Easter Lamb Recipe Kit
By Chef Silvia Leo
For 6 People
2 hours
Gluten, Egg, Dairy, Celery, Sulphites
Utensils & Essentials
Knife, roasting tins, tin foil, saucepan, salt & pepper, olive oil.
Allergens: Gluten, Dairy, Egg, Celery, Sulphites
Allergens: Gluten, Dairy, Egg, Celery, Sulphites
Ingredients:
FOR THE ROAST LAMB
- half leg of lamb, bone in
- 6 garlic cloves
- 2 sprigs of rosemary
- salt & pepper (not included)
- olive oil (not included)
- vegetable stock granules (to add to 200ml boiling water)
- lamb gravy
- Tracklements mint sauce
- 6 Yorkshire puddings
FOR THE ROAST POTATOES
1.3kg potatoes
2 garlic cloves
15g Maldon salt
olive oil (not included)
FOR THE HONEY ROASTED CARROTS
800g carrots
30g honey
fresh thyme
salt and pepper (not included)
olive oil (not included)
FOR THE ROASTED ASPARAGUS
800g asparagus
1 lemon
fresh thyme
salt and pepper (not included)
olive oil (not included)
How to make
Roast Lamb with Roast Potatoes, Carrots and Asparagus
IMPORTANT: PLEASE STORE THE LAMB AND CHILLED INGREDIENTS INSIDE THE FRIDGE.IF THE LAMB IS FROZEN, LET IT DEFROST GENTLY IN THE REFRIGERATOR OVERNIGHT. PLEASE MAKE SURE IT IS COMPLETELY DEFROSTED BEFORE COOKING.
ONCE FULLY DEFROSTED, THE LAMB CAN BE KEPT IN THE REFRIGERATOR FOR UP TO 5 DAYS.
Roast Lamb with Roast Potatoes, Carrots and Asparagus
PREPARATION TIPS FOR THE DAY BEFORE YOUR MEAL:
- PRE-PREP THE LAMB: Using a sharp pointed knife, make 20 - 24 small incisions all over the lamb. Peel the garlic cloves and slice them into pieces, thin enough to fit the incisions. Fill all the incisions with the garlic slices as well as some rosemary sprigs. Drizzle some olive oil on top, then cover with tin foil and refrigerate overnight.
- PRE-PREP THE ASPARAGUS: Cut the woody ends of the asparagus. Bring a deep saucepan of slightly salted water to the boil, then cook the asparagus in the boiling water for about 5 minutes. Drain and let cool down. Then place the asparagus on a tray, drizzle with some olive oil, and season with salt and pepper. Cover with tin foil and refrigerate overnight.
- PRE-PREP THE CARROTS: Peel the carrots and cut in half, lengthwise. Place them on a tray, drizzle with olive oil, salt and pepper and the honey, making sure they are all evenly coated. Cover with tin foil and refrigerate overnight.
PLEASE NOTE THESE ARE ALL PREPARATION TIPS YOU CAN GET DONE THE DAY BEFORE COOKING, TO MAKE LIFE EASIER. OF COURSE, ALL OF THE ABOVE CAN BE DONE THE DAY OF YOUR MEAL.
- PRE-PREP THE LAMB: Using a sharp pointed knife, make 20 - 24 small incisions all over the lamb. Peel the garlic cloves and slice them into pieces, thin enough to fit the incisions. Fill all the incisions with the garlic slices as well as some rosemary sprigs. Drizzle some olive oil on top, then cover with tin foil and refrigerate overnight.
- PRE-PREP THE ASPARAGUS: Cut the woody ends of the asparagus. Bring a deep saucepan of slightly salted water to the boil, then cook the asparagus in the boiling water for about 5 minutes. Drain and let cool down. Then place the asparagus on a tray, drizzle with some olive oil, and season with salt and pepper. Cover with tin foil and refrigerate overnight.
- PRE-PREP THE CARROTS: Peel the carrots and cut in half, lengthwise. Place them on a tray, drizzle with olive oil, salt and pepper and the honey, making sure they are all evenly coated. Cover with tin foil and refrigerate overnight.
PLEASE NOTE THESE ARE ALL PREPARATION TIPS YOU CAN GET DONE THE DAY BEFORE COOKING, TO MAKE LIFE EASIER. OF COURSE, ALL OF THE ABOVE CAN BE DONE THE DAY OF YOUR MEAL.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
ON THE DAY OF YOUR MEAL:If no pre-prep has been done the day before, please proceed as listed above before starting.IMPORTANT: remove the lamb from the fridge one hour before cooking. Also take your vegetables out of the fridge to bring to room temperature.Heat oven to 200°C fan.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Place the lamb into a large roasting tin, coat well with olive oil, and season with salt and pepper.Spread any remaining rosemary and garlic in the tin.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Place in the hot oven and start roasting.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Whilst the lamb is roasting, bring 200 ml of water to the boil and dissolve the vegetable stock. Set aside.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
After 20 minutes of roasting, turn the oven temperature down to 180°C, pour some vegetable stock on the lamb and continue cooking for 60 to 80 minutes, depending on how pink you like your lamb.IMPORTANT: the best thing is to check the meat temperature with a meat thermometer. If you want your meat medium (pink), the thermometer should read 60C, if you want your meat well done, it should read 70C.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
After about half an hour of cooking your lamb, you can start making the roast potatoes. Place 3 tbsp of olive oil into a large roasting tin, heat until very hot (either in the oven or on the stove, if the tin allows), then add the potatoes with some garlic cloves and Maldon salt. Make sure they are evenly coated in oil. Roast for about 45 minutes, turning them once or twice, until crispy and golden. Please note the roasting time might vary from oven to oven.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
When the lamb is cooked to your liking, remove from the oven. Cover with tin foil and let it rest for 20 minutes.At this point you can cook the rest of your vegetables: remove the tin foil from both trays and roast the asparagus and the carrots for 20-25 minutes.
When the vegetables are almost done, place your gravy in a saucepan and heat until piping hot.Also place the Yorkshire puddings on a tray and warm up in the oven for 5 minutes.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Serve your delicious Easter meal: carve the lamb with a sharp knife and place one or two slices on each plate, coated with the hot gravy, along with a Yorkshire pudding and the roast vegetables.Enjoy!IMPORTANT: PLEASE REMOVE ANY STRINGS AROUND THE LAMB BEFORE SERVING.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
