Easter Lamb and Accompaniments as seen on Channel 5

Happy Easter! We hope whatever you are doing today you are enjoying it.

We had a challenge for Easter to prepare a main meal and dessert for a family of 4 for under £20 as normally they would spend over £40. They requested lamb as the protein of choice. Those were the parameters.

We tried to make it cost effective by using lamb shanks so that the cooking time would be reduced, saving fuel cost. Also, putting the vegetables in the pan and roasting them in the oven all at the same time makes for savings on fuel too. The flavours of the lamb, seasoning and vegetables all infuse into each other! Yum!

For the cake, we took into consideration that some people may not have much experience in baking cakes so an all in one method pound cake would do the job. The mascarpone cheese added a nice touch too, along with the zingy lemon flavour.

 

You know us, we love a challenge so we went all out. And we are pleased to say that the family were very impressed that we managed this cost-effective feat and the meals according to them were ‘amazing’.

We made:

Quick Thyme Roast Lamb Chops with Roasted Seasonal Vegetables

Red Onion Gravy and Asparagus

Yorkshire Puddings

Lemon Mascarpone Cake with Strawberries

 

 

The mother was particularly impressed with the lemon mascarpone cake and the Yorkshire puddings. Here are the recipes, the exact ones that we used on the Channel 5 show Shop Smart Save Money.

Quick Thyme Roast Lamb Chops

3 tbsp olive oil

8 lamb chops

1 kg jersey royal potatoes

6 large carrots

5 sprigs of fresh thyme

4 garlic cloves

2 red onions quartered

2 vines cherry tomatoes

1 tbsp balsamic vinegar

 

Method

Preheat oven to fan 200C/220C/gas 7.

Heat half the oil in a roasting pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside.

Add the rest of the oil to the pan, add the potatoes and carrots, and then fry for 4-5 minutes, until starting to brown. Add the thyme and garlic, and then return the lamb to the pan.

Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for the last 5 minutes,

Remove from the oven and serve straight from the dish.

 

 

Red Onion Gravy and Asparagus

1 red onion

2 cloves garlic

800 ml beef stock from 1 beef stock cube (or actual beef stock)

2 sprigs thyme

2 tbsp Balsamic vinegar

1 tsp plain flour

1tbsp brown sugar

Asparagus tips

 

Method

Caramelise the onion and sugar, cook gently whilst stirring (12 minutes).

Sprinkle flour over the onion and cook for 1 minute.

Gradually stir in the stock and balsamic vinegar. Bring to the boil and then reduce the heat and leave to simmer gently.

Season with salt and pepper and strain when done.

For the asparagus, coat asparagus with olive oil and cook in a hot griddle pan for 3 minutes and season with salt and pepper.

 

Lemon Mascarpone Cake with Strawberries

225 g butter  unsalted, soft

225 g sugar

1 tsp vanilla essence

4 large eggs

225 g self self-raising flour

1 tsp baking powder

3 tbsp milk

For the cream bit

250 g mascarpone cheese

4 tablespoons lemon curd or more, to taste*

lemon/strawberries to decorate

 

Method

Preheat the oven to 180 degrees celsius

Mix the ingredients up in a food processor,

Bake in two sandwich tins for 25 minutes or until done

While the cakes cool, make the 2-ingredient mascarpone lemon cream.

Decorate with icing sugar, lemons and strawberries

 

Yorkshire Pudding

(Making this gave us so much joy! You see, we are not used to making a traditional British Sunday roast dinner, but we actually looked for a Mary Berry recipe and even practised to make it before filming it for the show)

100g plain flour

¼ tsp salt

3 large eggs

225ml semi-skimmed milk

125 ml sunflower oil

Method

Preheat the oven to 220C, Fan 200C/Gas 7

Measure the flour and salt into a bowl and make a well in the centre.

Add the eggs and a little milk. Whisk until smooth and gradually add the remaining milk. This can be made by hand but is best made with an electric hand whisk until the bubbles burst on the surface.

Pour into a jug.

Measure a teaspoon of oil into each hole of the 12 hole tin. Transfer to the preheated oven for about 5 minutes until the oil is piping hot.

Carefully remove from the oven and pour the batter equally between the holes.

Return to the oven and cook for 20-25 minutes until golden brown and well risen. Serve immediately.

 

 

 

Other recipes shared on Shop Smart Save Money

Nandos style meals

Chicken Korma

Meals for fussy eaters, including the crispy frittata tray bake

Low carb meal ideas

Tired but smiling after the 58th take of the same sequence after this Easter lamb cooking.

Studio Day and it was revealed that we did manage to meet the challenge and spend under £20 to create this amazing meal for the family of four.

 

 

There you have it. If you do make any of these, please tell us about it. Have a good one.