What a glorious Easter Sunday we had! The weather was gorgeous and warm and for the first time in months after the Lockdown we were able to have our lovely cousins over for an Easter Egg Hunt and Lunch in the garden. As the great majority was french we followed their traditon of an East meal, a roasted lamb, contrary to the austrian way of celebrating Easter with a great Easter brunch.
I know that sauce Hollandaise is not very common with meat, BUT as I don’t eat any of the lamb, I wanted a complete dish for me with the asparagus and the roasted potatoes. And may I tell you that luckily I made a double portion of Hollandaise Sauce as they loved the combination of lamb and Hollandaise.
As the lamb was so excellently roasted, I wrote down the recipe for you. It’s worth it!
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Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
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- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Ingredients for 4
- 1.3 kg half-leg of lamb
- 1 onion, cut into 6
- 1 bulb of garlic, divided into cloves and each of them halved
- salt, pepper
- olive oil
- 50 g butter (we used my garlic & thyme butter)
- gravy granules according to the package instructions
The morning before start preparing the lamb. With a sharp and pointy knife make little incisions at regular intervals into the leg and stick in the garlic cloves and little twigs of rosemary. Season really well with salt and pepper. Drizzle with olive oil and place onto a little baking tray with a high rim and cover with cling film. Place in the fridge for the night.
Take it out a couple of hours before cooking so that the meat reaches room temperature.
Switch on the BBQ (or oven) to 220 C and place the baking tray on the grill closing the lid. Roast the half leg of lamb for about 20 minutes with 50 g butter , turning regularly.
Then lower the temperature to 150 C for about 1 hour 25 minutes. Keep turning the roast regularly, scraping the bottom of the pan and keep it moist with water and gravy granules that you have mixed according to the package instructions. Never let it dry out.
When you take it out of the BBQ cover it with aluminium foil and let it rest for about 20 minutes before carving it. As it is a whole piece of meat it will not go cold.
Carve and serve. Enjoy!
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