Jamie Oliver: How to make chef’s classic lamb roast with mint sauce this Easter Sunday

Jamie Oliver shares his recipe for crispy roast potatoes

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Easter Sunday takes place tomorrow, and what better way to celebrate than to cook and eat a roast dinner with family or friends? Celebrity chef Jamie Oliver has shared his tips on how to make a classic lamb roast with mint sauce or gravy – or both.

Jamie Oliver has many lunchtime recipes, but the chef has said that his roast leg of lamb is “perfect for Easter”.

On his website, the chef added that the lamb is “a classic Sunday lunch, with no fuss and masses of flavour”.

Jamie cooked his lamb with potatoes, but he also recommended putting a few carrots and parsnips in too.

To make the lamb, the ingredients Jamie said you need are a two kilogram leg of lamb or hogget, one bulb of garlic, half a bunch of fresh rosemary, one and a half kilograms of potatoes, a lemon, and olive oil.

Firstly, Jamie advised removing the lamb from the fridge an hour before you want to cook it to let it come up to room temperature.

Preheat the oven to 200 degrees or gas mark six, before placing a roasting dish for the potatoes at the bottom of the oven.

Then, break the garlic bulb into cloves and peel three of them.

Peel the potatoes too, before halving them.

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At the same time, prepare the rosemary by chopping half the leaves.

Next, Jamie advised crushing the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest, and pour in a “good lug” of oil.

Then, mix all the ingredients together.

Drizzle the mixture over the lamb, as well as adding a pinch of salt and black pepper for added seasoning.

Place the lamb on the hot bars of the oven above the tray for the potatoes.

After boiling the potatoes in a pan of boiling salted water for 10 minutes, drain them, allow them to steam dry, and drop them back into the pan.

Add the remaining rosemary sprigs and whole, unpeeled garlic cloves to the potatoes, season them with salt and pepper, and drizzle some olive oil over the top.

Then, put the potatoes into the oven tray, underneath the lamb – so they can catch the meat’s juices.

Jamie recommended cooking the lamb for an hour and 15 minutes if you want it to be pink, or an hour and 30 minutes if you prefer it more well done.

As for the mint sauce, the ingredients you need are a bunch of fresh mint, a teaspoon of sugar, and three tablespoons of white wine vinegar.

Finely chop the mint leaves and place them in a small bowl.

Then, mix in the sugar, a good pinch of salt, a tablespoon of hot water, and the vinegar, before mixing everything together.

When the lamb is cooked to your liking, remove it from the oven and leave it to rest for around 15 minutes.

Carve the meat and serve it with the roast potatoes, mint sauce, and your preferred vegetables.

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