Easter Roast Lamb
If your family is anything like mine and they love their meat than I guess this recipe is perfect for you this Easter. My family members are worst than T-Rex and when it come to Easter if there is little meat on the table they become scavengers and starts arguing. So join me this time and make yourselves Easter roast lamb this Easter Sunday. I can guarantee this Easter roast lamb recipe will satisfy your family’s appetite and remember this they would definitely asks for seconds. I hope you enjoy this Easter roast lamb recipe and it would be wonderful if you can leave back some feedback of your healthy lunch meal or if you had this recipe in any other meal.
Ingredients
- The traditional Easter fare for the family get-together.
- Choose succulent roast lamb with the first new potatoes for a truly enjoyable feast.
- Joint of lamb (leg or shoulder)
- Salt
- Gravy from half a pint (285ml) stock or vegetable water, 1 tbsp.
- Flour and freshly ground black pepper
- Place lamb in roasting dish and lightly prick surface fat all over with fork
- Rub fat over with salt
- Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C
- Transfer to hot platter, cover with foil and stand for 10-15mins
- Make gravy by tilting roasting tin, strain off excess fat, then stir flour in to remaining fruit juices
- Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water
- Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper
APPLE TARTLETS: (OPTIONAL)
- An unusual and delicious accompanier to your roast lamb that cannot fail to impress your guests.
- 6oz (150g) plain flour
- good pinch of salt
- one and a half oz. (40g) margarine
- one and a half oz. (40g) white fat
- cold water to mix
- one quarter pint of apple sauce
- 4 tbsp. red currant jelly
- 4 tbsp. Mint jelly
- Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out thinly With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well
- Mould rounds carefully into tartlet tins
Enjoy!
Liked this recipe than you`ll enjoy making these recipes as well.
Photo by snowpea&bokchoi
