LOOKING to cook up an Easter feast with a bit of a difference this year?

What could be better than this salt-baked crusted Welsh lamb? This recipe comes from Mike Bates, executive head chef of The Celtic Manor Resort, Wales.

Get your friends and family round, this serves six.

You will need: one leg of Welsh lamb, tunnel boned (ask the butcher to do this for you). Choose a leg of spring lamb no more than 2.5kg in weight

For the salt crust (enough to cover two legs of lamb): 1kg plain flour, 600g water, 400g smoked sea salt, four sprigs of thyme, 10 twists of a black pepper mill, four sprigs of rosemary.

For the wild garlic gremolata: one lemon zest, one cup of picked flat parsley, one cup of wild garlic leaves, one tsp of salt,1/4 cup of olive oil.

To make: First, make your dough. Combine all the dry ingredients into a mixing bowl, add water slowly to form a smooth dough, and then cover with cling film and refrigerate until needed.

When ready to make the gremolata, place all the ingredients, except the olive oil, into a food processor and blend. Slowly add the olive oil until a smooth consistency is achieved, reserve until needed.

Roll out the dough with a rolling pin into a size that will cover the whole leg of lamb.

Rub the leg of lamb with the wild garlic gremolata, including the cavity. Then place the rolled out dough over the lamb, ensuring it is totally covered.

Place onto a baking/roasting tray and put into a preheated oven at 180C, and cook for one hour and 35 minutes. Remove from the oven and allow to rest for 20 minutes.

Crack open and remove the crust. Carve the lamb and enjoy.