As Easter gets closer, I am already thinking of a roast leg of lamb with currant jelly.
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red currant or black currant ? 
I’ve had lamb loin chops on my shopping list for the past 4 weeks and they keep selling out. Guessing there will be a glut soon enough for easter.
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I have a jar of black. Made on home made white bread toast, it makes an over the top PB&J.
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Curious what you and @Vecchiouomo mean when you say korma – the korma I grew up with has a rich, reddish-brown gravy, but some I’ve come across at restaurants in the US have a sweet, white gravy that I’m not familiar with.
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More the reddish brown and more hot than sweet. I have had lamb shahi korma that was more creamy. It is good, too, but I like spicy better than sweet.
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I grew up with a mild, sweet and pale creamy Shrimp Korma made by a man from Pakistan, who ran The Jewel of India in LdnOnt for 40 years.
Most Kormas I have ordered lately have been more red and spicy.
I’m open to all variations.
My DCs like Rogan Josh or Lamb Dhansak more than Lamb Korma.
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the Ottolenghi shawarma in Jerusalem is delish
In addition to Greek-style and French- style roast lamb, lamb souvlaki, and Ottolenghi lamb shawarma, this Diana Henry lamb shashlik is a favourite at our house.
Another lamb recipe I made a few times, which can also be made with pork or veal, is Swedish Dillkött.
Lamb rendang is also delish
We have not one, but TWO shoulders in the freezer now, thanks to a generous gift from friends who are moving away.
I may well make one of them for Easter, even tho we are heathens & only celebrate holidays for the sake of culinary delights 
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