Methods for Preparing Easter Lamb

In alongside chocolate eggs and hot cross buns, roast lamb is emblematic of Easter.

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What is the optimal method for cooking lamb?

During Easter, a leg of lamb is typically baked in the oven. It may also be slow-roasted for many hours to attain soft, melt-in-the-mouth meat, or grilled. However, that is not the sole method of preparation: Sean Buridge, executive chef at The Ivy Collection, has provided many recommendations below.

Select a style that complements you

Many individuals preparing a lamb roast typically opt for a lamb leg due to its accessibility and visual appeal; nevertheless, this cut may not be suitable for everyone, considering factors such as the number of guests and the duration available for cooking. Owing to their size, lamb legs can easily get dry and necessitate additional care and attention during the cooking process in the oven. Individuals preparing meals for intimate gatherings may select cuts like the rump or best end for a succulent, soft, and boneless choice. Additionally, you may purchase additional quantities and roast them concurrently to your preference.

Prepare from ambient temperature

Storing the lamb in the refrigerator until cooking commences is a common oversight, particularly for individuals with limited time and hectic schedules; yet, it is a simple correction that can enhance the quality of roast lamb significantly. Allowing it to attain room temperature prior to cooking mitigates the significant temperature disparity the lamb endures in the oven, so promoting more uniform cooking and enhanced tenderness.

Acquire a meat thermometer to provide optimal results consistently.

To achieve a wonderfully pink, luscious lamb roast that is not dry, the ideal internal temperature is 55 degrees Celsius. Although one can prepare a delectable roast lamb without a thermometer, anyone seeking to achieve flawless results consistently will discover that a meat thermometer is an invaluable tool, ensuring reliable outcomes that are sure to impress guests.

Allow it to rest

Few aromas surpass that of lamb emanating from the kitchen, and it may be alluring to serve it promptly and indulge immediately. Although it may need self-discipline, let it to rest, covered with foil and a tea towel, for a minimum of 20 minutes prior to serving. This will facilitate the tenderization of the meat, resulting in an exquisite carving experience and optimal texture.

Recipe: Richard Corrigan’s Lamb with Rosemary and Lavender

Ingredients:

• 2kg/4½lb leg of lamb, on the bone

• 1 small bunch of English lavender

• 5 sprigs of rosemary

• 3 cloves garlic

• 1 small jar of honey

• 25g salt

Method:

1. Preheat the oven to 200C.

2. Remove the lavender buds from the stalks and add to the honey

3. Pull the rosemary leaves from the stalks and place in a blender. Add the salt and blitz.

4. Rub the lamb all over with the salt and place in a roasting tray.

5. Cover with foil and place in the oven for 20 minutes. After which remove the foil and leave to roast for a further 40 minutes (for medium).

6. Pour over the lavender and honey, return to the oven for a further 10 minutes.

7. Remove the lamb and leave it to rest for about 15 minutes, with some foil on top to keep it warm.

8. Serve with the pan juices and vegetables.