Jul 14 2026
Restaurants›The Ritz Restaurant›Easter Sunday Lunch Recipe

Easter Sunday Lunch Recipe

Inspired by The Ritz Restaurant
Time4h
Serves6

Join us for an unforgettable Easter Sunday lunch at the renowned Two Michelin-starred Ritz Restaurant.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Starter — Spring Pea Velouté with Lemon Crème Fraîche and Crispy Pancetta

Main — Roast Spring Lamb with Herb Crust, Dauphinoise Potatoes and Maple-Glazed Carrots

Sauce — Red Wine and Lamb Jus

Dessert — Lemon Posset with Shortbread and Fresh Berries

Method

Starter — Spring Pea Velouté with Lemon Crème Fraîche and Crispy Pancetta

  1. 1

    Prepare pancetta

    Preheat oven to 200°C (400°F). Arrange pancetta slices on a baking tray lined with parchment and bake 8–10 minutes until crisp. Remove and drain on paper towel; reserve for garnish.

  2. 2

    Cook shallot and peas

    In a medium saucepan, melt butter over medium heat. Add the finely chopped shallot and sweat gently for 3–4 minutes until translucent but not browned. Add the frozen peas and toss for 1–2 minutes.

  3. 3

    Simmer

    Add the vegetable stock, bring to a gentle simmer and cook 6–8 minutes until peas are tender. Stir in lemon zest, lemon juice, salt and black pepper.

  4. 4

    Blend and finish

    Use an immersion blender (or transfer to a blender in batches) and purée until completely smooth and silky. If too thick, add up to 50 ml more stock to reach desired consistency. Taste and adjust seasoning.

  5. 5

    Prepare lemon crème fraîche

    Stir the crème fraîche with 1 tsp lemon zest and 1/2 tsp lemon juice (from the quantities listed). Season to taste with a pinch of salt and pepper.

  6. 6

    Serve

    Ladle the velouté into warmed bowls, add a spoonful of lemon crème fraîche in the centre, crumble crispy pancetta on top, and finish with micro herbs or chopped chives. Serve immediately.

Main — Roast Spring Lamb with Herb Crust, Dauphinoise Potatoes and Maple-Glazed Carrots

  1. 7

    Bring lamb to room temperature and preheat

    Remove the leg of lamb from the refrigerator 1 hour before roasting to come to room temperature. Preheat oven to 220°C (430°F).

  2. 8

    Make herb paste and season lamb

    In a small bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt and pepper to make a paste. Rub the paste all over the leg of lamb, pressing to adhere.

  3. 9

    Roast lamb (initial high heat)

    Place lamb on a rack in a roasting tray and roast at 220°C for 20 minutes to develop colour.

  4. 10

    Reduce heat and continue roasting

    Reduce oven temperature to 180°C (350°F) and roast for a further 25–30 minutes per 500 g for medium-rare. For a 1.8 kg joint, roast approximately 80–90 minutes after the initial high-heat period (check with a meat thermometer: 55–57°C for medium-rare). Tent with foil and rest at least 15 minutes before carving.

  5. 11

    Prepare dauphinoise potatoes — assemble

    Lower oven to 170°C (340°F) if needed. Rub a 20x30cm ovenproof dish with a little butter or oil and rub in the crushed garlic. Layer the thinly sliced potatoes in overlapping rows. In a saucepan, gently warm the double cream, milk, grated nutmeg and a pinch of salt until just below simmering. Pour hot cream over potatoes, press down to submerge, sprinkle grated Gruyère over the top.

  6. 12

    Bake dauphinoise

    Cover loosely with foil and bake for 45 minutes at 170°C, then remove foil and bake another 20–25 minutes until golden and bubbling and the potatoes are tender when pierced. Let rest 10 minutes before serving.

  7. 13

    Cook maple-glazed carrots

    While lamb roasts, place peeled carrot batons in a wide sauté pan with butter, maple syrup, orange juice, salt and pepper. Cook over medium heat, stirring occasionally, until carrots are tender and glazed, about 12–15 minutes. If they brown too quickly, add 1–2 tbsp water and reduce heat. Keep warm until serving.

  8. 14

    Carve lamb and serve

    Carve the rested lamb into slices. Plate two to three slices per person with dauphinoise potatoes and glazed carrots. Spoon warm red wine jus (below) over the lamb or serve alongside.

Sauce — Red Wine and Lamb Jus

  1. 15

    Sauté shallot and reduce wine

    In a small saucepan heat 1 tbsp olive oil over medium heat. Add the finely chopped shallot and cook until soft, 3–4 minutes. Add the red wine and tomato paste, bring to a simmer and reduce by about two-thirds until slightly syrupy.

  2. 16

    Add stock and reduce

    Add the lamb or beef stock and simmer gently until the sauce is reduced to about 300 ml and has a rich, concentrated flavour (about 12–15 minutes). Skim any surface fat as it cooks.

  3. 17

    Finish sauce

    Season with salt and pepper. Off the heat, whisk in the cold cubed butter piece by piece to give the jus a glossy sheen and slightly thicken it. Keep warm (do not boil) until ready to serve.

Dessert — Lemon Posset with Shortbread and Fresh Berries

  1. 18

    Make posset

    In a medium saucepan combine double cream and caster sugar. Bring to a gentle boil over medium heat, stirring so sugar dissolves. Once boiling, reduce heat and simmer gently for 3 minutes. Remove from heat and stir in lemon zest and lemon juice. Let cool for 10 minutes.

  2. 19

    Set posset

    Pour the lemon cream into individual serving glasses or ramekins. Cool to room temperature, then refrigerate at least 3 hours (or overnight) until set and silky.

  3. 20

    Assemble and serve

    Just before serving, top each posset with a selection of fresh berries and a shortbread finger on the side. Garnish with a mint leaf if desired.

More from The Ritz Restaurant