Recipe: Roast lamb and spring vegetables

Recipe: Roast lamb and spring vegetables

16TH MARCH 2017

Easter is just round the corner and with that comes the temptation of treating the family to a hearty roast dinner.

We’ve already got some Easter desserts lined up for you to try at home, but how about perfecting a roast lamb dish that the whole family will enjoy?

One of the most popular dishes around Easter time is a roast leg of lamb dish, but why? The tradition comes from many years ago before the birth of Christianity. Accustomed to eating roast lamb during Passover, the tradition was eventually carried over from Jews who converted to Christianity and has since become the popular tradition it is today.

This slow cooked recipe requires minimum effort from yourself, but will really bring out the flavoursome tastes of the lamb.

Ingredients (to serve six)

  • 1.5 kg boneless leg of lamb

  • 2 onions, peeled and quartered

  • 500g asparagus, trimmed

  • 375g carrots, peeled and sliced

  • 250g fresh peas, podded

  • 30g margarine

  • 425ml lamb stock

  • 1 sprig rosemary, chopped

  • 3 sprigs thyme, chopped

  • 1 clove garlic, peeled and pressed


  • Heat oven to 200c/fan 180c/gas 6.

  • Rub the lamb with salt, pepper, thyme, rosemary and garlic. Place in a large roasting tin, roasting for around 2 hours and 30 minutes.

  • After 30-45 minutes, add the onions and 125ml of the stock to the roasting tin.

  • Boil the asparagus, carrots and peas separately in a separate pan for around 10 minutes. Drain and keep warm.

  • Remove the lamb from the oven and keep warm.

  • Arrange the lamb and vegetables on a serving plate and garnish with herbs.

If you feel like going the extra mile, how about making your very own gravy to complement the dish? Using the juices and fats from the roast lamb, you’ll get the perfect gravy to serve alongside.


  • meat juices

  • 2 tbsp liquid meat fat

  • 30g plain flour

  • 570ml pint stock


  • Put the juices and fat from the roast lamb in a glass jug and leave to stand until the fat has risen to the surface, skimming it off.

  • Place the roasting tin for the lamb on the hob on a medium heat, adding the fat.

  • Stir in the plain flour and cook for 1 minute.

  • Stir the juices in, gradually stirring in the stock until the gravy turns to a smooth consistency.

  • Bring to the boil, allowing to simmer for 10 minutes.

If you’re looking for a dessert that will really finish the meal off in style, why not try pairing this dish with our spiced pear, apple, and ginger crumble? Be sure to stay updated with our recipes section for further ideas and follow us on Facebook and Twitter for more inspiration.