The Ultimate Easter Feast: Roast Lamb with Madeira Gravy in the BSA65336PX

 Serves: 6-8  

This Easter get all your loved one’s round for a magical feast with this tantalizing roasted lamb recipe with magnificent Madeira gravy on the side! With the top tech of BSA65336PX by your side you’ll be enjoying all the mouth-watering food in no time and not trapped in the kitchen for hours on end. The BSA65336PX offers you a whopping 77l of capacity, perfect for occasions like Easter when you need lots of space to cook and fill those hungry tummies. Plus, the A+ Energy Rating of the BSA65336PX means you can be kinder to the planet and your wallet!   

Ingredients: 

2kg/4lb 8oz leg of lamb 

8 garlic cloves (sliced thickly) 

2 rosemary sprigs (leaves picked) 

1 lemon (zest only) 

2 tbsp olive oil 

1 onion (cut into wedges)  

350ml/12fl oz Madeira 

600ml water 

40g/1½oz unsalted butter 

2 tsp cornflour 

salt and ground black pepper 

Method: 

Begin by preheating the oven to 200C/180C Fan/Gas 6. The tech in the BSA65336PX means you have Fast Preheat at your fingertips. Able to reach a temperature of 200 degrees Celsius in less that 5 minutes you can get started on this fantastic recipe in a flash.  

To prep the lamb simply make deep incisions all over the surface and stuff with the garlic slices and half the rosemary leaves. Then just rub with lemon zest and olive oil and don’t forget to season with salt and pepper! 

Next place onion wedges in the roasting tin and place the lamb on top to roast for 1 hour.  

Then pour 200ml of the Madeira and 300ml of water into the tin and let it cook in the oven for a further 30 minutes. The BSA65336PX has creative and practical features such as Even Bake, which allows you to ensure your food is cooked to perfection! It also has 22 Automatic Programs that allow you to customise how you use the oven, allowing you to enjoy a range of quality food to its very best.  

After the lamb has been in the oven for 30 minutes remove and transfer it to a serving dish of your choice. Cover with tin foil and allow it to rest for at least 30 minutes.  

The remaining contents of the roasting tin can be placed into a saucepan along with the remaining rosemary, Madeira and another 300ml of water. Bring this to a boil then reduce the heat so it can simmer for 10 minutes. Once slightly reduced strain the mixture into a jug, squeezing out as much of the liquid as possible.  

In a frying pan melt the butter over a low heat, then stir in the cornflour until you’re left with a smooth paste consistency. No one wants to be hot and flustered in the kitchen, especially not at Easter, that’s why the Cooling System on the BSA65336PX is a total game changer. This powerful system keeps the exterior of the oven cooler than the inside, helping to prevent the kitchen from feeling like a sauna and protecting any surrounding cabinets or appliances.  

Then slowly whisk in the strained liquid into the paste, adding small amounts at a time until it has all combined smoothly.  Allow this to simmer for 10 minutes on a low heat, making sure to stir frequently in order for it to thicken. For extra flavour add in any juices that come from the lamb whilst it has been resting. 

Finally, just carve the lamb and serve with your delicious Madeira gravy as well as all your favourite trimmings.   

When it comes to clean up the BSA65336PX has got you covered with it Pyrolytic Self-Clean Mode which heats the oven to 500 degrees Celsius to burn down any grease and grime. Leave your oven sparkling clean with just a simple wipe after this mode and focus on enjoying this Easter with all your special people! To learn more about the BSA65336PX head on over to the website today!