Posted: 13th April 2017
Its Easter time, and Chef Jools has got your Easter weekend sorted with his sumptuous slow roasted lamb!
SLOW ROASTED LAMB INGREDIENTS
1.5 kg shoulder of Lamb, Fresh rosemary, Sage, Garlic, and Wine & Lemon
METHOD
Preparation is key! Score the skin of the lamb lightly and season and leave to marinate for 1 hour at room temperature.
Now get roasting: Add the rosemary, sage, garlic and roast for 20 minutes, then add wine to the juices and stir well, remember to remove any excess fat.
Cover the lamb with foil loosely and roast for 4 hours at 150c, make sure you drizzle the lamb every 30 minutes with the pan juices.
MINT SAUCE INGREDIENTS
Fresh mint leaves, sugar, salt, water and vinegar
METHOD
Chop the fresh mint leaves finely and mic with salt, sugar, a table spoon of vinegar and hot water… and it’s as easy as that!
… Remove the lamb and rest for up to 30 mins, drizzle over your mint sauce and et voilà!
HAPPY EASTER FROM ALL AT 41 PORTLAND PLACE!