Charlo the Chef’s Easter Dinner

Roast Leg of Lamb with Rosemary and Garlic, Potato Gratin , Maple Roasted Vegetables served with a Redcurrant and Mint Roast Gravy
Serves 6-8 people
Ingredients :
1 – Leg of Lamb ( 2.5kg-3kg ) 5-6 lb , bone In
50 g (2oz) fresh rosemary
6 garlic cloves peeled and sliced
Fresh black pepper
Sea salt
2 tablespoons Rapeseed oil

Gratin Potatoes
900 g ( 2lb) potatoes , cut in to thin slices
400 ml ( 14 fl oz ) Milk
300 ml ( 1/2 pint ) double cream
Good pinch of freshly grated nutmeg
100 g ( 4 oz ) mature cheddar cheese
4 cloves garlic crushed

Maple Roasted Vegetables
2 courgettes cubed
2 carrots ( medium size ) trimmed , peeled and cut into cubes
2 parsnips ( medium size )trimmed , peeled and cut into cubes
2 red onions , peeled and wedged
1 tablespoon Maple syrup
Sea salt
Freshly ground black pepper
4 Thyme sprigs
4 fresh Rosemary sprigs

Roast Redcurrant and Mint Gravy
1-tablespoon of plain flour
300ml (1/2 pint ) lamb stock / chicken stock
1- tablespoon of Redcurrant jelly
50 g (2 oz ) Fresh Mint leaves
Salt and freshly ground black pepper
METHOD ;
Pre-heat oven to 200 c / 400f / gas 6

Prepare Leg of Lamb
Using point of sharp knife or skewer, make deep holes all over the lamb about 2.5 ( 1 inch apart ) ,
Place 2 slices of garlic and 1 rosemary sprigs into each hole , when all holes are filled , drizzle over rapeseed oil and sprinkle sea salt and freshly ground black pepper over the Leg of Lamb ,
Place Leg of Lamb on to roasting tray and place in pre-heated oven . Reduce the heat to 180c / 350 f / gas 4 after 20 mins.  Cook for 1 hour more for very rare lamb or 1 1/2 hours – 2 hours for well done
Take out when done and leave to rest for 15 mins before carving .

Roast Redcurrant and Mint gravy
To make gravy , place roasting dish directly onto hob and stir in flour into fat and juices . Cook for 1 minute , stirring continuously , then gradually add stock , whisking until smooth after each addition and scrapping the bottom of the tin to remove any caramelized juices , transfer to a small pan and whisk in the Redcurrant jelly and add chopped fresh mint , then simmer gently until you have achieved the desired consistency, carefully strain into a gravy boat
Gratin potatoes;
Peel potatoes and slice them into thin slices ( I use mandolin for this ) rounds 3 mm ( 1/8 in thick ) . Do not wash them but dab dry with a cloth, season with salt and pepper . Pour milk and cream into a pan and add the garlic and nutmeg. Season to taste and just heat through but do not allow the mixture to boil, then quickly remove from the heat . Arrange a third of the potatoes in a greased ovenproof dish that is 23 cm (9 in ) x 18 cm(7in) and at least 5cm(2in) deep . Season to taste , sprinkle some grated cheese over potatoes and then add another third of potatoes in an even layer , season to taste and sprinkle some more grated cheddar cheese over potatoes and arrange the rest of the potatoes on top in an attractive overlapping layer and carefully pour over the milk and cream mixture .
Cover with foil and bake in oven for 1 hr 15 mins until cooked through . Sprinkle on top some grated cheese and place back in oven for a further 10 mins till golden crisp on top . Take out of oven , ready to serve . These can be prepared and cooked the day before and then reheated till pipping hot .
Roasted Maple roasted Vegetables
Place chopped prepared Vegetables into roasting dish , drizzle with rapeseed oil and season with salt and pepper . Pour over 1 tablespoon of maple syrup and combined till all coated with Maple . Add Thyme and Rosemary sprigs and combine. Pre-heat oven 180c / 350f / gas mark 4 Bake in oven for 30-40 mins until tender and just beginning to caramelize, serve at once.

Podcast (podcastsfeed): Play in new window | Embed

Subscribe RSS

Saturday Magazine

With Jacki Ascough

More info