Nick’s Easter lamb recipe
Easter is a time to gather your friends and family to savour delicious food and this year Executive Chef Nick has the perfect recipe for you.
Whether you like your roasts hearty and traditional or light, zesty and with herbaceous salads, this recipe is guaranteed to impress. For the most accomplished roast this Easter, follow Nick’s tips and tricks below to create a dish with a twist this Easter.
Serves eight to ten:
- 1 leg of lamb
- 2/3 garlic bulbs
- A handful of fresh rosemary and thyme
- A handful of fresh mint
- 4 red onions
- 4 tbsp olive oil
- 1 tsp chilli spice
- 1 tsp smoked paprika
- 200g of feta
- A pinch of salt and pepper
- Place the lamb joint on a stable chopping board. With a sharp, small, pointed knife carve pockets into the lamb.
- Cut the feta into small cubes to fit into pockets in the lamb, slide the feta into each pocket and follow it up with peeled and slightly crushed garlic cloves and mint.
- Remove the skin from the red onions and cut them in half.
- In a suitable sized roasting dish place half of the rosemary, thyme and any leftover garlic and mint.
- Place the halved onions on the bed of herbs, then place the leg of lamb on top.
- Drizzle the whole joint with olive oil and season well using the chilli and smoked paprika.
- Preheat the oven to (190c fan/gas mark 7).
- Place the lamb in the preheated oven and roast for 1 ½ hours.
- After 1 ½ hours, remove the lamb from the oven. The result will be succulent pink lamb which pulls off the bone, however, if you like your lamb cooked through add another 30 minutes.
If your guests enjoy a touch of spice, then this lamb will work perfectly for a traditional roast. If you’re looking for something to match the warmer temps though, the lamb marries well to a fresh herb salad, steeped in mint with a good squeeze of lemon.
- Tender lamb from West Country.
- Fresh herbs from Canara Farm.
- Flavoursome salt from Cornish Sea Salt.
If you decide to make this delicious dish, we’d love to see your final creation. Please send in a photo of Nick’s Easter lamb recipe to email@example.com