After a long working week and a Saturday filled with all the jobs you couldn’t quite get to, is there a more satisfying sound than the sizzle of searing meat or the crunch of a roast potato?
The mighty Sunday Roast has been at the heart of British tradition for centuries and, like any national tradition, there are numerous tales of its origin. The first stems from the necessity for Anglicans and English Catholics to fast before a Sunday service. A piece of meat could be prepared and popped on to cook before church, ensuring a veritable family feast upon returning from the morning’s service. Thus, the Sunday feast was born!
For families without an oven, local bakeries would allow people to drop a joint of meat with them before church to be roasted in a spare bread oven. Some argue, however, that the Sunday roast dates back to medieval times, when serfs served the squire all but one day a week. One the seventh day, after attending church, serfs was to congregate in a large open space to practice their battle techniques. They were rewarded with spit roasted oxen after a long days ‘rest and relaxation’!
Whether or not you’ve spent Sunday morning practicing your battle techniques, we invite you to pop on by with your family to Knockderry for a Sunday roast!
However, if you can’t make it over the coming weekends, one of our Chefs has shared his favourite roast lamb recipe for you to enjoy at home
For the Lamb
1 Leg of Lamb approximately
5 small cloves of Garlic
3 leaves of Mint
1 knob of butter
A few sprigs of Rosemary
For the Mint Sauce
40g white wine vinegar
10 sprigs of mint
Pre heat your oven to 200c
Season the lamb with salt & pepper
Weave the rosemary in-between the string on the Lamb ensuring each section of the Lamb is covered
Stuff the whole cloves of Garlic between rosemary and the string on the lamb
Pan sear the Lamb joint in a large roasting tin
Once the Lamb is seared on each side add the butter to the roasting pan and use it to baste the joint.
Pop in the oven for one hour and 20 minutes for medium rare.
Once you have ensure the Lamb is cooked, take it out and let it rest for 10 minutes, covers it in tin foil to keep it warm.
Carve & Enjoy
For the mint sauce
Bring the sugar and the vinegar to a syrup texture,
Add the white wine and simmer for 5 minutes
Add the mint and mix the mixture to infuse,
Chill and serve
Tip: To save time with your side dishes remove the lamb from the roasting dish before putting it in the oven and added thinly sliced potatoes to the roasting dish before sitting the lamb on top.