What are the best sides to pair with lamb at Easter?
“Lamb has a deep, rich flavour; it’s distinctive, but it’s versatile, too,” say Jay Claus and Syrus Pickhaver of Rake at the Compton Arms in north London. “As long as you render the fat slowly and fully, so the flavour is released and the lamb is tender, you can take it in all sorts of directions.” Something “with good salinity”, be that gherkins or anchovies, is a good start in their book, as is erring towards a “Greek vibe” for Anna Hedworth, author of Service (think “yoghurty, fresh or sharp things, such as tzatziki or salsa verde”). Lamb also lends itself “ to an abundance of fresh herbs, and to spring produce – asparagus, wild garlic, peas, fennel and…