This roast lamb recipe, created by Kevin Bonello, executive head chef at Legacy at The Grand, York, is said to give tender, flavourful results the whole family will enjoy. The chef said the best way to enjoy his creation is by sourcing the lamb from a reputable butcher, and he highlighted some of his top tips for tender, flavourful lamb.

He said: “When available, you should choose lamb that has been hanged for around ten days, as this will result in a much more flavourful dish. When roasting lamb I prefer to go for a leg or shoulder joint rather than loin or belly, simply because these cuts are best suited to long and slow roasting hours in which their full flavour can develop. Roasting meat on the bone also keeps the meat really tender.” When made as per the instructions, this recipe serves six, so it’s ideal for cooking and sharing with the family this Easter.

Method

Start by lightly scoring the surface of the lamb leg, creating shallow cuts approximately two centimetres apart to help the seasoning penetrate. Generously coat the meat with olive oil, Ras el Hanout, ground cumin, salt, and freshly ground black pepper. Allow the seasoned lamb to sit for around half an hour, giving the flavours time to develop.

Once marinated, place the lamb in a hot frying pan and sear it on all sides until evenly browned. Remove it from the pan, brush all over with wholegrain mustard, and set it aside once more.

In the same pan, toss in a mix of chopped root vegetables and cook over a medium-high heat until golden and caramelised. Pour in the sherry vinegar and red wine to deglaze the pan, scraping up any rich, stuck-on bits. Let this mixture simmer until it reduces by half.

Next, add the beef stock and return the seared lamb leg to the pan. Cover with a tight-fitting lid and place in a preheated oven at 160C. Cook gently for three hours, removing the lid every thirty minutes to baste the meat with the surrounding juices.

While the lamb is roasting, prepare a glaze by whisking together finely chopped rosemary, a little mustard powder, and a generous spoonful of redcurrant jelly.

After the slow-cooking time is complete, take the pan from the oven, uncover the lamb and brush it liberally with the glaze. Increase the oven temperature to 200C and roast for an additional thirty minutes, allowing the surface to become beautifully sticky and caramelised.

Once cooked, lift the lamb from the braising liquid and wrap it loosely in foil. Leave it to rest for half an hour, allowing the juices to redistribute before carving.

Meanwhile, strain the leftover cooking liquid into a saucepan and simmer until reduced to a rich, glossy consistency. Stir in a few spoonfuls of mint sauce, and use this fragrant gravy to serve alongside the lamb.