What To Cook For Easter Dinner Besides Ham
Wondering what to cook for easter besides ham? well, I have just the best easy dinner ideas you, your family and your guests would love. These recipes are perfect for any time of the year and would definitely be worth your timeThis roasted leg of lamb with gravy is an example of a classic easter dinner that is not ham. You just need a good marinade that is made with simple herbs and aromatics you may likely have on hand. This recipe is two in one, the delicious pan juice is turned into the best and most delicious lamb gravy you would ever make.
Ingredients
- 2 kg leg of lamb (boned in) 4lb
- 1 ½ tablespoon s Fresh spring rosemary chopped
- Freshly ground black pepper and salt
- 1 medium onion
- 2 Whole garlic head cut into halves reserve 1 half to use in marinade
- 2 tablespoons olive oil
- 2 cups low sodium chicken stock substitute with vegetable or beef stock
- 2 cups water
Gravy
- 3 tablespoons all purpose flour or Cornflour slurry
- Salt and pepper to taste
Instructions
- Bring the lamb out of the fridge one hour before prepping so it comes to room temperature. This helps the meat to cook evenly in the oven. No need to remove the fat of the meat as it adds to the overall flavour of the drippings that make the best lamb gravy ever. Prepare your roasting pan
- Preheat the oven at 190C/374F for a conventional oven or 170C/338F for a fan oven (30 minutes before roasting time is fine)
- Pat the lamb dry with a kitchen towel and score the fatty side some few times then add salt and pepper making sure you rub it all over the lamb
- Cut the head of garlic and onions into 2 and place on the prepared roasting pan (peel and reserve half of one garlic head for the marinade)
- Add rosemary, garlic cloves and olive oil to a small blender or mortar and blitz until marinade is coarse (you could finely chop the rosemary and garlic if you want)
- Rub the marinade all over the lamb including the scored bits and place it fat side up on the onions and garlic. Then add water and chicken stock to the bottom of the pan.
- Place it in the oven and roast for 1 hour, carefully take it out of the oven and turn it over to the other side and continue to roast for another 30 minutes, baste the lamb with its dripping at this time. Bring the lamb out of the oven one last time and turn it over then roast for additional 30 minutes (see notes for time and doneness)
- Carefully bring out the lamb from the oven, cover with an aluminium foil loosely and rest for at least 20 minutes before serving, the meat stays warm this way. Move on to making the gravy
Lamb Gravy
- Skim off the oil from the dripping then transfer the content in the roasting pan into a sauce pan, add one cup of water or more to the roasting pan and scrape all the bits remaining in it to the pan.
- Place the saucepan on medium heat and bring to boil for about 3 minutes. Whisk the flour into the sauce and mix to combine (don’t worry if there are lumps in it), add water if it is too thick. Continue to cook for another 3 to 5 minutes or until you get the desired gravy consistency. Take it off the heat
- Strain the sauce through a sieve until all the gravy is extracted. Check for seasoning and adjust accordingly. Serve with lamb and other sides of choice
Notes
Cooking temperature for lamb
Rare, the internal temperature would read 50-54C
Medium rare, 55-59C / 130-138F
Medium, 60-66C / 140-150F
Well done, 68-74C / 155-165F
Nutrition
Calories: 259kcalCarbohydrates: 4gProtein: 34gFat: 11gSaturated Fat: 3gCholesterol: 101mgSodium: 119mgPotassium: 526mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 18mgIron: 3mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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