This Jamie Oliver menu brings spring to the table in a flash: Delicate Lamb chops, briefly fried with fresh mint, are flanked by a Smashed Pea Salad (Pea and feta salad) and crispy Smashed Potatoes. An efficient feast that brings a modern, light touch to the holidays through the combination of hearty meat and fresh vegetables.

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Spring Lamb Menu by Jamie Oliver: 30 Minutes for Easter. Easter is just around the corner, and amidst the brightly painted eggs, chocolate bunnies, and other festive treats, the Easter feast is a must. For Easter Sunday, I chose an interesting recipe from Jamie Oliver's 30 Minutes cookbook. What a fantastic Easter meal I can say! Once again, absolutely delicious and pure enjoyment.

This is what you can expect in this recipe

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A relaxed Easter menu

This dish is just right for a festive occasion like Easter. I didn't even look at the clock this time. And I don't think you should. This menu isn't meant for rushing. It says it can be prepared in 30 minutes, but I didn't want to be rushed on a day like this. I had time, and I wanted it to turn out well. So I took my time. I was supposed to have chocolate fondue for dessert, but I had to pass. Since I'd already baked a chocolate cake for coffee, I skipped it, much to my children's disappointment. I don't think there's anything particularly special about chocolate fondue anyway.

The Easter menu Recipe: Spring Lamb Menu by Jamie Oliver, 30 Minutes for Easter

Spring Lamb Menu by Jamie Oliver: 30 Minutes for Easter

This Jamie Oliver menu brings spring to the table in a flash: Delicate Lamb chops, briefly fried with fresh mint, are flanked by a Smashed Pea Salad (Pea and feta salad) and crispy Smashed Potatoes. An efficient feast that brings a modern, light touch to the holidays through the combination of hearty meat and fresh vegetables.

Press

Portions: 4 persons

For the lamb

• 1 Rack of lamb with 8 chops
• 2 Piece Lamb neck fillets approximately 250g
• 3 branch rosemary
• 1 TL Dijon mustard
• something White wine vinegar

For the red wine jus

• 4 discs smoked bacon
• 2 Branches rosemary
• 1 EL heaped flour
• 100 ml red wine

For the mint sauce

• 1 Federal Mint leaves
• 4 EL EL red wine vinegar
• something fine sugar

For the vegetables

• 500 g small new potatoes
• 200 g small young carrots
• 1 Federal Mint stems
• 1 Piece Organic chicken stock cubes
• 200 g tender green beans
• 200 g Pole beans
• 300 g cherry tomatoes
• ½ savoy
• 200 g Frozen peas
• 1 Piece butter
• ½ Piece lemon

Basic ingredients

• Olive oil, virgin olive oil, extra virgin olive oil
• extra virgin olive oil
• salt and pepper

Preparation:

• All ingredients and kitchen utensils are ready. Heat a large frying pan and a large pot over high heat. Preheat the oven to 250°C and fill and switch on the kettle.
• Lamb – halve the rack, season with salt and pepper, place in a hot pan and add a dash of olive oil.
• Wash the vegetables – potatoes, peel the carrots, put them in a large pot and salt them. Tie the mini stalks together, place them in the pot, cover with boiling water, crumble in the stock cube and cook covered.
• For the lamb, drizzle the neck fillets with olive oil in a bowl, season with salt and pepper. Turn the racks of lamb over in the pan, add the neck fillets, and sear them on all sides, including the ends. Keep a close eye on them and turn the meat regularly until it is browned on all sides. Strip the rinsed rosemary needles into a mortar. Peel the garlic, add it to the mortar, and crush thoroughly with a generous pinch each of salt and pepper. Turn the meat over in the pan. Add the mustard, a few drizzles of olive oil, and a splash of white wine vinegar to the mortar and mix carefully.
• Once the lamb is well browned, transfer it to a large roasting dish using tongs. Pour off almost all the fat from the pan and return the pan to the stove over very low heat for the red wine. Sift the spice mix from the mortar and pestle over the meat. Wash and dry the cherry tomatoes and place them in the dish. Toss everything thoroughly in the seasoning, season with salt, and place the roasting dish in the top of the oven. Set a timer for 14 minutes for medium-rare; for rarer, set a shorter time. Turn the meat halfway through the cooking time.
• Red wine jus - cut the bacon into thin strips and add to the pan.
• Mint sauce – Finely chop mint leaves and crush them in an uncleaned mortar. Add red wine vinegar, sugar, a pinch of salt, and 2 tablespoons of vegetable cooking water. Mash everything with the pestle to form a sauce, season to taste, and finish with a drizzle of olive oil. Place the mortar and a spoon on the table.
• Red wine jus – increase the heat under the bacon, rinse the rosemary, pat dry, and pluck the needles into the pan. Stir in the flour, sauté briefly, then deglaze with red wine and a few ladles of vegetable cooking water.
• Trim the green beans. It's best to use a bean cutter to cut the runner beans into 1 cm pieces. Trim the green beans, halve them, and cut them into thin wedges. Add everything to the pot along with the frozen peas. Stir, cover, and continue cooking.
• Lamb – halfway through cooking! Turn the meat over. If the tomatoes brown too quickly, cover them with the meat.
• Red wine jus - add a little cooking water if needed.
• Lamb - once the meat has reached the desired doneness, remove it from the oven and let it rest.
• Drain the vegetables. Return them to the pot with a generous drizzle of extra virgin olive oil and the butter. Season with salt and pepper, squeeze in the lemon juice, and mix thoroughly. Arrange on a large platter and serve.
• Red wine jus – season the sauce to taste, pour it into a sauce boat and place it on the table.
• To serve: Cut the lamb racks into chops and slice the neck fillets. Arrange them on a separate platter and garnish with most of the tomatoes. Crush the remaining tomatoes in the pan and mix with the pan juices. Stir in a generous drizzle of extra virgin olive oil, drizzle over the meat and tomatoes, and serve.

Piece 1

Calories: 546 kcal

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Conclusion

Shopping this time was definitely not cheap. The 900g rack of lamb alone cost €23.00. I didn't buy the neck fillets, as that would have been too much for us. In total, I spent €39.00 on this meal.

The rack of lamb was easy to prepare, and the marinade gave it a fantastic flavor. I think the flavor would be even better if you marinated the lamb overnight. We found the tomatoes unnecessary, but if you like them, feel free to add them.

The vegetables are nothing special. These types of vegetables are available all year round.

Never again will I have mint sauce; this sauce is absolutely not to my taste and I don't think it goes well with the vegetables. I think it ruins the whole meal.

Red wine jus is a very rich sauce that goes wonderfully with lamb. I could also imagine this sauce going very well with a loin.

The chocolate fondue was cancelled after everyone had eaten their fill. However, despite the missing fondue, the Easter meal was a complete success. The skillful preparation and delicious flavors of the spring lamb, combined with the rich red wine sauce, made the feast a true highlight.

My guests were delighted by the tender texture of the lamb and the well-balanced seasoning. The vine tomatoes added a refreshing touch, but I can understand that not everyone likes them. The vegetables were solid and well-prepared, but nothing special. It's true that these vegetables are available year-round.

Unfortunately, the mint sauce wasn't to my taste. I felt it didn't go well with the vegetables and somewhat detracted from the overall impression. However, that's just a personal preference, and others might certainly enjoy it.

The rich red wine sauce, on the other hand, was a complete success. It harmonized perfectly with the lamb and gave the dish an extra depth. I could easily imagine serving this sauce with other meat dishes as well.

Overall, the Easter meal was a delightful experience for everyone. While the preparation may have taken a little longer than planned, it was well worth taking the time to enjoy the meal in peace. For me, relaxed cooking is simply part of a special occasion like Easter.

Despite foregoing the chocolate fondue, dessert was a complete success. My previously baked chocolate cake was very well received and perfectly rounded off the feast.

All in all, Easter was a wonderful event, and I'm already looking forward to trying more recipes from Jamie Oliver's cookbook. It's always a pleasure to make new culinary discoveries and treat my guests to delicious dishes.

I hope that my experience with the spring lamb menu has inspired you and that you will also take the time on special days to cook in a relaxed manner and fully enjoy the food.

Happy Easter!

Here you can find more Jamie Oliver 30-minute meals:

• Jamaican chicken, rice and beans, refreshing minced meat salad with grilled corn à la Jamie Oliver 30-minute meal
• Summer pasta, arugula salad with herbs and pear tartlet à la Jamie Oliver 30-minute meal
• Spaghetti alla Puttanesca, fennel and radish salad, garlic bread & chocolate cream à la Jamie Oliver (30 minutes)
• Black rice, mango, lime, passion fruit and coconut à la Jamie Oliver Superfood

5 tips for preparing spring lamb:

1. Meat quality: When buying spring lamb, pay attention to quality. Ideally, choose meat from a trusted butcher or meat merchant. Fresh, high-quality lamb has a tender texture and a mild flavor.
2. Marinating: To make lamb tender and flavorful, it's worth marinating it before cooking. A marinade of olive oil, garlic, rosemary, thyme, and lemon juice is ideal for adding extra flavor to the meat. Ideally, let the meat marinate for a few hours or overnight before cooking.
3. The right level of doneness: The degree of doneness of the lamb is crucial for its flavor and texture. Lamb chops are particularly juicy when cooked medium-rare or medium. Be careful not to overcook or overgrill them, as this can make them tough.
4. Resting phase: After cooking or grilling lamb, it is important to let it rest for a few minutes before carving. This allows the juices to distribute evenly throughout the meat, keeping it moist.
5. Side dish selection: Choose suitable side dishes to complement the spring lamb dish. Spring vegetables such as young carrots, green beans, asparagus, or fresh salad go perfectly with it. Potato gratin, rosemary potatoes, or couscous can also be delicious accompaniments.

By following these tips, you'll conjure up a delicious spring lamb dish and delight your guests. Enjoy!

 Yours, Tina-Maria

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