Easter Roasts Recipes

Easter Roasts Recipes

This Easter delight the whole family with a Colman’s Roast Dinner that says it all.

Easter time is the perfect occasion to bring the family together over a delicious roast dinner. To help out, we’ve jotted down our favourite Colman’s roast recipes below so you can make a wholesome and flavoursome meal that says it all.

 

Colman’s Roast Beef

Serves 6

Preparation time: 20 mins. Cooking Time: 45 mins.

Ingredients

  • 1½kg (3½lbs) rib of beef
  • 1tsp each of flour and Colman’s English mustard powder
  • 1 Knorr Beef Gravy Pot
  • 1tbsp olive oil plus a little more
  • 6 parsnips, peeled and halved
  • 6 carrots, peeled and cut into large chunks
  • 4 shallots, peeled and halved
  • Fresh herbs, e.g. sage, thyme
  • Colman’s English Mustard

 

  1. Preheat the oven to 200°C, 190°C fan oven, Gas mark 7.
  2. Dust the beef with the flour and Colman’s English Mustard powder
  3. Heat a thick based frying pan on the hob and add the beef, fat side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides
  4. Remove the beef from the pan and place in a roasting tin with the vegetables. Drizzle the fat from the frying pan over the joint and vegetables and place the roasting tin on the hob for a few minutes to heat the pan
  5. Transfer to oven and cook for 15 minutes, then reduce to 190°C, 170°C fan oven, Gas Mark 5 for 15 minutes per lb for rare beef. Baste with the meat juices during cooking
  6. Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest
  7. Spoon off most of the fat from the roasting tin, then add one gravy pot with 280ml warm water. Stir continuously with a whisk and bring to the boil
  8. Boil for 1 minute until thickened and serve with the beef, roast potatoes, seasonal vegetables and Yorkshire puddings
  9. To top off the meal, don’t forgot a dollop of Colman’s English Mustard

 

 

 

Roast-Lamb-Recipe-Photo

Colman’s Roast Lamb

Serves 10

Preparation time: 20 mins. Cooking Time: 4 hours.

Ingredients

  • 1tbsp oil
  • 1 whole part boned and rolled lamb shoulder
  • 4 onions, peeled and cut into four
  • 8 garlic cloves, sliced thickly
  • 1l boiling water
  • 1 Knorr Herb Infusion Stock Pot
  • 1 Knorr Lamb Stock Cube
  • 1tbsp tomato puree
  • 1tsp corn flour
  • Colman’s Mint Sauce

 

  1. Preheat the oven to 170°C, 150°C fan oven, Gas mark 3.
  2. Heat the oil in a large frying pan. Place lamb in the pan and fry until the lamb is coloured all over to seal in the flavour
  3. Take a large oven dish. Add the onion, garlic, water, Knorr Herb Infusion Stock Pot, Knorr Lamb Stock Cube and the tomato puree
  4. Finally add the lamb. Cover with foil and cook in the oven until tender. It will take 3½–4 hours
  5. When the lamb is cooked, remove it from the dish. Put the cooking liquid into a saucepan, remove the excess fat, and then simmer for 10 minutes to reduce
  6. Mix the cornflour with a little cold water and whisk into the cooking liquid to thicken the sauce
  7. Carve the lamb and serve with a healthy dollop of Colman’s Mint sauce and seasonal vegetables