Easter is a Christian holiday that celebrates the resurrection of Jesus Christ. It is a hugely popular celebration in the UK that can be traced back to 1290 when King Edward I reigned. Back then, the food of choice was decorated eggs, and although eggs still play a significant role in the celebrations, this feature will focus on what’s on the dining table, particularly one of the nation’s favourite foods: Roast Lamb.

Roast lamb is a popular choice for UK households over Easter weekend, traditionally served as a symbol of the sacrifice Jesus makes. In 2024, lamb roasting joints saw a 13.7% increase in sales over the Easter period when compared to 2023¹.

To celebrate Easter and this delicious dish, Kevin Bonello, a champion of local produce and ingredients and the Executive Head Chef at Legacy at The Grand, York, has shared his recipe for a perfect roasted leg of Yorkshire lamb.

Before we get into the ‘meat’ of how to make the perfect lamb roast, let us explain we should be taking instruction from Chef Kevin:

Kevin’s culinary background spans over two decades, including being the Culinary Director at Michelin-starred restaurant De Mondion. Prior to joining The Grand, he served as the Culinary Director at Xara Collection for an impressive 21 years, where he played a pivotal role in elevating the culinary offerings and establishing Xara Collection as a leading hospitality brand.

During this time, Bonello and his team gained a Michelin star, making them one of only five restaurants in Malta to achieve this. Now that Kevin’s credentials have been established, let’s tuck into his guide.

Leg of Yorkshire lamb with red currant glaze
(Serves 6)

Ingredients

  • 1 leg of Yorkshire lamb, approx. weight 2kg
  • 4 sprigs fresh rosemary, chopped
  • 3 tbsp red currant jelly
  • 2 tsp mustard powder
  • 50ml vegetable oil
  • 1tbsp whole grain mustard
  • 1 pinch Ras el Hanout spice
  • 1 pinch fresh cumin
  • 100g roughly chopped mirepoix (carrot, onion, garlic and celery)
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 50ml sherry vinegar
  • 200ml red wine
  • 800ml beef stock
  • 100g mint sauce
  • Salt and pepper

Method

  1. Score the surface of the lamb leg, making shallow incisions every 2cm.
  2. Rub the leg with the oil, Ras el Hanout, cumin, salt and pepper, and set aside to macerate for 30 minutes.
  3. In a heated skillet, seal off the marinated lamb leg on all sides, then rub with whole-grain mustard and set aside again.
  4. In the same skillet, add the chopped vegetables, roasting them until brown, then deglaze with the sherry vinegar and red wine until the mix has reduced by half.
  5. Add the beef stock to the skillet, placing back the sealed-off lamb leg, cover with a lid and place in the oven at 160 degrees for 3 hours, basting every 30 minutes.
  6. Whilst the lamb is in the oven, make the glaze by whisking together the chopped rosemary, mustard powder and red currant jelly.
  7. Once the initial cooking time has finished, remove the lamb from the oven, take off the lid and brush with the red currant glaze. Return it to a hot oven at 200 degrees, cooking for another 30 minutes until nicely glazed.
  8. Take the leg out of the oven, remove it from the stock, cover it with aluminium foil and set it aside. Allow it to rest for 30 minutes before carving and serving.
  9. Strain the leftover stock and reduce. Then mix in the mint sauce and use this to serve with the lamb.

If you are looking to impress, Kevin suggests sourcing your lamb from a reputable butcher for the best results.

“When available, you should choose lamb that has been hanged for around ten days, as this will result in a much more flavourful dish,” Kevin explains.

“When roasting lamb, I prefer to go for a leg or shoulder joint rather than loin or belly simply because these cuts are best suited to long and slow roasting hours during which their full flavour can develop. Roasting meat on the bone also keeps the meat really tender.”

Kevin’s Yorkshire roast lamb leg will be served at The Grand’s Easter Sunday Lunch, alongside other Sunday roast favourites with all the trimmings, decadent desserts, children’s menu and live music from Viva La Vintage. With exceptional food, great company, and a stunning setting, it’s the perfect way to elevate the celebrations.

The Grand’s Easter Sunday lunch will take place on Sunday, 20th April. Further details are available on The Grand’s website.

¹ https://ahdb.org.uk/news/consumer-insight-easter-supermarket-spend-hits-record-high.