Dairy Free – Egg Free – Gluten Free – Nut Free
Every Easter my Dad would make a roast lamb dinner on the Sunday. Dad loved to cook a roast on the weekend and he especially liked cooking at Christmas and Easter. He liked to give and he was always at his happiest in the kitchen preparing meals for family and friends. It gave him great pleasure to feed people a delicious meal.
Dad would always have radio four on and he would prepare and make dinner for us. He would disappear into his own world and for him the kitchen was one of his favourite rooms in the house. He spent a lot of time in the kitchen not only preparing and cooking meals but he liked to read and listen to the radio too.
My mum’s parents, nanny and grandy would normally always come to lunch on the Sunday. My nan would go home with the leftovers including the bone from the lamb. She would make broth from the bone to use in stews during the week. Easter in our house was a time for family and feasting. I much prefer Easter to Christmas in so many ways.
For me, spring time is about birth and being born again. It’s a time when the sun stays up for longer and flowers start to bloom. I feel like it’s a time to start over and I think about the summer months ahead. Plus I have great childhood memories of Easter, especially eating roast lamb and other goodies. So this dinner is well worth a try.
Serves 6 – 8
- Sharp Knife
- Chopping board
- Roasting tray
- Measuring jug
- Board for resting the roast
- Small saucepan
- Stirring spoon
- Leg of lamb x 2kg
- Whole garlic cloves x 6 – 8 cloves
- Onions x 2 small
- Rosemary x 6 – 8 sprigs
- Red wine x 300mls
- Olive oil
- Salt and pepper to taste.
- Bone broth x 200mls
- Brown rice flour x 2 tbsps or more
- Preheat the oven to 200°C and place the roasting in.
- Remove the lamb from the fridge 30 minutes before you want to cook it.
- Once the oven is preheated, remove the roasting tray.
- Chop the onions into quarters and add to the roasting tray.
- Along with the rosemary sprigs, garlic and red wine.
- Remove all the packaging from the lamb and place on a plate.
- Drizzle olive oil over it and season with salt and pepper.
- Now rub in the olive oil, salt and pepper into the lamb.
- Place on top of the onions, garlic, rosemary and red wine.
- Now put into the oven for 1 hour 15 mins if you want it to be pink and 1 hour 30 mins if you want it more well done.
- When it’s cooked to your liking, remove the lamb from the oven.
- Lift the leg onto the board and leave to rest for 30 minutes.
- Pour the onion, garlic, rosemary, red wine and any remaining juices into the saucepan.
- Add in the bone broth and leave on a medium heat.
- Once it starts to simmer strain the onion, garlic and rosemary away.
- Pour it into a jug with a sieve on the top of it.
- Then pour the gravy into the pan again and add two tablespoons of brown rice flour.
- Or as much flour as you like to make it thick.
- Then leave on a low heat to simmer stirring occasionally until you are ready to serve the dinner.
- Finally once everything is cooked, carve the meat, serve and enjoy.
For this dinner we had roast new potatoes, spelt flour yorkshire pudding and cashew nut cauliflower cheese. The Cashew Nut Cream Cheese was delicious and I will be posting that recipe on Monday. If you want to know how to make a full roast dinner then please look at Hozza’s Spreadsheet Roast Beef. It will give you an easy way to make a roast dinner as it fits with any of the roasts on this blog. However you decide to enjoy this roast, as always, enjoy.
Do you have meals that you remember from your childhood and what was one of your favourites? Let me know in the comments and please feel free to like and follow me. Thank you.