Recipe ·
Easter Roast Lamb
INGREDIENTS
2 kg Grass-fed leg of lamb
3-4 tablespoons of good olive oil
Half tsp of garlic salt
Half tsp of salt
Half tsp of pepper
1 tsp dried rosemary
1 tsp dried thyme
2-3 bay leaves
1 whole lemon
A few sprigs of fresh rosemary & thyme
5-6 cloves of garlic
1 brown onion
METHOD
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Remove the lamb from the fridge about an hour before cooking – to allow it to come up to room temperature
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Preheat the oven to 180C/350F
- Finely grate a teaspoon or so of the lemon zest
- Mix together the olive oil, garlic salt, salt, pepper, dried rosemary, thyme and lemon zest to form a thick paste
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Spread the paste all over the lamb
- Peel the garlic but leave the cloves whole
- Peel and quarter the onion and cut the full lemon into quarters.
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Place the lamb in a large roasting tin and scatter the garlic, onion, lemon, bay leaves and fresh rosemary & thyme sprigs around the lamb. Place in the oven. Cook for 2 hours (this will cook it to medium).
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Remove from the oven and place on a warm plate to rest for 30 minutes.
- Serve with our Spicy Green Tomato Relish!
Voila!
P.s don't waste those amazing pan juices, they are the perfect base for your gravy!
