Aunt Bessie's Easter Dinner with a Leg of Lamb
This traditional lamb roast with crispy roasted potatoes, carrot and swede mash, honey roast parsnips and Yorkshire pudding is a special feast for the whole family to enjoy. Plus, it takes just 15 minutes to prepare!
- Peel and finely slice 4 garlic cloves, and pick off small sprigs of rosemary.
- Using a sharp knife, make at least 30 small incisions all over the lamb. Push the garlic slices and rosemary into the incisions. If preparing in advance, cover the lamb well and refrigerate.
- Preheat the oven to 190°C / 170°C fan / gas 5. Meanwhile, heat the olive oil in a large frying pan and brown the lamb all over.
- Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then transfer the browned lamb into the tin.
- Roast for around 1 hour 45 minutes, turning the lamb over halfway through. Once cooked, remove the lamb, cover in foil and rest in a warm place for roughly 30 minutes.
- While the lamb is resting, it’s time to make the gravy. Pour the tin of stock into a saucepan through a sieve, removing all the vegetables and herbs. Reduce the heat if you want to concentrate the flavour and skim off any fat that comes to the surface.
- Place all the Aunt Bessie’s products onto a tray, and cook them by following the instructions on the packet. Don’t worry, the lamb will stay nice and warm under the foil.
- Finally, carve the lamb and serve with the gravy and Aunt Bessie’s products.
- Lamb -
- Leg of lamb weighing 2 ½ kg / 5lb 8oz
- 1 garlic bulb
- 1 bunch rosemary
- 1 tablespoon vegetable oil
- 2 carrots, cut into large chunks
- 1 onion, cut into quarters
- 1 glass red wine (about 150ml)
- 1.2 litres beef or lamb stock
- Vegetables -
- Aunt Bessie’s Homestyle Roast Potatoes (4 or 5 potatoes per person)
- Aunt Bessie’s Carrot & Swede Mash (50g cooked per person)
- Aunt Bessie’s Honey Glazed Roast Parsnips (3-4 per person)
- Aunt Bessie’s Golden Yorkshires (1-2 per person)
- Birds Eye Peas (25g cooked per person)
