Try this modern variation on Easter lamb, from allergy expert Pippa Kendrick’s debut cookbook The Intolerant Gourmet. Coated in eastern herbs and spices, it is served with a quinoa salad which, for people on a dairy-free diet, provides a welcome alternative to roast potatoes cooked in butter.

KCAL

281 per serving

SATURATED FAT

3.7g per serving

PREPARATION TIME

20 minutes

COOKING TIME

45-55 minutes

INGREDIENTS (SERVES 4)

5 cloves of garlic
250ml oat cream* (or single cream if you are dairy-tolerant)
Juice of 1 lemon
1 tsp chilli flakes
2 tsps cumin seeds
1 tsp sea salt
1 tbsp olive oil
2 tbsps runny honey
1kg boned leg of lamb

For the quinoa:

50g pine nuts
50g golden sultanas
175g quinoa
500ml vegetable stock
Bunch of coriander
Bunch of mint
Salt and ground black pepper

METHOD

Step 1: Preheat the oven to 220˚C/425˚F/gas mark 7

Step 2: Begin by crushing the garlic, then make the marinade by mixing this with the oat cream, lemon juice, chilli, cumin, sea salt, olive oil and honey. It helps if the oat cream has been chilled first as it thickens and acts like a yoghurt.

Step 3: Lay the boned lamb leg out flat, fat side down to begin with. Trim the lamb to make it level, scoring and cutting the joint if necessary so that you end up with a flat, even piece of meat. Spread the marinade over both sides, working into all the corners and cuts.

Step 4: Lay the lamb on a rack in a large roasting tin and bake in the oven for 30-35 minutes, which will leave meat slightly pink in the middle. The spiced cream will make a fragrant crust which will add a lovely charred texture and intense flavour.

Step 5: Once cooked, remove from the oven, cover loosely with foil and allow to rest for 15 minutes while you finish preparing the salad.

Step 6: To make the salad, dry-fry the pine nuts over a medium-high heatfor 3-4 minutes, turning regularly. Allow to cool. Meanwhile cover the sultanas in boiling water and leave for 20 minutes to soften, then drain.

Step 7: Put the quinoa and stock in a large pan, cover and bring to the boil. Then reduce the heat and simmer for 15 minutes until all stock is absorbed. Finely chop the coriander and mint. Fluff up the quinoa with a fork, put in a serving bowl and mix all the remaining ingredients in. Season and serve with the lamb, cut into wedges. From

The Intolerant Gourmet by Pippa Kendrick (£20, Harper Collins)

Spicy lamb roast with quinoa salad