Perfect roast lamb

    1 hour 5 min

    Easter spring lamb is gift. Enjoy a succulent roast leg of lamb with friends and family during this special spring time of year. Be on the lookout for Welsh lamb as this has a particularly wonderful flavour to it. A leg of lamb is very easy to cook and needs little fuss before, during or after cooking. The only thing to be mindful of is that you do not overcook it as this will cause the joint to dry out and toughen. Serve with a medley of spring vegetables. Don't forget the mint sauce!

    9 people made this

    Serves: 6 

    • 3 tablespoons chopped fresh rosemary
    • 3 tablespoons chopped fresh thyme
    • 1 bulb garlic, crushed
    • 2 to 3 tablespoons chopped fresh parsley
    • 6 to 8 tablespoons olive oil
    • 1.35kg boned leg of lamb, rolled
    • salt and pepper, to taste

    Prep:10min  ›  Cook:45min  ›  Extra time:10min resting  ›  Ready in:1hr5min 

    1. Preheat the oven to 200 C / Gas 6.
    2. In a small bowl combine the rosemary, thyme, garlic, parsley and olive oil and mix.
    3. Cut small, shallow slits in the lamb and rub the herb oil all over the lamb and into the small slits.
    4. In a casserole dish over a high heat, quickly brown the lamb on all sides. Transfer the lamb onto a roasting rack set inside a roasting tray. Season well.
    5. Roast the lamb for 35 to 40 minutes for medium. Remove from the oven and allow to rest for 10 minutes before carving and serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)