Easter Roast leg of lamb
Hey lovelies,
I hope you are all looking forward to Easter.
With that in mind, I have been getting a few questions about Roasted Easter leg of lamb
Once you have the weight and the timing right, it’s really straightforward.
Like all my roasts I stick to traditional flavours with lamb. That way you can’t go wrong.
I always say they are They’re classics for a reason!
Garlic, rosemary and lamb are a match made in heaven.
Joanne and Lil’s x
Easter Roast leg of lamb
Over the past while, I've been getting a few questions in about how to roast a leg of lamb for Easter. While it might seem like a tricky task initially, once you have the weight and the timing right, it's really straightforward. And, as with all my roasts, I stick to traditional flavours with lamb. That way, you can't go wrong. I always say they're classics for a reason! In this case, garlic, rosemary and lamb are a match made in heaven.
Equipment
- 1 large roasting tin
Ingredients
- 1 leg of lamb on the bone
- 3 cloves of garlic peeled and sliced
- 1 onion
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 1 fresh parsley chopped
- 6 carrots
- 1 kg baby potatoes (1 bag)
- 100 g butter
- 1 tbsp rapeseed oil
- 1 tbsp flour
- 1 beef or lamb stock cube
- 1 pint water
Instructions
Roasting guide
- It is very important to check the weight of the joint allowing 20 minutes per 1lb.
- Plus 20 minutes at the end for rare.
- If you like your lamb medium, add another 30 minutes.
- If you like it well-done (like me) then add another 40 minutes at the end of cooking time.
For the lamb
- Preheat the oven to 230°c, gas mark 8.
- Then reduce the oven temperature to 180°c, gas mark 4 for the rest of the allocated cooking time.
- Mix half the herbs into the butter and smear all over the lamb.
- Using a sharp knife, make some little slits into the lamb. Press the garlic slices and some rosemary sprigs well into each slit.
For the veg
- Peel and chop the carrots and onion.
- Drizzle a tablespoon of oil over the potatoes carrots and onions, and scatter the rest of the herbs over them.
To finish
- When the cooking time is finished, remove the lamb, potatoes and carrots from the roasting tin and leave them to rest for a few minutes while you make the gravy.
- Place your roasting tin on the hob, mixing all the juices with a whisk.
- Addin the beef or lamb stock cube/ pot and mix again.
- Now add the flour and give another good mix.
- Finally, slowly pour in a hot pint of water, quarter by quarter, mixing as you pour.
- Carve and serve!
Tried this recipe?Let us know how it was!
