Easter herb roasted leg of lamb with apricots, walnuts and almonds

Easter herb roasted leg of lamb with apricots, walnuts and almonds

Easy entertaining this Easter with a perfect one pan leg of lamb!

Easter herb roasted leg of lamb with apricots, walnuts and almonds

Serves: 6

1 x 2 – 2.5kg leg of New Zealand Lamb
(can be chilled or thawed from frozen)
4 cloves garlic, peeled and sliced
the leaves from 15cm stalk of rosemary, chopped
2 tsp fresh thyme leaves (or 1 teaspoon dried thyme)
2 Tbsp olive oil
4 heads of fennel, cut into 6 wedges each
2 bunches baby carrots, skins scrubbed
10 dried apricots, halved
100g whole almonds
60g walnut pieces

Top tips: Lamb will take approximately 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55˚C. Upon resting the temperature will rise to 60˚C. Perfect pink roast lamb! If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65˚C. Always rest before carving.

Preheat oven 180˚C.
Place the lamb in a roasting dish and poke a thin small knife into the flesh in 12 places.
Mix the garlic, rosemary, thyme and olive oil with a little salt and pepper and poke this into all of the holes and rub the remainder over the leg.
Place in the centre of the oven and roast for 45 minutes. After 20 minutes, add 100ml water to prevent the garlic from burning.
Tip the fennel and carrots onto the lamb and turn the leg over then roast for 30 minutes.
Take the lamb from the dish, add the apricots, walnuts and almonds, then replace the lamb, again turned over, and put back in the oven.
It will be cooked medium (which is lovely for leg of lamb) in another 15 – 25 minutes depending on the size.
Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel, and rest in a warm place for at least 15 minutes.
Turn the oven off, put the roasting dish back in, and keep warm.

Easter herb roasted leg of lamb with apricots, walnuts and almonds

For more information about New Zealand Lamb go to www.loveourlamb.co.uk

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    Blueberry and Lemon Curd Scones

    Easter is all about indulging with friends and family so why not try making these delicious Blueberry and Lemon Curd Scones, the perfect afternoon treat, designed by The English Provender Co.

    300 g self-raising flour
    1 teaspoon baking powder
    75 g butter, cut into small squares
    50 g caster sugar
    100 g blueberries
    3 tablespoons The English Provender Co. Luxury Lemon Curd
    150 ml milk, plus extra for brushing

    To serve:
    Clotted cream
    The English Provender Co. Luxury Lemon Curd*

    Preheat the oven to 200°C, Gas Mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs
    Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball
    Gently knead on a lightly floured surface to remove any cracks. Roll out to 2 cm thickness, then using a 6 cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones
    Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack
    Delicious served warm or cold, split in half and top with clotted cream and lemon curd

    Blueberry and Lemon Curd Scones

    Cook’s tip: Handle the dough as little as possible or it will become tough. Any remaining scones can be stored in an airtight container for 2-3 days – just reheat in the oven.

    *The English Provender Co. Luxury Lemon Curd (315g) is available from Lakeland and online at www.englishprovender.com, RRP £2.49

    Thanks for Reading,

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    If you love baking check out my new book ‘How to Start a Successful Cake Business‘ – now available on Etsy and Amazon Kindle Store