I’m starting to plan my Easter Sunday dinner. I want it to be something special, I don’t want to spend too much but I do want a cut of meat that I can get more than 1 meal out of. I also don’t want something that I have to keep monitoring or worrying that it’s too pink in places. This year I’m going to cook a Slow Roast Leg of Lamb.

It’ll easily feed our family of 5, with plenty of leftovers for a pie or stir fry on the second day.

This is not so much a recipe as my secret to perfectly roast lamb. Nobody wants to be slaving over a hot stove or timer on a special day!

First things first, figure out what time you want to serve dinner, work backwards from there and change your actual timings. I normally serve dinner during the day on a Sunday so aim for a 2pm meal. I’ve not included timings for vegetables because how you like to cook them is entirely up to you. However my top tip for getting kids to eat peas is to coat them in a small teaspoon of mint sauce/jelly just before serving.

Method : 

9.45am

1. Preheat your oven to 150 degrees Celsius. Boil a kettle of water.
2. Peel 4 medium potatoes and slice them into thick slices (about 2cm depth).
3. Spread them evenly over a deep roasting dish.
4. Remove the leg of lamb from the packaging and rest on top of the potato slices.
5. Using a sharp knife, poke a few holes over the flesh and shove in about 7 garlic cloves. If you don’t like garlic don’t bother with this step.
6. Sprinkle liberally with black pepper, salt and dried herbs. I know some people don’t like dried herbs but it’s very hard to find fresh local herbs after the cold Spring so dried are fine. If you’re lucky enough to have fresh, go right ahead!
7. Pour approximately a pint of hot water into the roasting dish. Carefully seal the top of the dish usinga few layers of tinfoil.

10.00am

Stick the leg of lamb in the oven. Close the door.

2.30pm

1. Remove the lamb from the oven. Carefully lift the leg to a warm serving dish. Cover with tinfoil and leave to rest for 30 minutes.
2. Lift the (now smushy) potatoes from the roasting dish. Pop them in with any mashed potatoes you’re preparing to give them an extra lamb flavour.
3. Strain the juices from the bottom of the roasting dish into a small saucepan and reduce the juices by simmering on medium until the quantity has halved.
4. While still simmering, stir in a little cornflour that has been dissolved in cold water and stir well until the juices thicken.
5. Season to taste and this will be your gravy.

3pm

Serve Dinner.

Related Recipes:Lamb Shank Tagine & Lamb Curry. Use the leftover potatoes & vegetables in Bubble and Squeak next day. 

This recipe, and more, is available on Wholesome Ireland

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