For succulent lamb for your Easter table, Farmison, the Yorkshire-based online company, is good place to start. The company sells the finest UK farmer’s produce from the same British farmers that supply Michelin-starred restaurants and iconic British chefs such as Gordon Ramsay, Raymond Blanc and Marco Pierre White. Why not use it to create an extra special Easter lunch…
Preparation time: 25 minutes
Cooking time: 1hr 30 minutes
3 cloves of garlic crushed
4 cloves of garlic whole
Small bunch of fresh rosemary
1.8kg leg of ‘Saltmarsh’ lamb
Salt and black pepper
Preheat the oven to 200°C/400°C/Gas Mark 6 and place a roasting dish for the potatoes on the bottom
Mix together the crushed garlic and some olive oil
Season the lamb with salt and pepper and then rub the garlic and olive oil mixture into the lamb
Place in the oven on the bars above the roasting dish.
Peel the potatoes and cut in half
Boil the potatoes, and simmer for 10 minutes.
Drain the potatoes and fluff the edges
Pour a generous amount of olive oil over the potatoes and add the garlic cloves, rosemary sprigs and season with salt and black pepper.
Put the potatoes into the roasting dish and place under the lamb to catch the juices
If you like your lamb pink cook it for an 1 hour and 15 minutes
If you like your lamb a bit more well done cook it for 1 hour and 30 minutes
Once the lamb is cooked take it out of the oven, cover it with foil and let it rest for 15 minutes before serving.
Serve with the potatoes.
Try adding some parsnips and carrots to the roast potatoes.
Get set for Easter with delicious lamb from The Farmison promotion at ACHICA, which ends at 7am Thursday 29th March.
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Emily Peck, Editor
View all posts by Emily Peck, Editor