My Easy Easter Roast Lamb Recipe

Let's Get Into My Easy Easter Roast Lamb Recipe

Easter is a time for gathering with family and friends, sharing stories, laughter, and of course, delicious food.

One dish that often takes centre stage on the Easter table is roast lamb. Its rich flavour and tender texture make it a perfect choice for a festive meal. If you want to impress your guests without spending hours in the kitchen, this easy Easter roast lamb recipe is just what you need.

This recipe focuses on a rustic style, which means it’s hearty, straightforward, and full of natural flavours. You don’t need fancy ingredients or complicated techniques to create a dish that tastes as if it came from a professional kitchen. The key is quality lamb, fresh herbs, and a slow roast to bring out the juiciness.

Garlic Herb And Lemon Lamb Shoulder

Serves 6-8 people

Ingredients

• 2-3kg Lamb Shoulder- bone in

• Salt/Pepper

• 2 whole garlic bulb

• 1 lemon

• Rosemary Sage Thyme

• 250mls Beef or Vegetable Stock

• 250mls White Wine- Chardonnay works best

• Your favourite vegetables for roasting

  -potatoes

  -pumpkins

  -kumara

  -parsnips

  -carrots

Instructions

Preheat oven to 200'C.

With a small vegetable knife make small incisions all over the lamb and poke in garlic cloves into each hole. Season generously with the salt/pepper.

Make a bundle with the herbs and place them into the oven tray and lay the lamb over the top. Cut the lemon and second garlic clove in half and add to the tray. Add in the liquid and then place into the oven.

Keep temp at 200'C for 30mins then turn down to 170'C for 1.5-2hrs. You may find the liquid will reduce or completey cook off. You can add in more to keep the lamb moist.

Spoon over the cooking liquid each 1/2hr if you like but its not necessary.

Once you have reach the 1.5-2hr mark, turn the oven up to 200'C for another 30mins to gently brown. This is where you would place the vegetables into the oven to begin the roasting process.

Remove lamb from the oven and the tray and set it in a warm palce lightly covered with foil to rest for about 30mins. In that time you can make a gravy with any left over liquid in the tray. And the vegetables will continue roasting.

Once everything is ready to serve, crave the lamb and place it onto your serving platter pile those vegetables in and around it and pour the gravy into a jug and serve to the table.

Tips for Serving Your Easter Roast Lamb

To complete your Easter meal, consider these ideas for sides and accompaniments:

• Potato Bake: A firm family favourite that works so well with roast meat.

• Fresh salads: A crisp green salad with lemon vinaigrette adds brightness.

• Mint sauce or jelly: Traditional and refreshing, mint complements lamb beautifully.

• Crusty bread: Perfect for mopping up any leftover sauce or juices.

  
  

Enjoy