Perfect Easter Roast Leg of Lamb
A beautifully roasted leg of lamb studded with garlic and rosemary, crisp on the outside and juicy and blushing in the middle, perfect for carving at the table.
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Servings: 6
Ingredients
- 2 –2.5kg leg of lamb
- 4 cloves garlic sliced
- 10 g rosemary finely chopped
- Zest of 1 lemon
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- Salt and black pepper
- 1 onion roughly chopped
Instructions
- Take the lamb out of the fridge 1 hour before cooking so it comes up to room temperature.
- Preheat the oven to 220°C / 200°C fan.
- Using a sharp knife, make small incisions all over the lamb. Push the slices of garlic into the cuts.
- In a small bowl mix the rosemary, lemon zest, Dijon mustard, olive oil, a generous pinch of salt and plenty of black pepper.
- Rub this mixture all over the lamb, pushing it into the cuts so the flavour gets right into the meat.
- Scatter the chopped onion in a roasting tray and sit the lamb on top.
- Roast for 20 minutes to brown the outside.
- Turn the oven down to 180°C / 160°C fan and roast for another 50–60 minutes for pink lamb (internal temp about 55–60°C).
- Transfer the lamb to a board and leave it to rest for at least 20 minutes before carving.