Richard Bainbridge served up tasty Easter lamb scrumpets with salsa verde and roasted little gem lettuce on Saturday Morning.

The ingredients for the lamb scrumpets are: 400-600g piece lamb breast, bones removed (or alternatively cook with the bones and remove before pressing), drizzle rapeseed oil, 3 garlic cloves, grated, pinch paprika, to taste, handful fresh rosemary, handful fresh thyme, 330ml bottle light beer, sea salt and white pepper.

For the salsa verde: handful fresh parsley, roughly chopped, handful fresh chervil, roughly chopped, handful fresh mint, roughly chopped, handful wild garlic, roughly chopped (or 2 garlic cloves, grated), 1 banana shallot, finely chopped, 10-20g capers, drained, roughly chopped, 1 lemon, juice only, splash rapeseed oil and splash cider vinegar.

For the coating: 100g plain flour, 2–3 free-range eggs, beaten, 100g breadcrumbs, salt and freshly ground black pepper.

For the roasted Little Gem: splash of oil, 2 Little Gem lettuces, washed and sliced in half, salt and freshly ground black pepper and 1 lemon, juice only.

See more lamb recipes in the book titled: Lamb Cookbook: Lamb Chops, Mutton, Lamb Curry and Many Other Delicious Lamb Recipes available from Amazon now.