Nisha Katona's Easter lamb
Nisha’s putting her signature flavour twist on a classic for Easter lunch - roast lamb! Her Amaretto spiced lamb shoulder is perfectly tender with a sticky sweet crumb that complements spring veggies. Perfect for any Easter celebration lunch!
Spiced amaretto lamb
Serves: 6
Ingredients
2 white onions, roughly chopped4cm piece of fresh root ginger6 garlic cloves, peeled2 tsp garam masala2 tsp ground cinnamon1 heaped tsp ground cumin 2 heaped tsp ground coriander1 tbsp fennel seeds, lightly crushed3 tbsp soft light brown sugar2 tbsp flaky sea salt450g amaretti biscuits3 tbsp amaretto liqueur 3 tbsp vegetable oil 2kg lamb shoulder Charred lime halves, to serve
Serve alongside spring greens and Nisha’s turmeric roast potatoes
Method
1. Preheat the oven to 170C/150C fan.
2. Put the onions, ginger, garlic, spices, sugar, salt, amaretti biscuits, liqueur and oil into a food processor and blitz to a thick paste.
3. Use a sharp knife to make deep insertions in the meat over the thickest part of the lamb leg. Pour the amaretto paste over the leg and spread it around by hand, making sure there is lots in the slashes, to let more flavour in.
4. Transfer the lamb to a large roasting pan and pour in 250ml of water. Cover the pan with foil, creating a tent over it so the foil doesn’t stick to the paste.
5. Roast in the oven for 2½ hours, until the lamb is tender. Remove the foil, turn the heat up to 220C/200C fan, and return to the oven for a final 20 minutes, to brown a little.
6. Remove from the oven, and let it rest for a few minutes, then serve with some charred lime halves, for squeezing.
Turmeric roast potatoes
Serves: 6-8
Ingredients
1kg floury white potatoes, peeled and chopped to roastie size1 cup rapeseed oil 2 cloves garlic, minced2 tbsp brown sugar1 tbsp salt 1 tsp turmeric1 tsp fenugreek powder
Method
1. Preheat the oven to 220C.
2. Parboil the potatoes on the hob in a saucepan.
3. In a roasting tray, add all the other ingredients and mix well.
4. Drain the potatoes well, shake them out, and add them into the oil mix. Make sure that the potatoes are well coated, then place into the oven for 30 minutes, until golden and crispy.