Edward Hayden: Try this Spiced Lamb recipe for Easter

Hello everyone and a very happy Easter to you all. I hope that you are keeping well. Easter of course, like so many times of celebration is marked with a feast. In so many households, Lamb is the favoured option for Easter, given their seasonality and I suppose you could say that the lamb is the Turkey of Easter! In this recipe, I am giving you a delicious spice marinade, which will work with any joint of lamb. Many people tend to stud the lamb with garlic and rosemary so I am just offering you a slightly different option in this recipe. I also include a recipe for a delicious gravy, which will be a wonderful addition to the lamb, and also one of my favourite accompaniments-roast carrot and parsnips.

I have included the timings and instructions for either a shoulder or leg of lamb so you can choose yourself which you would prefer. Enjoy the season and of course enjoy the lunch!

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Spiced Lamb Recipe

1 Shoulder/leg of lamb (approx. 2.5 kg)

Spice Rub

6 cardamom pods

1-teaspoon cumin seeds

1-teaspoon paprika

1-teaspoon ground coriander

1/2-teaspoon ground turmeric

1/2-teaspoon chilli powder

1 tablespoon oil

Pinch salt

6 garlic cloves

1 green chilli

Rosemary & Red Currant Gravy

2 tablespoons plain flour

1/2 glass red wine

1 pint/600ml chicken/beef stock

1 sprig of redcurrants or 2 teaspoons redcurrant jelly

1/2 teaspoon chopped rosemary

Method

To make the marinade, crack the cardamom in a pestle and mortar, retaining the seeds and discarding the pods. Add the cumin seeds with the rest of the ground spices and crush lightly. Stir in the oil and salt.

Finely chop the fresh chilli and garlic and mix them to form a rough paste. Stir into the spice mix.

Score the lamb in a criss-cross pattern with a sharp knife, then rub the marinade all over, into the cuts. Put on a plate or tray, cover tightly with cling film and chill overnight.

Cooking Times:

Leg of Lamb

Preheat the oven to 180C/350F/Gas Mark 4.

Take the lamb out of the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin and place in the oven, uncovered, for 1 1/4hours. The lamb will be cooked medium at this stage. Allocate a little longer as desired.

Remove from the oven and keep in a warm place, Cover with some foil and a clean cloth and allow to rest for at least 20 minutes before carving.

Shoulder of Lamb

Preheat the oven to 150C/300F/Gas Mark 2.

Place the marinade lamb on the tray, drizzle with oil and cook in the oven, uncovered for 1 1/2 hours. After this time remove from the oven. Baste with some of the cooking juices and cover the entire tray and return to the oven for a further 2 hours. Remove from the oven and keep in a warm place, Cover with some foil and a clean cloth and allow to rest for at least 20 minutes before carving.

Reserve the juices in the pan for the homemade gravy.

Rosemary & Red Currant Gravy

Gravy for so many people is what can make or break a great meal. This is a very tasty recipe for a very delicious gravy.

Remove the joint of meat from the roasting tray and place the tray on direct heat.

Add in the flour and whisk until the mixture becomes dry and lumpy in consistency.

Whisk in the red wine and stock slowly.

Strain through a fine sieve into a clean saucepan and continue to cook for 10 minutes, adding additional stock as necessary to achieve the consistency you require.

Add in a sprig of redcurrants and 1/2 teaspoon chopped rosemary and serve drizzled over the lamb.