Vickys Easter Roast Lamb, GF DF EF SF NF

Name: Vickys Easter Roast Lamb, GF DF EF SF NF
Total time: 14400 s
Yield: 6 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; 4 lb boneless lamb shoulder; 1 tsp smoked paprika; 3 tbsp chopped fresh rosemary; 2 onions, sliced; 6 cloves garlic, chopped; 450 ml lamb or chicken stock; 150 ml white or red wine; 2 tbsp cornflour / cornstarch; 1 tbsp redcurrant jelly; to taste salt & pepper

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Lamb is the traditional Easter meat to roast. I like to use my lovely local butchers expertise to get a nice rolled boneless shoulder. It isn't as expensive as you'd think (mine undercut the local supermarket by £2!!) and you'll get a much nicer cut too

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Saved

Ingredients

240 mins

6 servings

3 tbspolive oil
4 lbboneless lamb shoulder
1 tspsmoked paprika
3 tbspchopped fresh rosemary
2onions, sliced
6 clovesgarlic, chopped
450 mllamb or chicken stock
150 mlwhite or red wine
2 tbspcornflour / cornstarch
1 tbspredcurrant jelly
to tastesalt & pepper

Saved

Steps

240 mins

1

Preheat the oven to gas 7 / 210C / 425F
2

Mix the olive oil, chopped rosemary, 2 of the garlic cloves and the smoked paprika together and season well with salt and pepper, around 1/2 tsp low-sodium salt and 1/2 tsp black pepper. Prick the lamb all over with a knife then rub the mix over the whole surface
3

Put the onions, remaining whole garlic, stock and wine into a roasting tin, put a wire rack on top then put the lamb on top of the rack. Roast uncovered in the oven for 30 minutes
4

This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F
5

Cover the tray loosley with foil
6

Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done
7

Let the lamb rest covered in the foil and with a clean tea towel draped over to keep it warm for 30 minutes. The meat will absorb some of it's juices back and the stock will be full of flavour having caught the drippings
8

Transfer the lamb to a cutting board. Pour / spoon off the fat from the roasting tin and discard. Sieve the roasting juices and softened onion into a measuring jug. Press down to get all the flavour from the garlic and onion juices into the stock. Add boiling water to the jug if needed to make it up to 570ml
9

Bring to boil in a saucepan, adding the redcurrant jelly to dissolve. Mix the cornflour with a couple of tablespoons of cold water then add to the pan and whisk until thickened and smooth.
10

Add some salt and pepper to taste
11

Slice the lamb thickly and serve with seasonal vegetables and the gravy

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on March 25, 2016 10:26

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!