The classic Sunday roast

April 11th 2017
By: Melanie Hollidge
The classic Sunday roast

Living in South West London means you are spoilt for choice when it comes to a Sunday roast with any number of gastropubs and restaurants to choose from. But what better way to bring your family together and show off your home than by cooking the perfect home roast on Easter Sunday.

The key to any delicious meal is simple all you need to ensure is that the ingredients are the best. A roast dinner can be fairly simple and easy to prepare. For an Easter roast it has to be lamb that is the star and making sure you get the best joint is what comes first.  A leg of lamb is traditional, but a lamb rack is truly celebratory, as the meat can be more tender and sweet. To get the full flavour of the lamb stay simple and just brush with a little oil, season with salt and pepper before roasting in the oven.  It is best to eat lamb a bit pink but leave it in for longer if you prefer it more cooked remember meat will continue to cook in its residual heat after you have taken it out of the oven.

If you want to be a bit more ambitious you can make a flavourful crust very simply. Just mix together a little Dijon mustard; some chopped fresh rosemary, fresh white breadcrumbs, butter, and salt and pepper. Press the mixture over the skinned side of the rack of lamb, leg or shoulder before roasting.  Roasts at this time of year are perfect served with spring vegetables including Jersey Royal new potatoes, purple sprouting broccoli, green beans or savoy cabbage. Boiled or steamed until just tender, tossed with butter, chopped fresh mint and lots of salt and pepper.

Top tips - take the joint out of the fridge to relax at room temperature for half an hour before roasting. Don’t forget to rest the meat, covered loosely with foil, after cooking for at least 10 minutes.