Easter lamb recipe
If you’re anything like us we love indulging over Easter. A beautiful roast, delightful dessert and, if you still have room, some chocolate eggs. If you’re pondering how to cook your lamb this weekend though, then here’s our recipe for slow-cooked Easter lamb with roasted vegetables. It’s not only delicious, but extremely easy. The timings are for a leg weighing roughly 2.5kg but you can adjust the timings accordingly depending on cut and size.
Just preheat the oven to 220C / 200C fan.
Make incisions in the lamb and place peeled and sliced garlic cloves into the openings.
In a large roasting dish pour 100ml of water and 100ml of red wine. Sit the lamb on top and rub with olive oil.
Season well and sprinkle with 1tsp of ground nutmeg.
Cover with foil, place in the oven and reduce temperature to 130C.
Leave to cook for 4 hours. Remove the foil for the final 30 minutes and don’t forget to skim the fat from the juices.
Place as many sliced sweet potatoes, carrots, leeks and parsnips as you like in 1 hour before the end of cooking.
Once the lamb is ready, wrap in foil and leave to rest for 20 minutes.
Garnish and serve.
Enjoy!
Happy Easter everyone.
