentil mix, spoon any remaining meat juices from the pan over the top and serve, with coriander.