Easter Lamb

Easter Lamb

5 from 1 vote
A recipe for the perfect Easter Lamb that will be the centerpiece of your table.
Servings: 4
Calories: 783

Ingredients
 

  • 3 1/2 lb leg of lamb
  • sea salt and freshly ground black pepper
  • 1 1/2 oz packs fresh mint
  • 1 clove garlic peeled
  • 4 1/3 floz Bianconi extra virgin olive oil
  • 8 1/2 floz chicken stock
  • 3/4 lb new potatoes sliced thickly
  • 3 1/2 oz baby fennel trimmed and cut in half lengthways
  • 8 oz baby carrots tops trimmed
  • 4 oz baby leeks trimmed
  • 7 oz courgette zucchinis, sliced lengthways
  • 8 3/4 oz fine or yellow beans trimmed
  • 5 1/3 oz asparagus trimmed to 6 cm lengths

Instructions

  • Preheat the oven to 220°C, 425°F, gas mark 7.
  • Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth.
  • Slowly add the olive oil and brush all over the lamb. Roast in the oven, brushing with the oil regularly until the lamb is cooked.
  • Cooking times for the lamb: pink: 10 minutes for every 450g plus 20 minutes. Medium: 15 minutes for every 450g plus 20 minutes. Well done: 20 minutes for every 450g plus 20 minutes. Remove from the oven and allow to rest on a plate for 10 minutes.
  • While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.
  • Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes.
  • Serve the vegetables in a shallow bowl with the lamb, sliced, on top and a little broth and mint oil drizzled over
Calories: 783 kcal
Carbohydrates: 37 g
Protein: 59 g
Fat: 45g
Saturated Fat: 9 g
Cholesterol: 162 mg
Sodium: 325 mg
Potassium: 1834 mg
Fiber: 8 g
Sugar: 7 g
Vitamin A: 9165 IU
Vitamin C: 52 mg
Calcium: 147 mg
Iron: 9 mg
Ingredients Lamb, Leg of Lamb
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