Easter is approaching, but this special holiday isn’t just all about chocolate. Check out our delicious springtime recipes for inspiration…
Mighty meats and vibrant veggies can reign supreme this Easter with these delightful recipes that make for perfect springtime suppers. Just don’t forget to leave room for some sweet treats for afters!
Slow cooked leg of lamb with gravy
Serves 6 (generously)
2kg lamb leg, bone in
For the rub
1 pack fresh rosemary
2 whole heads of garlic
2 tbsp olive oil
Salt and freshly ground black pepper
For the gravy
50g plain flour
500ml beef stock
- Remove the lamb from the fridge at least 1 hour before roasting.
- Puree 2 garlic cloves and cut the remaining bulbs in half horizontally.
- Chop 2 sprigs of rosemary for 2 tbsp of finely chopped needles. Mix the pureed garlic, chopped rosemary, olive oil and set aside.
- Preheat the oven to 220°C/200°C fan/GM 8
- Place the halved garlic heads in a roasting pan, cut side up, and add the remaining rosemary in sprigs.
- Turn the lamb leg over so the underside is facing you, add half the rub and cover the leg, then season with salt and pepper.
- Add the leg the right side up, to the roasting pan on top of the garlic bulb halves and add the remaining rub over the leg, season with salt and pepper.
- Roast the lamb for 20 mins then reduce the oven temp to 150°C/160°C fan/GM 4. Roast for an hour.
- Internal temp out of oven should be 55-60°C for medium rare (blush pink inside) / 60-66°C for medium (hint of pink) and 67-71°C for well done ( least juicy).
- Transfer the lamb to a plate, cover with foil and rest for 30 mins.
- Make the gravy while the roasting pan is still hot. Remove the rosemary sprigs (should be around 5 tbsp of fat). If less, add butter, and if more, skim off.
- Place roasting pan on hob over a medium heat. When the fat starts to bubble, add the flour and mix well to form a roux. Cook for 1 minute. Pour in ¾ of the beef stock and mix to dissolve the roux in. Squeeze out some of the garlic to add depth of flavour to the gravy.
- Add salt and pepper to taste. Simmer for a few minutes, stirring until it starts to thicken, adding more beef stock to achieve the desired consistency.
- Strain through a sieve and serve with the lamb.
6-8 long baking potatoes, peeled
¼ cup of Parmesan cheese, finely grated
½ cup of fine breadcrumbs
50g butter, melted
Flaky sea salt
Fresh parsley for garnish
- Preheat oven to 210°C/190°C fan/GM 7
- Place the peeled potatoes onto a chopping board and cut a narrow 5mm slice from the bottom of each potato, then discard this as it helps the potato sit flat.
- Using a sharp knife, slice each potato widthways making 5mm slices cutting vertically. You need to leave 10mm at the bottom of the potato intact.
- Drop each one as you go into cold water to help with the fanning and rinsing off excess starch.
- Dry potatoes well.
- Place the parmesan cheese, breadcrumbs, 2 tbsp of melted butter and salt in a food processor and pulse until blended.
- Brush the potatoes with the remaining butter and pat the prepared breadcrumb mix on top of each potato.
- Place into an oiled baking dish, cover with foil and bake for 30 mins. Remove the foil and bake for an additional 20 mins until they turn crispy and the flesh is soft.
- Remove from the oven and drizzle with more butter before sprinkling with freshly topped parsley.
Salmon tray Bake
400g new potatoes, halved
3 tbsp olive oil
8 asparagus spears
Piccolo tomatoes, halved
2 tbsp Balsamic vinegar
2 salmon fillets, about 140g each
- Preheat oven to 210°C/190°C fan/GM 7
- Add the halved potatoes and 2 tbsp olive oil into an ovenproof dish. Roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes and return to the oven for a further 15 mins.
- Add the halved cherry tomatoes and vinegar and add the 2 salmon fillets amongst the vegetables (skin side up).
- Drizzle with the remaining oil and return to the oven for a further 12-15 mins until the salmon is cooked.
- Serve from the dish.