Easter Sunday is always a busy day with so many mouths big and small to feed for lunch. So something easy to cook leaves little room for error and a roast once in the oven needs little attention. Time seems to disappear on mornings such as these so I was conscious to prepare the lamb early and get it in the oven.
I love fresh herbs so I dashed out to the garden to pick the mint and rosemary first (I normally forget this bit and have to down tools in the middle of preparations to do the harvesting).
I dried the skin of the lamb and made some incisions and studded with rosemary and garlic slivers. Rubbed the meat with olive oil and salt. Easy!
It looked pretty good just sitting on the bench and it wasn't even cooked.Preheat the oven to 180C. Cooking time will depend on size but approximately 18-20mins per 500g (1lb). I like my lamb a little pink and so prefer to undercook and leave to stand covered with tin foil for about 10 - 15 mins. I sliced the lamb thickly and the slivers of garlic could be seen quite clearly. Beautiful.
Lamb studded with Rosemary and Garlic
|Homemade Mint Sauce|
1 large handfull mint leaves
1 tablespoon castor sugar
2 tablespoons boiling water
3 tablespoons wine vinegar
pinch of salt
(I increased these quantities for my luncheon)
Wash and dry mine leaves, chop finely or pound in a mortar until smooth with a little sugar.
Turn into a bowl add boiling water.
Stir in the sugar, vinegar and salt.
Taste and add more sugar or vinegar if necessary.
The sauce should be bright green and thick in consistency.
The smell of roast lamb filled the house and was a lovely welcoming aroma - nothing better for when everyone started to arrive.