Baker's lamb, roasted pepper salad and semlor rolls: Yotam Ottolenghi's Easter recipes

I am always enthusiastic about the ceremonial cooking of lamb in any setting, and especially at Easter when I know the table will be plentiful with good company and playfulness. For this reason, I don't mind taking on the task of preparing the celebratory meal, getting lost not only in the meaty centerpiece, but also in the semlor buns and stewed potatoes, and in the hum of music and the echo of happy voices in the background. So here's a great feast, for Easter and beyond.

Roast Lamb with Baker's Potatoes and Fennel (top photo)

Baker's Potatoesor potatoes à la boulangère refers to the days when French bakers cooked meals for their local customers in the waste heat of their bread ovens. Nowadays, a domestic oven will do just fine for this very easy and delicious meal.

Preparation 30 minMarinating 60 minCooking 2 h 40 minFor 4 to 6 people

1 bone-in shoulder of lamb (about 1½ kg), left at room temperature for about an hour

For the dry rub1½ tsp black peppercorns, coarsely crushed in a mortar 1½ tsp cumin seeds, coarsely crushed in a mortar 1 tsp paprika ½ tsp cinnamon powder 4 cm pieces 3 fennel bulbs (600 g), cut into 2 cm wedges, leaves reserved 2 onions (360 g), peeled, halved and cut into 3 cm wedges 12 garlic cloves, peeled 3 tbsp. chicken brothFine sea salt and black pepper

First, marinate the lamb. Mix all the ingredients for the dry rub with a teaspoon and a half of salt, then massage all over the shoulder of lamb. Leave at room temperature for an hour (or refrigerate overnight, if making ahead).

Heat oven to 240C (220C fan)/475 F/gaz 9. Put all the ingredients for the baker except the fennel leaves in a large round (about 30 cm wide) cast iron sauté pan, add three quarters of a teaspoon of salt and well to mix together. Lay a roasting rack on top of the pan (don't worry if it's not round), then place the lamb roast in the center, so it rests on top (but doesn't touch) vegetables below. Wrap everything (lamb and skillet) in aluminum foil, then roast for 10 minutes. Reduce heat to 190C (170C fan)/375F/Gas 5 and roast for another hour. Remove the foil wrap, set aside for later, then roast for another 90 minutes, turning the lamb once halfway through.

Carefully remove the lamb and its rack from the oven, cover with the reserved foil and let rest. Return the baker to the oven and roast for another 20 minutes, until golden brown and crispy.

To serve, cut the lamb into large chunks and arrange on a dish with a lip. Sprinkle reserved fennel leaves over potatoes and fennel and serve hot with lamb.

Roasted red pepper salad with anchovies and almonds