Roast rack of lamb with fresh mint and asparagus
The Sunday roast is a firm family favourite, and Phil Vickery is on hand to help with his take on the traditional Easter lamb roast! Just be careful not to fill up on those chocolate eggs and hot cross buns before you're able to enjoy it.
Try Phil's baked whole sea bass with sweet potatoes
Get the kids cooking with these marshmallow sheep cupcakes
Serves: 4-6 persons
Preparation time: 20 minutes
Ingredients
2 x 7 bone racks of lamb, chinedsaltpepper75ml white wine vinegar75ml white wine1 level tsp crushed peppercornsfew stalks fresh mint200g unsalted butter6 egg yolkshalf a lemon4 tbsp finely chopped fresh mint
Method
Preheat the oven to 230°C, Gas 8
Heat a large frying pan
Season the racks of lamb all over with salt and pepper really well
Add 2 tbsp veg oil to the hot pan and then add 2 of the racks of lamb and seal well all over
Place in a baking tray, skin side down and cook for 12-15 minutes
Remove from the oven, turn over and cook for a further 8-10 minutes, then remove from the oven and cover with foil and keep warm. Rest for 20 minutes in a warm place.
To make the hollandaise place the vinegar, wine, peppercorns and mint stalks into a pan and bring to the boil
Boil rapidly until the liquid has reduced by half to ¾’s then strain out the peppercorns and stalks
Add the reduced liquid back to the pan and add the butter and again bring to a rolling boil
Place the egg yolks in a liquidiser and blitz for 10 seconds to break up
Gradually and carefully add half the boiling vinegar and butter mixture into the liquidiser in a thin stream, through the lid
Reboil the pan and pour the rest onto the eggs
Pour sauce back into the pan and stir well, and taste the sauce and adjust the seasoning adding a squeeze of lemon juice and fresh mint, cover and keep warm, it will thicken slightly
Serve the warm sliced lamb, the warm hollandaise spooned over
Griddled asparagus
Seves: 6-8 personsPreparation time: 5 minutesCooking time: 5-6 minutes
Ingredients
500g British asparagus, nicely trimmed4 tbsp olive oilsaltground black pepperjuice half lemon
Method
Heat a griddle of large frying pan
Roll the asparagus in the oil and season well with salt and pepper
Griddle the asparagus until lightly browned turn a couple of times, do not overcook
Remove, squeeze over a little lemon and serve
Pot roasted new potatoes
Serves: 6-8 personsPreparation time: 5 minutesCooking time: 40 minutes
Ingredients
100mls olive oil75g unsalted butter1 whole bulb garlic, cut in half750g small new season potatoessaltpepper2 large sprigs of mint
Method
Preheat the 200C gas 6
Heat the oil and butter in a large frying pan or tray
Add the garlic cut side down ad then the potatoes, coat well in the oil and butter
Season well with salt and pepper and add the fresh mint
Cover tightly with foil and bake in the oven for 35-40 minutes or until the potatoes are cooked through and soft
Remove from the oven and serve coated in the buttery, minty juices