With the Easter bank holiday on the horizon it's important to have some delicious food prepared for all the family. The English Provender Co. has designed some scrumptious sweet and savoury recipes guaranteed to keep the whole family satisfied over the long weekend. 

Easter Sunday Lamb

Easter Sunday Lamb

Fillet of lamb covered in Redcurrant Sauce with Rosemary, rolled in chopped hazelnuts and roasted in the oven. Served with pan fried potatoes and salad with English Mint and Balsamic Vinegar (Serves 2)

Ingredients:

  • Oil
  • 75g butter
  • 1 pair best end lamb fillets
  • 2 tsbp The English Provender Co. Redcurrant Sauce with Rosemary
  • 50g chopped fresh hazelnuts
  • 200g cooked new potatoes
  • 2 tbsp chopped shallots
  • Salad leaves
  • 2 tbsp The English Provender Co. English Mint Sauce with Balsamic Vinegar

Method:

  1. Heat the oil and add 25g of the butter.
  2. Take meat out of package and trim off fat then seal in hot fat, take off the heat and drain - leave to cool.
  3. Smear the meat with the Redcurrant Sauce with Rosemary and dip into the chopped hazelnuts.
  4. Put the meat on a rack and roast at 200C for 12 minutes.
  5. Meanwhile, melt the remaining 50g butter then slice the potatoes and fry them in the butter.
  6. Season the potatoes and when nearly cooked add the chopped shallots.
  7. Take these off the heat and drain.
  8. Take lamb out of the oven and leave to rest.
  9. Put the potatoes in the middle of the plate then slice the lamb and lay on top.
  10. Toss salad leaves in the English Mint Sauce with Balsamic Vinegar and put them on top and serve!

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