Nothing screams Easter Sunday lunch more than lamb to me. This year, I'm having to put together my own Easter lunch for the first time ever, as due to the pandemic, I'm unable to spend it with family - and I think most of us find ourselves in a similar situation. So with this in mind, I've put together a full and simple Easter Sunday Roast, so anyone can make it wherever they are. The below meal will serve around 3 people.
Ingredients
Lamb / Protein
700gr rolled breast of lamb
6 cloves garlic
1 tbsp chopped fresh rosemary
50gr butter, softened
8 dried apricots
1 tspn fresh chopped parsley
Salt and pepper, to taste
Base
1 white onion
6 cloves garlic
6 dried apricots
100ml red wine
3 large sprigs rosemary
Olive oil
Salt and pepper, to taste
Sides
Roast Potatoes
500gr potatoes
1 Tspn fresh chopped rosemary
2 cloves garlic
Olive oil
Salt and pepper, to taste
Roast Carrots
250gr baby carrots
1 tbsp brown sugar
Olive oil
Salt and pepper, totaste
Yorkshire Puddings
Vegetable oil 4 loaded tbsp plain flour
10 tbsp milk
6 tbsp water
Pinch salt
1 egg
Gravy
Lamb drippings
200ml vegetable stock
100ml red wine
45gr cornstarch
4 tablespoons cream
Water
Method
1. Preparing the lamb. Preheat the oven to 200 degrees celsius. Chop the apricots and garlic finely. Mix with the butter, parsley, rosemary, and add salt and pepper to taste.
2. Unroll the breast of lamb, setting the string aside for later. Spread the butter mixture as evenly as possible and roll the lamb of breast back up. Reuse the string to tie the breast of lamb up. Set aside.
3. Preparing the base. Roughly chop the white onion and crush the garlic. Place the onion and garlic in your roasting dish, along with the apricots, rosemary, and red wine (this will be the base for your gravy). Add salt and pepper to taste.
4. Place the rolled breast of lamb on top of the base and cover in foil. Roast for an hour, then remove the foil and roast for a further hour, basting every 15 minutes or so. 5. Making the roast potatoes. Peel the potatoes and chop into small cubes, around 1.5cm by 1.5cm. Place in a lined roasting tin and drizzle olive oil on top, generously. Chop the garlic finely and sprinkle on top of the potatoes along with the chopped rosemary, salt, and pepper. Toss the potatoes to ensure equal distribution of herbs.
6. Cover the potatoes with foil and place in the oven along with the lamb. Roast for 45 minutes, then remove the foil and give the potatoes another toss. Roast for a further 30 minutes until nice and crispy.
7. Making the roast carrots. Cut the baby carrots in half, trimming off the tops also. Place in a roasting dish and tossin olive oil, brown sugar, salt, and pepper. Roast for 15-20 minutes.
8. Making the Yorkshire puddings. In a cupcake or muffin tin, add a tablespoon of vegetable oil in 6 of the cupcake portions. Place in the hot oven for around 10-15 minutes.
9. In a small bowl, add the flour, milk, water, salt, and egg. Mix until combined. Take the cupcake tin out of the oven and split the batter equally between the 6 cupcake portions. Place in the oven for a further 20-30 minutes, or until golden brown.
10. Making the gravy. Strain the base used for the lamb and keep the drippings. Set the rest of the base aside (this can be served alongside the meat, if you'd like). Place the drippings in a small pot and add the vegetable stock, red wine, and cream. Allow to come to a boil.
11. In a small bowl, add the cornstarch and a few tablespoons of water to create a slurry. Add to the gravy and mix until it starts to thicken. Strain the gravy to remove any clumps.
12. Serve all the elements warm, and enjoy!
Recreating this recipe? Tag me on instagram @juliawgr!
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