This week it’s time to turn your thoughts to the long Easter weekend with all those hungry mouths to feed.
It’s here at last – Easter Week. I feel I have been waiting for this four day weekend for the last month. It’s been a manic start to the year with our kitchen refurb dragging it’s heels, visitors and a combination of work and dinner parties keeping me super busy. This week, I am winding down with some great recipes you can throw together over the Easter break. After all, it is a time to rest and reflect and hopefully get out and about and enjoy time with your family. I expect mine will be spent in the kitchen forking up little nibbly bits and cocktails which my family think appear out of nowhere. I will, however, try to run away with the dog and feel the wind in my/our hair and fur respectively. If you haven’t yet established how you are going to feed your family this coming Easter weekend, then this Sweet Chilli Lamb may be something you want to ponder.
This Sweet Chilli Lamb can be made at any point during your holiday weekend. It’s kerfuffle free and is left well alone to work it’s magic whilst you partake in your usual family Easter traditions. We will be rowing over Monopoly and drinking too much, I expect. Use a lamb leg or shoulder for this wonderful recipe, which came to me courtesy of the rather elegant Londoner, with huge thanks. It can be served with all the traditional accompaniments or with breads and salads as part of a more casual spread. The lamb is soft, slow roasted and beyond tender. The flavour is traditional with a hint of spice and sweetness from the giant basting of sweet chilli sauce. This tasty roast provides the most amazing leftovers too. I adore cold lamb sandwiched between buttered brown bread with mango chutney and watercress. It almost makes the lamb worth making, just for the sandwich.
Whether you are going old school or more of a moveable feast this Easter, this lamb should certainly play a part somewhere in the proceedings. Especially as lamb is on offer at most of the supermarkets at the moment, this dish is win win all round.
This post will appear on Lucy Loves later on this week.
Sweet Chilli Lamb Recipe
Serves a hungry family of around 6 people, more if appetites are smaller than ours
- 2kg leg of lamb, a large shoulder is great here too
- some sprigs fresh rosemary
- salt and pepper
- a splash olive oil
- 4 to 5 garlic cloves, whole, skin off
- a glass red wine, around 200ml
- 200 to 250ml bottled sweet chilli sauce, dependent on the size of your lamb
- Serve with roast potatoes and greens or dauphinoise or with flat breads, salads and yoghurt, you choose
Pre heat your oven to 120 to 140 degrees, fan assisted.
Take your lamb and place in a large baking tray, or if you have a casserole dish with a lid which will accommodate your lamb then use that. Make tiny cuts in the skin of the lamb and push in the sprigs of rosemary then season the whole piece of lamb with salt and pepper. Drizzle with a little olive oil.
Pour the glass of red wine into the baking tin or casserole dish then throw in the garlic cloves, whole. Cover the whole tin, tightly, in foil or place the lid on. Put in the pre heated oven for 3 hours. Theres no need to baste, just leave it alone.
When the time is up, remove the lid or foil and pick the rosemary off the lamb and throw away. Pour over the sweet chilli sauce, ensuring all the meat is covered.
Put back in the oven for another hour and a half, although it may need an extra half an hour on top of that to crisp up fully. The lamb is ready when it’s golden, tender and falling off the bone. Let it sit, covered in foil to keep warm, while you prepare the pan juices.
Pour these into a jug through a fine sieve and leave to settle before spooning off most off the fat from the top. Re heat the juices if necessary. Serve the lamb as you wish, drizzled with the rich pan juices. It’s more concentrated than gravy so you will only need a drizzle or two.
Any leftovers make a divine sandwich with mango chutney and watercress.