easter lamb

A fresh herb stuffing pairs beautifully with the rich lamb meat. For more lamb recipes visit Goodhousekeeping.co.uk

Herb stuffed leg of lamb

leg of lamb, about 2kg (41/2lb)

g (3 ½oz) pinenuts

g (3 ½oz) pitted green olives

g (3 ½oz) sliced white bread

flat-leaf parsley, leaves picked

oregano, leaves picked

mint, leaves picked

garlic cloves, peeled

egg,

1-2tbsp oil

300 mL (10 fl oz (½ pint)) white wine

tbsp. honey

plain flour

800 mL lamb or chicken stock

Remove lamb from fridge an hour before cooking. In a food processor, whiz&nbsp; pinenuts, olives, bread, herbs and 1 clove garlic to form a chunky stuffing. Put&nbsp; into a large mixing bowl and season. Add the egg, and zest and juice of 1 lemon.

Preheat oven to 200°C (180°C fan) mark 6. Put lamb on to a chopping board,&nbsp; skin-side down. Gently cut into the leg at the thinnest part and open out like a&nbsp; book. Without cutting through the meat to the board, make slits to help form it&nbsp; into one flat slab. Cover with clingfilm and bash with a rolling pin to flatten&nbsp; evenly. Spread stuffing on to the meat and fold the shortest edges in to enclose them. Roll meat from one short end to the other and secure with string at regular 3cm (1¼in) intervals and at each end. Put lamb into a roasting tin,&nbsp; brush with oil and season well. Pour wine into the tin and roast for 15–20min per 450g (1lb).

Crush remaining garlic clove, put in a small bowl and mix with the remaining&nbsp; lemon juice and the honey. About 20min before the end of cooking, carefully&nbsp; remove lamb from the oven, brush all over with honey mixture and return to oven for the remaining time. Take out and rest on a board, covered with a tent of foil,&nbsp; for up to 40min.

Alex Mackay&#8216;s spiced roast ’n’ braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main.  In his own words: &#8221; My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.&#8221;

Moroccan-spiced lamb shoulder with onions and freekeh

2-2.2kg British lamb shoulder,

vegetable oil

runny honey

garlic cloves, finely chopped

fresh ginger, grated

lemon

Finely grated zest and juice 2 oranges

tbsp ras el hanout spice mix

small onions, peeled and halved

raisins

milliliters lamb or chicken stock

1½ tbsp dark soy sauce

tomato purée

cooked freekeh (I like Merchant Gourmet)

cornflour

mild red chilli, deseeded and finely sliced (optional)

basil mint

toasted almonds, chopped and tossed with salt and ras el hanout

Rose petals to serve (optional)

Heat the oven to 220°C/200°C fan/gas 7. Put the lamb in a deep roasting tin and rub salt and oil all over it. Roast, skin-side up, for 35 minutes until golden brown. Remove from the oven and turn the oven down to 160°C/140°C fan/gas 3.

Meanwhile, mix the honey, garlic, ginger, the zest and juice of 1 lemon and 1 orange, and 2 tsp ras el hanout in a small bowl.

Transfer the lamb to a plate. Scatter the halved onions and raisins in the tin, pour over the rest of the orange juice, then season with salt and most of the remaining ras el hanout. Toss the onions to coat thoroughly with the seasonings, lamb fat and juice, then turn the onions cut-side down. Put the lamb in the centre.

Brush three quarters of the honey mixture over the lamb (do this with great gusto – really cover it). Reserve the rest to glaze the lamb later. Cover the roasting tin tightly with foil, sealing carefully around the edges. (If it’s not fully sealed or there’s a hole in the foil, heat will escape, the lamb will take longer and it won’t cook properly.) Braise for 3½ hours.

While the lamb braises, put the stock, soy sauce and tomato purée in a medium saucepan, bring to the boil and reduce by half (see tips), then remove from the heat.

Once the lamb has braised, remove the foil. It should now be so tender that you can push a spoon right through it. Lift the lamb onto a plate. Drain half the cooking juices into the pan with the reduced stock (you’ll have about 500ml liquid in total).

Add the cooked freekeh to the roasting tin and stir it into the onions and remaining cooking juices. Turn the oven back up to 220°C/200°C fan/gas 7. Put the lamb back on top, glaze it with the remaining honey mixture, then put the tin back into the oven for 10 minutes. Baste and check twice, ensuring the glaze doesn’t burn.

Bring the reduced stock and lamb juices to the boil and whisk in the cornflour mix. Bring back to the boil for 15 seconds, whisking constantly, until the gravy has thickened enough to lightly coat the back of a spoon. Season to taste with salt, ras el hanout and lemon juice.

Before serving, brush the lamb with gravy to give it a glossy shine. Sprinkle the zest of the second orange and the chilli (optional), basil/mint and almonds on top. Serve at the table with tongs and a big spoon, and rose petals to scatter over, if you like. I squeeze a little extra lemon juice over the top, too.

The boneless meat is filled with garlic, sage, rosemary, and thyme. Then is it liberally sprinkled with freshly ground pepper and kosher salt. It is seared on all sides on top of the stove and finished in the oven.

Roast Boneless Leg of Lamb Herb Garlic Stuffed

leg of lamb

Kosher salt and fresh ground black pepper

thyme

rosemary

sage

garlic

peanut oil

unsalted butter

Coarse sea salt

Heat the oven to 375 F. Lay the lamb out flat, cut-side up, on a clean surface. Sprinkle the meat with kosher salt and pepper, then arrange half of the thyme, rosemary, and sage and all of the garlic on the meat. Roll the meat around the herbs and tie with twine at 1 1/2-inch intervals.

Heat the oil in an ovenproof skillet or roasting pan over medium heat until it slides easily across the pan. Salt and pepper the outside of the lamb, then brown it on all sides, about 25 minutes. Transfer the skillet to the oven.

Cook the lamb for about 45 minutes. Add the butter and remaining herb sprigs and continue cooking the lamb, basting occasionally, for about 15 minutes. (The lamb is medium rare when a thermometer inserted in the center indicates an internal temperature of 125 F.) Remove the lamb from the oven, cover loosely with foil, and allow the meat to rest for about 10 minutes. Slice and serve sprinkled with coarse sea salt.

rotisserie. recipe       ??????    same herbs etcetera

This was delicious. I added quartered fingerling potatoes tossed with rosemary and sea salt to the pan during the last 15 minutes of cooking. Used the pan drippings to make gravy.

Visiting again to say thanks so much for linking up with me at the Unlimited Monthly Link Party 23. Pinned!

What a beautiful entree.....Looks delicious!     This is going to be my meat of choice for Easter.....Can’t wait,to try this recipe for my family.   Hi and love to all????

Wow! This herbed leg of lamb not only looks super flavorful, but incredibly tender. I want to serve this with a big pile of mashed potatoes to soak up all those tasty juices!

Wow, it's so beautiful this roast!  I love the flavors that are here, and it sounds totally amazing too.

This looks so delicious. Thank you so much for the recipe and am saving it for a friend.

I love the aroma of roasted garlic. So i can image the deliciousness of this recipe since the garlic would be stuffed in lamb and then cooked.

Loved this roasted leg of lamb.  So juicy and delicious. Thanks for sharing this interesting recipe! Making this again for Easter.

I have been meaning to make a leg of lamb for quite a while now. Very excited that I've stumbled upon your recipe. And thank you for the hint about peanut oil - that is great to know!

Roasted leg of lamb is a Sunday must for family meals. This recipe is one that the whole family will love.

It has to be lamb at Easter! It's one of our favourites, but we don't have it as often, as it's hard to get a really good cut. This looks perfect!

I've been intimidated by cooking a leg of lamb for far too long lol But this looks so good I just have to make it already!

My family loves lamb but I've never cooked a leg of lamb.  Your easy to follow step by step directions will make my first time a breeze.

This looks like a great addition to the holiday table! I'm sure my family would love it!

Leg Of Lamb is one of those beautiful dishes I have always been scared to make on my own. Your recipe is put in such simple terms this is going to give me the confidence to make this. This is going to be our Christmas Dinner this year, I can't wait. Thanks !!

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Top 3 easter lamb recipes from across the web

The most viewed easter lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed easter lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine