Eggcellent Easter Recipes


Roast Hemp Lamb

Just as easy as counting to three.


Hemp Lamb Recipe


  • 1 (1kg) boneless lamb shoulder roast, tied with butcher's twine 
  • 4 cloves garlic, minced
  • 1 tbsp. freshly chopped rosemary
  • 2 tsp. fresh thyme leaves
  • 3 tbsp. extra-virgin olive oil, divided
  • 3 tbsp. hemp seed oil
  • Himalayan pink salt
  • Freshly ground black pepper
  • 2 kg baby potatoes, halved if large


  • Preheat oven to 230º and place oven rack in the lower third of oven. 
  • In a small owl, mix together garlic, rosemary, thyme, 1 tbsp hemp oil, 1 tbsp olive oil and season generously with salt & pepper. Leave some oil mixture aside for potatoes. Rub all over lamb.
  • In a large baking dish, toss potatoes with remaining oil and season with more salt & pepper.
  • Place lamb on top of potatoes and roast until internal temperature reaches 60º roughly 1 hour.
  • Let rest for 15 minutes, remove twine, slice roast and serve. 


Butternut squash with hemp, garlic & parsley

A yummy nutty dish, perfectly paired with our hemp roast lamb.

Roasted Butternut squash with hemp


  • 1kg butternut squash, deseeded and thickly sliced into half moons
  • 1 tbsp. olive oil
  • 14g fresh flat-leaf parsley, chopped
  • 1tbsp. hemp seeds
  • 1 garlic clove, finely chopped
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. hemp seed oil


  • Preheat the oven to 200°C/gas.
  • Put the butternut squash slices in a roasting tray and drizzle over the olive oil. Toss to coat and season with freshly ground black pepper. Roast for 30-40 minutes, until golden and tender.
  • Meanwhile, mix together the chopped parsley, garlic, hemp seeds, hemp oil and extra virgin olive oil in a small bowl. Set aside.
  • Transfer the roasted butternut squash to a serving platter. Spoon over the dressing and serve.

Rocket Hemp Seed Salad

Perfect in it's simplicity for fresh greens on the side of your main dish

Rocket Salad


  • 3 tbsp hemp seed oil
  • 3 tbsp olive oil
  • 1 tbsp hemp seeds
  • 2 tbsp lemon juice
  • Himalayan pink salt
  • 300 grams
  • 160 grams rocket lettuce
  • Shaved parmesan for garnish 


  • Make Dressing: in a medium bowl, whisk together olive oil, hemp seed oil, lemon juice, hemp seeds and then season with salt and pepper.
  • In a large bowl, lightly dress rocket, then top with parmesan.

Hot Hemp Buns

Can't go wrong with hot hemp buns!

Hemp Hot Cross Buns


  • 1 cup (250ml) milk
  • tbsp. honey
  • tbsp. grapeseed or vegetable oil
  • 60 grams (2 ounces) butter, chopped
  • 1 cup (250ml) apple or pear juice, at room temperature
  • 7 grams sachet dry yeast
  • 1 egg
  • 1 tbsp. finely grated orange rind
  • 1/3 cup (55g) dried currants
  • 1/3 cup (55g) sultanas
  • 5 1/3 cups (800g) bread flour (see tips)
  • 2 tbsp. ground cinnamon
  • 1 teaspoon salt
Flour paste
  • 1/2 cup (75g) plain flour
  • 1 tbsp caster (superfine) sugar
  • 1/3 cup (80ml) cold water, approximately
  • 1 tbsp. caster sugar
  • 1 tsp. powdered gelatine
  • 1 tbsp. water


  • Bring milk to the boil in a small saucepan; remove from heat. Add honey, oil and butter; stir until combined.
  • Whisk juice and yeast in a large bowl until dissolved. Add egg and rind, then hemp seeds and sultanas. Add combined flour, cinnamon and salt, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 minutes or until the dough doubles in size.
  • Lightly knead dough on a lightly oiled or floured surface for 10 seconds. Return to bowl, cover; stand in a warm place for 1 hour or until risen by half.
  • Divide the dough into 16 pieces (each a little over 90g shape into balls. Place in a large square cake pan or baking dish lined with baking paper or greased, in four rows of four. Cover; stand in a warm place for 30 minutes or until risen by half.
  • Preheat oven to 200°C
  • Make flour paste: Combine flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.
  • Bake buns for 25 minutes or until buns are browned and sound hollow when tapped. Cool in pan.
  • Make glaze: Combine ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve.
  • Transfer buns to a wire rack and brush tops with glaze.