Easter leg of lamb

Easter leg of lamb

Easter leg of lamb

This roasted leg of lamb would make the perfect addition to your roast dinner this Easter Sunday. Simple, but delicious – it’s an easy one to prep ahead of time and it’s great for those serving large groups.

Plus, we’ve got an extra special bonus recipe for some great gravy to pair with your meat!

You will need:

A leg of lamb

3 cloves of garlic – thinly chopped

A few sprigs of rosemary




To start, use a sharp pointed knife and make small incisions all over the leg of lamb. Take your garlic and prod a slide into each incision, along with a few small springs of rosemary for extra fragrant flavour.

If you’re prepping your lamb in advance of cooking, you can cover it here and pop it in the fridge. We recommend removing it 1 hour before roasting, to let it come back to room temperature,

If you’re ready to cook, get your oven ready by setting it to heat up to 190C/170C fan/gas mark 5.

While your oven warms, cut some carrots and onions, placing them into a large roasting tin. This will act as a bed for your lamb, and all those tasty juices will get soaked up into your veggies – yum!

Next, take out a large frying pan to heat on the stove. Add 1tbsp of vegetable oil and lightly sear your leg of lamb until it has a lovely colour on all sides.

When you’re happy with your lamb, place it on top of the veg and pop into the oven for about 1 hour 45 minutes.

It’s great to serve with any usual roast trimmings, or you could pair it with dauphinoise potatoes and green beans.

Extra gravy tip:

Any juices left over after your lamb has finished cooking are the perfect base for some seriously tasty gravy. Even better, all you need is the leftover juice, some flour and a good glug of both red wine and stock.

When the leg is cooked, remove it from the tray, setting it aside under a foil cover to rest.

Spoon off any excess fat, then place the roasting tray on the hob and begin to heat it gently. As you stir, make sure you scrape any caramelised sediment stuck to the bottom of the tray.

Add a couple heaped teaspoons of plan flour, stirring it and allowing to cook for a minute or so, just until the flour turns golden and thickens within the mix.

When it does, gradually add your red wine and stock – stirring well and bringing to the boil. You can add more liquid or flour to get the consistency you want.

Add some salt and pepper to taste, before straining your gravy into a clean pot to returning to the boil once more. Serve fresh from the stove!