Lamb is traditionally served at Easter, but there are loads of ways to cook it other than your usual Sunday roast.

We asked chefs their favourite ways to prep lamb for a delicious feast. Be warned: you’ll want to try them all.

Lavender and rosemary leg of lamb

Chef Richard Corrigan, from Bentleys, says this recipe is one of his all-time Easter favourites. “The lavender adds a beautiful floral flavour to the dish and complements the honey nicely,” he says.

Ingredients:

2kg/4½lb leg of lamb, on the bone

1 small bunch of English lavender

5 sprigs of rosemary

2 cloves garlic

1 small jar of honey

30g salt

Method:

1. Preheat the oven to 200C/400F/Gas 6. Remove the lavender buds from the stalks and add to the honey Pull the rosemary leaves from the stalks and place in a blender. Add the salt and blitz.

2. Rub the lamb all over with the salt and place in a roasting tray.

3. Cover with foil and place in the oven for 20 minutes. After which remove the foil and leave to roast for a further 40 minutes (for medium).

4. Pour over the lavender and honey, return to the oven for a further 10 minutes.

5. Remove the lamb and leave it to rest for 10-15 minutes, with some foil on top to keep it warm. Serve with the pan juices and spring vegetables.

Lamb raan

Chef Will Bowlby, who works at modern Indian restaurant, Kricket, recommends changing up your Easter feast. “Why not spice up your Easter this year with a centrepiece........

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