Roast Lamb with Apple Tartlets RecipeOrigin: Britain Period: Traditional |
IngredientsThe traditional Easter fare for the family get-together. Choose succulent roast lamb with the first new potatoes for a truly enjoyable feast. The apple tartlets make an unusual and delicious accompaniment to your roast lamb that cannot fail to impress your guests.
Joint of lamb (leg or shoulder) 
Roast Lamb with Apple Tartlets Preparation:Method:Place the lamb in roasting dish and lightly prick the surface fat all over with fork. Liberally rub salt into the surface of the lamb then place in an oven pre-heated to 170°C, roasting for 50 minutes per kg plus 50 minutes. Transfer to a hot serving platter, cover with foil and allow to rest for about 15 minutes. Make a gravy by placing the roasting tin on the hob. Stir the flour into the fat until dissolved and slightly darkened. Add 60ml cold water and mix to a smooth paste. Add about 230ml stock or water and whisk into the gravy. Strain the resultant liquid into a saucepan, season with pepper and bring to a low simmer before serving. For the tartlets, sift the flour and salt together, rub in the fats and add just enough cold water to form a stiff dough. Roll this out thinly and with a fluted 7.5cm diameter pastry cutter cut into 16 rounds. Mould the rounds into tartlet tins and fill with a mix of the apple sauce, red currant jelly and mint jelly. Place in an oven pre-heated to 180°C and bake for about 15 minutes, or until the pastry is just golden. Allow to cool a little before serving. Find more Easter Recipes Here |
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