Easter dinner isn’t meant to be a rushed affair. And neither should the meat you serve. But it doesn’t mean you have to work particularly hard at it. This flavourful, slowly roasted leg of lamb from Sarah Raven’s cookbook, Fresh From the Garden is simple but elegant.
• 1 bottle (750 mL) dry white wine
• 5 cloves garlic, finely chopped
• 2 tbsp (30 mL) each cumin and coriander seeds, toasted and coarsely ground
• 5 tbsp (75 mL) olive oil
• 1 tbsp (15 mL) each salt and ground black pepper
• 1 leg of lamb (about 5- to 5 1/2-lb/2.2 to 2.45 kg)
• 3 carrots, chopped
• 2 onions, chopped
• 3 leeks, chopped
• 4 cloves garlic
• 2 cups (500 mL) meat stock
• 1 tbsp (15 mL) flour
• 1/2 cup (125 mL) port or red wine
• 2 tbsp (30 mL) red currant jelly
• Salt and black pepper
1 In very large resealable plastic bag, combine wine, garlic, cumin, coriander, olive oil, salt and pepper. Mix well. Add the leg of lamb, close the bag and toss well to cover. Stand the bag upright (or double bag) in a large bowl and refrigerate for 24 to 48 hours, turning the bag every few hours to coat the meat.
2 In large roasting pan, arrange carrots, onions, leeks and garlic in an even layer. Place the leg of lamb over the vegetables, then pour the marinade in the bag over everything. Roast in 300 F (140 C) for 4 1/2 hours. Remove the pan from the oven and transfer lamb to a serving platter. Cover the lamb with foil, then a layer of kitchen towels. Let rest for 30 minutes.
3 Gravy: Meanwhile, heat stock in saucepan over low. Use a slotted spoon to discard vegetables from the roasting pan. Let the liquid in the pan rest for several minutes, then spoon off any visible fat. Set the roasting pan over 1 or 2 burners and heat over medium, scraping the bottom with a wooden spoon to loosen any stuck bits. Sprinkle in the flour and cook, stirring constantly, for another 1 to 2 minutes.
4 Slowly pour the hot stock into the roasting pan, stirring until it becomes a smooth gravy. Stir in the port and jelly, then simmer for 5 minutes. Season with salt and pepper Slice the lamb and serve with the gravy.
The associated press/ Fresh from the garden by sarah raven (universe, 2011)