As opposed to last years lazy Easter roast, this year Jon and I decided to take our roast a step further. Be warned the photos may cause extreme hunger and mouth watering, I cannot be held responsible for any undue eating that may result as a side effect.
Here is how we made our Sunday Easter Roast. [See also previous post]
We decided that we would live a life of luxury and bought our ingredients from a local farm shop that exudes Cheshire country life; The Hollies (WARNING: you may spend a fortune). We bought a fantastic cut of meat and some beautiful fresh veggies to match. I must admit it truly did make a difference. Below I’ve separated the ingredients into categories, I hope it makes it easier.
- Preferred cut of Lamb
- salt and pepper
- Goose fat
- salt and pepper
Jon’s orange and caraway carrots and Broccoli
- caraway seeds
- salt and pepper
- Low calorie cooking spray
- The Hollies purple broccoli
- Basic Bessie’s Yorkshire puddings
Red Wine Gravy
- Juices and drippings from the lamb
- vegetable water
- red wine
- salt and pepper
You’re going to want to start everything around 4.5 hours before you want to eat so it is important to plan ahead. Each of the steps take a different amount of time so be sure to manage this as best you can.
Lamb – 4.5 hours
- Preheat your oven to 180c
- Prepare your lamb joint. Ensure that your joint is tied and is seasoned to taste, arrange and secure the twigs of rosemary on the top and bottom of the joint. Place into a roasting tray and cover with foil.
- Cook the lamb for 4 hours
- Take the lamb out of the oven, remove from tray and allow the meat to rest for 20 minutes.
The lamb, once unfastened will fall apart rather than sliced.
Roast potatoes – 2-ish Hours
The cooking of the roast potato is sacred to the individual, some enjoy them with skin, others love them extra crispy, some make theirs with butter, others with goose fat. Our method might not be for everyone but we really enjoyed them. It does take some time but this roast is a labour of love.
- About 2 hours before the lamb is due to come out of the oven begin to make your roast potatoes. We decided to keep the skin on our potatoes and they were also fairly average in size so we cut them in half and placed them into a medium saucepan. (The amount of potato is up to you.)
- Boil the potatoes on a high heat for 10 minutes, sieve and swish them around a bit until the sides just start to become fluffy (if you want a crispier potato fluff them a little more).
- Place your parboiled potatoes into a roasting tray and cover with goose fat. I added around half a jar which was a little much.
- Bung them in the oven alongside your lamb. Cook for around 2 hours or until your lamb has finished resting.
Jon’s Orange and Caraway Carrots – 55 minutes
- Peel as many carrots as you feel are necessary for the amount of people your are catering for.
- Chopped the carrots in half and then in half again.
- Line a baking tray with foil and place the carrots onto the tray.
- Spray the carrots with a low calorie cooking spray, add a generous helping of caraway seeds and season to taste.
- cover the carrots with another layer of tin foil to avoid burning.
- Place the carrots in the oven and cook for 45 minutes.
- Meanwhile juice half of an orange.
- After 45 minutes remove the carrots from the oven, get rid of the tin foil cover and pour over the juice of the orange.
- Return the carrots to the oven for around 10 minutes or until your roast potatoes and lamb are ready. – keep checking that the carrots are not burning. The later you put on your orange juice the more orange-y they will taste.
Mashed Potato – 20 minutes and the broccoli – 10-15 minutes
- So, Jon loves roast potatoes and I enjoy the odd bit of mashed potato for this meal we combined the two.
- Peel and boil the potatoes when the lamb has been taken out to rest.
- 5-10 minutes later all depending on how crunchy you like your vegetables steam the broccoli and season to taste.
- After 20 minutes drain the potatoes, mash them, season to taste, add a knob of butter and a splash of milk. Mix vigorously until desired consistency is reached.
Gravy and Yorkshire Puddings – 5-7 minutes
- Place the Yorkshire puddings into the oven for 5 minutes on the recommended heat. To add to the overall experience of the meal Jon and I warmed our plates at this point also.
- To make the gravy remove the lamb and scrape off all of the visible fat.
- Place the roasting tray on top of the hob on a low heat add a small amount of red wine and vegetable water (we used the potato water). Stir together making sure to get all of the goodness off of the bottom of the tray.
- Add a little flour until you get the constancy your are happy with. You can balance out the gravy with water or red wine if needed.
- Once you are happy with the consistency, season to taste, strain and serve.
Combine all of this together on your warmed plate and there you have it, our Sunday Easter Roast. Add a dash of atmosphere with some flowers and candles, your favourite beverage and enjoy.
From our household to yours we hope that you had a fabulous Easter and bank holiday weekend.
Until next time.