Hello, my fellow food aficionados!
Today, I’m thrilled to share with you a recipe that encapsulates the essence of a traditional British Sunday roast, a meal that holds a special place in my heart. There’s something incredibly comforting about gathering the family around the table, enjoying the rich aromas and hearty flavors of a lovingly prepared feast.
As you know, in our little home, Sundays are a time to slow down and indulge in each other’s company, and what better way to do so than with a roast leg of lamb with all the trimmings? With my lively brood of Edward, Alexander, tiny Barnaby, and little Phillipa, it’s essential to have a meal that not only satisfies hungry tummies but also weaves in the comfort of tradition.
Let’s talk about the star of the day: the leg of lamb. It’s a majestic cut, and when paired with fragrant rosemary and slivers of pungent garlic, it transforms into a dish that’s both elegant and deeply satisfying. Trust me, the mere anticipation of it roasting to perfection has everyone’s taste buds on high alert!
But what about the accompaniments, you ask? Well, the potatoes are not just any spuds; they’re Hasselback potatoes. These little beauties, with their crispy edges and tender centers, are the perfect complement to the lamb. They soak up all those delightful juices and become a marvel of textures.
And then, there’s the peas. Not just peas, mind you, but peas with a touch of sugar and a generous hint of mint – a classic duo that elevates the humble pea to new heights. Simplicity is the key here, but trust me, these peas pack a tasty punch.
So there we have it, a classic roast with a personal twist. Engaging the senses, bringing joy to the table, and creating memories is what cooking at home is all about for me. And I’m so grateful to share these moments with you, through the universal language of delicious food.
Gather your loved ones, tie on your apron, and let’s create a Sunday roast that will speak volumes of love without saying a word. And, as always, I love seeing your recreations and reading your stories, so don’t hesitate to share them.
Wishing you a delightful Sunday filled with contentment and, of course, fabulous food!
Until next time, keep savoring the good life!
Cheers,
Al 🍴
Ingredients
– Leg of lamb, about 2-2.5 kg
– 4 garlic cloves, thinly sliced
– Handful of fresh rosemary sprigs
– 2 tablespoons olive oil
– Sea salt, to taste
– Freshly ground black pepper, to taste
– 1.5 kg Maris Piper potatoes (or any good roasting potato), peeled
– 2 tablespoons vegetable oil (for potatoes)
– 1 teaspoon paprika (for potatoes)
– 500g fresh peas, shelled
– A bunch of fresh mint leaves
– 1 tablespoon butter (for peas)
– 1 teaspoon sugar (for peas)
Method
1. **Preparation of the Lamb:**
– Preheat your oven to 220°C (430°F).
– With a sharp knife, make small incisions about an inch deep all over the lamb.
– Poke a slice of garlic and a small sprig of rosemary into each incision.
– Rub the leg of lamb all over with olive oil, and season generously with sea salt and black pepper.
– Place the lamb in a roasting tin and put it into the preheated oven.
– Immediately reduce the oven temperature to 190°C (375°F).
– Cook for about 1 hour and 15 minutes for medium-rare, or 1 hour and 30 minutes for medium.
2. **Preparation of the Hasselback Potatoes:**
– While the lamb is beginning to cook, cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom.
– Toss the potatoes with vegetable oil, paprika, salt, and pepper, ensuring they are well coated and the oil gets between the slices.
– After the lamb has been in the oven for 30 minutes, place the seasoned potatoes around it in the roasting tin.
– The potatoes will cook for about 1 hour, or until they are crispy and golden.
3. **Resting the Lamb:**
– Once the lamb is cooked to your liking, remove it from the oven.
– Cover it with foil and let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring the meat will be succulent.
4. **Preparation of the Minted Peas:**
– About 10 minutes before the potatoes are done, bring a pot of slightly salted water to a boil.
– Add the peas and sugar to the boiling water. Cook for 3-4 minutes, or until the peas are tender.
– Drain the peas and return them to the pot with the butter.
– Finely chop the mint leaves and stir into the peas until the butter is melted and the peas are evenly coated.
5. **Final Touches and Serving:**
– Once everything is ready, slice the rested lamb.
– Serve the slices of lamb along with the crispy Hasselback potatoes and the buttery minted peas on the side.
