A deliciously herby roast leg of lamb, an Easter favourite or for a special Sunday roast.
3 cloves of garlic crushed
1 small bunch fresh rosemary, stalks removed and chopped
1 lemon, finely grated zest
2 tablespoons Mellow Yellow Rapeseed Oil
2kg leg of lamb
Freshly ground black pepper
Preheat the oven to 200°C. Season the lamb with salt and pepper.
Place the rosemary, lemon zest, garlic, and Mellow Yellow in a bowl and stir to combine. Pour the mixture over the lamb a rub into the skin. Place on a wire wrack in a roasting tin. Roast according to the joint size (this one was in the oven for 1hr 40 mins). When cooked, cover in tinfoil and rest for 15 mins.