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SIIf you’re cooking lamb for Easter and want something that feels special without being complicated, this is the roast I always come back to.
A quick 5-minute marinade with garlic, rosemary and olive oil, then the lamb goes straight into the oven on a bed of potatoes and onions. Everything cooks slowly together until the lamb is fall-apart tender and the potatoes soak up all those incredible pan juices. It’s the kind of meal that feels impressive but requires very little hovering... perfect for Easter lunch or a slow Sunday at home. ❤️ One lamb leg goes a long way. Leftovers are amazing in wraps, pasta, pizza or tucked into flatbreads with salad.
Ingredients:
Potatoes
8 all-purpose potatoes, peeled and cut into thick wedges
2 onions, peeled and cut into thick wedges
1 tbsp olive oil
½ tsp sea salt flakes
¼ tsp cracked black pepper
Lamb
2.5 kg (5½ lb) bone-in leg of lamb
2 tbsp sea salt flakes, plus extra to season
1 tsp cracked black pepper
2 tbsp finely chopped garlic
2 rosemary sprigs, leaves picked and finely chopped
1 tbsp dried oregano
⅓ cup (80 ml) extra-virgin olive oil
2 cups (500 ml) chicken stock
Juice of 1 large lemon
¼ cup (60 ml) white wine (optional)
To Serve
Lemon wedges
Find the recipe on my website (link in bio) or comment RECIPE and I’ll send it straight to you! It's also a recipe featured in my newest cookbook, Simple Dinners Every Day.
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