Roast leg of lamb with rosemary and garlic

Classic Easter roast lamb with rosemary, garlic and mustard. Juicy and flavourful with a golden crust — the ultimate Easter centrepiece served with roasted potatoes and carrots.

Ingredients

• 1.5 kg lamb (shoulder or leg, boneless)
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 500 g new potatoes
• 3 carrots, cut into wedges
• 2 dl chicken stock

Method

1. 1Preheat the oven to 180°C. Take the lamb out 30 minutes before cooking.
2. 2Make small cuts in the meat with a knife and push slices of garlic into the cuts.
3. 3Mix mustard, olive oil and rosemary. Rub the mixture all over the roast. Season with salt and pepper.
4. 4Place the roast in a roasting tin. Arrange new potatoes and carrots around it. Pour the stock into the base.
5. 5Roast for 60–75 minutes for medium (internal temperature 65–70°C) or longer for well done.
6. 6Baste with the pan juices every 20 minutes.
7. 7Rest the lamb under foil for 15 minutes before carving.
8. 8Serve with the pan juices as a sauce and extra rosemary as garnish.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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