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Here at TheNosh we have brought to you over the last week or so many different recipe ideas for your Easter Sunday roast lamb – but here is my favourite way of cooking this succulent spring meat – simple and delicious:

Roast Leg of Lamb with Garlic, Rosemary and Honey!

 Preparation:

Cut around  8/10 slits equally spaced into the lamb leg joint and then rub in all over some freshly milled sea salt mixed with good quality rapeseed oil and push a plump clove of garlic and small sprig of fresh rosemary into each slit. Place into a roasting tin on a bed of chopped root vegetables and a little more rosemary – and then brush all over with runny honey (heat the sealed container of honey in heated water, not boiling, to make it more of a liquid consistency if needed) Roast Lamb

Cover with a lid or tin foil and cook to your liking. Remove the lid or foil around 1/2 hour before fully roasted to your liking – this will crisp and caramelise the skin. When ready, remove the lamb to rest in a warm place and save the vegetables to serve as a side dish also if you wish – set the pan asisde for the gravy.

To make the gravy:

Pour some red wine into the roasting tin (a couple of generous glugs) and reduce by 1/2.  Add boiling stock –  Knorr chicken and lamb cubes combined are a good mix and all is now ready for your crisp roastie potatoes, fine beans, buttered garden peas and curly kale…..

And of course yourChianti Classico Riserva 2005 Il Borghetto’ from Majestic!

Chianti Classico Riserva product photo

Alan Hunter
Master chef, wine writer, importer and educator, adventurer, wine tour operator and co-creator of the fast-growing online food and wine magazine Nosh.
Alan Hunter
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