Easter Lamb For A Crowd

A rolled and de-boned leg of lamb is perfect to serve for a celebration Easter lunch. Once in the oven or on the braai, it needs no attention until it is ready to serve, leaving you plenty of time to socialise.

Difficulty

Prep Time

10 minutes

Cooking Time

20 minutes per 450g

Serves

Serves: 8

Ingredients

+-1 ½ kg de-boned shoulder or leg of lamb, rolled and tied with string
(ask your SPAR butcher to do this for you if there is not one in the
display fridge)
salt and pepper

For the creamy mint sauce

2 x 175ml SPAR Double Cream plain yoghurt
75ml SPAR fresh cream
25ml chopped fresh mint
2ml salt

Method

  1. Combine ingredients in a bowl and chill until ready to serve.
  2. Oven or kettle-braai roast the seasoned lamb until cooked through.
  3. Carve and keep warm.

Hints & Tips

A de-boned lamb loin is an ideal size roast for just two to enjoy

Recommended accompaniments: SPAR Freshline baby potatoes with herb butter (cook using microwave method), SPAR Freshline Greek Salad, garlic loaf

Recommended wine: good red