Roast lamb is a beloved Easter tradition, but this year, why not infuse it with a French flair? Culinary icon Mary Berry recommends ditching the classic mint and peas in favor of the rustic, sun-kissed tastes of Provence. Her recipe, featured in the book Simple Comforts and reported by the Express, combines everything in one pan for a super easy meal with minimal washing up.
Aromatic and Effortless Easter Dining
Slow roasting the lamb alongside ratatouille-style vegetables yields aromatic, melt-in-the-mouth meat and deeply flavorful veggies. This dish is not only delicious but also perfect for those who prefer to spend quality time with family and friends rather than slaving in the kitchen. Mary Berry notes, "Once it’s in the oven you can forget about it for four hours. Great for feeding a crowd because you can make it in advance."
Ingredients for Mary's Slow Roast Lamb with Ratatouille
- Large leg of lamb (or shoulder), bone-in, approximately 2kg
- 3 tbsp chopped fresh thyme
- 1 tbsp paprika
- 2 tbsp olive oil
- 2 garlic cloves, sliced into slivers
- 3 onions, thickly sliced
- 2 red peppers, chopped into large pieces
- Large aubergine, chopped into large pieces
- 400g tin chopped tomatoes
- 300ml chicken or beef stock
- 2 tbsp sun-dried tomato paste
- 3 bay leaves
- 1 tbsp honey
- Salt and pepper
Step-by-Step Method
- Preheat the oven to 220°C/200°C Fan. Use a small, sharp knife to make small slits along the leg of lamb.
- In a bowl, mix two tablespoons of thyme with paprika and oil. Spread this mixture over the lamb, insert garlic slivers into the slits, and season with salt and pepper.
- Place the onions in a large, deep roasting tin, sit the lamb on top, and roast for about 40 minutes.
- Reduce the oven temperature to 160°C/140°C Fan. Scatter the peppers and aubergine around the lamb.
- In a bowl, combine tomatoes, stock, tomato paste, remaining thyme, bay leaves, and honey. Pour this over the peppers in the roasting tin and stir.
- Cover the entire tin with foil and return to the oven for about four hours, until the lamb is tender and falling off the bone.
- Lift the lamb out of the tin onto a large board. Spoon off any excess fat from the sauce. Carve the meat into slices and serve with the vegetables.
This article includes affiliate links, and a commission may be earned from sales. For more culinary inspiration, consider saving 22% on Simple Comforts by Mary Berry, priced at £20.25 on Amazon, offering over 120 reliable recipes. Additionally, the MasterClass Large Roasting Tin is available for £11.66 on Amazon, ideal for roast meats, while Lakeland's Enamel Self-Basting Oval Roasting Tin with Lid is discounted to £15.99, featuring dimples for succulent results. Prices are accurate at publication time.
