What is Easter without a lovely lamb recipe? This boned garlic lamb makes a great Easter recipe option that’s full of flavour – your guests will absolutely love it! It’s a great one to try for your next dinner party as it seems really special and yet is surprisingly simple to make.
- 1 large or 2 small legs of lamb, boned, rolled and tied, around 2-2.2kg (4½lb) in total weight
- 6 garlic cloves, crushed
- 4tbsp chopped fresh mint
- juice 1 lemon
- 2tbsp olive oil
- For the sauce
- 1tbsp flour
- 150ml (¼pt) red wine
- 300ml (½pt) chicken or vegetable stock
- 2tbsp redcurrant jelly
- 1tsp Dijon mustard
- For the lentils
- 1 onion, finely chopped
- little olive oil
- 450g (1lb) Puy lentils, well rinsed
- 3tsp vegetable bouillon powder
- For the red onions
- 8 red onions, peeled and cut into 4, root left intact
- 50g (2oz) butter
- 2tbsp olive oil
- 1tbsp soft brown sugar
- 3tbsp red wine
- splash red wine vinegar
- For the pea purée
- 1 x 650g bag frozen petit pois
- 1 garlic clove, crushed and sautéed in a little oil
- vegetable stock, to cover
Make vertical slashes in the lamb, cutting through the fat and just into the flesh. Mix together the garlic, mint, lemon juice, olive oil and some black pepper. Push into the cuts. Marinate for at least 12 hours. Save fridge space by using a ziplock bag – it’s instantly portable too.
Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Place lamb in a roasting tin with 2 mugs of water. Roast for 20 minutes, then reduce the oven to 190 C, 170 C fan, 375 F, gas 5 and roast according to our cooking time (see above). Remove from the tin, cover with foil and leave to rest while you make the sauce.
Remove any excess fat from the roasting tin, add the flour, stirring well with a wooden spoon to scrape any meat residue from the tin. Add the wine, stock, redcurrant jelly and mustard. Bring to the boil, whisking well, then simmer until it has reduced and thickened, about 10 minutes.
To cook the lentils, cook the onion in the oil, add the lentils, enough water to cover by about 2.5cm (1in) and the bouillon powder. Bring to the boil and simmer until tender, about 20 minutes. Drain.
Meanwhile, gently cook the red onions in the butter and oil until tender in a large frying pan, about 30 minutes. Add the sugar and wine. Let it bubble for a few minutes until syrupy, then add the vinegar. Add the whole lot to the lentils and stir to combine. Cook the peas and garlic in the stock until hot, drain then blitz in a food processor, adding as much stock as you need to make a chunky purée, around 3 to 4tbsp.
To serve, divide the lentils among 8 dinner plates. Top with a few slices of lamb, then the pea purée. Serve the sauce separately in a hot jug.
Get your butcher to do the hard work by boning out the lamb for you. The size of the lamb will vary according to the time of year that you buy it and to the breed of the lamb. If they are small, which is likely in early spring, buy two legs which should weigh around a kilo (2lb 4oz) each once they’re boned out. You can cook the pea purée, lentils and onions up to 6 hours ahead. Then you just need to reheat them for a few minutes in the microwave