From Oven to Table: A Hearty Lamb Recipe

Easter is a time for gathering, celebrating, and of course, sharing a meal that feels special. Nothing says tradition quite like a beautifully roasted leg of lamb, infused with garlic, herbs, and slow-cooked to perfection. This recipe is all about simplicity, flavour, and heart. Whether you’re hosting a crowd or serving up a cosy family lunch, this hearty roast is sure to be the centrepiece your Easter table deserves. From oven to table, it’s a dish that brings people together in the most delicious way.

Ingredients:

Method:

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 200ºC/Gas marker 6 and place a roasting dish for the potatoes on the bottom.
3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander and then tip back into the pan.
7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over the olive oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
9. While it cooks, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a pinch of salt, 15ml of hot water and the vinegar.
10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

There’s something deeply comforting about a roast that fills the kitchen with warmth and the table with smiles. This leg of lamb is more than just a recipe, it’s a celebration of good food, shared moments, and seasonal tradition. Whether it’s your first time preparing a roast or you’re a seasoned pro, this Easter lamb promises flavour, ease, and a touch of festive magic. Here’s to good food and great company, Happy Easter from Hirsch’s!