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Roast Spring Lamb

added by adyshaw 9th March 2010
at 18:57

Okay guys, not so much as a recipe, but my idea of heaven at easter for the Easter competition. To my mind nothing says spring and easter have arrived then the new 'milk' lamb in the butchers, and with something so fresh I see little point in mucking it about with anything fancy!

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Ingredients

Allowances:
225-350g/ 8-12oz per person (with bone)
175-250g/ 6-9oz per person (without bone)
Cooking time:
Quick Roasting - 200C, 400F, Gas mark 6
20-30 minutes per 450g/1lb plus an extra 20 minutes
Slow Roasting - 180C, 350F, Gas mark 4
35 minutes per 450g/1lb plus an extra 35 minutes
• 1.8-2kg/4-4 ½lb leg of lamb
• Olive Oil
• Flat leaf Parsley
• sprigs of fresh rosemary
• Salt and Pepper
• Jersey royal Potatoes
• Purple sprouting Broccoli
• Chantilly Carrots

lamb

Directions

1. Weigh the lamb and calculate the cooking time. 2. Brush with olive oil and season well with salt and pepper. 3. Place in a roasting tray, preferably on a bed of root vegetables or old potatoes to stop the joint from sticking (they can always be used to make a soup after, or just munched on by the chef!) or if no veg available, a few slices of bread can serve just as well. Place lamb in oven and cook for required time, ensuring you baste the meat with its own juices every 30 minutes. 4. Just before removing lamb from oven cook the vegetables in separate pots, draining once cooked and keep warm. 5. Remove from oven, cover in foil and leave to stand for 20 minutes before slicing. 6. Finley chop Parsley and rosemary together, and mix with olive oil making a drizzle for the lamb. 7. Arrange meat on a plate, lightly pour over the drizzle and serve with the potatoes, broccoli and carrots.

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