easter lamb recipe

Try this leg of lamb cooked with lots of aromatic spices and lemon. The lamb is cooked over the potatoes – they catch the juices from the meat and take on the gorgeous flavours.  It&#8217;s an easy, flavourful dish to serve to the family at Easter or over a bank holiday weekend. You’ll need to start this recipe the day before you want to eat it,  and you can marinate the lamb for up to 48 hours before cooking. For a quicker roast lamb recipe, try this Scandi-style roast leg of lamb with anchovies and potato gratin.

Spiced leg of lamb with lemon-roast potatoes

green cardamom pods

cumin seeds

tsp sweet smoked paprika

ginger

tsp coriander

½ tsp ground turmeric

cinnamon

¼ tsp hot chilli powder

tamarind paste (from the world food aisle at supermarkets)

1½-2 tbsp clear honey

sunflower oil

salt

ginger,

garlic

British lamb leg (about 2.5 kg)

For the quick-pickled chillies

milliliters cider vinegar

caster sugar

green chillies, sliced

For the potatoes

potatoes,

shallots, halved lengthways

ghee olive oil

Pared zest and juice 1 lemon

paprika

To serve

Chopped fresh mint, coriander and parsley

Natural yogurt

To make the marinade, bash the cardamom in a pestle and mortar to release the seeds, then discard the pods. Add the cumin seeds and pound to a powder, then put in a bowl with the rest of the ground spices. Stir in the tamarind, honey, oil and salt.

Bash the fresh ginger and garlic in the pestle and mortar to form a rough paste. Stir into the spice mix.

Score the lamb in a criss-cross pattern with a sharp knife, then rub the marinade all over, into the cuts. Put on a plate or tray, cover tightly with cling film and chill overnight.

For the quick-pickled chillies, put the cider vinegar and sugar in a medium pan with 60ml water and a pinch of salt. Stir over a low heat until the sugar dissolves. Put the chillies in a medium bowl or container, pour over the pickling liquid and leave to cool. Cover and chill until needed (bring to room temperature to serve).

Take the lamb out of the fridge 2-3 hours before you want to cook it. Heat the oven to 220°C/200°C fan/ gas 7. Parboil the potatoes for 5 minutes. Drain, shake to rough up, then put in a very large roasting tin. Add the shallots, cut-side up.

In a small pan, melt the ghee/heat the oil. Add the lemon zest, paprika and a large pinch of salt, then stir well. Pour over the potatoes and shallots, then stir to coat. Season.

Position an oven rack in the top third of the oven, then put the lamb leg, round-side up, directly onto it. Put the roasting tin of potatoes in the lower third of the oven, beneath the lamb, to catch the meat juices.

Roast the lamb and potatoes for 15-20 minutes, then reduce the heat to 200°C/180°C fan/gas 6 and roast for another 30 minutes for pink (add another 10 minutes for medium). A digital thermometer pushed into the thickest part of the meat should read 55°C for pink (60°C for medium).

Take out the lamb and rest it on a lipped board for 15-30 minutes. Turn the oven to low to keep the potatoes hot; if they start to become too brown, turn the oven off.

When ready to serve, squeeze the lemon juice into the roasting tin (see tip) and shuffle the potatoes to partly coat. Sit the lamb on top. Stir the chopped herbs through the yogurt and serve with the pickled chillies.

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.

Juicy and delicious garlic and pistachio roasted, stuffed leg of lamb with mint, rosemary, thyme, and dried apricots. Great for holidays!

Garlic & Pistachio Stuffed Leg of Lamb Recipe (video)

leg of lamb (works with 4 to 8 pounds)

rosemary

thyme

garlic cloves

Dijon mustard

olive oil (or avocado oil)

tbsp

black pepper

pistachios

apricots

mint

tbsp maple syrup

olive oil

Preheat the oven to 375°F. Remove the leg of lamb from the refrigerator and let is stand at room temperature while preparing the filling.

First, prepare the garlic and herb spread. We’ll use half for the filling and half for seasoning the outside. Place the rosemary, thyme, garlic, mustard, olive oil, salt and pepper into the food processor. Make sure to strip the herbs from the stems first!

Pulse until the garlic and herbs are finely diced and a thick paste forms. Remove half the paste into a bowl and set aside.

To the remaining paste in the food processor, add the mint, pistachios, dried apricots, and maple syrup. Pulse the ingredients until a thick and chunky paste forms. Add the lemon zest last and mix one last time.

Preparing the Spread &amp; Filling:

Next, prepare the leg of lamb for stuffing. Remove the lamb from its packaging and pat it dry with paper towels.

Place the fat side of leg face down onto a cutting board. Using a very sharp knife, slice the leg lengthwise, cutting the large piece of lamb into a ½-inch thick sheet. I recommend watching my video tutorial to see how it’s done.

Since the leg of lamb can have pieces of varying thickness, I recommend slicing the lamb in sections for the best results.

You can further flatten the lamb by using a meat mallet.

Preparing the Leg of Lamb:

Once the leg of lamb is flattened into a thick sheet, spread the prepared pistachio and apricot filling over the top, spreading it evenly all over.

Once the lamb is rolled, you want the fat side to be on the top. Start at the opposite end and roll the lamb and filling together into a log.

With the fat side facing up, using a sharp knife to score the fat; this will help our spread/seasoning reach the meat better.

Stuffing the Leg of Lamb:

Cut ten to twelve, 18-inch segments of kitchen twine. Starting at one end, slide the segments one at a time underneath the stuffed lamb, tying a tight knot at the top. Space the twine about ¾-inch apart. Trim the twine ends.

Once the lamb is trussed, transfer it into a large roasting pan. I line mine with foil for easier cleanup. Drizzle the lamb with avocado or olive oil and rub the oil into the meat.

Next, add the garlic and rosemary spread, rubbing it into the lamb and spreading it evenly.

Trussing the Lamb:

The lamb is ready for roasting at this step. You can place the lamb into the refrigerator overnight if you’re preparing for the next day. Remove from the fridge for 1 hour prior to roasting.

Roast the lamb at 375°F until the internal temperature reaches 135°F to 140°F, which is medium doneness. I highly recommend using a meat thermometer!

Tent the lamb with foil after 45 minutes to prevent it from getting too dark.

The roasting time will depend on the size of the leg. For a 4-pound leg, roast for approximately 1 hour, plus/minus 10 minutes. For a 5-pound leg, roast for approximately 1 hour and 20 minutes. For large pieces of lamb, around 8 pounds, roast for up to 2 hours.

Once the lamb is roasted, remove it from the oven and let it rest for about 45 minutes prior to slicing and serving.

Before slicing the stuffed leg of lamb, cut and remove the kitchen twine. Use a sharp knife to slice the lamb.

Serve the lamb with your choice of sides, such as my Garlic &amp; Herb Baked Potatoes and Blackberry Apple Salad with fennel.

Roasting &amp; Serving Instructions:

https://www.youtube.com/watch?v=Q80i5UeyfeU

Tap to get the recipe 🡇🡇🡇

An impressive, delicious, and aromatic roasted lamb recipe for special occasions! My garlic and pistachio roasted stuffed leg of lamb is filled with garlic, rosemary, thyme, mint, pistachios, and dried apricots. The outside of the lamb is seasoned with garlic and herb spread before being roasted to perfection. Enjoy this juicy and unique lamb with a side of potatoes and salad for any special occasion or holiday. I think it’s perfect for Easter!

Get the full recipe here:

SUPPLIES & TOOLS (Amazon Affiliate Links):
*Beyond Borscht Cookbook: 
*The European Cake Cookbook: 
*Large Roasting Pan:
*Digital Meat Thermometer:
*CuisinArt Food Processor:
*Kitchen Twine:
*Wusthof Carving Knife Set:
*Epicurean Carving Board:

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Contents of this video:
00:00 Introduction
01:02 What Type of Lamb to Use
01:31 Preparing the Spread
02:55 Preparing the Filling
03:42 Breaking Down Leg of Lamb
05:30 Stuffing the Lamb
06:34 Trussing Leg of Lamb
07:31 Seasoning the Lamb
08:12 Roasting Instructions
09:36 Cutting the Stuffed Lamb
10:55 Taste Test

#easyrecipe #lamb #meats #Easter #holiday #dinner #lambrecipe #garlic #herbs #homecooking #meatlovers #tatyanaseverydayfood

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