Leg of Lamb with Lemon and Rosemary

Many of the supermarkets do a deal on roasting meats ahead of the Easter weekend, which is an excellent opportunity to buy a slightly more expensive (or larger!) cut of meat.  It really is worth spending a little more when buying meat as I really think you get what you pay for.  Also, the better the quality of the meat, the less you have to do to make it taste really good (bit of a cliché but it’s true).


I took the leaves off of a couple of large sprigs of rosemary, sliced a lemon and two cloves of garlic thinly as the picture above.  DSCN1220I then cut the sides of the lamb leg (2.2kg) with a carving knife to make some long slashes in the sides of the meat and posted in the rosemary, lemon and garlic.  I then drizzled some olive oil over the top and sprinkled with salt and pepper.

I then put the lamb into the oven for 1hr45mins at 190oC, taking it out and allowing it to rest for 15 minutes before carving.  We had this with some roast potatoes, carrots, broccoli and some really thick gravy.  Yum!

DSCN1222 (2)