Being responsible for preparing and cooking the roast lamb at Easter can be a daunting task, especially if you have found yourself doing it for the first time this year. Our fail-safe recipe delivers beautifully tender meat every time and with our handy guide on how to carve roast lamb, you can rest easy knowing you’ll be serving a delicious spring time spread that will be remembered for all the right reasons.
To roast your leg of lamb you will need
Our method results in meat that is still pink in the middle but you can take the guesswork out of whether your lamb is ready by using a meat thermometer. If you prefer your lamb more well-done, simply increase the cooking time to suit.
Lamb and rosemary are the perfect flavour combination so before roasting we used a pestle and mortar to grind the herb with garlic, olive oil and a pinch of salt before covering our leg of lamb with the paste. The result? A delicious roast lamb that nobody will be able to get enough of.
Filling your home with the mouth-watering smells of garlic and rosemary as it cooks, you’ll need a roasting tray big enough to hold your joint. The trick to wonderfully juicy and flavoursome lamb is allowing your meat plenty of time to rest before carving, we recommend around 15 minutes. During this time your lamb will reabsorb its juices so although it’s tempting to carve straight away, this time can make all the difference.
Once your lamb has rested it’s ready to serve. Use a spiked chopping board to keep your joint steady and keep control by using a carving set. Not only does this make for safer carving but it will also result in cleaner cuts of meat.
Traditionally roast lamb graces our table at Easter and we think it lends itself perfectly to our ultimate roast potatoes and some seasonal vegetables. Peas, green beans, carrots and parsnips are all in season around Easter and are a wonderful side dish to lamb.
For more recipe inspiration you can check out our recipe section filled with lots of great dishes that you can make at home.
Spiced Apple and Plum Chutney
- 1 kg Bramley apples
- 1 kg plums
- 500 ml cider vinegar
- 1 bulb garlic (peeled)
- 1 piece fresh ginger (peeled)
- 2 large onions (peeled)
- 3 star anise
- 1 cinnamon stick
- 1 tsp nutmeg
- 1 tsp cumin seed
- 1 tsp mixed spice
- 1 tbsp salt
- 450 g golden caster sugar
- Sterilise your jars following the instructions in this blog post.
- Thinly shred your ginger and slice the garlic and onions before adding to a shallow casserole dish or large saucepan.
- Peel, core and chop the apples and add to the pan with all the spices, vinegar, and salt.
- Bring the pan to the boil over a medium heat, stir, replace the lid and turn down the heat. Simmer for 30 minutes.
- Stone and quarter the plums and add to your pan, mixing well with the cooked apples. Stir in the sugar and leave to simmer uncovered for another 30 minutes. Stir regularly until the plums are cooked.
- Remove the cinnamon stick and star anise before decanting into the jars you sterilised earlier.
- If kept unopened in a cool place this will last for up to a year, but once opened keep in the fridge and use within a month.