A deliciously herby roast leg of lamb, this recipe is one of our Easter favourites but is equally as good for a special Sunday roast. With plenty of flavour coming from garlic, rosemary and lemon, this roast leg of lamb is sure to impress. As well as giving lots of flavour to the meat, this recipe will make an absolutely delicious gravy to go along with your roast. Serve it with Rosemary Potatoes and our Green Bean Salad recipe for a delicious Sunday lunch to be shared with family or friends.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
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.