Garlic and Herb Butter Roast Lamb with Cider Gravy
A delicious lamb roast that perfect for Easter topped with a garlic and herb butter. You could add wild garlic if you can find some!
- 1 x 1.3kg lean whole or carvery lamb leg joint
- For the Herb Butter
- 2 garlic cloves, peeled and finely chopped or crushed or 5-10ml/1-2tsp garlic puree
- 75g unsalted butter, softened
- 2 tablespoons freshly chopped flat leaf parsley
- 2 tablespoons freshly chopped chives
- 1 tablespoon freshly chopped tarragon
- 1 tablespoon plain flour
- 450ml good, hot lamb stock
- 150ml sweet cider
- Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5.
- To prepare the garlic and herb butter; in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously all over. Wrap any remaining butter in cling film or foil and freeze for up to 2 months.
- Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
- Remove from the oven; cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.
- Add the remaining stock, cider and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
- Serve the lamb with seasonal vegetables and the gravy.
Recipe from www.simplybeefandlamb.co.uk
Hot cross bun bread and butter pudding
This recipe is ideal for using day-old hot cross buns which have slightly dried. You could also substitute the hot cross buns for croissants, bread or brioche.
- 25g butter for greasing
- 8 hot cross buns
- 100g National Trust Marmalade
- 75g dark chocolate, crumbled
- 3 free-range eggs
- 250ml whole milk
- 100ml double cream
- 25g caster sugar
- 50g butter
- Grease a 1 litre pie dish with the butter.
- Cut the hot cross buns in half across the middle. Spread each slice with the marmalade.
- Arrange the halves of hot cross buns in the dish, stack them up against each other, until you have used them all up, sprinkle in chunks of chocolate, then set aside.
- Crack the eggs into a bowl and add the milk, cream and sugar. Use a balloon whisk or a fork to whisk until combined.
- Pour the custard over the prepared hot cross buns and butter and leave to stand for 30 minutes. Preheat the oven to 180C/160C fan/gas mark 4.
- Break the butter into small pieces and scatter over the top of the pudding.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
- Serve immediately.
Recipe from www.nationaltrust.org.uk/recipes