Home Cooking Made Easy p135 and p153
Spring has sprung, little lambs are gambolling in the fields, what better way to celebrate than to slaughter, roast and eat one of them!
Yes, it’s that traditional Easter fare, the roast leg of lamb. It’s called “not-so-slow roast leg of lamb” because it’s done in an hour an and half. You make little incisions all over the lamb and stuff in slivers of garlic and thyme. Place it on a wire rack in a roasting tin. Then you blast in a very hot oven (250’C) for 20 minutes then turn it down to 160’C for 1 hour 10 minutes. Make a gravy from the juices, red wine, stock and a bit of plum jam. The gravy complements the meat and isn’t oversweet.
I served it with roast potatoes, peas and roast broccoli. To make the broccoli, chop up the broccoli into pieces and slice the stalk as well. Chuck in a roasting tin, drizzle with oil and scatter over chopped chillies. Bake for about 10 minutes. Before serving sprinkle with mint. The mint meant that it went well with the lamb, and the chilli wasn’t overpowering.
The lamb was really moist and tasty, simple to make, and I’d have it every week if I could!