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Vickys Easter Roast Lamb Recipe

Vickys Easter Roast Lamb Recipe
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Category : Main
Cooking Time : 240 minutes
Serving : 6
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Prepare the ingredients before making Vickys Easter Roast Lamb in your home. Then, follow these steps below to serve Vickys Easter Roast Lamb for your family or friends.

Ingredients: Vickys Easter Roast Lamb

  • 4 lb boneless lamb shoulder
  • 3 tbsp olive oil
  • 3 tbsp chopped fresh rosemary
  • 1 tsp smoked paprika
  • 2 onions, sliced
  • 6 cloves garlic, chopped
  • 450 ml lamb or chicken stock
  • 150 ml white or red wine
  • 2 tbsp cornflour / cornstarch
  • 1 tbsp redcurrant jelly
  • to taste salt & pepper

How to Make Vickys Easter Roast Lamb

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Vickys Easter Roast Lamb in your home by yourself.

    Step 1
  • Preheat the oven to gas 7 / 210C / 425F
  • Step 2
  • Mix the olive oil, chopped rosemary, 2 of the garlic cloves and the smoked paprika together and season well with salt and pepper, around 1/2 tsp low-sodium salt and 1/2 tsp black pepper. Prick the lamb all over with a knife then rub the mix over the whole surface
  • Step 3
  • Put the onions, remaining whole garlic, stock and wine into a roasting tin, put a wire rack on top then put the lamb on top of the rack. Roast uncovered in the oven for 30 minutes
  • Step 4
  • This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F
  • Step 5
  • Cover the tray loosley with foil
  • Step 6
  • Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done
  • Step 7
  • Let the lamb rest covered in the foil and with a clean tea towel draped over to keep it warm for 30 minutes. The meat will absorb some of it's juices back and the stock will be full of flavour having caught the drippings
  • Step 8
  • Transfer the lamb to a cutting board. Pour / spoon off the fat from the roasting tin and discard. Sieve the roasting juices and softened onion into a measuring jug. Press down to get all the flavour from the garlic and onion juices into the stock. Add boiling water to the jug if needed to make it up to 570ml
  • Step 9
  • Bring to boil in a saucepan, adding the redcurrant jelly to dissolve. Mix the cornflour with a couple of tablespoons of cold water then add to the pan and whisk until thickened and smooth.
  • Step 10
  • Add some salt and pepper to taste
  • Step 11
  • Slice the lamb thickly and serve with seasonal vegetables and the gravy
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