How to Prepare Ultimate Vickys Easter Roast Lamb, GF DF EF SF NF
by Stephen Franklin
Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys easter roast lamb, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vickys Easter Roast Lamb, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Easter Roast Lamb, GF DF EF SF NF is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys easter roast lamb, gf df ef sf nf using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Easter Roast Lamb, GF DF EF SF NF:
Prepare 3 tbsp olive oil
Prepare 4 lb boneless lamb shoulder
Take 1 tsp smoked paprika
Make ready 3 tbsp chopped fresh rosemary
Make ready 2 onions, sliced
Make ready 6 cloves garlic, chopped
Make ready 450 ml lamb or chicken stock
Take 150 ml white or red wine
Get 2 tbsp cornflour / cornstarch
Make ready 1 tbsp redcurrant jelly
Make ready to taste salt & pepper
Steps to make Vickys Easter Roast Lamb, GF DF EF SF NF:
Preheat the oven to gas 7 / 210C / 425F
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
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
This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F
Cover the tray loosley with foil
Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done
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
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
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.
Add some salt and pepper to taste
Slice the lamb thickly and serve with seasonal vegetables and the gravy
So that is going to wrap this up for this exceptional food vickys easter roast lamb, gf df ef sf nf recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!