Phil Vickery's roast lamb Easter feast

We may not be seeing extended family this weekend, but there’s no reason not to celebrate Easter at home.

Phil Vickery joins us with his mouth-watering roast lamb recipe, perfect for a Sunday lunch.

Easter lamb with a mint glaze

Serves: 6-8 people


1 x 2.5kg shoulder of British lamb, bone in

4 cloves of garlic, peeled and finely crushed

4 tbsp olive or vegetable oil

2 tsp dried oregano

2 tsp dried mint

Salt and pepper

For the glaze

6 tbsp mint jelly

2 tbsp Dijon mustard

Salt and pepper


  • Preheat the oven to 220C, Gas 7

  • Make 6-8 deep incisions in the lamb, right down to the bone, with a sharp knife

  • Mix together the garlic, oil, oregano, mint and salt and pepper, really mix well

  • Spread the flavoured oil over the lamb, then place in a roasting tin on top of some scrunched up foil

  • Pop in the oven and cook for 20 minutes to brown slightly, then reduce the heat to 180C, Gas 4. Cook for a further 1 hour 15 minutes.

  • Once you get to the 1 hour 15 minute stage, remove the lamb from the oven and turn the oven up to 220C, Gas 7 again

  • Mix all the ingredients for the glaze well and spoon all over the lamb. Return to the oven for 15-20 minutes, to glaze nicely.

  • Once cooked, remove the lamb, cover with foil and leave to rest for 35-40 minutes. Carve and serve.

Stir-fried spring greens and onions

Serves: 6-8 people


4 tbsp olive oil

2 small onions, very thinly sliced

2 tbsp dried rosemary

2 small heads spring greens, very finely shredded


  • Heat the oil in a large frying pan or wok

  • Add the onions and rosemary and cook for 3-4 minutes to soften

  • Add the spring greens and 100ml water, turn up the heat and season well with salt and pepper. Mix well then place a lid on and steam for 2-3 minutes.

  • Lift off the lid and boil off all the water, then the greens will be cooked and glazed nicely in the oil

Steamed Jersey royals

Serves: 6-8 people


600g Jersey Royal potatoes, washed and scraped

Cold salted butter


  • Place the Jersey Royals into a saucepan, cover with cold water and add a touch of salt

  • Bring to the boil, then turn down the heat and gently simmer until cooked

  • Once cooked, drain well, then place the potatoes back into the pan, cover with cling film and leave for at least 20 minutes to rest. This lets the flesh take on a lovely waxy texture and superb flavour.

  • Serve and enjoy