A wide spread of lots of different dishes is my usual go-to, but at Easter I’m more than happy to let one (semi-)traditional main steal the show
A wide spread of lots of different dishes is my usual go-to, but at Easter I’m more than happy to let one traditional main steal the show
There’s minimum effort and maximum flavour in this traybake main. If you have the time, leave the lamb to marinate overnight, because the flavours will only improve.Put the lamb in a large, high-sided roasting dish lined with greaseproof paper. In a small bowl, combine the mixed spice, cumin, sugar, oil, one and a half teaspoons of salt and a quarter-teaspoon of freshly ground black pepper, then rub this evenly all over the lamb.
Take the roasting dish out of the oven, lift off the foil, then brush three-quarters of the glaze all over the lamb. Return the dish to the oven and roast uncovered for another 30 minutes, until the meat develops a nice crust. Take out of the oven again, brush all over with the remaining glaze, then cover lightly with foil and leave to rest for 10 minutes before serving.Heat the oven to 200C /390F/gas 6.
Turn down the oven to 180C /350F/gas 4. Put the remaining tablespoon of oil in a large saute pan on a medium-high heat, then fry the onion and garlic, stirring often, for 10 minutes, until soft and caramelised. Pour in the wine and let it bubble away and reduce for 10 minutes, until there is only about 100ml of liquid left in the pan. Add the tomatoes, orange peel and a quarter-teaspoon of salt, and cook for 10 minutes, until the tomatoes have disintegrated and the sauce is thick.
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