Easter Sunday lunch - ideas wanted

[ingenieur]

Anyone else in charge of cooking lunch on Easter Sunday?

I do all the cooking in our house including the big family dinners.

I have a saddle of lamb from the butcher as my starting point.

Last year and quite often I do a cuban style marinade for the lamb and stick it on the BBQ but I normally use butterflied leg for that recipe and the saddle of lamb is a different sort of thing.

I do a lot of standard roast potatoes, carrots and parsnip and I really want to make something different for a change.

Anybody got any useful ideas for ways to use the lamb and things which go with it.

[JKRolling]

Worth googling “Yotam Otterlenghi lamb” for dozens of ideas and recipes. Mostly Middle Eastern but some with a few twists.

[ingenieur]

That's a good recommendation. He seems to be a bit of a lamb specialist!

[Acorn1]

Lamb Kleftico is always a winner

[JKRolling]

ingenieur said:

That's a good recommendation. He seems to be a bit of a lamb specialist!

He certainly is, makes some lovely looking sides too.

[ChevronB19]

Anchovies (inserted into the meat) work really well with lamb

[SaulGoodman]

Potato boulangeres goes great with lamb. Not as heavy as dauphinois. https://www.deliaonline.com/recipes/main-ingredien...

[ingenieur]

I think I'm going to do braised potatoes. I've done them many times before but not recently. Vichy carrots.

Then follow this recipe for the green veg and for cooking the lamb: https://provenancebutcher.com/blogs/recipes/wild-g...

[ingenieur]

Acorn1 said:

Lamb Kleftico is always a winner

Think you should have bones for that. i.e. leg of lamb.

[dickymint]

SaulGoodman said:

Potato boulangeres goes great with lamb. Not as heavy as dauphinois. https://www.deliaonline.com/recipes/main-ingredien...

We did pucker Boulageres a few years back but can't find the recipe but basically the pan of spuds and I think onions and stuff were placed in a pan under the lamb on the wire rack so that the meat fats dripped onto the spuds - they were stunning

Edit: much like this..............

Edited by dickymint on Friday 7th April 16:59

[Grumps.]

We're having roast turkey left over in the freezer that we bought as a spare for Christmas!

[Venisonpie]

Turkish Adana kebabs, prawn saganaki and a Turkish shepherds salad here. Cooking for 4 but will be enough for double that!

[AndyAudi]

A similar suggestion to the potatoes but avoids slicing.

I like to peel my potatoes, cut in half then par boil, drain then put in sone butter & coat before pouring into a deep ish roasting pan that already has a layer of sliced onions/bacon/herbs on the bottom.

Arrange all the half potatoes flat side down then add stock (I use chicken) & fill up to about 2/3rd the height of the potatoes & put in hot oven where they continue cooking & the stock reduces.

Result is half potatoes that are crispy roast on one end then, because of disappearing stock, graduate into a really soft end that’s absorbed the flavour, serve with a spoon of cooked bacon/onion too.

[Venisonpie]

AndyAudi said:

A similar suggestion to the potatoes but avoids slicing.

I like to peel my potatoes, cut in half then par boil, drain then put in sone butter & coat before pouring into a deep ish roasting pan that already has a layer of sliced onions/bacon/herbs on the bottom.

Arrange all the half potatoes flat side down then add stock (I use chicken) & fill up to about 2/3rd the height of the potatoes & put in hot oven where they continue cooking & the stock reduces.

Result is half potatoes that are crispy roast on one end then, because of disappearing stock, graduate into a really soft end that’s absorbed the flavour, serve with a spoon of cooked bacon/onion too.

That sounds 'andsome'

[Cotty]

Isn't that called Fondant Potatoes

[TeeRev]

We have a leg of lamb for family lunch tomorrow, I prefer shoulder but my wife likes the less fatty leg which can be a little dry.

To help keep it moist I'll knock up a topping of sundried tomato paste, anchovies, rosemary, garlic and panko breadcrumbs.

This goes on top of the lamb under foil which is removed about halfway through the cooking process so that it goes all crunchy, gnarly and sticky, delicious and much prized in our household, the drippings off the topping also help make a lovely flavoured gravy.

We're also doing a lemon and tarragon roast chicken for the non lamb lovers and accompanying them both with normal duck fat roasties, steamed carrots, broccoli and creamy, cheesy leeks.

[dickymint]

This better be good - 60 bloody quid

[57Ford]

£60??? That’s even worse than the prices I’ve been seeing in Sainsbury’s which were quite enough to make me forget my desire for lamb and buy some ribeyes instead.
It’s all a bit pricey at the moment so I’ve tended to look at pork and chicken for general roasts.

[dunkind]

I’m having 12 French folk round tomorrow here in France. Sautéed scallops and large prawns served in a cream, garlic, leek and vermouth sauce. Leg of lamb boned and cooked on bbq plus leg of pork in oven, homemade stuffing, roasted potatoes and tomatoes layered with sliced courgettes plenty of garlic, herbs de Provence and olive oil.
Local cheeses.
Homemade trifle, using madeleines, alcohol, local fruits, custard, cream etc.

[AndyAudi]

Cotty said:

Isn't that called Fondant Potatoes

Possibly, I went back to the original book I used years back, not sure when I introduced the par boiling, must’ve had them hard in the middle at one point !!