Roast lamb is a popular choice for UK households over Easter weekend, traditionally served as a symbol of the sacrifice Jesus makes. In 2024, lamb roasting joints saw a 13.7% increase in sales over the Easter period when compared to 20231.
To celebrate Easter and this delicious dish, champion of local produce and ingredients Kevin Bonello, Executive Head Chef at Legacy at The Grand, York, shares his recipe for a roasted leg of Yorkshire lamb.
Pictured: Kevin Bonello, Executive Head Chef at The Grand, York. Image credit: The Grand, York.
Leg of Yorkshire lamb with red currant glaze
Serves 6.
Ingredients
- 1 leg of Yorkshire lamb, approx. weight 2kg
- 4 sprigs fresh rosemary, chopped
- 3 tbsp red currant jelly
- 2 tsp mustard powder
- 50ml vegetable oil
- 1tbsp whole grain mustard
- 1 pinch Ras el Hanout spice
- 1 pinch fresh cumin
- 100g roughly chopped mirepoix (carrot, onion, garlic and celery)
- 1 sprig of fresh thyme
- 1 bay leaf
- 50ml sherry vinegar
- 200ml red wine
- 800ml beef stock
- 100g mint sauce
- Salt and pepper
Method
- Score the surface of the lamb leg, making shallow incisions every 2cm.
- Rub the leg with the oil, Ras el Hanout, cumin, salt and pepper, and set aside to macerate for 30 minutes.
- In a heated skillet, seal off the marinated lamb leg on all sides, then rub with whole-grain mustard and set aside again.
- In the same skillet, add the chopped vegetables, roasting them until brown, then deglaze with the sherry vinegar and red wine until the mix has reduced by half.
- Add the beef stock to the skillet, placing back the sealed-off lamb leg, cover with a lid and place in the oven at 160 degrees for 3 hours, basting every 30 minutes.
- Whilst the lamb is in the oven, make the glaze by whisking together the chopped rosemary, mustard powder and red currant jelly.
- Once the initial cooking time has finished, remove the lamb from the oven, take off the lid and brush with the red currant glaze. Return it to a hot oven at 200 degrees, cooking for another 30 minutes until nicely glazed.
- Take the leg out of the oven, remove it from the stock and set aside, covered with aluminium foil. Allow it to rest for 30 minutes before carving and serving.
- Srain the leftover stock and reduce. Then mix in the mint sauce and use this to serve with the lamb.
Pictured: Yorkshire Roast Lamb Leg. Image credit: The Grand, York.
If you are looking to impress, Kevin suggests sourcing your lamb from a reputable butcher for the best results.
“When available, you should choose lamb that has been hanged for around ten days, as this will result in a much more flavourful dish,” Kevin explains.
“When roasting lamb I prefer to go for a leg or shoulder joint rather than loin or belly, simply because these cuts are best suited to long and slow roasting hours in which their full flavour can develop. Roasting meat on the bone also keeps the meat really tender.”
Kevin’s Yorkshire roast lamb leg will be served at The Grand’s Easter Sunday Lunch, alongside other Sunday roast favourites with all the trimmings, decadent desserts, children’s menu and live music from Viva La Vintage. With exceptional food, great company, and a stunning setting, it’s the perfect way to elevate the celebrations.
The Grand’s Easter Sunday lunch will take place on Sunday 20th April. Further details are available on The Grand’s website.