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Spring roast lamb with leeks and Caerphilly
Serves 6 | prep 20 mins | total time
Spring roast lamb with leeks and Caerphilly
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Serves 6 | prep 20 mins | total time
Roast your meat and veg together for more flavour - and less washing up! This lamb roast is perfect for an easy Easter lunch
Rate
Nutritional information (per serving)
Calories
702Kcal
Fat
36gr
Saturates
19gr
Carbs
28gr
Sugars
50gr
Fibre
7gr
Protein
63gr
Salt
0.9gr
Ingredients
- 1 shoulder of lamb, about 1.65kg
- 1kg leeks
- 3 tbsp melted butter
- 18 small new potatoes, halved
- 175g Caerphilly cheese, crumbled
- 1-2 tbsp thyme leaves
Serving suggestion
- 500g broccoli, steamed
Step by step
- Preheat the oven to 160°C, fan 140°C, gas 3. Dry the lamb with kitchen paper and put in your largest roasting tin, around 40 x 30cm. Season well, add 100ml water in the bottom, cover with foil and roast for about 4 hours 45 minutes, until tender. Lift out and set aside to rest somewhere warm. Turn the oven up to 180°C, fan 160°C, gas 4.
- Wash the leeks and slice into diagonal thick rings. Toss them with some of the melted butter in a bowl along with seasoning; add the rest of the butter to the potatoes in another bowl.
- Add 100ml boiling water to the roasting tin and scrape the bottom. Tip the potatoes into the tin, stir, season and roast for 1 hour until cooked through, stirring occasionally. Add the leeks after the potatoes have been cooking for 25 minutes, and the cheese 10 minutes before the end of cooking.
- To serve, arrange the leeks and potatoes on a serving dish. Carve the lamb, arrange in the middle and sprinkle with thyme.