This post is sponsored by Very.
Looking for an easy way to bring everyone together this Easter? These lamb and leek rosemary skewers are a delicious alternative to traditional roast lamb, paired with simple sides and a relaxed approach to Easter hosting with help from Very.
Easter is the perfect excuse to slow things down and gather around the table with good food and even better company. Whether you’re hosting a full family lunch or keeping things more low-key, having a menu that feels special without being overly complicated makes all the difference.
These lamb and leek rosemary skewers are a fresh take on a traditional Easter centrepiece – all the appeal of lamb, but in a format that’s quicker to cook and far easier to serve. Paired with a few well-chosen sides and brought straight to the table, they create a meal that feels generous without being overworked.
With the help of a few well-chosen pieces from Very – from time-saving kitchen appliances, to tableware that elevates the setting – putting together an Easter table like this feels far more manageable.
Contents
Lamb and leek on rosemary stems
Lamb is a classic choice for Easter, but it often comes with a bit of pressure – large joints, long cooking times, and the challenge of getting everything ready at once.
The perfect lamb recipe for Easter
These lamb and leek rosemary skewers offer a slightly different approach. You still get all the flavour of the lamb, but in a format that’s quicker to cook, easier to portion, and far more flexible when serving a group.
As they cook, the rosemary gently infuses into the lamb, giving each bite a light, aromatic depth without overpowering it. The leeks soften and take on a light char, bringing a gentle sweetness that works particularly well with the lemon and mint in the marinade.
Threaded with leeks and cooked on rosemary stems, they bring in those familiar seasonal flavours while feeling a little lighter and more relaxed than a traditional roast. They also work well as part of a sharing-style meal, alongside flatbreads, dips and salads, rather than a more structured sit-down plate.
Use long, woody rosemary stems – if they’re too thin, they’ll burn and disintegrate during cooking. Soak the stems in water beforehand to help prevent this. I also like to wrap a little foil around the leafy ends of each skewer to stop them catching. If you can, freshly picked rosemary works particularly well – I used some from my mum’s garden.
Ingredients and variations
The base of this recipe is intentionally simple – good-quality lamb, leeks and fresh rosemary do most of the work, with a light marinade to bring everything together. Using lamb leg or shoulder gives a nice balance of flavour and tenderness, while leeks add a softer, slightly sweet contrast as they cook.
The marinade here leans fresh and citrus-led with lemon, garlic and mint, but it’s easy to adapt depending on what you have to hand. A yoghurt-based marinade with garlic and spices works well for something a little richer, while adding warming spices like cumin or coriander can give it a slightly deeper flavour.
You could also take it in a more Mediterranean direction with oregano and a splash of red wine vinegar, or keep things simple with just olive oil, salt and pepper to let the rosemary do more of the work. It’s a flexible base that can be adjusted to suit the rest of your Easter table.
Making Easter cooking easier with the Ninja CRISPi
One of the biggest advantages of using the Ninja CRISPi for this recipe is how well it handles texture. It did a great job of caramelising the lamb and lightly charring the edges, while ensuring the meat stayed beautifully pink and tender inside.
It’s also particularly useful when cooking for a group, as you can prepare different elements in batches without relying entirely on the oven. From crisping up potatoes to roasting vegetables, it takes a lot of the pressure off timing everything perfectly.
That kind of flexibility makes a noticeable difference when hosting – you’re not tied to one appliance, and you’re not constantly checking on multiple dishes at once. The glass containers are also a practical touch, making it easy to store and reheat any leftovers without needing to transfer everything into separate dishes afterwards.
How to set the table for Easter
A well-set table doesn’t need much, but a few small details can make it feel more considered.
I started with a light beige linen-look tablecloth, then added kraft-toned napkins for a slightly warmer contrast. I kept the centre simple with a small bouquet in a vase – just enough to make it feel seasonal, without getting in the way of everything else on the table.
The Morris & Co. Strawberry Thief Cotton Table Runner – available on Very’s website – brings in a bit of pattern without feeling too busy, with a slightly vintage, almost chintzy feel to the design. The Very Home dark seagrass placemats add texture and help break everything up.
For serving, I used Very’s Michelle Keegan Home Spinwash Rimmed 12-Piece Dinner Set. It’s simple and neutral, which works well here. It doesn’t distract from the food, and it suits this kind of relaxed, sharing-style setup.
I kept the cutlery simple and classic, and used clear glassware so nothing felt too heavy on the table. It helps keep the overall look balanced, especially once everything is filled with food.
Welsh Lamb & Leek Rosemary Skewers
Equipment
- Ninja CRISPi or a standard air fryer
Ingredients
- 4 tbsp olive oil
- 3 cloves garlic finely chopped
- 1 lemon zested and juiced
- 3 tbsp runny honey
- 2 tbsp mint finely chopped
- 1 tsp salt
- 3/4 tsp black pepper
- 800 g lamb leg or shoulder, cut into bite-sized pieces
- 2-3 large leeks white and light green parts only, thickly sliced
- fresh rosemary sprigs woody stems, leaves removed from the lower half
Instructions
- In a bowl, mix together the olive oil, garlic, lemon juice and zest, honey, mint, salt and pepper.
- Add the lamb pieces and coat well. Cover and leave to marinate for at least 30 minutes, or longer if you have time.
- Prepare the rosemary stems by stripping off the leaves, leaving around 2 inches at the top. Soak the stems in water before cooking to help prevent burning. Sharpen the ends for easier threading, and wrap a little foil around the leafy tops if needed.
- Thread the lamb and leek slices onto the rosemary stems, alternating as you go. If needed, use a skewer to pierce holes in the lamb and leeks beforehand.
- Cook in the Ninja CRISPi on the air fryer setting for around 12-14 minutes, turning halfway through, until the lamb is cooked through and slightly charred on the edges.
- Allow the kebabs to rest for five minutes, and serve while hot teamed with flatbreads, dips, fresh salad and any accompaniments you like.
Notes
- If you don’t have an airfryer, grill or BBQ over medium-high heat for 8–10 minutes, turning regularly.
- Look for long, sturdy rosemary stems – supermarket-bought packs can sometimes be too short or flimsy for skewers.
Nutrition
What to serve with your lamb & leek rosemary skewers
Served with flatbreads, dips and simple sides, everything comes together as a relaxed, sharing-style meal. The combination of warm, caramelised lamb and fresh, lighter elements keeps it balanced, making it just as suited to a casual Easter table as it is to something a little more put together.
Planning your Easter menu this year? Let me know what you’re cooking or hosting – I’d love to hear how you’re bringing everything together around the table.
And, if you like the look of these lamb and leek rosemary skewers, be sure to check out my cod and chorizo rosemary skewers for a scrumptious seafood alternative.
Don’t forget to PIN this post so you’ll be able to find this recipe once you’re ready to start shopping for ingredients.
This post is sponsored by Very.