Roast Lamb with Braised Red Cabbage and Black Garlic – Delicious Easter Recipe!

Why Roast Lamb Is the Star of My Easter Table (and What I Serve With It)

There’s something undeniably comforting about a lamb roast dinner. Maybe it’s the way the aroma fills the house, or the excuse to linger around the table a little longer. For me, it’s always been the centrepiece of Easter—a meal that feels equal parts celebratory and nostalgic. Over the years, I’ve come to perfect the accompaniments that make roast lamb truly sing. Because while the lamb is the star, the supporting cast matters just as much.

The Essentials: What I Serve With My Roast Lamb

First up—roast potatoes. But not just any roasties. I like mine fluffy on the inside, golden and crisp on the outside, tossed in semolina just before they go into a smoking hot tray of duck fat. There’s no shortcut here, and I wouldn’t want one. Roast potatoes done right are unbeatable.

Next, a simple spring veg medley: steamed baby carrots with their tops, green beans tossed in butter, and minted peas. The mint gives a nod to tradition while freshening everything up.

But let’s talk about the real secret weapon: braised red cabbage with black garlic. Deep, sweet, tangy and rich—this dish balances the savoury lamb perfectly and adds a jewel-toned pop of colour to the plate. It’s earthy and a little luxurious, and it always gets people asking for the recipe.

Red Cabbage with Black Garlic – Recipe

Quick tip: Try stirring in a tablespoon of Hawkshead Relish Company’s Black Garlic Pickle – you can use the rest with some mature cheddar and crackers for dessert – sublime!

Ingredients:

• 1 medium red cabbage, finely sliced
• 1 red onion, thinly sliced
• 2 apples (Bramley or Granny Smith), peeled and grated
• 2 tbsp olive oil or butter
• 3 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 4 cloves black garlic, mashed into a paste
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• Salt and freshly ground black pepper
• Optional: a splash of red wine or apple cider

Method:

1. In a large, heavy-based pan, heat the olive oil or butter over medium heat.
2. Add the onion and sauté for about 5 minutes until softened.
3. Stir in the grated apple, black garlic paste, brown sugar, and balsamic vinegar.
4. Add the red cabbage, cinnamon, and a good pinch of salt and pepper. Stir to coat everything evenly.
5. Cover and cook on low heat for about 45 minutes to an hour, stirring occasionally, until the cabbage is tender and glossy. If it starts to dry out, add a splash of red wine or water.
6. Taste and adjust seasoning—more vinegar for tang, or black garlic for richness.

It can be made in advance and only gets better with time. I often cook it the day before and gently reheat it just before serving. The flavours deepen and mellow beautifully overnight.

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There you have it—my ideal Easter lamb dinner. It’s classic, comforting, and just a little bit indulgent, which is exactly what Easter should feel like. Whether you’re feeding a crowd or just cooking for close family, there’s something timeless and joyful about carving into roast lamb with all the trimmings, and that deep, dark cabbage on the side? Absolutely essential.

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