Traditional Roast Lamb Recipe | Mary Berry's Easter Feast | Mary Berry

Make holes in the shoulder of lamb and insert garlic cloves all over.

Season the top of the lamb with pepper and salt.

Place the lamb in a hot oven to brown for about 20 to 30 minutes.

Par boil the onions and potatoes while the lamb is browning.

Once the lamb is browned, add the par boiled onions and potatoes to the roasting tin with the lamb.

Pour in 1 pint of hot lamb or beef stock and cover the roasting tin with foil.

Reduce the oven temperature to 140°C fan and roast for about 3 hours.

After 3 hours, take the lamb out of the oven and drain off the stock.

Skim the fat from the stock and melt it in a saucepan.

Add 50 grams of flour to the melted fat and whisk to form a roux.

Gradually add the stock to the roux while whisking.

Add a splash of red wine, Worcestershire sauce, and red currant jelly to the gravy mixture.

Return the lamb to the oven to brown further while making the gravy.

Prepare a medley of green beans with fresh mint and caper butter as a side dish.

Equipment Needed

Spice Level: