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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven April 2019 > LAMB 7 ways

LAMB 7 ways

What better way to enjoy Easter and early spring than with a lovely cut of lamb…

Slow roast tender leg of lamb

GF SF DF EF

Serves 4-6 | Prep 25 mins |

Cook 2½-3 hrs | Calories 680 (per serving)

All recipe development and food photography on pages 50-55 © Stockfood, The Food Media Agency

1 leg of lamb, on the bone, (2-2.5 kg (4lb 4oz-5lb 5oz))

2 garlic cloves, peeled, minced

2 tbsp olive oil

175ml (6floz) dry white wine

125ml (4½oz) gluten-free lamb stock, or gluten-free chicken stock

3-4 rosemary sprigs, torn, plus extra to serve

750g (1lb 9oz) floury potatoes, peeled, cut into chunks

4 tbsp sunflower oil, or beef shortening English mustard, to serve salt and freshly ground black pepper

1 Preheat the oven to 170°C/Gas Mark 3.

2 Rub the lamb with the minced garlic and drizzle with the olive oil. Arrange in a roasting tray and season generously with salt and pepper. Pour the wine and stock around the lamb and scatter the rosemary on top.

3 Loosely cover the tray with foil. Roast for about 2½-3 hours until the thickest part of the lamb registers at least 63°C (145ºF) on a meat thermometer; discard the foil after 1½ hours and baste the lamb from time to time with the juices.

4 As the lamb cooks, parboil the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 12-15 minutes. Drain well and let steam off to one side.

5 When the lamb is ready, remove it from the oven and let rest, covered loosely with foil.

6 Preheat the oven to 230°C/Gas Mark 8. Add the sunflower oil or shortening to a clean roasting tray and preheat it in the oven for 10 minutes.

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About Gluten-Free Heaven

Welcome to the Easter (and beyond) issue of Gluten-Free Heaven, where we put together 101 recipes fit for early spring and of course the holidays. Included this month are fabulous ideas from food, craft and activities to keep you busy, we make pancakes 6 ways, create lamb dishes 7 ways, discover a 'miracle' bread making course that uses gluten, learn about the process of testing for coeliac disease and put Easter goodies to the test (that was a lot of fun). From hot cross buns to cauliflower pizzas, and from pound cakes to smoked duck quiche, we know there will be plenty of fantastic dishes for you to get creative with this month. Have a great Easter, just don't eat too much chocolate (or do!!!)