Lamb Roast

Make lamb your centre of plate for a special Easter roast, all you need to do is choose your seasonal trimmings and sides.

INGREDIENTS

Preheat the oven to 180°C, pat the lamb shanks dry and sprinkle with salt and pepper. Heat 2 tablespoons of olive oil over high heat and sear the lamb shanks until brown all over.
From frozen, put the dauphinoise portions and roast potatoes in the oven at 190 for approximately 20 minutes until golden.
Place the lamb shanks into a pot with preferred sauce, so they are mostly submerged. Turn stove up, bring liquid to a simmer. Cover, then transfer to the oven for 2 hours.
Boil or bake your seasonal vegetables in the oven as preferred.
Once roasted lift the lamb shank onto a sharing platter or plate up individually, pouring the remaining sauce over the dish as a gravy.
Finally add mint sauce if required.

As you’re roasting the meat in the oven, the juices and the fats are left in the roasting tin. Pour this into your gravy to add flavour and depth.
When the roasting joint comes out of the oven allow to rest for at least 30 minutes before slicing/serving. Place foil and then a clean cloth over the joint to keep it warm.
Sear your roasting joint all over and season, stopping any juicing escaping then roast low and slow for the best results.
Treat root veg as you would when cooking your roasties to get maximum flavour and crisp texture.
Use different fats when roasting your roasties i.e. Duck fat, beef dripping or a flavoured oil.