Clear the table! There’s a club-like leg or slow-cooked shoulder of lamb to make room for. Provided you haven’t ruined your dinner by gorging on a coop’s worth of chocolate eggs, a proper bit of lamb for your Easter Sunday lunch is one of the best things about spring. But we tend to play it pretty safe when it comes to flavouring the meat – a few garlic cloves, some rosemary, perhaps some anchovies if we’re feeling particularly adventurous. But even though lamb has quite a strong flavour, there are all sorts of spices and herbs we can use to make the meat even more tasty. Here are ten of our favourite lamb recipes, perfect for serving up on Easter Sunday.