Cook Up An Easy Easter Roast

If you're thinking of cooking up a traditional Easter Sunday roast, we have the perfect recipe, which is super simple and tastes absolutely fantastic.

We've also put together a delicious recipe for Indian spiced lamb for those of you who'd like to go slightly more off-piste this Easter.

Both our lamb recipes use Iceland's delicious leg of lamb and are really straightforward to prepare, helping to make this Easter as stress-free as possible. At Iceland, we also have all the trimmings and extra bits you'll need to complete your Easter roast.

Explore our full Easter 2020 range where you'll find desserts, cakes, Easter eggs and much more to ensure you have a cracking Easter.

Rosemary Leg of Lamb

Serves: 6-8

Cooking Time: 2 hours 10 minutes

Preparation Time: 2 hours 15 minutes

Create a delicious centrepiece for your Easter celebrations. Marinated with rosemary, lemon zest and garlic, this traditional recipe couldn't be easier to prepare. Serve with all the trimmings for a scrumptious Easter roast.

Ingredients

Rosemary Leg of Lamb

  • 1 Iceland Leg of Lamb - defrosted
  • 2 Lemons - 1 zested and 1 halved
  • 3 Red Onions - finely sliced
  • Olive Oil
  • Fresh Chopped Rosemary
  • Sea Salt and Black Pepper
  • 1 bulb of Garlic
Find key ingredients here

Method

  1. Defrost the lamb for 24 hours in a refrigerator prior to use.
  2. Mix together the olive oil, rosemary, lemon zest and two grated cloves of garlic. Season the marinade with salt and pepper and then carefully score the leg of lamb with a sharp knife. Pour the marinade over the lamb and with your hands rub the mix into the leg. Cover with clingfilm and allow to marinade for 2 hours or more if possible.
  3. Remove clingfilm and place the lamb into a roasting tray with the lemon halves and the remaining garlic bulb. Add 200ml of water to the tray and cover loosely with tin foil.
  4. Place into a pre-heated 200C oven, then immediately turn the oven down to 160C and allow to slow roast for 2 hours.
  5. Once the lamb has been into the oven for 2 hours, remove the foil and continue to roast for 10 mins.
  6. Rest the lamb for 30 minutes before carving.

Ingredients

Rosemary Leg of Lamb

  • 1 Iceland Leg of Lamb - defrosted
  • 2 Lemons - 1 zested and 1 halved
  • 3 Red Onions - finely sliced
  • Olive Oil
  • Fresh Chopped Rosemary
  • Sea Salt and Black Pepper
  • 1 bulb of Garlic
Find key ingredients here

Indian Spiced Leg of Lamb

Serves: 6-8

Cooking Time: 3 hours 30 minutes

Preparation Time: 2 hours 25 minutes

Looking to impress your family this Easter? Look no further than our slow roasted Indian spiced leg of lamb, marinated with Rogan Josh spices and cooked on a bed of potatoes and onions. Serve this melt in your mouth lamb with flatbread's, riata and kachumber salad to make a perfect Easter feast.

Ingredients

Indian Spiced Leg of Lamb

  • 1 Iceland Leg of Lamb - defrosted
  • 1 pot Greek Yoghurt
  • 1 jar Iceland Rogan Josh Spice, Sizzle & Stir
  • 1 Lemon
  • 3 Red Onions - finely sliced
  • 30g Sugar
  • 30ml Vinegar
  • 1 Cucumber - ½ diced and ½ grated
  • 1 pack Tomatoes - small dice
  • 4 large Potatoes - peeled and cut into large dice
  • Vegetable Oil
  • Sea Salt and Black Pepper

To Serve

  • Poppadum's
  • Flatbreads
  • Kachumber Salad
  • Riata
  • Pink Pickled Onions
  • Fresh Coriander
  • Lemon Wedges
  • Mango Chutney

Find key ingredients here

Method

  1. Defrost the lamb for 24 hours in a refrigerator prior to use.
  2. Mix the Rogan Josh spice mix with half of the yoghurt. Carefully score the leg of lamb with a sharp knife and with your hands rub the yogurt spice mix into the leg. Cover with clingfilm and allow to marinade for 2 hours or more if possible.
  3. Place the potatoes and two thirds of the sliced red onions into a deep roasting tray, drizzle with oil and then rest the marinated leg of lamb on top (remove the clingfilm).
  4. Cover loosely with tin foil and place into a pre-heated 200C oven, immediately turn the oven down to 150C and allow to slow roast for 3 hours.
  5. In the meantime, to make the riata squeeze out the access water from the grated cucumber (to do this, grate the cucumber onto a clean tea towel and twist the tea towel to squeeze the water out) and add this to the remaining yoghurt, season and place into the fridge.
  6. To make the pink pickled onions add the sugar, vinegar and 100ml water to a sauce pan and bring to the boil, then add the remaining onions. Remove from the heat and cool completely.
  7. Mix the diced cucumber, tomato, lemon juice and season with salt and black pepper to make the kachumber salad.
  8. Once the lamb has been in the oven for 3 hours, remove the foil and pour the Rogan josh sauce over the lamb and continue to roast for 30 mins or until it is very tender.
  9. Rest the lamb for 30 minutes before serving.

Ingredients

Indian Spiced Leg of Lamb

  • 1 Iceland Leg of Lamb - defrosted
  • 1 pot Greek Yoghurt
  • 1 jar Iceland Rogan Josh Spice, Sizzle & Stir
  • 1 Lemon
  • 3 Red Onions - finely sliced
  • 30g Sugar
  • 30ml Vinegar
  • 1 Cucumber - ½ diced and ½ grated
  • 1 pack Tomatoes - small dice
  • 4 large Potatoes - peeled and cut into large dice
  • Vegetable Oil
  • Sea Salt and Black Pepper

To Serve

  • Poppadum's
  • Flatbreads
  • Kachumber Salad
  • Riata
  • Pink Pickled Onions
  • Fresh Coriander
  • Lemon Wedges
  • Mango Chutney
Find key ingredients here