The Benson's Easter Table: Slow Roasted Lamb with Apple and Rosemary Glaze
Easter is made for slow cooking, shared tables and simple, seasonal food.
This is a dish to take your time over. Lamb, cooked gently until it falls apart, finished with a soft apple glaze and served in the middle of the table.
At the table
There is something easy about this kind of cooking. The oven does the work while everything else gathers around it. A long lunch, a second helping, a table that fills slowly.
A joint of lamb suits that pace. Garlic and rosemary tucked into the meat, a little oil, salt and pepper, then left to roast low and slow until tender and coming away easily.
Apple and Lamb, a match made for Easter
The glaze is where everything comes together. Made with Bensons cloudy apple juice, it brings a natural sweetness and a gentle depth that works quietly with the lamb.
Our Bensons Cloudy Apple Pressed Juice has a roundness to it. It is less sharp, more mellow, and when reduced with honey, mustard, and rosemary, it becomes glossy and balanced. A small splash of vinegar or lemon lifts it at the end, keeping everything light.
It is not there to overpower. Just to soften, to bring everything into place.
The recipe
Serves 4 to 6
Ingredients
- 1.8 to 2kg lamb shoulder or leg
- 3 garlic cloves, sliced
- 2 sprigs fresh rosemary
- Olive oil
- Sea salt and black pepper
For the glaze - 300ml Bensons Cloudy Apple Pressed Juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 small sprig rosemary
- Splash of apple cider vinegar or lemon juice
Method
- Preheat the oven to 160°C.
- Rub the lamb with olive oil, salt and pepper. Make small incisions and tuck in the garlic and rosemary. Place in a roasting dish and cover tightly with foil.
- Roast for 3.5 to 4 hours until tender and coming away easily.
- While the lamb cooks, add the cloudy apple juice, honey, mustard and rosemary to a small pan. Simmer gently for 10 to 15 minutes until reduced and glossy. Finish with a splash of vinegar or lemon juice to balance.
- Uncover the lamb for the final 30 minutes. Spoon over some of the apple glaze and return to the oven to caramelise.
- Rest well before serving, then drizzle with the remaining glaze.
To serve
- Roast potatoes
- Honeyed carrots or parsnips
- Steamed greens
- Extra glaze on the table.
A seasonal note
Apple and lamb work quietly together, and using Bensons Cloudy Apple Juice brings a natural softness that feels right for spring. Nothing complicated, just something to gather around.
| Download the recipe card for your Easter table. |  |