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
rosemary 2 large sprigs
garlic 4 cloves
olive oil 2 tbsp
salt & pepper for seasoning
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
small honey 5 tbsp
salt & pepper to season.
Cut root vegetables length ways and cover in honey, salt and pepper. Place vegetables on baking tray below the lamb and potatoes.
grated cheddar cheese 110g
unsalted butter 25g
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
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.