Easter Sunday Dinner Menu – Recipe for Roast leg of Lamb with Redcurrant Glaze.
Ours doesn’t ever change much – most year’s we have the grandparents with us for Easter Sunday Lunch, and we’ll have a traditional Roast lamb with all the trimmings, followed by dessert of choice. Often it’s our infamous (and delicious) Pavlova, but sometimes one of the boys – who are always in charge of Easter Dessert – wants to try something new. This year, our menu looked like this:
Roast leg of lamb with redcurrant glaze (recipe below)
Hasselback potatoes (aka Hedgehog potatoes in this house) – method down at the bottom
Steamed baby carrots, french beans and spring cabbage.
Verdict? Eight resounding versions of “mmm, delicious!” and eight clean plates. Not sure you get much higher praise…
Roast leg of lamb with redcurrant glaze recipe
1 hr 55 mins to cook and 20 mins to rest
- 2·3kg (5lb 1oz) leg of lamb (I used a boned & rolled joint)
- 2 garlic cloves, sliced
- 2 large onions, thickly sliced
- For the glaze
- 4 sprigs rosemary
- 3tbsp redcurrant jelly
- 2tsp mustard powder
First make the glaze. Finely chop the leaves from half the rosemary. Mix with the redcurrant jelly and mustard powder, whisk to combine, and set aside.
Preheat the oven to gas 7, 220°C, fan 200°C. Pierce the lamb all over with a sharp knife, making pockets about 4cm (1½in) deep in all the fleshy parts. Put a slice of garlic and a couple of uncut rosemary leaves in each pocket. Season.
Spread the sliced onions in the base of a sturdy roasting tin, big enough to hold the lamb. Lay the lamb on top and cover loosely with foil.
Roast for 30 minutes then turn the oven down to gas 4, 180°C, fan 160°C and roast for a further 30 minutes. Take the lamb out of the oven, remove the foil (reserve this) and brush the redcurrant glaze mixture thickly over the lamb. Return to the oven for 25 minutes for rare lamb, 40 minutes for medium or 55 minutes for well done. Check periodically, and replace the foil if the meat browns too much or if the glaze looks as though it might burn.
Transfer the leg of lamb to a warmed platter (if you’re making gravy, you will need the tin and its contents), tent with the foil and rest for 15-20 minutes before serving.
(recipe from the Tesco Real Food site here)
For Hedgehog (sorry, Hasselback) potatoes, simply wash the potatoes then with skins on carefully make small vertical slits, 2mm apart, three quarters of the way down each potato, all the way along. I find that putting a skewer into the potato can stop you cutting all the way through by mistake!
Then simply put the potatoes in a roasting tray, and brush with a mix of melted butter and olive oil. Season well with freshly ground black pepper and salt flakes, and roast for 45 minutes, until golden and crispy around the edges.