If fruits and vegetables have seasons, the same goes for meats.
Understand, to obtain a quality product, it is essential to respect the well-being of the animal, but also its natural cycle.
So, in all consistency, when spring arrives, nature finally wakes up and the animals feed on fresh grass, their flesh can only become better.
No exception for lamb.
Traditionally enjoyed at Easter, we appreciate its tender and fragrant meat in all forms, whether we have a penchant for lamb, saddle or even ribs.
To meet everyone's preferences, here are 46 recipes to adopt this Easter Monday.
To discover
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Read alsoThe secrets for a perfect 7-hour leg of lamb, from the choice of lamb to the recipe
The lamb
The centerpiece of the animal, the leg, which could also be called the leg of the lamb, is renowned for the tenderness of its flesh and its pronounced taste.
Few gestures are necessary to sublimate this traditionally roasted piece.
On the other hand, as with all good things, you have to give it time.
In one recipe, the leg of lamb is flanked by bacon, bay leaf, wine and garlic, then stewed for 7 hours to obtain tender, juicy meat that falls apart on its own.
To be enjoyed with a vegetable puree of your choice and spring vegetables.
For a sweet and savory meal, we opt for the recipe for leg of lamb with honey and rosemary, accompanied by green beans and fried potatoes, golden as desired.
Our best lamb recipes
In images, in pictures
See the slideshow46 photos
See the slideshow46 photos
The square
Another key piece of lamb, the rack, that is to say the ribs of the animal, is appreciated for the finesse of its taste.
In the kitchen, this product, particularly savored by chefs, is available in all different ways.
Some will try the recipe for rack of Pyrenees lamb gratinated with fourme d'Ambert, others, that of rack of lamb confit with figs, accompanied by sweet potatoes with herbs.
For an Easter meal with Provençal accents, some will opt for the recipe for rack of lamb with a green tapenade crust and pepper fondue.
The mouse
It is the favorite piece of those with a sweet tooth.
The mouse, that is to say the flesh which surrounds the end of the bone of the leg, is famous for its texture of stunning tenderness.
It therefore goes without saying that only a handful of ingredients are needed to enhance this noble piece.
In two steps, three movements, we flavor it with honey, coriander, cinnamon and rosemary.
For a fruity touch, we opt for the recipe for lamb shank glazed with orange, or for the one decorated with blackcurrant jam, for a slightly tangy touch.
Enough to spend a delicious Easter Monday.