If you are thinking of having a traditional Easter lamb here is a really simple recipe that is easy to prepare and tastes delicious. A leg of lamb is lovely when roasted with some rosemary and garlic – but soaking it overnight in buttermilk and then leaving it to cook on a low heat for hours is equally delightful – and dead simple. The meat falls off the bone. No wastage. Serve it alongside the classics – roast potatoes, roast carrots, roast parsnips, peas and creamed spinach – and mint sauce of course!
1 leg of lamb (try and aim for 200gr/adult portion).
1 lt. or 1 pt. of buttermilk.
Salt & Pepper.
Wash and pat the leg of lamb dry. Place in an oven dish with a lid. Sear the fat on the leg and rub a generous sprinkling of salt and pepper over the leg. Add the chopped mint. Cover the leg in buttermilk and leave to rest overnight. The following day put the leg of lamb into the oven on 120 degrees centigrade and leave to cook for 3-4 hours.
Drain the juices into a jug and use as a gravy.