Phil Vickery's Easter lunch
With his wife Fern watching on, Phil Vickery cooks her favourite roast: lamb perfect for Easter lunch and accompanied by a seasonal treat - the first harvest of Jersey Royal potatoes.
Buttery leg of lamb with mint glaze
Serves: 6 – 8
Ingredients
For the lamb
1 x 2.5kg leg of British lamb, boned, opened and laid flat4 cloves of garlic, peeled and finely crushed4 tbsp olive or vegetable oilSalt and pepper
For the glaze
5 tbsp mint jelly3 tbsp mint sauce2 tbsp Dijon mustardSalt and freshly milled black pepper
Method
Pre-heat the oven to 220C gas 7
For the lamb: make 15-20 small incisions into the lamb with a sharp knife.
Mix together the garlic and oil well with a little salt and pepper. Spread the oil over the lamb, then place in a baking tray on scrunched up foil.
Pop in the oven and cook for 20 minutes to brown slightly, then reduce the heat to 180C gas 4. Cook for a further 40 minutes.
For the glaze: Mix the mint jelly, mint sauce, Dijon mustard salt and pepper well
Remove the lamb from the oven and spread the glaze over and return to the oven for 15-20 minutes to glaze nicely
Once cooked and pink remove the lamb, cover with foil and leave to rest for 35-40 minutes
Carve and serve
Purple sprouting broccoli
Serves: 4
Ingredients
500g purple sprouting broccoli, trimmedPinch of saltWater
Method
Trim the broccoli leaving a few leaves. Any stalks that are a little thick just split down the middle so you end up with stalks that are roughly the same thickness. This helps to make sure the stems cooks at the same time.
Place the stalks into a pan of boiling salted water and cook until tender. Drain well and keep warm.
Jersey Royals with a simple butter sauce
Serves: 4
Ingredients
600g Jersey Royal potatoesPinch of salt2 tbsp white wine vinegar½ glass dry white wine2 shallots, peeled and very finely chopped100ml waterSalt and freshly ground black pepper4 tbsp whipping cream55-75g cold butter, in small cubes1 small bunch chives, very finely chopped
Method
Place the Jersey Royals into a saucepan, cover with cold water and add a touch of salt
Bring to the boil, then turn down the heat and gently simmer until cooked
Once cooked drain well, then place the potatoes back into the pan and cover with cling film and leave for 20 minutes to rest
Meanwhile, place the vinegar, white wine, shallots, water, salt and pepper into a saucepan and bring to the boil
Cook down until you have about 2-3 tbsp left
Pop in the cream and bring to the boil again and cook until the sauce starts to thicken
Remove from the heat and add the butter in small cubes whisking all the time. The sauce will thicken naturally. Check the seasoning and adjust if needed.
Add the chives at the last minute to keep their colour
Pour over the cooked Jersey Royals and carefully mix through and serve
Proper lamb gravy
Serves: 4
Ingredients
500g lamb bones chopped roughly2 carrots, chopped finely1 onion, chopped finely2 tbsp flourLamb stock or cubeSalt and pepper
Method
Roast the bones and vegetables together until well coloured, or roast around the joint
Drain off excess fat, then add the flour and cook out slightly
Add the hot stock or cube and water and bring to the boil. Simmer for 20 minutes
Taste, add season well
Strain through a fine sieve then re-boil and cover