Larded Easter leg of lamb
- 1 3/4 lbs/800 g boned leg of lamb
- 3 1/2 oz/100 g bacon fat
- Salt
- Scant 1/2 cup/100 g lard or white vegetable fat
- 1 1/2 tbsp/30 g tomato paste
- 2 tbsp flour
- 4 tsp/20 g butter
Start by preheating the oven to 350 °F/180 °C. Rinse the meat well and pat dry. Tie with string if necessary to retain the shape. Cut the bacon fat into thin strips, and insert into the meat at intervals over the surface.
Place in a roasting pan, then season with salt and pour over the melted lard. Roast for about 40-60 minutes until light brown, turning and basting frequently. Remove the string and let the meat cool a little before serving. To make the sauce, heat the tomato paste riefly, then sprinkle with flour and stir it to blend.
Add 3/4 cup/200 ml water, and bring to the boil. Finally, stir in the butter.
Steamed mixed vegetables, mashed potato, or lettuce make a suitable accompaniment.
Easter loaf
- 1 sugar cube
- 3 cups/700 ml milk
- 1 3/4 cakes/30 g compressed yeast
- 8 1/3 cups/1 kg flour
- 1 egg yolk
- 1 tsp salt
- Scant 1 cup/100 g confectioners’ sugar
- Generous 1/2 cup/140 g butter
- 1 egg for glazing
Dissolve the sugar cube in scant 1/2 cup/100 ml lukewarm milk
Crumble into the milk the yeast and leave for about 10 minutes in a warm place (see Yeast Dough, page 299). Sift the flour, and combine with the egg yolk, .salt, and yeast mixture. Add the confectioners’ sugar, half the butter, and the remaining milk, slightly warmed.
Knead to a smooth dough, using the dough hook of a mixer. When the dough begins to come away from the sides of the bowl, add the remaining softened butter, a tablespoonful at a time. Knead in firmly. Sprinkle with flour, then cover with a kitchen cloth and leave to rise in a warm place until doubled in size (about 30 minutes).
Divide the dough into three equal portions, and shape each into a long roll on a floured working surface. Braid them together. Place on a greased baking tray to prove again until doubled in size.
Preheat the oven to 400 °F/ 200 °C. Brush the loaf with beaten egg, and bake for 45—50 minutes. Allow to cool completely before slicing.
