To me roast lamb screams Easter, but I wanted to create a recipe a bit different than the traditional lamb and mint sauce so I came up with this, which I adapted from a Donna Hay recipe. Port pairs really well with roast lamb, and Easter Sunday seemed like the perfect excuse to share a bottle.
I used Cockburn’s Special Reserve Port, caramelised onion chutney, tomatoes and rosemary. It smelt so amazing as it was cooking and was packed with flavour. I served it with roast potatoes and veg but I bet it would go really well with some mash or polenta
The richness of the flavours seem to all go really well together and it is perfect of a Easter lunch with the family. I am unable to cook any meat in this house with out a dog nose trying to sneak a bite, we really enjoyed this dish!
Why not try it this Easter Sunday. I’m giving away a chance to win the ingredients and a bottle of Cockburn’s Special Reserve via my Instagram.
- 2 x 400g cans cherry tomatoes
- ½ cup (140g) store-bought caramelised onion relish
- 2 heads garlic, halved
- 3 sprigs rosemary
- 1½ cups (375ml) Cockburn port
- 1.5kg lamb shoulder, bone in, trimmed (for larger or smaller lamb you should refer to the packaging for oven timings)
- 2 tablespoons extra virgin olive oil, for drizzling
- sea salt and cracked black pepper
Preheat oven to 220°C.
If you’d like to add an extra special addition to your Easter feast, I’m giving away a £25 Waitrose voucher and bottle of Special Reserve with Cockburn’s Port via my Instagram, so you can recreate my Easter Roast Lamb with the family at home.