The Sunday roast is a classic British tradition, and never more so than at Easter. We’ve chosen our favourite roast recipes for your Easter weekend, from a deliciously simple roast chicken to a Spanish twist on a classic leg of lamb.
Tell us what you’re making this Easter by tagging your photos with #FarmdropFoodies, we’d love to see what you’re cooking!
Stuffed Leg of Lamb with Romesco Sauce
An Easter Sunday centrepiece with a difference, this leg of Romney lamb is paired with a sweet, nutty stuffing and classic Catalan Romesco sauce made with roasted peppers, garlic and pine nuts. Our Romney lamb roasting joints come from Park Farm in Kent, where Farmer Andy’s low-intensity farming methods let animals range free, growing slowly and grazing on grass – meaning meat that’s tastier and healthier. Serve with halved small potatoes roasted with whole cloves of garlic, or lemony couscous.
- Serves 4
- 1 hour 40 minutes (45 minutes hand on time)
- Dairy free
- 1kg leg of lamb
- 5 tbsp olive oil
- Salt & pepper
- 2 garlic clove (larder)
- 1 slice of bread (larder)
- A handful of parsley
- 60g pine nuts
- 2 red peppers
- 200g apricots
- 65g pine nuts
- 1 garlic clove
- 2 tbsp red wine vinegar
*You will need butchers string and a pair of scissors*
- Preheat the oven to 220°C. Rub the peppers with a drizzle of olive oil, roast for 25 minutes until wrinkled and charred. Transfer the peppers to a bowl, cover with clingfilm and set aside. Turn the oven temperature down to 180°C.
- Stuffing: peel the garlic cloves and blitz in a food processor with the parsley, pine nuts, a sprinkle of salt & pepper and a glug of olive oil. Add the apricots and bread torn into small chunks, blitz again until the mixture is combined but still coarse.
- Cut the butchers string into 8 x 10 inch long pieces. Rub and season the lamb leg on both sides. Place upside down, cut halfway down the leg along the bone to create a pocket for the stuffing. Stuff the pocket, close up with your hands and tie along the lamb leg with the string to conceal the stuffing inside.
- Place the lamb stuffing side down in a roasting tray, season and roast in the oven (55 minutes for medium/ 1 hour 10 minutes for well done).
- Romesco: remove the skin and seeds from the peppers, blitz the pepper flesh in a blender along with the garlic clove, pine nuts, red wine vinegar and 2 tablespoons of olive oil. Season.
- Let your lamb rest for at least 20 minutes underneath a layer of tin foil, carve at the table and drizzle with your romesco sauce
Slow-Roast Lamb Shoulder by Tom Aikens
Michelin starred chef Tom Aikens’ cooks lamb shoulder low and slow for 7 hours alongside onions, garlic and balsamic vinegar for a rich, sticky and melt-in-the-mouth tender dish. Serve with creamy mash to soak up the sauce.
- Serves 4 with leftovers
- 7 hours (hands on time 30 minutes)
- Gluten free, dairy free
- 2kg lamb shoulder
- 1 bunch of fresh organic thyme
- 2 organic garlic bulbs, cloves peeled
- 8 medium organic brown onions, peeled
- 350ml balsamic vinegar
- 150ml olive oil
- Sea salt and black pepper
- Preheat the oven to 110ºC. Add the oil to a large casserole pot onto a medium heat.
- Once the oil is hot, season the lamb and carefully brown for 3-4 minutes on each side until caramelised – be careful, it could spit.Remove the lamb and put to one side.
- Add the whole, peeled onions and colour for 4-5 minutes on a medium heat, stirring now and again. Add the whole, peeled garlic cloves and thyme, then place the lamb back on top.
- Cover and cook in the oven for 2-2 ½ hours, or until the onions are soft. Remove the onions and garlic, then continue cooking the lamb for another 2 ½ – 3 hours.
- Add the vinegar and continue cooking with the lid off, so the vinegar reduces. Baste the lamb every 30 minutes, being careful not to reduce it too much – if this happens add a splash of water.
- Cook for a total of 6 – 7 hours, or until the lamb is nice and tender and can be pulled apart with a fork. Return the onions and garlic at the end. If needed, reduce the vinegar, onions and garlic to a nice thick consistency on the stove while keeping the lamb warm.
Perfect Roast Beef and Onion Gravy
Super simple but incredibly delicious, this roast relies on using the best quality, pasture raised beef and a few other simple ingredients. The key is to let your beef rest for at least 20 minutes after cooking, to keep the meat tender and retain the delicious juices. Serve with classic roast potatoes, gravy, Yorkshire puddings and horseradish cream or fiery mustard.
- Serves 4
- 50 minutes, plus 20 mins resting time (hands on time 15 minutes)
- Dairy free
- 1kg topside of beef
- 2 onions
- 2tbsp vegetable oil
- salt and pepper
- 1 heaped tbsp plain flour
- 250ml beef stock
- Remove the beef from the fridge an hour before roasting and preheat your oven to 200°C. Peel and halve the onions and pop them in a roasting tray – they’ll caramelise in the meat juices whilst cooking, creating the base for a delicious gravy.
- Massage the beef with a glug of oil, sprinkle over a good amount of sea salt and cracked black pepper on all sides. Heat a drizzle of oil in a heavy based frying pan. When the oil is hot, carefully brown the beef on all sides, then place on top of the onions in the roasting tray and pop in the oven.
- Reduce the oven temperature to 180°C and cook the beef for around 45 minutes, for medium-rare. If you prefer your meat a little less pink, keep in the oven for a further 10 minutes. Remove the beef from the oven, wrap in foil and leave to rest for at least 20 minutes.
- Gravy: place the roasting tray on the hob to heat the juices and caramelised onions. Add the flour, stir to form a thin paste then cook on a medium heat for 30 seconds. Pour a little stock into the tray, whisk vigorously to avoid any lumps, keep adding stock a little at a time, whisking as you go, until your gravy is silky and smooth.
- Slice the rested meat and serve with the gravy and all your Sunday roast trimmings.
The Ultimate Roast Chicken, Potatoes and Gravy
This ultimate crispy roast chicken dish from Wahaca’s Thomasina Miers is perfect for when you want a delicious roast without the faff. A slow grown, high welfare chicken is the star of the show, simply but deliciously flavoured with herbs, garlic, white wine and fresh lemon.
- Serves 4-5
- 1 hour 25 minutes (hands on time 25 minutes)
- Dairy free
- 1 whole chicken
- 1/2 lemon
- 8 thyme sprigs
- 4 bay leaves
- 2 onions, peeled & halved
- 5 garlic cloves
- 1 tbsp olive oil
- 1kg potatoes, scrubbed & halved
- 5 garlic cloves
- 1 handful thyme sprigs, leaves picked
- 4 tbsp olive oil
- ½ chicken stock cube
- 1 tbsp plain flour
- 150ml white wine
- Heat the oven to its highest setting. Season the chicken inside and out, then stuff it with the lemon, half the herbs and half an onion. Roughly slice the rest of the onions, spread them over the base of a roasting tray, then scatter over the garlic and the remaining herbs. Rub the chicken with the oil and season the tray generously.
- Pull the legs slightly away from the body, then sit the chicken breast side down on top of the onions and transfer to the oven. Immediately turn down the heat to 190°C and cook for just over an hour (30 minutes per kg, plus 15 minutes for good measure).
- Potatoes: When the chicken is in the oven, pop the potatoes into a large baking tray with the garlic and herbs, pour over the oil, season well and give everything a good toss. Roast in the same oven as the chicken, stirring occasionally and adding a little oil if they look a bit dry. They will be crisp and golden in about an hour.
- Once the chicken is cooked, remove from the oven. The chicken is cooked when the juices from the thickest part of the thigh run clear when pierced with a skewer (if in doubt, cut the thigh away from the body to see if it is cooked in that crevice). Rest in a warm place, covered in foil, for 15 minutes while you make the gravy.
- Gravy: skim off most of the fat leaving only a few tablespoons behind, then put the tray on the hob over a medium heat. Crumble in the stock cube, whisk in the flour, bubble for a few minutes to cook out the flour. Pour in the wine a little at a time, letting it bubble for a minute between each addition, then boil for a few moments before adding enough boiling water to thin the mix to your desired consistency. Simmer 5-10 minutes and season, then remove the herbs before carving and serving.
Roasted Butternut Stuffed with Wild Mushrooms and Lentils
This gorgeous vegan centrepiece is perfect for an Easter feast. The earthy flavour of the mushrooms works wonders with the sweetness of the roasted squash, and the added dash of truffle oil makes it extra special. It’s also gluten and dairy free. Serve with roasties and a side of steamed seasonal vegetables.
- Serves 6
- 1 hour (hands on time 40 minutes)
- Vegetarian, vegan, gluten free, dairy free
- 1 organic butternut squash
- 300g organic dark speckled lentils
- 250g organic mixed mushrooms, wiped and chopped
- 1 organic brown onion, chopped
- 1 stick of organic celery, chopped
- 1 organic carrot, chopped
- 2 organic garlic cloves, crushed and chopped
- A few sprigs of thyme
- 1 tbsp vegetable stock powder
- A dash of truffle oil
- Preheat the oven to 180℃. Cut the butternut squash in half lengthways, scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place in a roasting tin and bake for 15 minutes.
- Put the lentils in a large pan and cover with water, adding the stock powder. Bring to the boil and simmer for 15 minutes, until tender. Drain.
- Fry the onion, celery and carrot in olive oil for 15 minutes, until soft and sweet. Add the mushrooms, garlic and thyme leaves. Cook for a further 10 minutes to soften the mushrooms.
- Take the squash out of the oven after 15 minutes cooking and scoop out some of the flesh with a spoon – be careful not to damage the skin of the squash.
- Add the butternut flesh to the wild mushroom mixture, along with the cooked lentils. Cook for 10 minutes on a low heat, to draw out the moisture of the squash and to let the flavours combine. Season with salt and pepper, and add a dash of truffle oil.
- Stuff the lentil mixture back into one half of the squash, place the other half on top then use string to tie them both together.
- Place the squash back into the roasting tin, return to the oven and roast for a further 10 minutes. Carve at the table to serve.