4 ideas to cook your Easter lamb which is not your usual roast
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Whether you’re a roast leg of lamb fan or not, you can’t deny the meat is THE one to go for on Easter. However, you’re not stuck with your bog-standard roast dinner if it’s not your thing; with a million and one ideas out there to try, you’re sure to find a tasty recipe for lamb that you adore. Express.co.uk has spoken to some of the best in the business and have four sumptuous options for you to sink your teeth into.
Herb-crusted cannons of lamb with butter bean mash and hasselback potatoes
By Sophie Rushton-Smith from The Cherry Tree
Lamb cannons − cut from the eye of the loin − are tender, tasty and quick to cook, and are served here with a delicious herb crust.
The creamy butter bean mash, flavoured with aromatics and anchovy, complements the lamb perfectly, and everyone loves a hasselback.
Ingredients (serves two)
10 small pink fir or Charlotte potatoes
Olive oil or smoked rapeseed oil
50 g extra virgin olive oil
1 sprig rosemary
1 dried red chilli
2 strips of lemon zest
1 garlic clove, crushed slightly
400 g butter beans
3 anchovy fillets
Juice of half a lemon
2 cannons of lamb
30 g panko breadcrumbs
1 tbsp French mustard
1 tbsp The Cherry Tree Platter chutney
3 tbsp chopped fresh parsley leaves
½ tbsp chopped rosemary leaves
2 tbsp chopped fresh mint leaves
Heat the oven to 220 C/200 C fan.
Place them in the dip of a wooden spoon. Make cuts across the potatoes (the spoon will stop you cutting through to the base).
Place in an ovenproof dish, cut side up, drizzle generously with olive oil, and sprinkle with sea salt.
Cook for about 45 mins, basting occasionally so the oil drips through all the cuts. Add more salt, if necessary. (You can turn the oven down when ready to cook the lamb.)
Warm the oil and aromatics in a small saucepan and gently heat for 10 mins (don’t boil), then turn off the heat and leave for the flavours to infuse.
Place the beans and anchovies in a blender with half of the strained oil, a little water, and a grind of black pepper and blitz to a smooth puree.
Add a little water more to achieve a puree consistency.
Season to taste with sea salt flakes and black pepper and a squeeze of lemon juice.
Warm gently in a saucepan when ready to serve.
Keep any remaining oil to drizzle over vegetables.
Herb-crusted cannons of lamb
Turn the oven down to 200 C conventional/180 C fan.
Mix together the herb crust ingredients in a small bowl.
Dry and season the lamb on both sides.
Heat a heavy bottomed frying pan (ovenproof) over a high heat and add a splash of vegetable oil.
Sear the lamb for 30 seconds on both sides.
Remove to a plate and top with the herb crust. Press down firmly. Return to the pan and roast in the oven for 8 minutes (internal temperature 55°C for medium/pink).
Meanwhile cook the green beans for a couple of minutes in salted boiling water.
Leave to rest for a few minutes before carving.
Serve the lamb on the white bean mash with green beans and hasselback potatoes.
Slow cooked lamb shoulder with garlic green beans and maple roasted sweet potato wedges
By Justine Murphy for the mymuybueno cookbook.
This is just heavenly, and fills the whole house with an amazing aroma. The finished dish is sweet, sticky, delicious and so versatile too.
Ingredients (serves four)
Slow cooked lamb shoulder
1 large onion, halved and sliced
1 sprig of rosemary
4 cloves of garlic, skin on
2 tbsp olive oil
100ml malt vinegar
80g coconut sugar, plus extra to top
8 anchovy fillets, finely chopped
4 cloves of garlic, peeled and cut into slivers
4 sprigs of rosemary, leaves only
Pinch of flaked sea salt
Grind of black pepper
2kg lamb shoulder, bone in
400ml good white wine
2 cloves of garlic, peeled and grated
2 tbsp butter or olive oil
1 tbsp lemon juice
Pinch of flaked sea salt
Grind of black pepper
Maple roasted sweet potato wedges
2 large sweet potatoes, washed and trimmed
3 tbsp olive oil
Pinch of flaked sea salt
2 tbsp maple syrup
Preheat the oven to 170°c.
Layer the sliced onion down the centre of a large roasting tin, add the rosemary and whole garlic cloves, then drizzle a tablespoon of olive oil over the top.
Place the vinegar, coconut sugar, remaining oil, anchovies, sliced garlic, rosemary leaves, salt and pepper into a bowl and stir to combine. Carefully make deep slits all over the lamb with a sharp knife, then pour the marinade over the meat, pushing the garlic slivers and rosemary leaves into the slits. Really get in there with your hands to massage the mixture in well and keep spooning the marinade over the meat so it seeps into the cuts.
Place the lamb on the bed of sliced onions, sprinkle with some extra coconut sugar and liberally season with salt and pepper. Pour the white wine around the lamb. Cover the roasting tin tightly with foil and roast the lamb for 3 hours in the preheated oven. For the last 10 minutes, remove the foil and allow the top to get some good colour and brown nicely.
Dish this up at the table, you just need two forks to break it apart and serve with the pan juices.
Cook the green beans in boiling salted water until tender, then drain and blanch them quickly in iced water. Drain and set aside.
In a frying pan over a medium heat, cook the garlic in butter or oil for 1 minute, then stir through the green beans until they are coated well. Add the lemon juice and season generously with salt and pepper to taste before serving
Preheat the oven to 200°c.
Cut the sweet potatoes into quarters to form thick evenly-sized wedges. Place the wedges onto a lined baking tray, skin side up, and brush them with olive oil using a silicone brush. Sprinkle with salt.
Place the tray in the preheated oven and leave them to cook for 20 minutes, then remove and brush with the maple syrup. Place back in the oven for a further 5 minutes before serving.
Roast leg of hogget and cipolle onion champ by Macknade
Ingredients (serves eight)
3kg leg of kentish hogget
40ml extra virgin olive oil
2 garlic bulbs
4 banana shallots
30g plain flour
500ml chicken stock
A few sprigs of rosemary
Freshly ground black pepper
1 bunch cipolle (tropea) onions
Remove the hogget from the fridge one hour before cooking and allow it to come up to room temperature
Prepare a roasting tin by halving the shallots lengthways and placing in the tin along with the whole bulbs of garlic to create a trivet.
Place the hogget on top, rub with 20ml of olive oil and season well with salt and pepper.
Tuck the rosemary sprigs into the strings and add 1 litre of cold water to the bottom of the tin.
Cook the hogget uncovered for approximately 1 ¼ to 1 ½ hours.
Remove the hogget and shallots from the roasting tin, cover lightly with foil and rest for 45mins.
To make the gravy, add the flour to the roasting tin and mix well, scraping up all the tasty bits.
Place on a low heat on the cooker top and slowly whisk until thickened.
For the champ, peel the potatoes, add to salted water and bring to the boil. Reduce to a simmer and cook until tender.
Meanwhile, prepare the Cipolle onions by removing the outer skin and discarding 2-3 cm off the end. Wash well in cold running water.
Cut the onions so the bulb ends are the same length, about 10-12cm, (keeping the remaining green parts for the mash.) Lay on a baking tray, drizzle with 20ml of the olive oil and season well.
Roast in the oven for 10–15 minutes, adding the shallots from the roasting tin for the last 5 minutes to reheat.
Slice the remaining onions thinly, add to a small saucepan with the butter and sauté gently until softened.
Drain & mash the cooked potatoes and mix in the sliced onions & butter. Season the mash well with salt and pepper.
Carve the hogget and serve family style with the mash, plus crab apple jelly and glazed heritage carrots.
Spring Roast Lamb with Maple Yoghurt Marinade by Maple from Canada
Succulent and tender, this roast lamb with cooling maple yoghurt is the perfect dish to welcome spring.
Ingredients (serves six)
1.5kg leg of lamb
2 beef tomatoes, quartered
2 large shallots, finely chopped
1 tbsp small capers, rinsed
Bunch of fresh parsley, chopped
2 tbsp olive oil
4 tbsp Greek yoghurt
2 tbsp pure Canadian maple syrup (preferably dark syrup for its robust taste)
Salt and pepper, to season
Bunch of fresh mint, chopped
Small bunch of basil, chopped
Juice of 1 lemon
Mix together the yoghurt, maple syrup and lemon juice in a bowl.
Put the lamb in a large roasting tin and season well with salt and pepper, then cover in the maple yoghurt marinade.
Add the chopped shallots and tomatoes to the roasting tin and leave to marinade overnight.
Preheat the oven to 200ºC and roast the lamb for 20 mins. Then reduce the heat to 160 ºC and cook for another 40 mins. Cooking times will vary depending on the size of the lamb.
Use 20 minutes per half kilo as a guide.
While it’s cooking, make a dressing by mixing together the fresh chopped herbs, olive oil and capers in a bowl.
When the lamb is cooked, spoon over the dressing. Cover loosely with foil and leave to rest for 20 minutes before serving.
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