Households across the UK are looking forward to a delicious roast this Easter Sunday and for many, it’ll be their first-ever attempt at a leg of lamb. If you are usually one for heading out to a pub for your roast dinners and less of an at home cook, you might not be familiar with all the steps needed to perfect your lamb roast. Express.co.uk has luckily sourced some expert tips in order to sort you out with a restaurant-worthy plate of food this weekend.
How to roast a leg of lamb
Shaun Rankin is a restaurateur, television personality and a Michelin star-accredited celebrity chef.
He currently runs the Shaun Rankin at Grantley Hall restaurant in Yorkshire and has provided Express.co.uk with his top tips for cooking a roasted leg of lamb.
For Shaun’s ‘Best of British roast leg of lamb with wild garlic and Jersey Royals’ recipe, carry on reading.
For all things’ spring and a celebration to the new season, what better way to celebrate Easter than lamb?
Those little nuggets of gold – the jersey royal potato – will be popping out of the ground and pretty much every woodland across our beautiful landscape will be filled with that lovely fresh garlic scent.
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Shaun states that this dish is one of his favourites as it combines the best of the season.
For whipping up the delicious dish, you will need the following:
- 1 Leg of lamb, bone out
- Large bunch of wild garlic leaves
- Salt flakes
- Ground black pepper
- Rapeseed oil
- 3-4 Rosemary sprigs
- 1 bag Jersey royal potatoes
- Large handful of mint leaves
- 100g Diced butter
- Honey, in the comb
- 100g English goat’s cheese
- To serve – Fresh garden peas
Preheat the oven to 180c.
Remove the lamb leg from the fridge around an hour before you wish to cook it to allow it to reach room temperature.
Stuff the wild garlic leaves inside the lamb and tie with string and then place the lamb in a large enough high sided baking tray, season with salt and pepper.
Drizzle rapeseed oil over the top before placing the rosemary on top.
Roast in the oven for about an hour until pink, but if you wish you may cook it for longer if you like your lamb more well done.
Leave the lamb to rest for a further 30 minutes before carving.
While the lamb is cooking, cover the Jersey Royals with cold water, add a pinch of salt and a handful of mint leaves.
Bring to the boil and simmer until cooked, you just want to be able to push a small knife blasé through and nothing more, then drain well.
To serve, place the hot jersey royals in a serving bowl add the diced butter and crumble over the goat cheese.
Finish by drizzling the honeycomb over the top and sprinkling over some chopped fresh mint.
Carve the lamb leg and serve with the Jersey Royals and a pot of steaming hot garden peas – delicious!
How long does it take to roast a leg of lamb?
Cooking times will change based on how well done you want your lamb.
Below are suggested cooking instructions depending on you enjoy your lamb:
For a half leg or whole leg of lamb:
Medium – 25 minutes per 500g, plus 25 minutes
Well done – 30 minutes per 500g, plus 30 minutes
For a boneless leg
30 minutes per 500g, plus 30 minutes.
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