Spring roast lamb with leeks and Caerphilly
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Spring roast lamb with leeks and Caerphilly
Roast your meat and veg together for more flavour - and less washing up! This lamb roast is perfect for an easy Easter lunch
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
702Kcal
Fat
36gr
Saturates
19gr
Carbs
28gr
Sugars
50gr
Fibre
7gr
Protein
63gr
Salt
0.9gr
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Ingredients
- 1 shoulder of lamb, about 1.65kg
- 1kg leeks
- 3 tbsp melted butter
- 18 small new potatoes, halved
- 175g Caerphilly cheese, crumbled
- 1-2 tbsp thyme leaves
Serving suggestion
- 500g broccoli, steamed
Step by step
- Preheat the oven to 160°C, fan 140°C, gas 3. Dry the lamb with kitchen paper and put in your largest roasting tin, around 40 x 30cm. Season well, add 100ml water in the bottom, cover with foil and roast for about 4 hours 45 minutes, until tender. Lift out and set aside to rest somewhere warm. Turn the oven up to 180°C, fan 160°C, gas 4.
- Wash the leeks and slice into diagonal thick rings. Toss them with some of the melted butter in a bowl along with seasoning; add the rest of the butter to the potatoes in another bowl.
- Add 100ml boiling water to the roasting tin and scrape the bottom. Tip the potatoes into the tin, stir, season and roast for 1 hour until cooked through, stirring occasionally. Add the leeks after the potatoes have been cooking for 25 minutes, and the cheese 10 minutes before the end of cooking.
- To serve, arrange the leeks and potatoes on a serving dish. Carve the lamb, arrange in the middle and sprinkle with thyme.
