The Roasting Tin author puts a spicy, tropical spin on Easter roast lamb in her monthly recipe for Ocado
Traditionally, you’d use this lovely al pastor marinade for pork, but it also works beautifully with lamb, which looks so festive when it comes as a whole slow-cooked leg to carve at the table.
With new-season lamb now at Ocado, I like to make this one of the first things that goes on the barbecue in spring. The lamb cooks low and slow in the oven before a quick stint on the barbecue for a wonderful smoky flavour, perfect with a fresh pineapple salsa and a pile of tortillas alongside. If you don’t have a barbecue at your disposal, flash the lamb under a hot grill after the initial four-hour cooking time until it gains a little colour on top.
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