The ultimate Easter meal – Roast Lamb!
Showcasing the changing seasons and embracing the newness of the spring, roast lamb is perfect slowly roasted at a lower temperature to keep the meat as moist and succulent as possible.
Here we have our favourite springtime roast – let us know what you think in the comments!
- leg of lamb
- fresh rosemary
- 2 red onions (use more if cooking a whole leg of lamb)
- 2 carrots (use more if cooking a whole leg of lamb)
Take your lamb out of the fridge and unwrap – allow it to come up to room temperature.
Peel and chop the onions into quarters and place them in a roasting tin.
Peel the carrots and cut into large chunks – place them in the roasting tin with the onion quarters.
Peel and chop the garlic – use as much as you like depending on how much you like garlic!
Slash the lamb and add some rosemary to the meat – you can also stud the meat with some additional garlic for further flavour.
Once everything is in the roasting tin, add the lamb so that it is sitting on top of some of the veg. Cover with foil and place into an oven, preheated to 180c.
Cook for 20 minutes per lb, checking and basting, if required, regularly.
When the calculated cooking time for the weight is complete, remove the foil and cook for a further 20 minutes. Check the thickest part of the meat to ensure you are happy with the level of pinkness.
Once cooked, remove from oven and set aside to rest. When slightly cooled, carve the lamb and remove the bone – this can be saved for stocks and soups.
Take all of the roasted veg and the meat juices, add to a blender with some hot water and some stock, and blitz until smooth to make your gravy. Add gravy granules if you wish to thicken/add more flavour.
Serve with seasonal veg and roasted potatoes – we love roasted new potatoes with our lamb. And don’t forget the mint sauce of course!