Easter weekend is for feasting! Is there any better way to do that than to sit down to a Sunday roast with family and friends? Lamb is traditionally eaten at Easter as Jesus was named the 'Lamb of God,' and so for this Sunday's post I have an Roast Lamb recipe to offer to you.
With sweetness in the apricots and the unusual addition of anchovies this dish will have all your guests coming back for seconds, which is always true for me at a roast lunch! Throw in some vegetables, lots of gravy and a side of mint sauce and you are on to a winning Easter weekend feast.
1 kg leg of lamb
3 cloves garlic, finely chopped
2 tsp cumin seeds
1 tsp ground coriander
2 tbsp honey
3 tbsp mint
Putting it all Together
Heat the oven to 200°C/180°C fan/Gas 6. Place the lamb on a roasting tray, rub in a little oil and season with salt and pepper, then pop in the oven for 1 hour 20 minutes. While the lamb is cooking away chop your shallots and press your garlic, heat some oil in a pan and fry the shallots and garlic until soft.
Chop Add the cumin, coriander, anchovies and apricots, stir and cook for a further 5 minutes. Add the honey and mint, mix well and transfer to a food processor. Blitz to a coarse paste.
Remove the lamb from the oven after 1 hour 20 minutes. Turn the temperature down to 180°C/160°C fan/Gas 4. Spread the apricot mixture all over the lamb and pop back in the oven for another 20 mins.
After 20 minutes remove from the oven, cover and rest for 20 minutes before carving. Serve with lots of roast potatoes and gravy!