Happy Easter: A Spring Recipe

A Warm Welcome, and a Happy Easter!

And to celebrate, the brilliant Photographer, Food Stylist and Recipe Creator Jennifer Oppermann has created for us a twist on a traditional Easter favourite, lamb. Using our much loved sauces brand, Pestle + Mortar this lamb skewers recipe, with a beautiful bright quinoa salad, will be sure to really bring a sense of Spring to the table.

We have a busy Spring ahead after Easter as soon Pestle + Mortar pesto will be packed full of basil grown in our new digital farm, on our site in Galway, a project really close to our hearts in delivering true sustainability!

(image: Jennifer Oppermann for Pestle + Mortar Sauces)

A Vibrant Serving of Our Easter Lamb Dish



  • 120g Uncooked Quinoa 

  • ½ Cucumber with Seeds Removed and Halved

  • 10 Mini Tomatoes Halved

  • 20g Cooked Garden Peas

  • Lettuce Leaves (Whatever you have on hand!)

  • 2 tbsp. Pestle + Mortar Green Pesto

  • ¼ Lemon Juice

  • & Salt and Pepper to Taste


  • 400g Lamb, Cubed

  • Oil for Cooking 

  • Pinch of Salt & Crack of Black Pepper


  • 1 tbsp. Pomegranate Arils

  • Basil Leaves

  • Lemon Wedges


Step 1

Soak the skewers for 30 minutes in cold water before you thread your lamb on them as this stops them from burning. If you are using metal ones, disregard this step and thread the lamb evenly between each of the skewers, sprinkle salt over them, and set them aside.

Step 2

Cook the quinoa as per the pack instructions, when cooked spread on a large baking tin to cool.

Step 3

Heat a pan over medium heat, add oil heating for a minute or two, add in the lamb skewers in batches 3-4 at a time, turning so each side is browned. Let the lamb skewers rest in a warming oven in between batches.

Step 4

Add the lettuce to one end of the serving plate/bowl and then add the cooked quinoa. Arrange the cucumber, tomatoes, peas on top of the quinoa, squeeze the lemon juice over the top. Salt and pepper to taste.

Step 5

Arrange the cooked lamb skewers at the other end of the plate/bowl, drizzle the pesto over the top of the salad and lamb, sprinkle the pomegranate, basil leaves, add the lemon wedges to the dish and serve.

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