My favorite Easter lunch… Leg of Lamb and Roast Potatoes with Bee Pollen, fennel and mint

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I am sharing the recipes for my favorite Easter meal to be repeated again at lunch time tomorrow. As much as I like variety and experimentation with new ingredients, I seem to stick to the same meals for family occasions and I guess it is all about familiarity and wanting to eat your favorite things during the holidays.

I love bee pollen scattered on roast potatoes with mint and fennel. You will need:

Potatoes, washed with skin on
Olive oil
Maldon Salt and freshly ground pepper
Bee Pollen
Fennel bulb
Fennell Seed
Fresh mint
Honey

Preheat oven to 180C.

Cut the fennel bulb and potatoes into thin slices. Wipe the bottom of the fish with some over oil. Then cover the bottom with a layer of chopped fresh Fennel and overlap a few layers of thin potato slices neatly on top.
When the dish is all covered with the potatoes, drizzle with a touch of olive oil. Do not overdo it. Very lightly drizzle honey all over the potatoes, but again do not overdo it. You do not want sweet potatoes. Season with sea salt and freshly ground pepper. Sprinkle with crushed fennel seeds and some chopped fresh mint. Cook in the oven for about 45 minutes depending on how crusty you like your potatoes. When you take out of the oven, leave to rest for 5 minutes and then sprinkle some fresh been pollen and garnish with some fresh mint leaves.

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And for the Roast Leg of Lamb you will need

A leg of lamb, we are big eaters so one medium leg usually serves 4
2 lemons, zest grated and lemons squeezed
Olive Oil, enough to coat the lamb sparingly
1 small tub yoghurt
4 Garlic cloves, whole
A mix of fresh and dry herbs of your choice, I am using fresh thyme and rosemary and dry oregano
Sweet Smoked Paprika
1 onion
Freshly ground pepper and Maldon Salt

Mix the lemon juice and zest with the yoghurt, olive oil some finely chopped garlic and a mix of finely chopped fresh and dried herbs of your choice. Add a spoon of sweet smoked paprika. Place the lamb on a large piece of foil and rub the marinade all over. Roughly chop up the onions and spread all over the lamb. Season and if available roughly cut up sprigs of fresh rosemary and put over the lamb. Wrap the leg in foil and leave in fridge overnight.

I am at the moment marinating my lamb, it is mid-afternoon here and the meat will soak in all the juices and flavors overnight in the fridge and it will taste heavenly tomorrow, moist meat oozing with goodness. I will cook mine in a slow oven at 150 C covered for 4 hours and then uncovered for the last 30 minutes at 180C. The result is tender, moist delicious lamb that will literally melt in your mouth. I will garnish with thyme and lemon ….

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Then for the best part of the feast comes a gift from one of my readers Annie and this is her fabulous cake. It is a cake made of chocolate and ganache and carved into a bag shape, covered in edible sugarpaste, all made by hand and this includes the flowers and chocolates in the bag. I amazed to see such talent. Thank you Annie, you are a big sweetheart and I am so touched !

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And from an island blessed with all the good things in life, I leave you with a view from my window and wish you a very Happy Easter!

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17 thoughts on “My favorite Easter lunch… Leg of Lamb and Roast Potatoes with Bee Pollen, fennel and mint

  1. Pingback: My favorite Easter lunch… Leg of Lamb and Roast Potatoes with Bee Pollen, fennel and mint | The Surf Report

  2. Pingback: My favorite Easter lunch… Leg of Lamb and Roast Potatoes with Bee Pollen, fennel and mint | Chef Ceaser

From the heart of the Mediterranean.... Thank you !

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