Easter Lamb Recipe

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Ingredients

For the lamb

1.8 - 2 kg kg shoulder of lamb shoulder of lamb
2 red onions red onion
peeled
1 onions onion
peeled
2 lemons lemon
sliced in half
200 ml ml vegetable stock vegetable stock
salt salt
peppers pepper

For the rub

25 g g butter butter
softened
10 g g rosemary rosemary
leaves picked and finely chopped
10 g g parsley parsley
finely chopped
10 g g mint mint
leaves picked and finely chopped
salt salt
peppers pepper

Slow roasted lamb with English garden rub

This recipe was liked

This recipe was disliked

An error occurred, please try again

Share recipe
3:30 h
(60)

Method

Spring is the time when British lamb comes into its own, and Easter Sunday is the perfect time to enjoy a lovely lamb lunch. This roast lamb recipe makes the most of a seasonal British lamb shoulder joint, with a herby butter rub complementing the joint's pea and mint stuffing.

  1. Preheat the oven to 170ºC/ 150ºC fan/ gas mark 3.
  2. For the rub, mash the butter with a fork until very soft. Remove the rosemary from the top of the joint, finely chop and add to the butter. Add the remaining herbs and mix well to combine. Season well and set aside.
  3. Gently move the central elasticated strings to either end of the joint. Carefully slash the top of the joint in a criss-cross pattern, then move the strings back in to place so the joint keeps its shape whilst roasting. Massage the rub into the slits and spread the excess across the top of the lamb.
  4. Chop the onions into thick wedges and arrange across a roasting tray. Squeeze over the lemon juice and nestle the skins into the tray with the onions, then pour over the stock. Balance the lamb on top and cover the tray loosely with foil, roasting for 2 hours.
  5. After this time, remove the foil from the tray and return to the oven for a final 1 hour, until the lamb is golden brown and very tender. Remove from the oven and leave to rest for 30 minutes before serving with the onion pieces and juices from the tray on the side.

Similar recipes

Marzipan

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Marzipan
0:15 min
(42)
Chicken pot pie with seasonal greens

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Chicken pot pie with seasonal greens
1:00 h
(87)
Bubble and squeak soup

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Bubble and squeak soup
0:15 min
(21)
Turkey, leek and ham pie

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Turkey, leek and ham pie
1:00 h
(17)
Slow-cooked chicken casserole with pancetta, peas and mint

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Slow-cooked chicken casserole with pancetta, peas and mint
2:00 h
(37)
Brussels sprouts and ham soup with mixed cheese toasties

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Brussels sprouts and ham soup with mixed cheese toasties
0:30 min
(5)
Italian flag picnic loaf

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Italian flag picnic loaf
0:25 min
(20)
Beef rib with cheesy mustard crust

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Beef rib with cheesy mustard crust
2:40 h
(21)
Bacon and bean soup

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Bacon and bean soup
0:35 min
(23)
Salt-baked turkey crown with butternut squash and chestnuts

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Salt-baked turkey crown with butternut squash and chestnuts
2:00 h
(5)
One-pot chicken tray bake

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

One-pot chicken tray bake
1:10 h
(21)
Banana and avocado purée

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Banana and avocado purée
0:05 min
(18)
Scorer's salmon sandwich

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Scorer's salmon sandwich
0:10 min
(7)
Whole side of lemon & dill salmon with smoky shallot hassleback potatoes

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Whole side of lemon & dill salmon with smoky shallot hassleback potatoes
0:45 min
(2)
Pork wellington with cabbage in a cream and mustard sauce

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Pork wellington with cabbage in a cream and mustard sauce
0:55 min
(9)