Roast leg of lamb

Recipe from: 7 April 2014
recipes lamb roast

Ingredients 7
Servings 1
Minutes 00:20


Serving Change
  • 1.5
    Lamb leg - deboned and butterflied
  • 1
    head fresh garlic - crushed
  • Fresh rosemary
  • Fresh oregano
  • 2
  • ½
    extra virgin olive oil
  • Salt and pepper - to taste


Preheat your oven to 190ºC.

For the vegetables:

Halve the baby potatoes and chop up the vegetables.

TIP: Vegetables that take longer to cook should be chopped smaller than the quicker roasting veg, the more rustic the better.

Melt the butter, season well and rub over the baby potatoes and vegetables, place only the potatoes in the roasting dish with the lamb.

Roast the lamb and potatoes for 30 minutes, then add the vegetables and roast for a further 30-40 minutes.

Once done, remove the lamb from the roasting dish and set aside to rest for at least 5-10 minutes before carving,.

Mix the veg and potatoes in the roasting pan coating them with all the juices, then carve, serve and enjoy!

Recipe reprinted with permission of BlueStrawberry.


Read more on: roast  |  easter  |  lamb  |  recipes


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