With Easter just around the corner, here at This Is Our Town we have decided to put together our favourite Easter Roast Lamb recipe for you to have a go at cooking later this week.
For this recipe you will need to buy these ingredients:
- 1 quality leg of lamb, about 2kg
- sea salt
- freshly ground black pepper
- 1 large bunch fresh mint, leaves picked
- 1 clove garlic, peeled
- 125 ml olive oil
- 1 tbsp of gravy granules
- half a pint of red wine
- 1 tbsp of Dijon mustard
- 600g of roasting potatoes
- 15g duck fat
- 225g baby carrots, tops trimmed
- 3 courgettes, chopped
- 1 tsp of dill.
The recipe is fairly easy to follow, the most important part is to watch your timing when you are preparing all the food at once.
- Start by scoring the lamb all over and rubbing sea salt into the skin. This will make the skin on your lamb crispy when you come to serve it up.
- Using a food blender or pestle and mortar, mix, pound or blend the mint leaves with the garlic and seasoning until smooth. Add olive oil to the mix slowly, then cover over the lamb and cook for an hour and a half at gas mark 7.
- While the meat is cooking peel and chop the potatoes, place them in cold water and bring to the boil slowly. Bring them to a rolling boil for five minutes. Meanwhile put a roasting pan in a preheated oven at gas mark 6 with the duck fat to warm the pan up.
- Drain the water from the potatoes and fluff them up by banging them around the pan. This will make them crispy and fluffy when they are roasted. Place them in the roasting pan and cook for one hour.
- When both the lamb and potatoes have 5 minutes left, put the chopped courgettes in a pan with the dill and boil for five minutes.
- Boil the carrots for a similar time as well.
- Remove the meat from the oven and let it stand for ten minutes. Pour off any excess fat into a tray and set over a low heat with the water from the boiled carrots and courgettes.
- Add the gravy granules, red wine and mustard and slowly bring to the boil.
- Carve the lamb and serve with the crispy potatoes, vegetables and gravy.
Written by: Jonathan Pell
Credit for photograph: Pravda Banquet Dinner