Easter to me is another occasion in the year for enjoying good food with my family and on my table at Easter is Roast Spring Lamb.
Lamb is the king of all roasts in my humble opinion and this recipe is foolproof and you get tender, juicy meat every time. The beauty of a roast is once it’s in the oven it takes care of itself save the odd basting leaving you time to put your make up on, get the table looking Easter-festive and pulling together the all important trimmings to serve up with your masterpiece. I shall be going for roast potatoes, mashed swede, carrots and french beans. Colourful and delicious too. And don’t forget the mint sauce!
I give you the easiest Roast Spring Lamb recipe perfect for your Easter Celebration lunch.
Roast Spring Lamb with white wine, lemon and rosemary
Ingredients2 kg leg of lamb 4 sprigs of rosemary zest of 1 lemon 1 tbsp olive oil 1 small onion, peeled and sliced 175ml white wine 175ml water
- Heat the oven to 200C Gas mark 6
- Strip the rosemary leaves off the 3 twigs and chop, mix with the lemon zest and olive oil, season well and rub over the lamb
- Using a sharp knife, make small incisions all over the lamb about 1cm deep and stuff the holes with the remaining sprigs of rosemary.
- Place the onion in a large roasting tin and place the leg of lamb on top. Roast in the oven for 25 mins
- Remove from the oven and add the wine and water, continue roasting for 25 mins per 500g for medium done or 30 mins per 500g for well done (not bloody)
- Remove from the oven when completed and allow to rest for 10 mins before carving.
- The juices in the pan can be used for a delicious gravy. Skim off the fat, stir in 2 tbsp flour to make a paste then add 600ml hot stock and seasoning. Reduce until thickened and sieve to remove the onion.