Easter was a joyful occasion in this home as we remembered Jesus’ resurrection. It was also full of fevers and kids falling asleep before teatime then not eating and all the other little joys of family life with viruses in tow.
I pulled this lovely leg of lamb out of the freezer hoping to recreate a Passover style meal on Maundy Thursday. My son was far too ill, but the lamb wouldn’t wait until Sunday, so we ended up having a Good Friday feast with leftovers for a quiet Easter lunch. We hope to be more sociable next Easter!
Easter was a perfect excuse to cook a leg of lamb but I’m sure you don’t really need an excuse. This recipe from p 343 of Nourishing Traditions was simple and delicious. It is the first time I have cooked lamb for a short time so it retained some pink inside but it was delicious so we will definite cook it again.
The Recipe for Leg of Lamb
- 1 small leg of lamb
- 3 tablespoons butter
- 3 tablespoons Dijon- type mustard, smooth or grainy
- 1 onion, peeled and sliced
- 3 cloves garlic, peeled
- several sprigs fresh thyme, rosemary or tarragon
- a meet thermometer (not I didn’t have one and it was fine)
- 12 new potatoes
- 100ml dry white wine or vermouth
- 3-4 cups beef or lamb stock
- 1 tablespoon gelatin
- sea salt
Ready to begin!
Peel the garlic cloves but leave them whole. Place garlic and onion in a stainless steel roasting pan. Set the leg of lamb, fat side up, on a rack in the pan (note that I can see the benefit of doing this but as I don’t have a rack I just lay it in the pan and it was fine).
Melt butter with mustard, mix thoroughly and brush on the lamb. Place sprigs of herbs on top and insert the meat thermometer (ahem). Set in an oven preheated to 240 C and reduce immediately to 177C. Cook until the thermometer registers rare or medium rare, about 15 minutes to th pound. One half hour before th roast finishes, strew the potatoes around the roast on the rack.
Remove the roast, set on a heated platter and keep warm in the oven while finishing the potatoes and making the sauce. Remove the rack. Cut potatoes in half and place cut side in the drippings. Bake another 15 minutes or so until the potatoes are soft. Transfer them to the heated platter. Pour wine, stock and optional gelatine into the pan and bring to a rapid boil, stirring with a wooden spoon to scrape up any accumulated juices. Boil until the sauce reduces to about 1 cup, skimming occasionally. Season to taste.
Use leftovers to make leftover leg of lamb soup (which we did! Post coming!)
I served it with extra potatoes, carrots, peas and the gravy, I’m sorry I don’t have a picture. It was a very nice meal, but eaten in a rush with floppy kids. Maybe you could share this meal with us next Easter : )