Cooking With Coles: The ultimate easy three-course Easter feast

Fresh seafood, slow-roasted lamb and a hot cross bun dessert — this three-course Easter feast delivers big flavour without the stress.

Chef and Coles ambassador Michael Weldon is serving up a menu designed to impress, with simple prep and crowd-pleasing dishes that let you spend less time in the kitchen and more time enjoying the day.

From buttery baked banana prawns to tender spiced lamb and a playful take on a classic Easter treat, this is your go-to guide for effortless entertaining this long weekend.

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Baked Banana Prawns with Parsley, Garlic and Lemon Butter

Ingredients

• 16 Coles Banana Prawns, butterflied down the middle and guts removed
• Parsley, Garlic and Lemon Butter
• 250g butter at room temperature
• 1 bunch parsley
• 4 garlic cloves
• 1 lemon, zest and juice
• 1 red chilli, chopped
• Sea salt
• Pickled chilli to garnish
• Lemon wedges to garnish

Method

1. Preheat an oven to 200 °C.
2. In a blender, combine the butter ingredients and blend until combined.
3. Spread or pipe the butter into the cut side of the prawns. Place on an oven tray.
4. Bake in the oven until just cooked.
5. Serve with pickled chilli and lemon wedges.

Slow Roasted Spiced Lamb Leg, tahini yoghurt, Herb and Chickpea Salad

Ingredients

• 1 Coles Lamb Leg
• Spice rub
• 1tbs cumin
• 1 tbsp smoked paprika
• 1tsp cayenne pepper
• 1tbs oregano
• 1 tbsp black pepper
• 1 tbsp sea salt
• 1 lemon, zest
• 1cup chicken stock
• 1 head of garlic, halved
• 4 shallots, peeled and halved
• 2 tomatoes cut into quarters
• 2tbs olive oil
• Pinch sea salt

Tahini yoghurt

• 2 cups Greek yoghurt
• 2tbs tahini
• 1tbs cumin powder
• Sea salt
• Olive oil

Herb and Chickpea Salad

• 1 can chickpeas, drained
• 1 bunch parsley, leaves picked
• 1 bunch coriander, picked
• 1 bunch of mint, picked
• 1 shallot, shaved
• 1 jar roasted red peppers, sliced thinly
• Olive oil
• Sea salt

Method

1. Preheat an oven to 140 °C.
2. In a bowl, mix together the spice rub.
3. Coat the lamb leg in the rub. Add the garlic, shallots, tomatoes and stock to the roasting tray then top with the lamb leg. Place into the oven and cook until the lamb is falling apart.
4. Turn the oven heat up to 220 deg c. baste the lamb and place back in the oven to caramelize the skin and marinade. Once caramelized remove from the oven and allow to rest.
5. In a bowl mix together the tahini yoghurt ingredients.
6. In a bowl mix together the herb salad. Dress with olive oil and a pinch of sea salt.
7. Once rested carve the lamb and place on top of the tahini yoghurt. Season with a pinch of sea salt and top with the herb salad.

Hot Cross Bun Ice Cream Sandwich with Spiced Caramel

Ingredients

• ½ cup cream
• 1tsp cinnamon
• ½tsp ginger
• 1/2tsp nutmeg
• 1tsp vanilla bean paste
• 1 cup caster sugar
• 85g butter
• Pinch of sea salt
• 6 Traditional Hot Cross Buns, toasted(optional)
• 1 tub Coles Easter Sticky Date inspired Ice cream

Method

1. In a small saucepan, warm the cream and spices, but do not boil.
2. In another saucepan, add the sugar and cook into a caramel, once your desired level of caramelisation is reached, pour in the cream and mix until combined. Remove from the heat, add the vanilla and butter, stir in until combined. Finish with a pinch of salt and cool.
3. Scoop balls of ice cream, place into the toasted hot cross buns, drizzle over the caramel sauce and serve.