MOUTH WATERING ROAST LAMB

Easter is a fantastic time of the year when families up and down the country have many treasured traditions. From delicious chocolatey eggs to marking a time of fresh beginnings, Easter is a great period to step back and reassess. If part of your Easter celebrations is a traditional Sunday dinner, then roast lamb is almost guaranteed to appear on your table.

To make sure your meal is as memorable as it can be this year, here is an easy peasy roast leg of lamb recipe.

Method

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Start by heating your oven to 220C / 200C fan / gas 7. Take all packaging off your leg of lamb and keep a note of the weight to ensure you get the right roasting time. Make small 5 cm incisions into the meat using a sharp knife at an angle, to make sure the flavourings will be less tempted to push out while roasting.

Insert one sprig of rosemary, a slice of garlic and a small piece of anchovy into each of the holes you have made, pressing in with your finger. Season the meat with salt and pepper, then rub the lamb with the olive oil, before moving to your roasting tin on top of the onion slices. Roast this for 20 minutes.

Lower the heat of the oven to 190C / 170C fan / gas 5 and cook for a further 15 minutes per 500g of meat. For a rough guide, this should be 1hr for a 2kg leg.

Cover with foil and leave to rest for 15 minutes before carving. Save your tray of delicious juices and onion slices to make your own homemade gravy.

Be the talk of the town with this centrepiece of the upcoming holiday

PREPARATION

20 mins

COOKING

1 hr and 40 mins

Ingredients

Leg of lamb, weighing between 2kg and 2.5kg

A small bunch of rosemary

Four to five garlic cloves

Four to six brown anchovy fillets

Two tablespoons of olive oil

Two large onions