MasterChefs put lunch in limelight
Forget chocolates this Easter and make a Sunday roast your foodie focus. MasterChef hosts John Torode and Gregg Wallace have just the recipes to put lunch into the limelight, says Keeley Bolger
E ndless chocolate eggs, slabs of simnel cake and heavenly hot-cross buns might be tempting, but there is only one treat that turns MasterChef judge Gregg Wallace's head at Easter, and that is roast lamb.
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top tips: MasterChef hosts Gregg Wallace, left, and John Torode.
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Undated Book Cover Handout of MasterChef Cookery Course, published by DK, priced £26. Available now. See PA Feature FOOD Easter Roast. Picture credit should read: PA Photo/DK. WARNING: This picture must only be used to accompany PA Feature FOOD Easter Roast.
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Undated Handout Photo of leg of lamb being studded with rosemary, featured in MasterChef Cookery Course, published by DK, priced £26. See PA Feature FOOD Easter Roast. Picture credit should read: PA Photo/DK. WARNING: This picture must only be used to accompany PA Feature FOOD Easter Roast.
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Undated Handout Photo of roasted baby carrots with lemon and cumin seeds, stir fried spring greens and leeks, crushed new potatoes with watercress and roasted leg of lamb, featured in MasterChef Cookery Course, published by DK, priced £26. See PA Feature FOOD Easter Roast. Picture credit should read: PA Photo/DK. WARNING: This picture must only be used to accompany PA Feature FOOD Easter Roast.
"Roast lamb is my favourite, favourite roast meat," says Wallace, who has just released a new book, MasterChef Cookery Course, with fellow TV host John Torode.
"I just love the succulent pink flesh with crispy fat on top. I would walk barefoot over hot coals for a bit of well-roasted pink lamb!" he says.
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The famous foodie, who is back on BBC One with the new series of MasterChef, says the spring lunchtime classic is what he will be serving up for his family on Easter Sunday.
"I'll be having my mum, my brothers Biffo and Adam, and their children over for a big Easter lunch this year. We'll be having lamb!" he says.
And while roast lamb is very traditional British fare, Gregg has picked up a number of tips from his travels around the world to make the dish extra tasty.
"My top tip is to put anchovies over the lamb before you cook it – as the heat rises in the oven, the anchovies melt and leave the lamb tasting amazing," he says. "I picked that up in Italy."
John is also a huge fan of lamb and, for him – as many will agree – getting the roast potatoes just right is crucial for any Sunday lunch.
"For wonderful Easter roast potatoes, score the skin of the flesh quite deep on both sides of your leg of lamb, then start cooking it," suggests John. "When you're ready to cook your potatoes, take the lamb out of the tray, lay your pre-boiled potatoes in the roasting tray and put the leg of lamb on a cake rack over the top of the potatoes. Let the lamb roast over the potatoes."
Of course, even top foodies like Gregg and John will be indulging in some chocolate eggs this Easter.
"I'll be having a big family lunch by the sea this year," says John. "There will be lots of children – so lots of eggs!"
Now get ready to crack this blowout Easter banquet in two shakes of a lamb's tail.
Here are some roast recipes from the duo's new book ...
MasterChef Cookery Course is published by DK, priced £26. Available now.
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