Our Head Chef Aidan has shared his recipe for the perfect Easter Roast.
Roast Leg of Lamb with Rosemary and Garlic - Very classic flavours, but it works perfectly
What You Will Need
2kg leg of lamb
Rosemary and Garlic Butter
4 cloves of garlic chopped
40g soft butter(room temp)
4 stalks rosemary, chopped or whizzed in a food processor
Salt and Pepper
You can add 6 anchovies to your butter to add an indulgent richness!! They act as a flavour enhancer and add a lovely saltiness, and brings all the flavours together.
1 Preheat the oven to 160 degrees clecius.
2 Put all garlic butter ingredients in a bowl and mash together, or whizz in food processor
3 Seal the lamb in a hot pan until golden brown
4 Remove from pan and make 20+incisions in the lamb. This incision shoulld be large enough to fit your baby finger tip in to, you can enlarge the hole with a teaspoon. Work the butter in to the incisions and generally massage the rest of the leg in the butter.
5 Place the lamb in the roasting tray and place any rosemary stalks, garlic trimmings under the lamb. Pour 200ml water in the roasting tray and cook as per recomdatios on the packaging, 25mins per 500g plus 25 mins extra at the end(for a lovely medium). When time is up, remove from the oven and cover the lamb in tin foil and rest for 30 mins.
6 While the meat is resting make the gravy. Add a splash of white wine to the roasting pan over the heat and remove all the sticky bits from the pan(this is where all the flavouur is), reduce the liquid by half and strain. If you need to thicken the gravy, cheat with a little help from bisto or an alternative!!
7 Lovely with roasted vegatables, mash and sprouting brocolli!
Happy Easter and Enjoy !! Let us know what you think and don't forget to share your photos with us on Facebook.