Get prepared for Easter celebrations with this week’s chefs series lamb roast recipe.
Coming from a previous Chefs special inspiration, Greg Marchand strikes again, but now with a savoury recipe. Renowned for his critically acclaimed restaurant Frenchie Covent Garden, Greg shares this Easter lamb roast centrepiece that is bound to win over everyone at the table this weekend.
Stuffed lamb roast recipe with Jersey Royal potatoes
Preparation Time: 1 hour 30 minutes
- 2 shallots, finely sliced
- 50ml water
- 50ml white wine vinegar
- 1 tsp sugar
- 200g mint, blanched and coarsely chopped
- 200g sandwich bread, toasted and cooled
- 45g pistachio nuts, roasted and coarsely chopped
- 440g Parmesan cheese
- 3 anchovies
- Dash of Tabasco sauce
- 2 eggs
- 1/2 tsp thyme
- For the Lamb
- 1 leg of lamb, deboned, you can ask your butcher to remove the bone
- For the Jersey Royal Potatoes
- 600g Jersey Royal Potatoes
- 200g butter
- 1/2 bunch mint, minced
- Juice of 1 lemon
- Pinch of salt
- For the stuffing, combine the shallots with the water, vinegar, white wine, and sugar in a small saucepan. Cook over medium heat until the liquid evaporates and the shallots are translucent. The mixture should be moist and should hold its shape if rolled into a ball.
- For the lamb, preheat the oven to 140°C (gas mark 1).
- Stuff the leg and tie it up. Heat the oil in a skillet or frying pan and brown the meat well on all sides. Roast the leg for 25 minutes along with 3 lemons, halved.
- Take the meat out of the oven, wrap in aluminum foil, and rest for 20 minutes.
- For the potatoes, in a stockpot, cover the potatoes with cold water and add plenty of salt. Bring to a boil and cook the potatoes until they are soft, about 20 minutes, then drain.
- Heat the butter in a large skillet or frying pan and brown the potatoes over low heat. Add the mint and season with lemon juice and salt.
- Serve the potatoes in a side dish. Carve the lamb at the table and serve with the roasted lemons.