Boulangère lamb, roast pepper salad and semlor buns: Yotam Ottolenghi’s Easter recipes

These dishes ooze with flavours of Easter, from spring lamb and roasted peppers to a Scandinavian dessert with a Japanese twist

I’m always excited about the ceremonial cooking of lamb in any context, and especially over Easter, when I know the table will be abundant with good company and light-hearted cheer. For this reason, I don’t mind taking on the task of putting together the celebratory meal, getting lost not only in the meaty centrepiece, but also in the semlor buns and slow-cooked potatoes, and in the hum of music and the echo of happy voices in the background. So here is a grand feast, for Easter and beyond.