Roast lamb

This no-fuss roast dinner will take the stress out of cooking for your friends and family this Easter. Recipe feeds four.

Roast lamb & potatoes

leg of lamb as desired

potatoes 10

rosemary 2 large sprigs

garlic 4 cloves

olive oil 2 tbsp

salt & pepper for seasoning

Method

Remove lamb from the fridge 1 hr before roasting and parboil the potatoes. Preheat the oven to 200ºC/400ºC/gas 6. Place lamb and parboiled potatoes in a large roasting tin, then cover the contents of the tin in olive oil, garlic and rosemary.  Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.

Honey-glazed roasted root vegetables

carrots 4

parsnips 4

celeriac 1

small honey 5 tbsp

salt & pepper to season.

Method

Cut root vegetables length ways and cover in honey, salt and pepper. Place vegetables on baking tray below the lamb and potatoes.

Cheesy leeks

leeks 4

milk 450ml

grated cheddar cheese 110g

flour 25g

unsalted butter 25g

Method

Slice the leeks and simmer for 10 mins in boiling water. Drain well and arrange in a baking dish. As your leeks are simmering, put the milk, flour and butter in a saucepan. Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens. Then add 3/4 of the grated cheese, whisking until it is completely melted. Pour the cheese sauce over the leeks and top with remaining cheese. Bake for 20-30 minutes, until golden.

Redcurrant jelly gravy

lamb stock cube 1

redcurrant jelly 1

tbsp cornflour 1 tbsp

water 300ml

meat juices

Skim the fat from the roasting juices, then pour into a measuring jug. Make up to 300ml if necessary and transfer to a pan. Dissolve the stock cube in 300ml hot water and add to the pan with the redcurrant jelly. Stir until the jelly melts. Mix the cornflour with 3 tbsp cold water and stir into the pan. Heat until boiling, stirring all the time, and simmer for 2 minutes.

Lamb from M&G Butcher, Northampton.

Enjoy!

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