Max Rocha’s Easter recipe for herb-crusted lamb rack with potatoes, radicchio and green sauce

Spring on a plate – Easter Sunday lunch is servedNothing feels more like spring to me than roast lamb, and we know that season is coming the moment we start putting it on our restaurant menu. We buy the whole animal and use every part of it, but my favourite cut is definitely the chops. When I was growing up, my mum would always roast lamb on Easter Sunday and serve it with potatoes and a tangy green sauce, so we usually do something similar at Cafe Cecilia.Max Rocha is chef-owner of Cafe