Cooking Sunday dinner? Fresh herbs and garlic really bring out the flavour of this succulent roast lamb for a twist on a classic roast to make this a meal the whole family will enjoy. We like our herb roasted leg of lamb served with all the usual classic accompaniments, like roast potatoes, plenty of fresh veggies and even a Yorkshire pudding or two if you want to be good to yourself! And the most important bit? Plenty of hot, rich gravy to keep the meat moist. And once you’ve decided on the accompaniments there’s of course the choice of wines – this is delicious with a glass of red to fully prep you for the week ahead!
- For this Easter recipe
- you will need:
- 2kg (4lb 8oz) leg of lamb
- 3 cloves garlic, peeled and sliced
- 4 sprigs fresh rosemary
- Sea salt and freshly ground black pepper
Preheat the oven to 220ºC (425ºF, gas mark 7). Make around 15 deep slits in the lamb. Push the garlic slices into half of them.
Separate the leaves from the rosemary stalks and push into the remaining slits.
Season liberally with salt and pepper, rubbing well into the skin. Transfer to a roasting tin and cook in the oven for 30 mins.
Reduce the temperature to 180ºC (350ºF, gas mark 4) and cook for 1½ hours, or until the meat is tender. Garnish with extra rosemary and serve with crispy potatoes, peas and carrots.
If you cook a leg of lamb in a roasting tin, the top part cooks and the bottom doesn't. So rest it on a bed of carrots and potatoes - the lamb then cooks evenly.