If you’re thinking of preparing a nice roast dinner for your family this Easter, here is a recipe for cooking the perfect traditional leg of lamb from the BBC’s Good Food Guide:
You will need:
- • 2kg leg of lamb
- • 4 garlic cloves, sliced
- • Handful of rosemary sprigs
- • Handful of thyme sprigs
- • 2kg large potatoes, such as King Edwards
- • 2 onions, thinly sliced
- • 600ml chicken stock
- • 50g butter
1. Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin of the lamb using the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
2. Peel and thinly slice the potatoes, rinse under the cold tap and place into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and herbs.
3. Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Or, if you would prefer an alternative Moroccan-spiced roast lamb recipe, you can watch the below tutorial from celebrity chef Gordon Ramsay:
Feeling creative? Well you could attempt Heston Blumenthal’s recipe
or follow Jamie Oliver’s advice to achieve the perfect marinade