3 ways with ... Spring lamb

Lamb cutlets with a pomegranate side. Photo / Hawkes Bay Today

Short and sweet
The gambolling lambs are making their way to the works, so give yourself the first taste of spring. Tiny cutlets of quickly seared lamb, paired with spring mint (a classic vinegary mint sauce or groove up a pesto with mint instead of basil) served on a creamy mash or polenta.

Here's looking at you lamb
Channel the tastes of Casablanca with Middle Eastern-inspired lamb cutlets, brushed with lemon juice before quickly pan-frying. Serve with fresh spring vegetables (tomatoes and mint, plus chopped dried apricots and bright green pistachios) stirred through fluffy couscous. Finish with olive oil, olives and more mint.

Citrus tang
A lamb rack brushed with thyme and roasted for around 20 minutes at 190C is as simple as it gets. In the last few minutes of cooking, brush with a glaze of marmalade, crushed ginger and a splash of brandy. Keep the spring palette going with a simple grated beetroot salad, dressed with vinaigrette or steamed beans and broad beans.