Easter dinner recipes  - Lamb Sunday Roast

Easter dinner recipes - Lamb Sunday Roast

A lamb Sunday roast to suit a day for a relaxed family lunch and playing Easter egg hunts!


Ingredients (serves 6 people)

  • Shoulder of lamb
  • Olive oil
  • Flour
  • White wine
  • Stock
  • Potatoes
  • Rosemary
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Directions

  1. Season shoulder of lamb to taste (with herbs and salt) and allow to sit for an hour, then wash off the salt and pat the meat dry.


  2. Rub olive oil into the meat, place it in a roasting tin and cover with foil.


  3. Roast at gas mark 3 (170°C) for about two hours. (A 2.5kg shoulder of lamb should feed 4-6 people, allow extra time for larger cuts of meat.)


  4. Make a gravy from the juices in the pan, mixed with a little flour, white wine and stock, simmered and stirred on the hob for a couple of minutes. • Serve with potatoes, sprinkled with fresh rosemary and roasted. • Choose other side dishes to taste. Try baby carrots in a cider glaze: sauté carrots in butter for five minutes, sprinkle over with a little brown sugar and let this dissolve, then pour over 200ml cider and 100ml water mixed with a teaspoon of good mustard. Simmer for 10 minutes or so,


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