Cook up a storm
Easter is definitely a foodie’s favourite holiday, so we’ve rounded up a couple of mouth-watering yet easy recipes to help inspire the ultimate Easter lunch. From the perfect roast lamb (aka the centrepiece of every Easter menu) to a wonderfully fresh dessert, these recipes are guaranteed to go down a treat with your family. Aprons at the ready.
ONE-POT ROAST LEG OF LAMB
1 leg of lamb
1kg potatoes, peeled and halved
4 carrots, sliced
1 lemon, juiced
2 garlic bulbs
A few rosemary and thyme sprigs
4 tbsp olive oil
1. Heat oven to 190C/170C fan/gas 5. Make small, deep incisions into the skin of the lamb using a sharp knife. Peel and slice the garlic, then push a clove or two into each slit, followed by small sprigs of rosemary and thyme. Set aside.
2. In a large roasting tin, toss the potatoes and sliced carrots with half the oil, then add the rest of the rosemary and thyme, and season well. Place the lamb in the middle of the tin, pushing the veggies to the outside, and rub the lamb with the lemon juice and remaining olive oil. Season generously with salt and pepper.
3. Roast for around 1 hour and 30 minutes, shaking the tin occasionally, until the vegetables have browned and the lamb is golden on the outside but still a little pink in the middle. For well done, cook 15 minutes longer.
4. Remove the lamb and leave to rest for 10 minutes, then slice and serve with the veggies. Jazz it up with a drizzle of balsamic vinegar or a handful of chopped parsley.