The Easter Roast
Leg of lamb (or Hogget) with Lemon and Oregano.
Lamb is a traditional Middle Eastern and Mediterranean meat, the mainstay of many festivals – Easter is special time to have that special roast.
Hogget usually has more flavour and the leg will be bigger.
Prepare the dish in advance and make sure the meat is at room temperature immediately prior to roasting.
Whole leg of lamb/hogget – 3 to 3.5 kg. A HalvesandWholes carvery leg is ideal.
5 to 7 cloves of garlic, silvered.
3 tablespoons of olive oil.
3 tablespoons of lemon juice.
1½ teaspoons of flaky sea salt.
¾ teaspoon freshly ground black pepper.
2 large sheets brown paper, 75cm x 75cm.
3 to 4 large sheets baking paper, 75cm x 50cm.
10 to 15 sprigs of oregano.
Preheat the oven to 170’Celcius.
With a boning knife remove the bone below the knee joint.
Use a sharp knife and make small slits in the leg and push the slivers of garlic into the slits.
Mix the oil, lemon juice and the salt and pepper in a bowl.
On an open work area place the large sheet of brown paper and top it with 3 sheets of baking paper overlapped with each other. Place the lamb/hogget on the baking paper and rub in the lemon mixture into the meat, a little at a time. Place the oregano under and over the meat.
Wrap the meat loosely in the baking paper (like wrapping fish & chips) and then wrap the package in the brown paper in a similar fashion. Ensure the fat side is facing upwards. Tie the wrapped meat with cooking twine and place in a large roasting tray.
Place in the oven and cook for 3½ hours. Do not break the seal while cooking.
Remove from the oven, but do not unwrap the meat or remove it from the roasting tray.
Rest for 20 to 30 minutes.
Make a cut into the top of the paper and open to expose the leg of lamb/hogget.
Place the meat on a large cutting board.
Be careful, and contain the juices in the parcel which are then transferred to a jug. Keep the juices warm to serve over the meat. A hummus as a great accompaniment to the roast.
Makes approximately 300grams.
1 x 400g can of cooked chickpeas (drained)
1 clove garlic.
1¼ tablespoon tahini.
2 tablespoons olive oil
3 teaspoons lemon juice.
1¼ teaspoons flaky sea salt.
¼ teaspoon freshly ground black pepper.
Process all the ingredients into a thick puree in a food processor. Store in the refrigerator for up to 5 days.