- Start by preheating your oven to 200˚C.
- Peel and crush the garlic, then add to a mixing bowl with the butter and chopped rosemary. Mix together until it forms a creamy paste. Top tip: to add a zesty kick, squeeze in some lemon juice! If you’d rather make a marinade instead of a butter, simply drizzle some olive oil into the mixture.
- Season your buttery paste with salt and pepper to taste. Set aside to use on the lamb before it goes into the oven.
- Next, make several small incisions in the lamb using a sharp knife. Around 40 incisions are just right for a leg of roast lamb this size.
- Work the butter into the lamb with your fingers. This can get messy, so make sure you have plenty of kitchen roll to hand! If you are making a marinade instead of a butter, drizzle it over the lamb and give it a light massage.
- If you’re wondering how to roast lamb, it’s pretty simple. Put it in the oven and leave to cook for around 1 hour 30 minutes. Once cooked, set aside to cool for a further 10-15 minutes before carving!
This roast leg of lamb recipe is a guaranteed crowd-pleaser come Sunday. You can also experiment with other herbs, such as thyme and parsley, and even use a touch of mint jelly or sauce in your marinade. Serve up your roast lamb dinner with fresh vegetables, roast potatoes and Yorkshire puddings for a tasty finish to your table – whether you’re cooking up a special Easter Sunday dinner or a regular roast.
Got the family round for a roast dinner? Make sure you pop down to your local SPAR and grab all the essentials you need for your roast leg of lamb recipe.
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*Recipe adapted from Foodista, licensed under CC BY 3.0.