Easter Roast Lamb

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



  1. Remove the lamb from the fridge about an hour before cooking – to allow it to come up to room temperature
  2. Preheat the oven to 180C/350F
  3. Finely grate a teaspoon or so of the lemon zest
  4. Mix together the olive oil, garlic salt, salt, pepper, dried rosemary, thyme and lemon zest to form a thick paste
  5. Spread the paste all over the lamb
  6. Peel the garlic but leave the cloves whole
  7. Peel and quarter the onion and cut the full lemon into quarters.
  8. 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).
  9. Remove from the oven and place on a warm plate to rest for 30 minutes.
  10. Serve with our Spicy Green Tomato Relish!


P.s don't waste those amazing pan juices, they are the perfect base for your gravy!