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Spring Roast Lamb

Chef: Aldi
Prep: 15 mins
Cook: 100 mins
Spring Roast Lamb
A fantastic lamb dish the whole family will love

1 Leg of Lamb (2.2-2.8kg)

60ml Runny Honey

1 dsp Dijon Mustard

2 sprigs Fresh Rosemary

5g Fresh Parsley, finely chopped

1 Lemon

200ml White Wine

2 Garlic Cloves, peeled and finely minced

3 x 125g packs Asparagus Tips

Meat Gravy Granules

Sea Salt and Black Pepper

Pre-heat the oven to 220°C/425°F/Gas Mark 7.

Grate the rind from the lemon and then juice.

Mix together in a bowl the garlic, rosemary, wine, honey, mustard, lemon rind and juice – season with some salt and black pepper.

Place the lamb in a roasting tin and rub over the honey and wine mixture.

Roast in the oven for 20 minutes.

Reduce the heat too 180°C and roast for another 70-80 minutes, depending on how pink you like it (baste the lamb frequently during cooking).

Once cooked, remove from the oven, cover with foil and allow to rest for 15-20 minutes.

To make the gravy

Strain away any fat from the roasting pan and use the meat juices when you make your gravy with the Quixo granules.

Cook the asparagus in some boiling salted water for 3-4 minutes, then drain.

Serve the lamb on a bed of asparagus, sprinkled with some chopped parsley, sea salt and black pepper.

Serves
6

Preparation Time
15 minutes

Cooking Time
100 minutes

Main ingredients
Lamb

Recipe Type
Dinner, Family Dinners

Level of Difficulty
Easy

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