A twist on an Easter classic: Three alternative lamb recipes

Lamb Burgers with Mango Salsa

The green peppers in this recipe are a wonderful contrast to the sweetness of the mango. A satisfying dish, it takes 10 minutes to cook.

• Milk Free
• Preparation time:15 minutes
• Cooking time:10 minutes
• Total time:25 minutes

Serves: 4

Ingredients

• 500g pack ground lamb
• 3 salad onions, finely chopped
• 2 cloves garlic, crushed
• ½ x 20g pack fresh coriander, chopped
• 2 tbsp mild and light olive oil
• 1 medium mango, skinned and chopped
• Finely grated zest and juice of 1 lime
• 1 green pepper, deseeded and finely chopped
• 1 tsp caster sugar
• 4 pitta breads

Method

1. Tip the lamb into a large bowl. Finely chop the salad onions, reserving the green parts. Add the chopped white part of the salad onions to the lamb with the garlic, coriander and a little seasoning. Mix well until combined evenly. Divide the mixture into 8 equal portions and shape each into a flat cake.
2. Heat the oil in a large frying pan and gently fry the burgers for 3-4 minutes on each side until cooked thoroughly.
3. Meanwhile, make the salsa. Halve the mango and remove the stone. Cut away the skin and chop the flesh into small pieces. In a bowl, mix the mango with the lime zest and juice, green pepper, sugar and the reserved green part of the onion.
4. Warm the pitta breads, either in a toaster, under the grill or in the oven. Serve with the burgers and salsa.

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Lamb and avocado quinoa salad

Gluten-free, tasty and ready in 25 minutes

• Gluten Free
• Preparation time:5 minutes
• Cooking time:20 minutes
• Total time:25 minutes 

Serves: 4

Ingredients

• 200g Waitrose organic quinoa
• 1 orange, zest and juice
• 1 tsp essential Waitrose pure clear honey
• 1 tbsp olive oil, plus extra for drizzling
• 1 essential Waitrose baby avocado, stoned and peeled
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 pack essential Waitrose lamb leg steaks, about 240g
• small handful mint leaves

Method

1. Cook the quinoa in boiling water according to the instructions on the packet; tip into a large serving bowl and stir in the orange zest, juice, honey and oil. Cut the avocado into slices and toss into the quinoa.
2. Combine the spices and rub onto the lamb steaks with some seasoning. Drizzle lightly with oil and griddle over a high heat for 3–4 minutes on each side until beautifully charred. Serve alongside the quinoa salad with a scattering of mint leaves.

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Mediterranean lamb & butter bean salad

• Preparation time:10 minutes
• Cooking time:10 minutes
• Total time:20 minutes

Serves: 4

Ingredients

2 tsp olive oil
1 clove garlic, crushed
½ tsp dried oregano
4 essential Waitrose
New Zealand Lamb Steaks
275g pack Waitrose Baby Plum Tomatoes, halved
400g can essential Waitrose Butter Beans, drained and rinsed
100g watercress
2 tbsp Waitrose Aged Balsamic & Olive Oil Dressing
25g pack fresh mint leaves, torn
Crusty bread, to serve

Method

1. Stir together the olive oil, garlic and oregano and brush over the lamb. Cook in a griddle or frying pan for 3–4 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a warm plate and leave to rest for 3–4 minutes.
2. Meanwhile, lightly toss together the tomatoes, butter beans, watercress, dressing and mint.
3. Slice the lamb and add to the salad, giving it a quick toss. Divide between 4 plates and serve with crusty bread, and extra dressing on the side.

Find more Easter recipes at Waitrose.com