Easiest Way to Prepare Homemade Vickys Easter Roast Lamb, GF DF EF SF NF

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Vickys Easter Roast Lamb, GF DF EF SF NF.

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys easter roast lamb, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Easter Roast Lamb, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Vickys Easter Roast Lamb, GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have vickys easter roast lamb, gf df ef sf nf using 11 ingredients and 11 steps. Here is how you cook that.

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

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

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.

So that’s going to wrap this up for this exceptional food vickys easter roast lamb, gf df ef sf nf recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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