Mouth-Watering Spring Roasts With Extra Virgin Olive Oil

Among the many joys that Spring brings is an opportunity to sit down after enjoying a walk in the milder weather and tucking in to a Sunday Roast

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Mouth-Watering Spring Roasts With Extra Virgin Olive Oil
  • Serving Amount

    Amount

    4

  • Cooking Time

    Time

  • Type of recipe

    Course

    Main Dishes

Embrace The New Season With Olive-Oil Infused Sunday Roast Favourites

Nothing says Spring feast like a tender Lamb roast and this delightful slow cooked version from the experts at Simply Beef & Lamb is a show stopper – especially when you reach for a bottle of extra virgin olive oil.

Among the many joys that Spring brings is an opportunity to sit down after enjoying a walk in the milder weather and tucking in to a Sunday Roast but make sure extra virgin olive oil plays a starring role in your roast.

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Ingredients

Total

7
  1. 900g lean half leg lamb
  2. 2 tablespoons Morocco Gold extra virgin olive oil
  3. 6 garlic cloves, peeled and finely chopped
  4. 2 sprigs fresh rosemary or thyme leaves, roughly chopped
  5. 8 anchovy fillets, drained and finely chopped
  6. 50g green olives, drained and finely chopped
  7. 300ml white wine or good, hot vegetable stock

Instructions

Total

6
  1. Preheat the oven to 170°C,150°C Fan, Gas Mark 3.
  2. In a small bowl mix together half the extra virgin olive oil, garlic, rosemary, anchovies and olives.
  3. Place the joint on a chopping board and make several slashes over the surface with a sharp knife. Season and stuff the garlic mixture into the slits and over both sides of the joint.
  4. Heat a large non-stick pan with the remaining oil and brown the lamb on both sides along with any remaining garlic mixture.
  5. Transfer to a large ovenproof casserole dish with any remaining mixture from the pan.
  6. Add the wine or stock, cover with a lid or foil and cook in the oven for 2½ hours, basting occasionally. Serve the lamb with hot new potatoes and purple sprouting broccoli or braised leeks.
Spring Roast Chicken With Olive Oil Evoo
Serving Amount

Amount

4

Spring Roast Chicken With Olive Oil

For those who prefer a white meat for their Spring roast, just look at this simple but satisfying Spring Roast Chicken with olive oil from Olive Magazine

Ingredients

Total

11
  1. 1kg new potatoes
  2. ½ small bunch of thyme
  3. 1 whole garlic bulb halved
  4. 1 lemon pierced with a knife a few times
  5. 2 tbsp Morocco Gold extra virgin olive oil plus a drizzle
  6. 1½kg whole chicken
  7. Pea Salad
  8. 1 tbsp Dijon mustard 1 tbsp white wine vinegar
  9. 4 tbsp Morocco Gold extra virgin olive oil
  10. 350g fresh or frozen peas (defrosted if frozen)
  11. Spring onions finely chopped

Instructions

Total

7
  1. Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a large roasting tin, big enough to also fit the chicken in the middle. Add half the thyme, the garlic bulb and 2 tbsp of olive oil.
  2. Season well.
  3. Season the chicken well, inside and out, and position in the middle of the potatoes in the tray. Drizzle with a little more oil and rub into the skin. Put the remaining thyme and the lemon in the cavity.
  4. Roast for 1 hour 30 minutes, shaking the pan and turning the potatoes halfway through cooking, until the potatoes are tender and lightly golden. Juices from the chicken, when pierced through the thigh, should run clear, and the internal temperature should be 70C.
  5. Cover loosely and rest for 30 minutes before carving.
  6. While the chicken is cooking, mix together the aïoli ingredients. Check for seasoning, adding a little more lemon and mustard if you prefer. To make the salad, whisk together the mustard, vinegar and olive oil in a large serving bowl with some seasoning.
  7. Toss in the peas, spring onions and radishes, and leave to marinate as the chicken is resting, folding in the pea shoots at the final moment. Serve with the dill aïoli, potatoes and chicken.
Spring Nut Roast With Evoo
Serving Amount

Amount

6

Spring Nut Roast With Olive Oil

There are no shortage of wonderful meat-free options out there to whet your appetite and this Nut Roast from Delia Smith was one of our favourite homes for a generous drizzle of extra virgin olive oil.

Ingredients

Total

16
  1. 300g/10½oz mixed nuts (almonds, hazelnuts, walnuts, pecans, or Brazil nuts)
  2. 1 vegan-friendly vegetable stock cube
  3. 2 tbsp Morocco Gold extra virgin olive oil (plus extra for greasing)
  4. 1 onion, finely chopped
  5. 2 celery sticks, finely chopped
  6. 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)
  7. 2 carrots, coarsely grated (around 150g/5½oz prepared weight)
  8. 2 garlic cloves, crushed
  9. 4 tbsp cashew butter
  10. 180g/6oz cooked chestnuts, broken into small pieces
  11. 75g/2½oz dried cranberries
  12. 20g/¾oz fresh parsley, finely chopped
  13. 1 lemon, finely grated zest only
  14. 4 tbsp milk alternative (soya or almond)
  15. 1 tsp sea salt
  16. Freshly ground black pepper

Instructions

Total

7
  1. Prepare Nuts: Put the nuts and stock cube into a food processor and pulse until chopped into small pieces, but not fully ground. If you don't have a food processor, chop the nuts as finely as possible by hand.
  2. Preheat Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F). Lightly oil and line the base of a 900g/2lb (1.5-quart) loaf tin with baking paper.
  3. Cook Vegetables: Heat the oil in a large frying pan. Fry the onion, celery, leek, and carrots for 5 minutes until softened, stirring regularly. Add the garlic and cook for a few more seconds.
  4. Mix Ingredients: Transfer the vegetables to a mixing bowl. Stir in the cashew butter, chopped nuts, chestnuts, cranberries, parsley, lemon zest, milk alternative, and salt. Season with black pepper and mix thoroughly.
  5. Bake: Spoon the mixture into the prepared loaf tin, pressing down firmly with a spoon to compact. Cover with foil and bake for 30 minutes.
  6. Finish Baking: Remove the foil and bake for an additional 20 minutes until the loaf is hot throughout and lightly browned.
  7. Cool and Serve: Let the loaf cool in the tin for 5 minutes. Loosen the edges with a knife and turn out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

From The Larder

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