Vickys Easter Roast Lamb, Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Cooking Instructions 240 mins 1 Preheat the oven to gas 7 / 210C / 425F 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 3 Put the onions, remaining whole garlic, stock and wine 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 4 This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F 5 Cover the tray loosley with foil 6 Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done 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 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 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. 10 Add some salt and pepper to taste 11 Slice the lamb thickly and serve with seasonal vegetables and the gravy 1 Preheat the oven to gas 7 / 210C / 425F 1 Preheat the oven to gas 7 / 210C / 425F 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 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 3 Put the onions, remaining whole garlic, stock and wine 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 3 Put the onions, remaining whole garlic, stock and wine 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 4 This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F 4 This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F 5 Cover the tray loosley with foil 5 Cover the tray loosley with foil 6 Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done 6 Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done 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 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 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 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 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. 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. 10 Add some salt and pepper to taste 10 Add some salt and pepper to taste 11 Slice the lamb thickly and serve with seasonal vegetables and the gravy 11 Slice the lamb thickly and serve with seasonal vegetables and the gravy More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Breakfast Casserole Taco Enchilada Lasagna Strawberry Crumble Yummy Taco Salad Penne with Cajun Hot Links and Chipotle Shrimp Breakfast Casserole Taco Enchilada Lasagna Strawberry Crumble Yummy Taco Salad Penne with Cajun Hot Links and Chipotle Shrimp My mothers Cherry Torture (not to eat it) Whiskey Smash Mixed Peppers Yogurt Coleslaw Sandwich Herbed citrus grilled shrimp and scallops Sweet Banana Rice Lamb and vegetable curry Mexican Lasagna Minced Pork Porridge Roasted Portabello Mushroom Pecan Pie My mothers Cherry Torture (not to eat it) Whiskey Smash Mixed Peppers Yogurt Coleslaw Sandwich Herbed citrus grilled shrimp and scallops Sweet Banana Rice Lamb and vegetable curry Mexican Lasagna Minced Pork Porridge Roasted Portabello Mushroom Pecan Pie