Ravishingly Tasty Roast Leg Of Lamb

A leg of lamb never goes astray on anyone's table, especially when it's Easter Sunday! In just one bite, we promise you'll be hooked. 

This meal is tender and so full of flavour that even the kids are sure to love it, and even if they don't, they should know they can't get their chocolate-y dessert without finishing everything that's on their plate! 

Serve with your favourite vegetables (and a glass of wine or two) for a flavour unlike any other. 

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Method 

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.

2. Preheat the oven to 200ºC and place a roasting dish for the potatoes on the bottom. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves and peel and halve the potatoes.

3. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good amount of oil, then mix it all together.

4. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.

5.  Boil the potatoes in a pan of boiling salted water for 10 minutes, then drain them and allow them to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip them back into the pan.

6. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over with another good amount of oil. Tip the potatoes into the hot tray and place them back under the lamb to catch all the lovely juices (YUM).

7. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done. Meanwhile, to make the mint sauce, all you have to do is pick and finely chop the mint leaves, then place them in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar!

8. When the lamb is cooked to your liking, remove it from the oven and leave it to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens for an Easter Sunday meal you won't forget. 

You can thank our old pal Jamie Oliver for this recipe, read it here. 

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