Vickys Easter Roast Lamb, GF DF EF SF NF
Vickys Easter Roast Lamb, GF DF EF SF NF

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys easter roast lamb, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Easter Roast Lamb, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Vickys Easter Roast Lamb, GF DF EF SF NF is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook vickys easter roast lamb, gf df ef sf nf using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys Easter Roast Lamb, GF DF EF SF NF:
  1. Make ready 3 tbsp olive oil
  2. Prepare 4 lb boneless lamb shoulder
  3. Take 1 tsp smoked paprika
  4. Take 3 tbsp chopped fresh rosemary
  5. Take 2 onions, sliced
  6. Prepare 6 cloves garlic, chopped
  7. Prepare 450 ml lamb or chicken stock
  8. Make ready 150 ml white or red wine
  9. Make ready 2 tbsp cornflour / cornstarch
  10. Make ready 1 tbsp redcurrant jelly
  11. Prepare to taste salt & pepper
Instructions to make Vickys Easter Roast Lamb, GF DF EF SF NF:
  1. Preheat the oven to gas 7 / 210C / 425F
  2. 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
  3. 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
  4. This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F
  5. Cover the tray loosley with foil
  6. Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done
  7. 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
  8. 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
  9. 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.
  10. Add some salt and pepper to taste
  11. Slice the lamb thickly and serve with seasonal vegetables and the gravy

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