We couldn’t pass up this opportunity to share with you one of our favourite Easter recipes, Leg of Lamb Pot Roast. Combining all the elements of a Sunday roast, the great thing about this dish is just that - the lamb and vegetables are cooked in one pot, meaning you spend less time in the kitchen and more time hunting for those eggs! Happy Easter everyone!

Serves 4, from ‘Grandma’s Best Recipes’.

Ingredients:

1 leg of lamb, weighing 1.6kg/3lb 8oz

3-4 fresh rosemary sprigs

115g/4 oz streaky bacon rashers

4 tbsp olive oil

2-3 garlic cloves, crushed

2 onions, sliced

2 carrots, sliced

2 celery sticks, sliced

300ml/10 fl oz dry white wine

1 tbsp tomato pureé

300ml/10 fl oz lamb, or chicken, stock

3 tomatoes peeled, quartered and deseeded

1 tbsp chopped fresh parsley

1 tbsp chopped fresh oregano or majoram

salt and pepper

fresh rosemary sprigs

1. Wipe the lamb all over with kitchen paper, trim off any excess fat and season to taste with salt and pepper, rubbing in well. Lay the sprigs of rosemary over the lamb, cover evenly with the bacon and tie in place securely with some kitchen string.

2. Heat the oil in a frying pan over a medium heat, add the lamb and fry for 10 minutes, turning several times. Remove from the pan. 

3. Preheat the oven to 160°C/325°F/Gas Mark 3. Transfer the oil from the pan to a large, flameproof casserole, add the garlic and onions and cook for 3-4 minutes, until the onions are beginning to soften. Add the carrots and celery and cook for a further few minutes.

4. Lay the lamb on top of the vegetables and press down to partly submerge. Pour the wine over the lamb, add the tomato pureé and simmer for 3-4 minutes. Add the stock, tomatoes and herbs and season to taste with salt and pepper. Bring back to the boil and cook for a further 3-4 minutes.

5. Lightly cover the casserole and cook in the preheated oven for 2-2½ hours until very tender.

6. Remove the lamb from the casserole and, if you like, remove the bacon and herbs together with the string. Keep the lamb warm. Strain the juices, skimming off any excess fat, and serve in a jug. The vegetables may be served around the joint or put in a warmed dish. Garnish with sprigs of rosemary.