Easter

Ingredients (4 portions)

• 1.3 kg half leg of lamb, bone in
• 4 cloves garlic, cut into slivers
• 3 sprigs fresh rosemary (or 2 tsp dried rosemary)
• 2 tbsp olive oil, for the lamb
• 1.2 kg floury potatoes (such as Maris Piper), peeled and cut into large chunks
• 4 tbsp sunflower oil or goose fat, for the potatoes
• 300 g spring greens or green cabbage, shredded
• 15 g butter, for the greens
• 1 tbsp plain flour, for the gravy
• 400 ml hot lamb or vegetable stock, from 1 stock cube
• 3 tbsp finely chopped fresh mint, for the mint sauce
• 1 tsp caster sugar, for the mint sauce
• 2 tbsp boiling water, for the mint sauce
• 2 tbsp white wine vinegar or malt vinegar, for the mint sauce

Plan of attack

For a 2:30 pm lunch, the lamb goes in at 12:15. Timings are counted from when the lamb goes in (0:00).

Method

1. Before you start: take the lamb out of the fridge 45 minutes before cooking. Heat the oven to 220°C (200°C fan). Make small deep cuts all over the lamb with the tip of a sharp knife and push a sliver of garlic and a small piece of rosemary into each. Rub the lamb with the 2 tbsp of oil, plenty of black pepper and a little salt. Put it in a large roasting tin.
2. Parboil the potatoes: put them in a large pan of cold salted water, bring to the boil and simmer for 8 minutes. Drain well in a colander, shake it hard to roughen the edges and leave for 5 minutes to steam dry.
3. 0:00 Put the lamb in the oven and roast for 20 minutes to brown the outside. Turn the oven down to 180°C (160°C fan).
4. 0:30 Put the oil or goose fat in a second roasting tin and put it in the oven on the top shelf for 5 minutes, to get very hot. Carefully tip in the potatoes (they will sizzle), turn them in the fat and season with salt. Roast for 60 to 70 minutes, turning once, until golden and crisp.
5. 1:00 to 1:15 The lamb needs about 1 hour 15 minutes in total for pink in the middle (60°C on a thermometer), or about 1 hour 40 minutes for well done (no pink, 75°C). Check with a thermometer in the thickest part away from the bone.
6. When the lamb is done: lift it onto a board, cover tightly with foil and rest it for 25 to 30 minutes. Turn the oven up to 220°C (200°C fan) so the potatoes get extra crisp.
7. The gravy: pour off most of the fat from the lamb tin and keep the dark juices. Put the tin over a low heat, stir in the flour and cook for 1 minute. Gradually add the stock, stirring and scraping up all the sticky bits, and simmer for 5 minutes. Strain it into a jug.
8. The greens: steam or boil the spring greens for 4 to 5 minutes, drain, and toss with the butter and a little pepper.
9. Mint sauce: stir the mint, sugar and boiling water in a small bowl until the sugar dissolves, then add the vinegar. Leave for 10 minutes.
10. Carve the lamb into thick slices and serve with the roast potatoes, greens, gravy and mint sauce.

Swaps

A boneless leg or a shoulder of lamb (shoulder needs 3 hours at 160°C for pull-apart tender meat). New potatoes with butter and mint in place of the roast potatoes. Peas or carrots in place of the greens.

Ingredients (4 portions)

• 6 hot cross buns (slightly stale ones are best)
• 40 g butter, softened
• 3 eggs
• 300 ml whole milk
• 150 ml double cream
• 50 g caster sugar
• 1 tsp vanilla extract
• 2 tbsp apricot jam, to glaze
• 1 tbsp demerara sugar, for the top (optional)

Method

1. Heat the oven to 180°C (160°C fan). Butter a 1.2 litre baking dish (about 20 x 25 cm) with a little of the butter.
2. Slice each hot cross bun in half and spread the cut sides with the rest of the butter. Cut each half into 2 triangles and stand or lay the pieces in the dish, overlapping them, with the crosses on top.
3. In a jug, whisk the eggs, milk, cream, caster sugar and vanilla until well mixed. Pour it slowly over the buns and press them down gently. Leave for 15 minutes so the buns soak up the custard.
4. Sprinkle with the demerara sugar if you like, and bake for 25 to 30 minutes, until the custard is just set (it should wobble slightly in the middle) and the top is golden.
5. Warm the apricot jam with 1 tbsp of water in a small pan or the microwave for 20 seconds, and brush it over the top for a shiny glaze. Rest for 5 minutes.
6. Serve warm, with cream, custard or ice cream.

Swaps

Brioche or panettone in place of the hot cross buns. Orange zest in the custard. Chocolate chips scattered between the layers.