Lamb

An EASTER favourite

LAMB HAS SPECIAL SIGNIFICANCE AT THE

EASTER DINNER TABLE. THIS MONTH, WE SAMPLE A BEST-EVER LAMB RECIPE, GUARANTEED TO

MAKE YOUR MEAL A SUCCESS.

Easter's the first long bank holiday of the year, and a great time

to celebrate with family and friends.

There's no better way than getting everyone together for a traditional

lunch of roast lamb.

We have a menu with a difference that could be perfect for a special occasion, with Roast Leg of Lamb stuffed with Spinach and Gremolata

Roast Leg of Lamb

stuffed with spinach and gremolata

Serves 6

Prep time: 35 minutes to make and 1 1/4 hours in the oven, plus resting

Get ahead: Stuff the leg of lamb

with the gremolata mixture the day before, then cover and chill overnight. Bring the lamb up to room temperature before roasting.

Ingredients:

4tbsp extra-virgin olive oil

1 medium onion, finely chopped

125g spinach leaves, washed 1.75-2kg leg of lamb, shank bone left in and the hip bone removed

For the gremolata:

Grated zest

of 1 lemon

2 fat garlic cloves,

finely chopped

15g fresh flatleaf parsley leaves, chopped

For the gravy:

200ml white wine

400ml fresh chicken stock, hot

2tsp butter, softened

2tsp plain flour

Heat half the oil in a large pan over a medium-low heat. Gently sauté the onion for seven to eight minutes, until soft. Set aside in a bowl.

Add a tablespoon of the remaining oil to the same pan. Add the spinach and cook until just wilted.

Tip into a colander and press out the excess liquid, then coarsely chop.

To make the gremolata, mix the lemon zest, garlic and parsley in a large bowl. Add the chopped spinach and onion. Stir and season well with salt and freshly ground black pepper. Where the hip bone has been removed, stuff the lamb with the gremolata mixture and seal the opening with fine metal trussing skewers or wooden cocktail sticks.

Weigh the lamb and calculate the cooking time, allowing 16 minutes per 450g for pink lamb. Preheat the oven to 230C/Fan 210C/Gas 8. Rub the lamb with the remaining olive oil and season. Put in a roasting tin and roast for 15 minutes so it starts to brown.

Lower the oven temperature to 200C/Fan

180C/Gas 6 and roast for the remainder of the calculated cooking time. Remove the lamb from the oven and lift onto a platter. Cover tightly with foil and rest for 20 minutes.

Meanwhile, make the gravy. Tip out all but two tablespoons of fat from the roasting tin. Place the tin over a medium-high heat and add the wine. Bring to the boil, scraping the meat juices from the bottom of the tin. Reduce to about four tablespoons.

Add the stock and boil for about four to five minutes, until reduced to a well-flavoured gravy. Mix the butter and flour to a paste and whisk small lumps into the gravy. Simmer for two to three minutes, until thickened. Season to taste. Keep hot over a low heat.

Carve the lamb, removing the skewers or cocktail sticks as you go. Strain the gravy into a warmed jug. Divide the lamb between serving plates and serve with the braised peas, cauliflower and gravy.