All the lamb roast recipes to try this Easter
Easter isn’t Easter without a succulent lamb roast on the table. Here are six of the best (and fanciest!) lamb roasts designed to impress.
There’s a lot we would give up for a lamb roast. Including five to six hours of roasting time for the yoghurt-marinated leg of lamb, or an overnight marinade for the schwarma-style lamb. We’re just that into it.
Lamb shanks with chakalaka
Cook's note: Nothing goes with lamb shanks and chakalaka quite like a bed of fluffy mashed potatoes. Try sweet potato mash as a guilt-free alternative.
Deboned leg of lamb with turmeric sweet potato mash
Cook's note: Nutty roast cauliflower, earthy turmeric sweet potato mash, salty olive-and-anchovy lamb... a perfect match!
Rosemary salt-baked lamb rack
Cook's note: The salt crust allows the meat to roast evenly and imparts flavour and succulence. It doesn't impart an overly salty flavour.
Schwarma-style lamb
Marinate for an hour, or overnight, for best results.
Butterflied rosemary lamb with brinjal and onion confit
Cook's note: Roast with sweetly caramelised onions and earthy brinjals and serve with spoonfuls of lemony rosmarino.
Yoghurt-marinated leg of lamb stuffed with spinach
Five to six hours in the oven, but absolutely worth the wait.
Cook's note: The longer you leave the lamb in the yoghurt marinade, the more tender it’ll be.
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