Easter is a time for celebration and what better way to celebrate than with a delicious roast lamb dinner. Roast lamb is a classic Easter dish and is the perfect centrepiece for any family gathering. Cooking the perfect Easter roast lamb with all the trimmings may seem daunting, but with a few simple steps, you can
create a delicious meal that will be enjoyed by all.

Classic Roast Lamb for Easter – How to Prepare:

Firstly, it’s important to choose the right cut of lamb. A leg of lamb from a local butcher is a popular choice for Easter, as it’s easy to carve and has a delicious fl avour.
When selecting your lamb, look for meat that is a deep pink colour and has a layer of fat on the outside. This will ensure that the lamb stays moist and tender during cooking.

Once you’ve selected your lamb, it’s time to prepare it for cooking. Preheat your oven to 220°C/425°F/ gas mark 7. Take your lamb and make several deep cuts into the flesh, then rub in a mixture of garlic, rosemary, and olive oil. Season generously with salt and black pepper, then place the lamb in a roasting tin.

Roasting times will vary depending on the weight of the lamb, but a general rule of thumb is to cook the lamb for 20 minutes per 450g/1lb of meat. Once the lamb has been cooking for 30 minutes, reduce the oven temperature to 180°C/350°F/gas mark 4 and continue to cook for the remaining time. Baste the lamb occasionally
with the juices that have collected in the bottom of the roasting tin, as this will help to keep the meat
moist and tender.

Classic Roast Lamb for Easter – Trimmings:

While the lamb is cooking, it’s time to prepare the trimmings. Roast potatoes are a classic accompaniment to roast lamb and are easy to prepare. Simply peel and
chop your potatoes into equal-sized pieces, then parboil for 10 minutes. Drain the potatoes, then shake them in the pan to roughen up the edges. Place them in a roasting tin with some hot oil and cook in the oven for 45-50 minutes, turning occasionally, until they are golden and crispy.

In addition to roast potatoes, there are several other trimmings that you can serve with your Easter roast lamb. Carrots and parsnips can be roasted in the oven with the potatoes, or you can steam them for a healthier option. Peas and green beans are a great choice for a vegetable side dish, as they are quick and easy to prepare.

Enjoy the Meal

Once the lamb is cooked, remove it from the oven and allow it to rest for 10-15 minutes. This will allow the juices to sett le and make it easier to carve. While the lamb is resting, you can prepare a delicious gravy using the juices from the roasting tin. Simply remove any excess fat, then add some flour and stock to the pan, stirring continuously until the gravy thickens.