Recipe of Homemade Vickys Easter Roast Lamb, GF DF EF SF NF

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys easter roast lamb, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Great recipe for Vickys Easter Roast Lamb, GF DF EF SF NF. Lamb is the traditional Easter meat to roast. I like to use my lovely local butchers expertise to get a nice rolled boneless shoulder. Great recipe for Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF.

To begin with this recipe, we must prepare a few ingredients. You can have vickys easter roast lamb, gf df ef sf nf using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Easter Roast Lamb, GF DF EF SF NF:

1. Prepare 3 tbsp olive oil
2. Prepare 4 lb boneless lamb shoulder
3. Get 1 tsp smoked paprika
4. Get 3 tbsp chopped fresh rosemary
5. Make ready 2 onions, sliced
6. Take 6 cloves garlic, chopped
7. Make ready 450 ml lamb or chicken stock
8. Prepare 150 ml white or red wine
9. Get 2 tbsp cornflour / cornstarch
10. Get 1 tbsp redcurrant jelly
11. Prepare to taste salt & pepper

First of all, let me tell you that this is an effort by myself and my team to help provide information to those of you that either have some health. Great recipe for Vickys Seasoned Salts, Christmas Gift Idea, GF DF EF SF NF. These are great for the store cupboard or as a little personal Christmas gift idea. Today we will prepare Vickys Mediterranean-Style Roast Chicken… Vickys Carrot & Coriander / Orange Soup GF DF EF SF NF instructions.

Steps to make Vickys Easter Roast Lamb, GF DF EF SF NF:

1. Preheat the oven to gas 7 / 210C / 425F
2. Mix the olive oil, chopped rosemary, 2 of the garlic cloves and the smoked paprika together and season well with salt and pepper, around 1/2 tsp low-sodium salt and 1/2 tsp black pepper. Prick the lamb all over with a knife then rub the mix over the whole surface
3. Put the onions, remaining whole garlic, stock and wine into a roasting tin, put a wire rack on top then put the lamb on top of the rack. Roast uncovered in the oven for 30 minutes
4. This browns the meat. Now reduce the oven temp to gas 3 / 160C / 275F
5. Cover the tray loosley with foil
6. Roast 35 minutes per pound for rare, 40 minutes per pound for medium and 45 minutes per pound for well done
7. Let the lamb rest covered in the foil and with a clean tea towel draped over to keep it warm for 30 minutes. The meat will absorb some of it's juices back and the stock will be full of flavour having caught the drippings
8. Transfer the lamb to a cutting board. Pour / spoon off the fat from the roasting tin and discard. Sieve the roasting juices and softened onion into a measuring jug. Press down to get all the flavour from the garlic and onion juices into the stock. Add boiling water to the jug if needed to make it up to 570ml
9. Bring to boil in a saucepan, adding the redcurrant jelly to dissolve. Mix the cornflour with a couple of tablespoons of cold water then add to the pan and whisk until thickened and smooth.
10. Add some salt and pepper to taste
11. Slice the lamb thickly and serve with seasonal vegetables and the gravy

These are great for the store cupboard or as a little personal Christmas gift idea. Today we will prepare Vickys Mediterranean-Style Roast Chicken… Vickys Carrot & Coriander / Orange Soup GF DF EF SF NF instructions. In a large pan, fry off the onion in the oil until softened. Stir in the ground coriander and potato, then add the carrots and stock. Vickys Tomato-Free Tomato Soup, GF DF EF SF NF.

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