Spring – what a great season for food manufacturing – fantastic ingredients and delicious food! As we think beyond the aisles of chocolate eggs and sweet treats, we look at a favourite meal of Easter Celebrations…the roast lamb dinner! Whether you’ve been tasked with an Easter menu, mastering mealtime or just want a guaranteed great dish – this recipe is a must try!
For great insights and concept development for Easter and Spring product development such as culinary sauces, or flavoured butters and crumbs, make sure to get in touch with the Culinary Food Group team – we would be delighted to help with any requests or questions you may have. We have a wide range of products to share with you!
Roast Leg of Lamb with Honey & Thyme Glazed Carrots & Parsnips, and Salsa Verde
- 2kg Bone-in leg of lamb, excess fat removed
- 15g fresh rosemary, stalks removed
- 25g garlic cloves, sliced
- 50g anchovies
- 750g carrots, peeled and coarsely chopped
- 750g parsnips, peeled & coarsely chopped
- 10g thyme leaves
- 100g good quality honey
- 50ml rapeseed oil
- 15g sea salt
- 8g black pepper
- 50g flat leaf parsley, chopped
- 50g fresh coriander, chopped
- 50g fresh mint, chopped
- 50ml red wine vinegar
- 100g capers, chopped
Preheat the oven to 250C, heat a cast iron pan over a high flame until smoking hot, add the oil, season the leg and sear on all sides, place into an oven proof dish, stab small indents all over and place a rosemary leaf, garlic slice and anchovy in each, place on the middle shelf of the oven and reduce the temperature to 180C, cook for 1 hour and 15mins for pink, 1 hour and 30mins for more well done.
In the meantime, pop the carrots into boiling water for 5mins, add the parsnips and cook for another 5mins, drain and steam dry. Remove the lamb from the oven and rest under foil for 30mins. Add the carrots & parsnips top the roasting dish and pour over the honey & thyme ensuring they are all well coated, pop into the oven for 20-30mins until caramelised but not black.
In the meantime combine all the ingredients for the salsa verde, season and set aside.
Slice the lamb thinly against the grain, serve with the roasted veg and salsa verde.