Nothing brings everyone together like the promise of a dining table heaving with delicious food, and it rarely gets better than the Easter Sunday roast. In fact, it's so deeply entrenched in our culture that improving a classic roast lamb might seem impossible, but we think we've cracked it with our lighter take
Make entertaining over Easter the epitome of ease with this simple but spectacular spread and our top tips.
Top lamb with a twist
Swap your traditional mint sauce for our vibrant pistachio salsa verde (you can find the recipe on our cook with M&S app). It's also brilliant with chicken and pork too and pairs well with a pinch of chilli if you want an added kick of heat.
Give the veg centre stage
Don't let your vegetables play second fiddle to your main course - a tumble of rainbow carrots and baby leeks are the perfect match for young lamb, especially when gently roasted in olive oil and finished with parsley and a good grate of lemon zest.
Set the scene
When it comes to the table, tie greenery or flowers around napkins instead of the usual rings; to add ambience, use old wine bottles as candleholders or float tealights in bowls of water.
The drinks list
To add a little pizzazz to your party, freeze mint, cucumber or lavender inside ice cubes for spring-style cocktails; or welcome non-drinkers with a creative mocktail – something fizzy, such as flutes of elderflower soda garnished with rhubarb, makes everyone feel like they’ve joined the party. Alternatively, try our drinks picks below.
1 unwaxed lemon, pips removed, roughly chopped
5 garlic cloves, roughly chopped
2 tbsp olive oil
4 tbsp honey
1½ tbsp English mustard
1 tsp coarse black pepper
1 tsp sea salt
3 stalks rosemary, leaves picked from 2 for the marinade
2.2kg leg of lamb
1. Heat the oven to 190°C/170°C fan/gas 5. Blitz all the ingredients for the marinade in a food processor, until just smooth. With a sharp knife, cut small incisions all over the lamb. Put it in a roasting dish and rub with the marinade. Pick the sprigs from the remaining rosemary stalk and push into the incisions. Cover with foil and chill overnight.
2. Remove the lamb from the fridge 30 mins before cooking. Roast, covered with foil, for 1½ hours, basting every 30 mins. Remove the foil and cook for another hour. Transfer from the oven and rest, covered, for 30 mins before serving.
Dry and intense, this Italian red sparkler will make you rethink fizz with red meat
Make up a jug of our fresh spring sangria for guests to help themselves
Discover all our eggs in one basket (as well as tasty hampers and gifts) at the online home of all things chocolate
If lamb isn't your family favourite, find a host of alternatives, including poussins and rib of beef, in our online range