• Easter roast

    by  • 19/04/2011 • Country food • 1 Comment

    I love dishing up a traditional family meal of roast lamb on Easter Sunday. And this stainless steel rectangular roasting dish from Le Creuset is just the thing to cook it in. This year I’m going to try their recipe, which serves 6.


    You will need:

    2 kg (4 lbs) shoulder of lamb

    8 canned anchovy fillets in oil, drained

    5 sprigs rosemary

    1 garlic clove, cut into 6 pieces

    3 tbsps vegetable oil

    350g (12 oz) sweet potatoes

    450g (1 lbs) roasting potatoes

    Freshly ground black pepper


    1 tbsp plain flour

    375ml hot brown stock

    4 tbsps full bodied red wine

    1 rounded tsp redcurrant jelly

    Preheat your oven to 180˚C / 350˚F / Gas 4. Using a sharp knife make a number of holes in the thicker parts of the lamb shoulder. Cut 5 of the anchovy fillets in half, retaining 3 for the gravy. Push small pieces of the rosemary together with a piece of the anchovy into the holes. Make 6 more holes and push a piece of garlic into these. Put 1 tbsp of the oil into the roaster. Add the lamb and drizzle with a little more oil and some freshly ground black pepper. (Do not add any salt; the anchovies will bring enough salt to the recipe). Cover the top of the meat with a piece of aluminium foil, but do not enclose it within the pan. Roast the lamb for 1 hour.

    Meanwhile peel the potatoes and cut into large chunks. Boil in lightly salted water for 3 minutes, drain well. When the lamb has roasted for 1 hour, remove the foil and baste the meat with the pan juices. Add the potatoes around the meat and season with some black pepper. Roast for a further 50 minutes – 1 hour. (Check the lamb 20 minutes earlier if you prefer it slightly pink. Remove the meat and keep warm, continue roasting the potatoes). Transfer the meat and potatoes to a warmed serving dish.

    Put the roasting pan on the stove-top over a medium heat. Add the flour to the fats in the pan, together with the remaining anchovy fillets, chopped into small pieces. Stir well until all the fats are absorbed. Gradually stir in the hot stock, wine and redcurrant jelly. As you stir mash the softening pieces of anchovy into the gravy so that the consistency becomes smooth. Taste and adjust the seasoning as necessary (but do not add any salt). Carve the lamb into thick slices and serve with a little of the gravy poured over together with the roasted potatoes and some seasonal vegetables of your choice.

    One Response to Easter roast

    1. Gem
      19/04/2011 at 1:34 pm

      This looks delicious, it has made me feel very hungry all of a sudden xxx

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