Easter Roast Lamb

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  • Serves: 6 - 8
  • Prep Time: 20 mins
  • Ready in: 2 hours in total
  • Difficulty: Moderate
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Easter Roast Lamb


  • 1kg (2lb 3oz) leg of British lamb
  • 4 sprigs of rosemary
  • 1 tbsp olive oil

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  1. Preheat the oven to 200°C/400°F/ gas 6.
  2. Puncture the leg of lamb all over with a small, sharp knife. Break off 2cm (¾in) pieces of the rosemary and insert into the puncture holes.
  3. Sit the leg on scrunched-up foil in a roasting tin. Drizzle over the olive oil and place in the oven.
  4. After 1 hour 20 minutes, remove from the oven, wrap in foil and rest for 40 minutes. This will give you a perfectly cooked, pink leg of lamb.