Easter lamb and vegetable platter

This incredible lamb recipe comes from one of my favourite cookbooks, “Jamie’s 30 minute meals” by Jamie Oliver. It was a Christmas present from my lovely sister many years ago and I have used it often when I need week night supper inspiration. All of the recipes I have tried so far have worked really well but this easy lamb and vegetable platter really impressed me. It’s a simple recipe when you look it but it tastes incredible, and best of all you can have this gorgeous platter of food (it’s a feast, let’s be honest) in no time at all!

As much as we enjoy lamb we don’t often have it at home, mainly due to the cost! But it is lovely to enjoy as a special treat, especially over Easter. I deviated from Jamie Oliver’s recipe slightly by omitting the mint stalks, runner beans and cabbage from the veggie pot. I also opted not to make my own mint sauce as per the original recipe and served it with the perfectly delicious store bought version that I already had in the fridge. The entire meal took me roughly forty minutes to prepare – from grabbing my ingredients and equipment to the time I dished up, and that’s not bad going at all I say!

So if you are looking for a special, flavourful meal this Easter but aren’t up for hours spent slaving away in the kitchen then this dish could be the answer. I’m sure you’ll love it! For more Easter inspiration check out these recipes for ginger and orange biscuit truffles and chocolate hot cross bun loaf. Some of my other Easter favourites include these Easter nest cupcakes, lemon cookies and mini simnel cakes. Have a wonderful Easter weekend everyone!

EASTER LAMB AND VEGETABLE PLATTER

Servings: 4-6
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For the lamb:

1 x 8 bone rack of lamb
salt and pepper
olive oil for frying
1 x 2 piece pack of neck fillet (about 250g)
3 sprigs rosemary
2 garlic cloves
1 tbsp olive oil
1 tsp Dijon mustard
white wine vinegar
300g cherry tomatoes on the vine

For the vegetables:

500g baby new potatoes, washed
250g baby carrots, tops trimmed
1 chicken stock cube
250g green beans, trimmed and cut into 1cm pieces
200g frozen peas
olive oil for drizzling
salt and pepper
2 tbsp butter
½ a lemon
mint sauce to serve

For the gravy:

4 rashers of bacon, finely sliced
2 sprigs rosemary
1 heaped tbsp plain flour
½ glass red wine

1.) Preheat your oven to 220ºC. Halve the rack of lamb and season with salt and pepper. Heat a drizzle of olive oil in a frying pan. Add the lamb and leave to brown.

2.) Start on the veg: Place the baby potatoes and baby carrots in a large pot over a medium heat. Season. Just cover with boiling water and crumble in the stock cube. Cover and leave to cook.

3.) Drizzle the lamb neck fillets in olive oil and season with salt and pepper. Turn the racks of lamb over in the frying pan and add the lamb neck fillets. Sear the lamb pieces so that they are brown on all sides.

4.) While the lamb is browning put the rosemary and garlic cloves in a mortar and pestle with some salt and pepper. Grind everything together well. Add the olive oil, Dijon mustard and a swig of white wine vinegar. Mix well.

5.) Arrange the browned lamb pieces in a roasting tray. Spoon the rosemary dressing over the lamb, then top with the cherry tomatoes. Season with salt, then pop the tray in the oven for 14 minutes for medium meat. (Cook for slightly less if you prefer your lamb rare, or a bit longer if you prefer it well done.) Turn the racks over halfway through the cooking time.

6.) Pour away most of the fat from the lamb frying pan and put back on the heat for the gravy. Add the bacon and cook for a few minutes. Add the rosemary, flour and red wine, as well as a few spoons of the cooking water from the veggie pot. Leave to simmer and thicken. (Add additional cooking water if the gravy gets too thick.)

7.) Add the green beans and peas to the veggie pot. Stir and put the lid back on. (Don’t forget to check on the lamb in the oven and turn it over.)

8.) Take the lamb out of the oven and allow to rest. Once the vegetables are cooked through drain the water and return the veggies to the pot. Drizzle with olive oil, season with salt and pepper and add the butter. Squeeze the juice of half a lemon over the veggies and toss well.

9.) Tip the vegetables onto a serving platter. Cut the racks of lamb into chops, slice the neck fillet and arrange these on top of the veggies. Top with the cherry tomatoes. Check the seasoning of the gravy and serve on the side. Serve the lamb with mint sauce.