This Easter Sunday we’ll all gather as a family; my siblings, our partners, our children, and my parents, and we’ll enjoy this classic roast lamb feast. When I say a classic roast lamb feast that’s not strictly true in the Irish sense of the term. The flavours and the food that we will eat together are a reflection of us as a family. The meal speaks to us of a time spent in the Middle East when Dad was serving with UNIFIL and the youngest of us was still in nappies.
It’s a meal that we will all contribute to. I’ve already been told I’m responsible for the vegetables, which is really my favourite part anyway. The biggest battle in my house will be to get all the vegetables chopped without the kids depleting the serving platter. The beauty of serving a roast lamb feast in this way is that everybody gets to pick what they like. Some family members don’t like cucumbers, some love peppers; everybody will fill their pitta bread and plates before we sit down together and celebrate Easter as a family.
[recipe][recipe title=”Roast Lamb Feast” servings=”6″ time=”2 Hours” difficulty=”easy”]
- Leg of Lamb
- 1 Red Pepper, sliced
- 1 Yellow Pepper, sliced
- 1 Pack snack cucumbers, sliced lengthways
- 1 pack radishes, sliced
- 2 large carrots, coarsely grated
- 2 baby gem lettuce heads, leaves removed and rinsed
- 1 pomegranate, you’ll only need the seeds
- Fresh coriander
- Pitta Breads
- Salt & Pepper
Preheat a fan oven to 180 degrees Celsius. Put the leg of lamb on a roasting tray, cover the end with tinfoil. Score the outside of the leg of lamb with a sharp knife so that you get a criss-cross pattern. Season with salt and pepper.
Roast the lamb in the preheated oven for 1 hour 30 minutes. Then remove the lamb from the oven, cover it in tinfoil and leave to rest for 20 minutes before slicing and enjoying.
Serve slices and generous chunks of roast lamb stuffed inside of pitta breads with a dollop of hummus, oodles of chopped vegetables, salad, fresh pomegranate seeds, and coriander. Top with thin slices of fresh chilli if you like the heat![/recipe]
- Soften your pitta breads by sprinkling with water and microwaving each pitta individually for 20 seconds on high.
- Leftover lamb meat (if there is such a thing) makes for delicious traditional shepherd’s pie filling.
- If you have leftover chopped veggies use them to make a stir fry the following day.
Disclosure: This recipe was originally developed, written, and photographed for Lidl Ireland.