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Rosemary and garlic roast lamb

  • 0:15 Prep
  • 1:45 Cook
  • 10 Servings


  • 2.5kg lamb leg roast, at room temperature
  • 2 garlic cloves, thinly sliced
  • 1 lemon, rind finely grated, juiced
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon dried oregano leaves
  • 5 fresh rosemary sprigs, leaves removed


  • 1
    Preheat oven to 180°C. Cut 15 slits, 1cm deep and 2cm long, in the top of the lamb. Press a piece of garlic into each slit.
  • 2
    Place the lamb in a roasting pan. Combine the lemon juice and 2 tablespoons of oil in a small jug. Pour over the lamb. Sprinkle with the oregano.
  • 3
    Combine the rosemary leaves and lemon rind in a bowl. Press over the top of the lamb. Season with salt and pepper. Drizzle over the remaining oil. Roast for 1 hour 45 minutes for medium or until cooked to your liking. Cover with foil. Set aside for 10 minutes to rest before carving.

Source: taste.com.au


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