As it launches its first lamb roast dinner alongside a special Easter dessert and cocktail, The Ivy shares its top tips on how to make the perfect roast lamb at home.
This Easter, The Ivy is celebrating spring seasonal flavours with the launch of the collection’s first ever lamb roast dinner, as well as an egg-citing Easter dessert and an equally delectable cocktail. Meanwhile, for those tasked with serving up a lamb roast for friends and family at home, The Ivy Executive Chef, Sean Burbridge shares his top tips and tricks on how to serve up a flawless lamb roast, every time.
The Ivy Roast Lamb Dinner will consist of succulent lamb rump steak, served with Yorkshire puddings, crispy rosemary roast potatoes, green beans, creamy carrot and swede mash and finished with an indulgent red wine gravy. Perfect for enjoying across Easter season and beyond, the Roast Lamb Rump will be available to order every Sunday from 9th March for the perfect celebratory, end of week meal.
Launching on 18th April in time for Easter weekend, the Easter Nest Dessert will serve as the perfect seasonal treat to round off an indulgent meal with friends and family. A delicately shaped, golden Kataifi pastry nest sits upon a bed of cocoa biscuit and dark chocolate mousse, topped with speckled chocolate-filled eggs – A seasonal treat for guests of all ages.
For those who may want to round off their meal with an indulgent tipple, the Easter Goblet will also be on the Easter specials menu. A decadent treat, the Easter Goblet sees Ketel One vodka and Grand Marnier CR delicately blended with Rubis chocolate wine and Madeleine syrup topped with dark chocolate sauce, double cream and a Belgian chocolate bunny.
Crafted especially for Easter, the Easter Nest dessert and Easter Goblet cocktail make the perfect finishing touches to a hearty Easter meal at The Ivy. However, for those making a seasonal feast for friends and family at home, The Ivy is sharing top tips on how to cook the perfect lamb roast so that all dinners this Easter, whether at The Ivy or not, are exquisitely executed.
How to make the perfect lamb roast dinner this Easter – Sean Burbidge, Executive Chef at The Ivy Collection
- Choose your cut to suit you
“Many people cooking a lamb roast will automatically go for a lamb leg as they are easily accessible and look fantastic on the table – however this cut won’t suit everyone, including the number of people they are cooking for and how long they are able to spend with it in the oven. Due to its size, lamb legs can also become dry easily and require a bit more care and attention while in the oven. Those cooking for smaller parties can choose a cut such as the rump or best end for a juicy, tender and boneless option. You can also buy more of these and roast them together to suit you.”
- Cook from room temperature
“Leaving the lamb in the fridge until you start cooking it is an easy mistake to make, especially for those short on time and leading busy lives – but it’s such an easy fix to making roast lamb even better! Letting it reach room temperature before booking reduces the huge contrast in temperature that the lamb experiences when in the oven and therefore helps it cook more evenly and be more tender.”
- Invest in a meat thermometer for the perfect finish, every time
“For a lamb roast that is perfectly pink, succulent and not one bit dry, we ideally want to reach an internal temperature of 55 degrees Celsius. While it is possible to make a delicious roast lamb without a thermometer, those wanting to get that perfect roast every time will find that a meat thermometer is your best friend, and a failsafe way of getting consistent results that are bound to impress your guests.”
- Let it rest!
“There are few smells better than the smell of lamb coming from the kitchen, and it might be tempting to serve up immediately and dig right in. While it may take willpower – leave it alone, covered with foil and a tea towel for at least 20 minutes before serving. This will allow the meat to tenderise, meaning it will carve beautifully and be the perfect texture.”
The Ivy Roast Lamb Rump, £26.95, will be served every Sunday between 11am and 4pm from Sunday 9th March and will be available beyond Easter, alongside The Ivy Collection’s chicken and beef Sunday Roasts. The limited-edition Easter Nest Dessert and Easter Goblet will be available from 18th to 21st April.
To book, visit https://ivycollection.com/book-a-table/.
To become a member of The Ivy Premier Rewards App, join here: https://theivycollection.app/
About The Ivy Collection:
A dining experience where every aspect inspires, whilst flawlessly meeting expectations. The Ivy Collection brings the renowned dishes and inimitable service of the original West Street restaurant to a select group of sophisticated brasseries and neighbourhood cafés, in 43 handpicked locations across London, the UK and Ireland. Open seven days a week, our brasseries offer a full service from breakfast through to dinner. Our menus feature contemporary and classic signature dishes from The Ivy’s extensive menu and are designed to meet the needs and desires of any occasion. With a passion for seasonal, classic food and a devotion to service wrapped up in the art, the stories, and the glamour of over 100 years at the forefront of British hospitality, The Ivy Collection remains true to the values of the original Ivy restaurant.
