Lemons, fennel, and the tantalizing flavors of apple mint chutney come together to create a mouthwatering Roast Leg of Lamb that will leave your taste buds dancing with delight. This Easter feast is all about simplicity and elegance, allowing you to savor every moment of this special occasion. With a make-ahead tip for the chutney, you can focus on the star of the show, the savory roast leg of lamb.
A Classic Easter Tradition
For as long as I can remember, Easter has been synonymous with a succulent roast leg of lamb. Its earthy flavors and tender meat have always taken center stage on this festive occasion. Alongside the lamb, I love serving it with roasted lemons and fennel, which add an extra layer of deliciousness. If you prefer, you can pair the lamb with roasted parsnips, leeks, or baby potatoes for a delectable twist.
Cooking a Perfect Roast Leg of Lamb
Don’t be intimidated by the thought of roasting a leg of lamb. It’s much simpler than it seems. After rinsing and patting the meat dry, make small incisions all around the lamb. Mix lemon and spices, then rub them into the incisions. Place the lamb in the oven, and let the heat and spices work their magic. Before you know it, you’ll have a tender and flavorful roast leg of lamb that will impress your guests.
The Art of Tying a Roast
Whether you opt for a bone-in or boneless leg of lamb, tying it with kitchen twine is essential. This simple step ensures the meat cooks evenly and retains its shape. Boneless cuts of meat can be uneven or have thin portions that may overcook before the thicker portions are done. By reshaping and tying the roast, you’ll achieve a perfectly cooked dish every time. So don’t skip this crucial step!
A Flavorful Chutney to Complement the Lamb
While the lamb roasts in the oven, take the opportunity to prepare the Apple Mint Chutney and other delicious side dishes. If you want to save time and energy on the day of your big meal, you can make the chutney up to two days in advance. It will maintain its flavors and quality perfectly.
Chutney is the perfect companion to any roast, including lamb. It not only enhances the flavors of the meal but also provides a refreshing balance to the richness of the meat. My Apple Mint Chutney adds a delightful twist to the lamb, with its vibrant and complementary flavors.
Make Ahead for Ease
Here’s a handy tip: prepare the chutney, let it cool, and store it in an airtight container in the fridge up to two days before your Easter feast. You can serve it warm or at room temperature, depending on your preference. This make-ahead option allows you to focus on enjoying the festivities without any last-minute stress.
To complete your gorgeous Easter dinner, consider adding these mouthwatering dishes to your menu:
- Roast Parsnips with Sage Butter
- Ham and Gruyere Mini Turnovers
- Brussels Sprouts with Apricot and Pistachio
- 5-Ingredient Easy Pea Soup
- Ginger-Coconut Carrot Cake
Craft a Memorable Easter Gathering
The recipe details are listed below, but if you have any questions or need further guidance, feel free to visit my Ask Tara tab. I’m here to help you make your roast leg of lamb more tender, offer tips for creating a beautiful Easter table spread, and answer any other culinary queries you may have. Remember, at BDK Restaurant, we’re all about creating unforgettable dining experiences.
So gather your loved ones, celebrate Easter with flair, and savor every delectable bite of this exquisite Roast Leg of Lamb with Apple Mint Chutney.
Recipe by Tara Bench, Photography by Iain Bagwell, Food Stylist Sally Jo O’Brien. Originally published in LHJ Mar 2008
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