vickys easter roast lamb gf df ef sf nf recipe main photo

Easy to Cook Vickys Easter Roast Lamb, GF DF EF SF NF

Vickys Easter Roast Lamb, GF DF EF SF NF. . This is my secret recipe to make Vickys Easter Roast Lamb, GF DF EF SF NF for my family.

Vickys Easter Roast Lamb, GF DF EF SF NF

Vickys Easter Roast Lamb, GF DF EF SF NF

You can simply cook Vickys Easter Roast Lamb, GF DF EF SF NF in 11 ingredients and only 11 steps. Here is how you can easily do it.

Ingredients of Vickys Easter Roast Lamb, GF DF EF SF NF

1 Take 3 tbsp of olive oil.
2 Take 4 lb of boneless lamb shoulder.
3 You need 1 tsp of smoked paprika.
4 Take 3 tbsp of chopped fresh rosemary.
5 You need 2 of onions, sliced.
6 Take 6 cloves of garlic, chopped.
7 It’s 450 ml of lamb or chicken stock.
8 Take 150 ml of white or red .
9 Prepare 2 tbsp of cornflour / cornstarch.
10 It’s 1 tbsp of redcurrant jelly.
11 Approximately to taste of salt & pepper.

Vickys Easter Roast Lamb, GF DF EF SF NF cooking guidances

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 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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