How to prepare an Easter lamb with Lidl

Lidl, Easter, Lamb, food, celebration, mango chutney

Slow roasted spiced mango leg of lamb

Melt-in-the-mouth slow roasted lamb, infused with sweet mango chutney… Mmm. We teamed up with Lidl and Mumsnet blogger Rachel to try out a twist on the traditional roast dinner for Easter.



Preparation time: 10 minutes
Cook time: Approx 5 hours

Serves 6-8

Ingredients

  • 6 sprigs of rosemary
  • 8 cloves of garlic, peeled
  • 2 tbsp olive oil
  • 2kg (approx) leg of lamb
  • Salt and freshly ground black pepper
  • 300ml water
  • 120g mango chutney

Method

  • Preheat the oven to 160C conventional oven, 150C fan oven, Gas Mark 3 and have ready a lightly oiled high-sided roasting tin.
  • Place 4 rosemary sprigs in the bottom of the roasting tin, together with 6 halved cloves of garlic.
  • To prepare the lamb, rub the oil over the surface and then cut several slits in the skin. Press garlic pieces into these slits. Generously season the lamb with salt and pepper.
  • Roughly chop the remaining rosemary, discarding the stalk, and scatter over the meat. Place the lamb on the bed of rosemary and garlic and pour in the water.
  • Tightly cover the roasting tin with foil and place in the oven. Cook for three and a half to four hours, basting the meat about half way through the cooking time.
  • Remove from the oven and spread the mango chutney all over the surface of the lamb. Return to the oven, uncovered and cook for a further hour. The meat is done when it is beginning to fall off the bone and is so tender you can pull it apart with a fork.
  • There is no need to let the meat stand, so when it is cooked, arrange on a serving platter and serve with vegetables of your choice

Mumsnetter note

If you wish you can season the lamb with spices as opposed to salt and pepper. Mix half a teaspoon of cayenne pepper with 1 teaspoon of ground cumin and sprinkle over the lamb skin before cooking. This will give the lamb a mild Middle Eastern flavour and the taste will complement the mango chutney beautifully. Any pan juices can be skimmed of fat and served with the meat as a light garlicky jus.

With thanks to our Mumsnet blogger Rachel Brady

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