Easter Sunday recipes

Ruth Rogers’ roast lamb

“Holidays are a time of tradition and giving thanks, and they are intrinsically linked to food. In Italy, bollito misto is served on New Year’s Eve; in the
USA, pumpkins are synonymous with Thanksgiving; and mention Easter
to almost anyone anywhere and they will talk about lamb. From the first day we opened The River Café, marinated leg of lamb has been on our menu. So that’s how I am cooking my lamb this Easter, but with the addition of milk. This menu is my toast to Easter, and to tradition.” 

Ruth Rogers is a chef at and co-founder of the River Café. rivercafe.co.uk 

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