Spring an Easter lamb surprise
Easter is a great time to celebrate with family and friends. There's no better way than getting everyone together for a lunch of roast lamb followed by a delicious dessert. Turn that conventional choice into something special with the help of these...
Easter is a great time to celebrate with family and friends. There's no better way than getting everyone together for a lunch of roast lamb followed by a delicious dessert. Turn that conventional choice into something special with the help of these recipes. All you have to do is make sure that the youngest members of the family don't pig out on too many chocolate eggs before lunch! So, go on, spoil your family with a lamb feast to remember.
ROAST LEG OF LAMB STUFFED WITH SPINACH AND GREMOLATA
Serves 6
Stuff the leg of lamb with the gremolata mixture the day before, then cover and chill overnight. Bring the lamb up to room temperature before roasting.
4 tbsp extra virgin olive oil
1 medium onion, finely chopped
125g spinach leaves, washed
1.75-2kg leg of lamb, shank bone left in and the hip bone removed
For the gremolata
Grated zest of 1 lemon
2 fat garlic cloves, finely chopped
15g fresh flatleaf parsley leaves, chopped
For the gravy
200ml white wine
400ml fresh chicken stock, hot
2 tsp butter, softened
2 tsp plain flour
Method
Heat half the oil in a large pan over a medium-low heat. Gently sauté the onion for seven to eight minutes, until soft. Set aside in a bowl. Add a tablespoon of the remaining oil to the same pan. Add the spinach and cook until just wilted. Tip into a colander and press out the excess liquid, then chop coarsely.
To make the gremolata, mix the lemon zest, garlic and parsley in a large bowl. Add the chopped spinach and onion. Stir and season well with salt and freshly ground black pepper. Where the hip bone has been removed, stuff the lamb with the gremolata mixture and seal the opening with fine metal trussing skewers or wooden cocktail sticks.
Weigh the lamb and calculate the cooking time, allowing 16 minutes per 450g for pink lamb. Preheat the oven to 230°C. Rub the lamb with the remaining olive oil and season. Put in a roasting tin and roast for 15 minutes so it starts to brown.
Lower the oven temperature to 200°C and roast for the remainder of the calculated cooking time. Remove the lamb from the oven and lift onto a platter. Cover tightly with foil and rest for 20 minutes.
Meanwhile, make the gravy. Tip out all but two tablespoons of fat from the roasting tin. Place the tin over a medium-high heat and add the wine. Bring to the boil, scraping the meat juices from the bottom of the tin. Reduce to about four tablespoons.
Add the stock and boil for about four to five minutes, until reduced to a well-flavoured gravy. Mix the butter and flour to a paste and whisk small lumps into the gravy. Simmer for two to three minutes, until thickened. Season to taste. Keep hot over a low heat.
Carve the lamb, removing the skewers or cocktail sticks as you go. Strain the gravy into a warmed jug. Divide the lamb between serving plates and serve with the braised peas, cauliflower and gravy.
PASSION FRUIT AND LEMON BRULEE TART
Serves 10-12
3 ripe (wrinkly) passion fruit
Juice and finely grated zest of two large lemons
6 medium eggs
250g caster sugar
142ml carton double cream
For the pastry
175g plain flour, plus extra for dusting
50g icing sugar, plus extra 3 tbsp
100g lightly salted butter, chilled, cubed, plus extra for greasing
1 medium egg, separated
Method
For the pastry, sift the flour, icing sugar and a pinch of salt into a food processor. Add the butter and whizz briefly until crumb-like. Mix the egg yolk with two teaspoons of cold water, add to the flour mixture and pulse until the mixture comes together in a ball. Turn out onto a lightly floured surface and knead briefly until smooth.
Roll out the pastry to a large, thin circle and use to line a lightly greased 25cm x 4cm deep loose-bottomed flan tin. Prick the base, put on a baking sheet and chill for 20 minutes.
Preheat the oven to 200°C. Line the pastry with baking paper and baking beans and bake blind for 15 minutes or until lightly coloured. Remove the paper and beans and bake for a further three to four minutes. Brush the base with the egg white and cook for a further two to three minutes. Remove from the oven and lower the oven temperature to 120°.
Halve each passion fruit and scoop the pulp into a sieve set over a measuring jug. Rub through with a wooden spoon to get about 50ml juice. Discard the seeds. Add enough lemon juice to make up to 175ml.
Break the eggs into a mixing bowl, add the sugar and whisk together lightly with a fork. Stir in the fruit juice mixture and cream. Pour through a sieve into a measuring jug, then stir in the lemon zest. Pour into the pastry case and bake for 45-50 minutes, or until the filling is just set but slightly wobbly in the centre.
MUSTARD AND HERB CRUSTED BEST END OF LAMB WITH BRAISED VEGETABLES
Serves 4-6
2 x 7-bone best end-of-lamb
2 tbsp olive oil
55g fresh white breadcrumbs
4 fresh rosemary sprigs, leaves stripped and finely chopped
2 tbsp Dijon mustard
25g butter
1tsp tomato purée
75ml red wine
200ml lamb stock
Salt and freshly ground black pepper
For the braised vegetables
2 carrots, chopped lengthways
150g new potatoes, scrubbed and chopped
55g baby turnips, scrubbed and chopped
50g lentils
55g butter
1 tbsp caster sugar
Bunch fresh mint, leaves stripped and chopped
3 tbsp red wine vinegar
Method
Preheat the oven to 180°C and heat a heavy-based pan. Trim any excess fat from the lamb and cut into two equal sized pieces. Add the oil to the pan and then quickly sear the two pieces of lamb to seal in the juices.
Mix the breadcrumbs and rosemary on a flat plate. Brush the fat side of the sealed lamb with the mustard and then roll it in the breadcrumb mixture to create a crust. Arrange side-by-side in a roasting tin and roast for 25 minutes for pink lamb or longer if you prefer your meat well done. When the lamb is cooked, transfer to a warm dish and allow to rest in a warm place for about 15 minutes.
Meanwhile, prepare the braised vegetables. Place the carrots in a large pan with the new potatoes and baby turnips. Tip in the lentils and pour in 300ml of water. Add the butter and sugar and bring to the boil, then boil fast for 20-25 minutes or until all of the vegetables and lentils are tender and the water has evaporated. Stir in the mint and red wine vinegar and cook for another few minutes to combine, stirring occasionally. Season to taste.
To make the gravy, heat the butter and tomato purée for one minute in a small pan. Add the red wine and cook for a few minutes or until reduced to a fifth of the original quantity. Pour in the stock and reduce again for about five minutes or until reduced to a fifth of the original quantity. Season to taste.
Carve the lamb into individual cutlets. Spoon the braised vegetables onto warmed plates and arrange the lamb cutlets on top. Drizzle around the gravy to serve.
ROAST LEG OF LAMB STUFFED WITH SPINACH AND GREMOLATA
Serves 6
Stuff the leg of lamb with the gremolata mixture the day before, then cover and chill overnight. Bring the lamb up to room temperature before roasting.
4 tbsp extra virgin olive oil
1 medium onion, finely chopped
125g spinach leaves, washed
1.75-2kg leg of lamb, shank bone left in and the hip bone removed
For the gremolata
Grated zest of 1 lemon
2 fat garlic cloves, finely chopped
15g fresh flatleaf parsley leaves, chopped
For the gravy
200ml white wine
400ml fresh chicken stock, hot
2 tsp butter, softened
2 tsp plain flour
Method
Heat half the oil in a large pan over a medium-low heat. Gently sauté the onion for seven to eight minutes, until soft. Set aside in a bowl. Add a tablespoon of the remaining oil to the same pan. Add the spinach and cook until just wilted. Tip into a colander and press out the excess liquid, then chop coarsely.
To make the gremolata, mix the lemon zest, garlic and parsley in a large bowl. Add the chopped spinach and onion. Stir and season well with salt and freshly ground black pepper. Where the hip bone has been removed, stuff the lamb with the gremolata mixture and seal the opening with fine metal trussing skewers or wooden cocktail sticks.
Weigh the lamb and calculate the cooking time, allowing 16 minutes per 450g for pink lamb. Preheat the oven to 230°C. Rub the lamb with the remaining olive oil and season. Put in a roasting tin and roast for 15 minutes so it starts to brown.
Lower the oven temperature to 200°C and roast for the remainder of the calculated cooking time. Remove the lamb from the oven and lift onto a platter. Cover tightly with foil and rest for 20 minutes.
Meanwhile, make the gravy. Tip out all but two tablespoons of fat from the roasting tin. Place the tin over a medium-high heat and add the wine. Bring to the boil, scraping the meat juices from the bottom of the tin. Reduce to about four tablespoons.
Add the stock and boil for about four to five minutes, until reduced to a well-flavoured gravy. Mix the butter and flour to a paste and whisk small lumps into the gravy. Simmer for two to three minutes, until thickened. Season to taste. Keep hot over a low heat.
Carve the lamb, removing the skewers or cocktail sticks as you go. Strain the gravy into a warmed jug. Divide the lamb between serving plates and serve with the braised peas, cauliflower and gravy.
PASSION FRUIT AND LEMON BRULEE TART
Serves 10-12
3 ripe (wrinkly) passion fruit
Juice and finely grated zest of two large lemons
6 medium eggs
250g caster sugar
142ml carton double cream
For the pastry
175g plain flour, plus extra for dusting
50g icing sugar, plus extra 3 tbsp
100g lightly salted butter, chilled, cubed, plus extra for greasing
1 medium egg, separated
Method
For the pastry, sift the flour, icing sugar and a pinch of salt into a food processor. Add the butter and whizz briefly until crumb-like. Mix the egg yolk with two teaspoons of cold water, add to the flour mixture and pulse until the mixture comes together in a ball. Turn out onto a lightly floured surface and knead briefly until smooth.
Roll out the pastry to a large, thin circle and use to line a lightly greased 25cm x 4cm deep loose-bottomed flan tin. Prick the base, put on a baking sheet and chill for 20 minutes.
Preheat the oven to 200°C. Line the pastry with baking paper and baking beans and bake blind for 15 minutes or until lightly coloured. Remove the paper and beans and bake for a further three to four minutes. Brush the base with the egg white and cook for a further two to three minutes. Remove from the oven and lower the oven temperature to 120°.
Halve each passion fruit and scoop the pulp into a sieve set over a measuring jug. Rub through with a wooden spoon to get about 50ml juice. Discard the seeds. Add enough lemon juice to make up to 175ml.
Break the eggs into a mixing bowl, add the sugar and whisk together lightly with a fork. Stir in the fruit juice mixture and cream. Pour through a sieve into a measuring jug, then stir in the lemon zest. Pour into the pastry case and bake for 45-50 minutes, or until the filling is just set but slightly wobbly in the centre.
MUSTARD AND HERB CRUSTED BEST END OF LAMB WITH BRAISED VEGETABLES
Serves 4-6
2 x 7-bone best end-of-lamb
2 tbsp olive oil
55g fresh white breadcrumbs
4 fresh rosemary sprigs, leaves stripped and finely chopped
2 tbsp Dijon mustard
25g butter
1tsp tomato purée
75ml red wine
200ml lamb stock
Salt and freshly ground black pepper
For the braised vegetables
2 carrots, chopped lengthways
150g new potatoes, scrubbed and chopped
55g baby turnips, scrubbed and chopped
50g lentils
55g butter
1 tbsp caster sugar
Bunch fresh mint, leaves stripped and chopped
3 tbsp red wine vinegar
Method
Preheat the oven to 180°C and heat a heavy-based pan. Trim any excess fat from the lamb and cut into two equal sized pieces. Add the oil to the pan and then quickly sear the two pieces of lamb to seal in the juices.
Mix the breadcrumbs and rosemary on a flat plate. Brush the fat side of the sealed lamb with the mustard and then roll it in the breadcrumb mixture to create a crust. Arrange side-by-side in a roasting tin and roast for 25 minutes for pink lamb or longer if you prefer your meat well done. When the lamb is cooked, transfer to a warm dish and allow to rest in a warm place for about 15 minutes.
Meanwhile, prepare the braised vegetables. Place the carrots in a large pan with the new potatoes and baby turnips. Tip in the lentils and pour in 300ml of water. Add the butter and sugar and bring to the boil, then boil fast for 20-25 minutes or until all of the vegetables and lentils are tender and the water has evaporated. Stir in the mint and red wine vinegar and cook for another few minutes to combine, stirring occasionally. Season to taste.
To make the gravy, heat the butter and tomato purée for one minute in a small pan. Add the red wine and cook for a few minutes or until reduced to a fifth of the original quantity. Pour in the stock and reduce again for about five minutes or until reduced to a fifth of the original quantity. Season to taste.
Carve the lamb into individual cutlets. Spoon the braised vegetables onto warmed plates and arrange the lamb cutlets on top. Drizzle around the gravy to serve.