Easter lunch: slow cooked lamb

A sponsored post for Woolworths Macro

An Easter tradition for our family is a long lunch on Easter Sunday. Long after the chocolate hunts are over there is time for everyone to sit around and enjoy something delicious for lunch before heading off for a long afternoon walk in the crisp autumn afternoon and then head to the fire to spend the evening eating leftovers and more chocolate. Of course.

The one thing that stays the same each year on the menu is lamb. Now while our friends in the Northern Hemisphere are celebrating all things spring and that includes spring lamb, I still always try and make it the centre of my Easter lunch menu. While fresh, pink lamb says spring to me, when we are in the cooler start of autumn, it means lamb that is seasoned, heavy in spices and flavour and cooked long and slow.

This simple butterflied lamb recipe is something you can pick up at the supermarket while doing all the regular shopping for the long weekend – the flavour of the macro organic lamb is the best you can get in the supermarket and the combination of slow cooking and spices means that you can concentrate on time with your family while having something delicious to eat at lunch.

Slow roasted Easter Lamb

1 kilo butterflied lamb
4 sprigs rosemary (leaves stripped)
2 cloves crushed garlic
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon mixed spice
4 tablespoons olive oil
Salt & Pepper

1. Into a bowl place the stripped rosemary leaves, crushed garlic, spices, olive oil and a good amount of salt and pepper and mix together

2. Take a large piece of aluminium foil and a piece of baking paper and place the baking paper inside the foil. Place the lamb onto the baking paper and pour on the oil spice mix

3. Wrap the foil loosely around the lamb and place into a baking tray. Place into a 150 degree oven for 4 hours

5. During the cooking you could open the foil and add a splash of white wine or chicken stock to the lamb to keep it moist

6. After 4 hours take the lamb out and let it rest for 15 minutes or so in the pan

7. Take the lamb out of the parcel and shred – it should just fall apart

8. Place onto a serving platter and pour over any cooking juices. Add a large dollop of natural greek yoghurt on top and sprinkle with a good handful of torn mint leaves. Some pomegranate seeds or some kind of nut would be a nice contrast as well to add on top. Add some extra salt and pepper on top for seasoning as well as a good squeeze of lemon juice to cut through all those meaty flavours

Serve with some roast potatoes and some simple salads – something like an ancient grain salad with freekah and quinoa or you could add into wraps with a greek salad…the slow cooking keeps a delicious crispy outside with sweet, soft, fragant meat inside.

[gmc_recipe 7544]

The Woolworths Macro organic lamb is only available in 203 stores across QLD & NSW only (for a list of stores please contact me and I can send them through).

Do you have an Easter lunch favourite?
Does lamb feature on the menu?

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