Easter Lamb Recipe
Lamb is not a cheap catering option, but at Easter, why not spoil yourself with an Easter Lamb Recipe with our catering ingredients and method for that perfect roast lamb joint.
Not sure these were keen to see me though – They are from a local Dorset farm just round the corner from where I live.
I promise it was only a camera I had in my hands at the time, and not a knife – and no I didn’t shout “mint sauce” at any of them!
What you will need :
leg of lamb weighing 2½ kg // 5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock
What you need to do :
The first job is to stud the lamb with garlic and rosemary. Use a sharp pointed knife, make at least 30 small incisions all over the meat. Peel 4 garlic cloves, thinly slice them and prod a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions too. If done in advance, cover the lamb well and refrigerate. Remove from the fridge 1 hour before roasting
Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add a little oil and brown the lamb all over. Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin.
Roast for about 1 hour 45 minutes. Turn the lamb halfway through so by the time it’s cooked, each side has been in the stock. When cooked, remove the lamb and allow to rest covered in foil for about 30 minutes.
While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little on the hob if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface.
Don’t forget that if you have an event in Dorset or Hampshire and would like us to spit roast a whole lamb or hog – just give us a call and we will happily oblige
Recipe from Good Food magazine.