Easy-Peasy Spring Roast Recipe

By theadmin

With Easter celebrations just around the corner, now’s a great time to combine traditional spring roast with delicious fresh produce from the market or your own farm (even if that’s just your backyard!). One of the great things about holidays is the tradition — and the traditional Easter lamb is always a hit.

The best thing about this recipe: It’s super simple but looks really impressive. And don’t be shy, it’s easy to scale up the recipe for a crowd.

This dish is perfect served with a medley of green vegetables. Toss string beans, French beans, Tenderstem broccoli, peas, and lightly grilled sucrine lettuce with a generous drizzle of olive oil, a squeeze of lemon juice, and some freshly cracked black pepper. Serves 6.

Ingredients

1 large shoulder of lamb
1 bulb of garlic
1 tin anchovies in oil
2 teaspoons dried chili flakes

Method

Preheat your oven to 400 F. Choose a roasting pan that fits your shoulder of lamb fairly snuggly. Break up the garlic bulb and peel half the cloves; stab holes in the fatty topside of the joint and tuck the peeled cloves inside. Scatter the remaining cloves in the roasting pan and place the joint on top.

Layer the topside of the joint with the anchovies and drizzle a tablespoon of the oil from the anchovy tin over the joint. Scatter the dried chili flakes over the lamb.

Pop the roasting pan into the oven and immediately reduce the heat to 325 F. Cook for approximately four hours — the meat is done when you can easily shred it with a fork.