Hawksworth Restaurant’s Slow Roasted Easter Lamb Recipe

With Easter right around the corner, we want you to enjoy a traditional Sunday roast at home with your family. Inspired by his upbringing in Guadalajara, Mexico, Hawksworth Restaurant’s Chef de Cuisine Antonio Sotomayor’s roast is a classic Easter lamb with Mexican influences. Learn our slow-roasted lamb with pumpkin seed crust, foraged mushrooms, and green mole here. Take pictures and share on Instagram when you make it.

 

 

Slow Roasted Lamb

Ingredients:

1 pc boneless lamb shoulder
Spice mixture:
1 tablespoon coriander
1/2 tablespoon cumin
1/2 tablespoon of pepper
1/2 tablespoon of fennel
1/4 tablespoon of cinnamon

 

Method:

  1. Pat the lamb shoulder dry with a paper towel.
  2. Rub both sides with spice mix and a generous amount of kosher salt.
  3. Roll the lamb into a log and tie it with butchers’ twine to secure it. Let it sit overnight in the refrigerator.
  4. Take the lamb out of the refrigerator an hour before you’re ready to cook it
  5. Preheat the oven to 325°F.
  6. Rub the lamb with olive oil and place on a wire rack on a baking sheet.
  7. Place in the oven and roast until the meat is tender (approximately 3 hours) and you can easily rip apart with a fork.
  8. Reserve drippings and juices.
  9. Cover the lamb with tin foil and let it sit until serving.

 

Green Mole

Ingredients:

4g garlic
70g poblano pepper (roasted in the oven, peeled and cored)
15g jalapeno pepper (roasted in the oven, peeled and cored)
22g scallion
320g tomatillo (husk off)
60g cilantro
150g toasted pumpkin seed
15g salt
3g cumin seed
400g cold water

 

Method:

  1. Place all ingredients in a blender and blend on high speed until it’s smooth.
  2. Be careful not to heat up the sauce.

 

Pumpkin Seed Crust

Ingredients:

2 cups pumpkin seeds
1 lemon
fresh chives

 

Method:

  1. Toast pumpkin seeds in a pan with a drizzle of olive oil at low heat until fragrant and light coloured.
  2. Season seeds with salt and a squeeze of fresh lemon juice
  3. Cool down on the tray.
  4. Top it off with chives.

 

To Serve:

  1. Drizzle lamb with some of it’s cooking liquid and sprinkle with seed and fresh herbs.
  2. Mix crushed potatoes in a bowl with some lamb drippings and season with fresh rosemary and salt
  3. Roast morel mushrooms with olive oil and freshly crushed garlic and thyme
  4. Temper the green mole before serving and enjoy with lamb.

 

Potatoes

Ingredients:

4 Kennebec potatoes
Fresh rosemary
Salt
Lamb drippings

 

Method:

  1. Pierce potatoes with a knife and bake it in the oven at 375°F for 90 minutes.
  2. Once done, carefully peel the skin off the potatoes.
  3. Add lamb drippings into the mixture and mash with a potato masher.
  4. Add salt and fresh rosemary to taste.

 

Foraged Mushrooms

Ingredients:

1lb of fresh morel mushrooms
3 clove of garlic
Fresh thyme
Oil

 

Method:

  1. Gently clean the mushrooms and cut off the stems.
  2. Mix the mushrooms with a few tablespoons of oil, some fresh thyme, and crushed garlic cloves.
  3. Roast in the oven at 400°F for 10-15 minutes.

 

To Serve

  1. Drizzle lamb with some of it’s cooking liquid and sprinkle with seed and fresh herbs.
  2. Mix a bunch of scallions with oil and salt. Lightly grill, and then fished with fresh lemon juice.
  3. Temper the green mole before serving and enjoy with lamb.