EASTER ROAST LAMB DINNER

EASTER ROAST LAMB DINNER

The Lamb
Leg of lamb
Six garlic cloves, peeled and sliced in half
3 sprigs of fresh rosemary
A handful of fresh mint leaves
Olive oil
Freshly ground black pepper and salt

The Veg
6 redskin potatoes cut into quarters
2 large sweet potatoes cut into large chunks
4 large carrots scraped and cut into chunks
2 large red onions cut into chunks
6 cloves of garlic
1 cup walnuts
Olive oil

Using a sharp knife score the lamb lengthways and rub with salt, pepper and olive oil. Fill the cuts with the garlic and mint. Leave to stand for an hour. Place the meat on a sheet of tin foil lay the rosemary on top and drizzle with oil before wrapping loosely in the foil sealing it as well as possible. Cook on a low heat for two hours.

Put all the prepared veg and nuts into a baking tray and arrange as evenly as possible. Season with salt and pepper and drizzle olive oil over everything. Take the lamb out of the oven and unwrap the foil remove the rosemary, put the meat on a roasting tray and pour any juices over it. Add a cup of water to the stock. Turn the heat up to medium/hot. After ten minutes put everything in the oven and cook for 45 minutes. Baste the regularly.

Remove from the oven leave the meat to stand and thicken the stock with a little cornflour and milk to make gravy. Stir the veg and season again before serving.