Spring brings some wondrous things: carpets of bluebells and daffodils, warm sunshine, and longer evenings. Our favourite ‘spring thing’ though is new season lamb. Nothing makes a posh Sunday or Easter Roast like a leg of lamb. If you’re looking for an impressive and delicious meal to make for Easter, we’ve put together a simple recipe which gives you great results, an enhanced flavour and real table impact!
You will need (to serve 4-6):
• A leg of lamb, 2kg with bone or 1.7kg without. Butchers and some in-store butchery counters can remove the bone for you, which is ideal as it helps you use all of the meat when carving! We believe Cornish or Welsh Lamb is the very best but as long as it’s British and fresh, you can’t really go wrong.
• 4 red onions
• Rosemary (4 springs or 2 tsp dried)
• Whole garlic
• 2 tbsp. Pomegranate Molasses (which you’ll find with the specialist cooking oils)
• 1 tsp. Chilli or Harissa paste, small jar
• Olive oil
• Salt & Pepper to taste
• 4 tbsp. Balsamic vinegar
Take the lamb out of the fridge an hour before cooking to raise up to room temperature.
Heat the oven to 170 degrees Celsius fan.
Chop the onions into big chunks and peal the garlic into individual cloves. Throw all of this into a deep roasting tin with the rosemary and arrange as a base for the lamb.
Place the lamb on top. Make sure the lamb is upside down (you’ll turn it over later), drizzle with some olive oil and season with salt and pepper to taste.
Place the lamb, uncovered, in the oven. Roast for 40 minutes. Then remove from the oven, turn over the lamb, baste and place back in the oven.
Roast for another 40 minutes for pink lamb or another 55 minutes for medium done.
Just before taking out of the oven, make the glaze. In a bowl, mix 2 tbsp. pomegranate molasses and 1 tsp of paste (harissa preferably, chilli is fine though).
Take the lamb out of the oven and spoon the glaze over the top, ensuring most is covered. Place back in the oven for 10-15 minutes.
Finally remove from the oven, put the lamb on a plate to one side under tin foil, to rest prior to carving.
Mix the onions, garlic and rosemary with 4 tbsp. of balsamic vinegar and place on a suitable carving plate (preferably warmed) or board. After 10 minutes or so of resting, place the lamb on top of the onions and display as your table centrepiece.
It looks amazing, smells wonderful and tastes perfect. Enjoy!