Although it doesn’t feel like it, today is the first day of Spring. Whilst the weather must have missed that reminder, the days are certainly feeling longer and the fruit and vegetable aisles in the supermarket are filled with fresh produce signalling the start of warmer days.
Easter is also nearly upon us and there’s nothing I like to enjoy more at Easter than a good roast lamb with spring vegetables (aside from the chocolate eggs of course!) so if you’re getting together with family this Easter why not treat them to a delicious meal.
Roast Lamb with Spring Vegetables
You will need
- 1 leg lamb (about 2kg)
- 2 onions
- olive oil
- 200g leeks
- 200g peas
- 200g broad beans
- 200g baby carrots
- splash chicken stock or white wine
- 1 bunch tarragon
Pre -heat your oven to 200C
Chop your onions in to thick slices and put in a large roasting tray with 4 tablespoons of water.
Sit the lamb on top and rub the surface of the meat with olive oil a little tarragon and season with salt and pepper to taste.
Pop in the oven and baste 2-3 times with the juices from the roasting tray as it cooks. Depending on how you like it, roast for 1 hour 15 for medium rare, 1 hour 30 for medium.
Add the carrots and leeks to boiling water and cook for 2 minutes. Add the rest of the vegetables and cook for a further 2 minutes or until everything is tender.
Once cooked leave the lamb to rest on a plate for half an hour under foil.
Scoop out most of the fat from the roasting tray and discard, strain the juices in to a large pan, add the stock or white win and simmer for 5 minutes.
Add the vegetables and stir. Add the rest of the tarragon.
Serve the roast lamb with spring vegetables and roast potatoes on a large platter and enjoy