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Traditionally
lamb has always been considered a sign of Spring and because of this
it is has often been served on Easter Day, which makes Welsh lamb the
perfect choice for your Easter Day dish.
That's why Welsh Lamb have come
up with a delicious Easter recipe with a little bit of a twist -
Moroccan spiced roast shoulder of Welsh Lamb
The Welsh Lamb season typically
starts from April and with the combination of the rich Welsh
landscape and perfect climate, it's at this time of year that Wales
produces fantastically succulent and tender spring lamb, giving Welsh
Lamb its unique flavour and great quality, which was recognised when
the European Commission awarded Welsh Lamb the coveted PGI (Protected
Geographical Indication) status. PGI status establishes a link
between quality food and the traditions and environment of an area,
so you can be assured that only lambs born and bred in Wales can be
sold as the best and tastiest Welsh Lamb.
The recipe uses shoulder of Welsh
Lamb which is a highly versatile cut; perfect as a whole or halved
into a neat roasting joint and, if slowly-roasted, the meat will
literally fall off the bone. This delicious Easter Day roast recipe
has a Moroccan twist, with a wonderful hint of spice on the crust it
is the perfect dish to serve up to all your friends and family to
liven up your Easter meal, great served with some seasonal vegetables
and a nice glass of red wine.
Moroccan
spiced roast shoulder of
Welsh
Lamb
Serves 8
2kg boneless shoulder of Welsh Lamb
6 tsp Ras el Hanout spice mix
1 tbsp olive oil
Freshly milled salt and pepper
Preheat the oven to 190°C,
gas mark 5, 375°F
Combine the spice mix with the
olive oil and spread over the surface of the lamb, then season with
salt. Place the lamb on a rack in a roasting tin and cover the top of
the meat loosely with a square of foil (to stop the crust from
burning) before placing it into the pre heated oven.
Roast for 2 hours, then remove to
a warmed plate, cover and rest for 30 minutes. Carve into thick
slices and serve.
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