There is nothing quite like sitting around the table with the family on Easter Sunday. It’s a time for being together and celebrating the time of year with those you love. Apart from family, there is also nothing quite like a perfectly roasted lamb, rounded off with all the trimmings and with some homemade Figolli. Lovely!
So without further ado, here’s how to cook the perfect Easter Sunday meal.
1.5kg leg of lamb
3 garlic cloves, crushed
3 sprigs rosemary leaves, finely chopped
1 tbsp. olive oil
½ a lemon, juiced
1 tbsp. olive oil
250ml chicken stock
Preheat your oven to 200°C. Prepare the lamb by bringing it up to room temperature, make small incisions in the meat with a sharp knife and loosen the meat from the bone at the thick end.
Mix crushed garlic, rosemary, black pepper, olive oil and lemon juice in a bowl and make a paste. Massage the paste into the lamb ensuring you use it all and that you get it into the incisions.
Prepare the vegetables by thinly slicing the potatoes and onions, covering them in olive oil, seasoning them, and laying them on the bottom of the roasting tin. Add the chicken stock, then the lamb, and put in the oven.
After 30 minutes turn the oven down to 180°C and cook for another 30 minutes. Remove the lamb, cover it in foil and allow to rest for 15 minutes. This will produce pink, succulent lamb. Add 20 minutes to the cooking time if you prefer your meat more on the ‘well done’ side – even longer if you use a larger piece of meat.
Bring it all together with some gravy or mint sauce.
Alternatively, if you prefer roast potatoes, cut them into chunks, boil for 10 minutes, shake in a colander to scuff the outside and get rid of the water. Add a roasting tin with some oil at the bottom to the hot oven while the potatoes boil. Then add the potatoes to the tin, add some sprigs of fresh rosemary and cook with the lamb. Good roasts need around 45 minutes in the oven.
To make an excellent mint sauce you need 4 tablespoons of freshly chopped mint, 1 teaspoon of sugar, a pinch of salt, 1 tablespoon of hot water and 3 tablespoons of wine vinegar. Add it all to a bowl, mix, and allow to sit while the lamb roasts.
Easter would be empty without the delicious and traditional figolli, so make sure to bake them before your meal. Alternatively, find a good bakery and buy one as no Easter Sunday meal is complete without one!