Traditional Easter Roast Lamb Leave a Comment / Recipes / By admin Traditional Easter Roast Lamb Preparation time30 minsCooking time1 hour 30 minutsServesServes 6 Roasting the lamb2 leeks, chopped into 2.5cm chunks2 white onions, peeled and quartered3 carrots, peeled and cut into 2.5cm chunks2 celery sticks, cut into 2.5cm chunks1 x 2.5kg (5lb 8oz) leg of lambFine sea salt and black pepper250ml (9fl oz) white wine2 garlic bulbs, cut in half crossways For the Gravy30g (1oz) plain flour300ml (10fl oz) red wine3 rosemary sprigs500ml (1lb 2oz) lamb stock MethodPreheat the oven to 180°C/fan 160°C/gas 4.Scatter the leeks, onions, carrots and celery in a roasting tin.Season the lamb and lay it on top, then pour in the wine. Roast for 1½ hours, adding the garlicCheck the meat with a digital thermometer. It should be 51-54°C for medium-rare, 57-60°C for medium, and 68-70°C for well done. halfway through.Remove from the oven, place on a rack and rest for 20 minutes. For the gravy, pour off fat from the roasting tin, leaving 1tbsp behind.