Roast Lamb with Wild Garlic and Green Happy Adjika

As the days grow longer and the air fills with the promise of spring, Easter marks the perfect occasion to gather with loved ones and enjoy a celebratory feast. For many, lamb is the traditional centrepiece of an Easter meal, and this year, we’re elevating the classic dish with a vibrant, flavourful twist: Roast Lamb with Wild Garlic and Green Happy Adjika. This recipe celebrates the fresh, seasonal ingredients of spring while showcasing the bold, zesty flavours of Green Happy Adjika.

Whether you’re hosting an Easter lunch or preparing a special Sunday roast, this dish is a guaranteed showstopper. Let’s dive into the story of this recipe, the seasonal elements that make it shine, and a step-by-step guide to creating the ultimate Easter lamb.

Why Lamb is the Perfect Easter Dish

Lamb has long been associated with Easter, symbolising rebirth and renewal. Its tender, delicate flavour pairs beautifully with the fresh produce of spring, making it a favourite for holiday feasts. This year, we’re infusing tradition with innovation by incorporating Green Happy Adjika, which adds a delightful heat and herbal complexity to the dish.

The vibrant green of the adjika mirrors the awakening of nature in spring, while its bold flavour enhances the richness of the lamb. Paired with wild garlic—one of the first foraged greens of the season—this recipe is a true celebration of Easter and the bounty of spring.

What Makes Green Happy Adjika Special?

If you’re unfamiliar with Green Happy Adjika, let us introduce you to this culinary gem. Made from fresh green chillies, garlic, and a blend of herbs and spices, this Georgian-inspired condiment is a versatile powerhouse. Its flavour is fresh, tangy, and mildly spicy, with a bright herbal note that complements everything from roasted vegetables to grilled meats.

When used in this Easter lamb recipe, Green Happy Adjika acts as a marinade, glaze, and dipping sauce all in one. It tenderises the meat, infuses it with bold flavour, and creates a beautiful crust during roasting. This is a condiment that no Easter table should be without.

Seasonal Star: Wild Garlic

Wild garlic, also known as ramsons, is a forager’s delight that makes its appearance in early spring. Its delicate, garlicky flavour and vibrant green leaves make it the perfect pairing for lamb and Green Happy Adjika. You’ll find wild garlic growing in woodlands and shady areas, but if foraging isn’t your thing, many farmers’ markets and speciality shops carry it during the season.

In this recipe, wild garlic is used to create a fragrant stuffing for the lamb and a fresh, zesty sauce to serve alongside. Combined with Green Happy Adjika, it’s a match made in culinary heaven.

Recipe: Roast Lamb with Wild Garlic and Green Happy Adjika

Ingredients

For the lamb:

1.8–2 kg leg of lamb, bone-in or boneless
3 tbsp Green Adjika
2 tbsp olive oil
1 tbsp honey
Salt and pepper to taste

For the wild garlic stuffing:

100g wild garlic leaves, washed and chopped
2 cloves garlic, minced
50g breadcrumbs
50g grated Parmesan (optional)
2 tbsp butter, melted
Zest of 1 lemon
Salt and pepper to taste

For the wild garlic sauce:

100g wild garlic leaves
Juice of 1 lemon
2 tbsp olive oil
1 tsp Green Happy Adjika
Salt to taste

To serve:

Roast potatoes
Steamed spring vegetables (asparagus, peas, carrots)

Step 1: Prepare the Lamb

Preheat your oven to 200°C (180°C fan).
In a small bowl, mix the Green Happy Adjika, olive oil, honey, salt, and pepper to create a marinade.
Score the lamb by making shallow cuts across the surface. Rub the marinade all over the lamb, ensuring it gets into the cuts. Let it marinate at room temperature for 30 minutes or in the fridge for up to 24 hours.

Step 2: Make the Wild Garlic Stuffing

In a bowl, combine the chopped wild garlic, minced garlic, breadcrumbs, Parmesan (if using), melted butter, lemon zest, salt, and pepper. Mix well to form a stuffing.
If your lamb is boneless, spread the stuffing inside and roll it up, securing with kitchen twine. If bone-in, place the stuffing under the lamb or around it in the roasting pan.

Step 3: Roast the Lamb

Place the lamb in a roasting pan and cook for 20 minutes per 500g for medium-rare, or 25 minutes per 500g for medium. Baste the lamb with its juices halfway through cooking.
If the top starts to brown too quickly, cover loosely with foil.

Step 4: Make the Wild Garlic Sauce

While the lamb roasts, blend the wild garlic leaves, lemon juice, olive oil, Green Happy Adjika, and a pinch of salt until smooth. Adjust the seasoning to taste.

Step 5: Rest and Serve

Once cooked, remove the lamb from the oven and let it rest for 15–20 minutes under foil. This helps the juices redistribute, making the meat tender and juicy.
Slice the lamb and serve with roast potatoes, steamed spring vegetables, and the wild garlic sauce on the side.

This recipe is all about balance. The richness of the lamb is complemented by the fresh, zesty flavours of wild garlic and the spicy kick of Green Happy Adjika. The marinade ensures the lamb is infused with flavour, while the stuffing and sauce bring added layers of texture and taste.

Tips for Success

Forage responsibly: If collecting wild garlic yourself, ensure you have permission and avoid overharvesting.
Customise the spice level: If you prefer a milder flavour, reduce the amount of Green Happy Adjika in the recipe.
Perfect roast potatoes: Parboil your potatoes, then roast them in hot oil for crispy perfection.

Celebrate Spring with Happy Adjika

This Roast Lamb with Wild Garlic and Green Happy Adjika is the perfect way to welcome spring and celebrate Easter. It combines the best of Georgian flavours with the fresh ingredients of the UK season, creating a dish that’s both comforting and exciting.

As you gather with friends and family this Easter, let Happy Adjika be a part of your celebration. From bold marinades to vibrant sauces, our products bring a touch of spice and tradition to your table. Explore our range of chilli and garlic pastes, spice blends, and sauces on our website and discover the joy of cooking with Happy Adjika.

Happy Easter and happy cooking!