EASTER AT HOME

Believe it or not it's Easter this weekend. Alas there is no cheery list of Easter menus at our wonderful restaurants for you to choose from. But we do have a blindingly good, simple roast lamb recipe, from Angela Hartnett and Cafe Murano. To which Luca Dusi from Passione Vino has paired some wines (which you can get delivered from https://passionevino.slerp.com/)

Roast leg of lamb, Angela Hartnett

Serves 4

1 leg of lamb, approx 1.35-2.25 kg

2 whole heads of garlic cut horizontally in half, plus 8 cloves sliced

5 sprigs of fresh rosemary

8 carrots, perrled and cut in half lengthways 

2-4 tbsp olive oil

salt and freshly ground pepper

salsa verde to serve 

Preheat the oven to 220’c/gas mark 7.

Make slits all over the lamb with the point of a sharp knife. Place a few slices of garlic and a few rosemary needles in each slit, season the lamb all over.

Pour the olive oil into a large roasting tin. Add the garlic bulbs, remaining rosemary and carrots and toss to coat in the oil.

Sit the lamb in the tin. Roast in the oven for 15 minutes, then turn the heat down to 180’c/gas mark 4 and cook for a further 45 minutes to 1 hour. (basically it’s 20 minutes per 450g, plus another 20 minutes but it depends how pink you like it).

Remove the lamb from the oven, transfer to a plate or draining tray, reserving the juices, and allow to rest for 10-15 minutes. Spoon any excess fat from the roasting tin and discard, then stir in any juices from the resting lamb.

Carve the lamb and serve with carrots, juices poured over, and a simple salsa verde as pictured.

Luca Dusi, of Passione Vino comments “you need a wine with a high element of fruitiness, of small berries to cope with the gamey flavour of the meat. Freshness too, as well as some solid but mature tannins to cut through the fat. So my options are:

Classic, comfortable choice

Coccinella, Syrah, Terre Siciliane 2018 Aldo Viola £28 (blueberries jam, blackberries cloves, bay leafs, gently salty finish, medium body)

Unconventional, unknown

Poiema, Marzemino Dolomiti Igt 2016, Eugenio Rosi £33 (cooked cherries, smocked plums, star anise, cassis, velvety and rich but zingy backbone)

Brave choice

Ciro’ Rosato, Calabria, 2018, Avita. £24 (blood orange, mandarins, pineapples juice, white peppers, a touch sour, hint of tannins, salty finish)