There is no dish more fitting for a festive Easter lunch than a beautiful roast lamb, which embodies the spirit of new life and the joys of spring. Our classic recipe for roast lamb, studded with fragrant rosemary and garlic, makes the perfect centrepiece for your feast. With just a handful of simple ingredients, this dish is wonderfully straightforward to prepare, yet it delivers a depth of flavour that will fill your home with the most incredible, welcoming aroma.
Traditionally paired with a sharp mint sauce, crispy roast potatoes, and seasonal spring vegetables like tender asparagus or sweet peas, it’s a dish that truly celebrates the season’s bounty. Follow our simple steps for a succulent, flavourful roast that is guaranteed to impress your guests.
Ingredients
- 1 leg of lamb (approx. 2kg / 4.5 lbs), bone-in
- 8 cloves of garlic, peeled
- 5 sprigs of fresh rosemary
- 3 tbsp olive oil
- 1.5 tsp sea salt
- 1 tsp freshly ground black pepper
Instructions
- Take the lamb out of the refrigerator about 1 hour before cooking to allow it to come to room temperature. This helps it cook more evenly. Preheat your oven to 200°C (400°F, Gas Mark 6).
- While the oven heats, prepare your aromatics. Slice 4 of the garlic cloves into thin slivers. Pull the leaves from 3 of the rosemary sprigs.
- Pat the lamb dry with paper towels. Using the tip of a sharp knife, make small, deep incisions (about 1-inch deep) all over the surface of the lamb.
- Push a sliver of garlic and a few rosemary leaves into each incision. This studs the lamb, ensuring the flavour penetrates deep into the meat as it cooks.
- Crush the remaining 4 cloves of garlic. In a small bowl, mix them with the olive oil, salt, pepper, and the leaves from the remaining 2 sprigs of rosemary.
- Place the lamb in a roasting tin and rub the olive oil mixture all over the surface of the meat.
- Roast for 15 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F, Gas Mark 4). Continue to roast for 1 hour and 15 minutes for medium-rare, or 1 hour and 30 minutes for medium. Use a meat thermometer for perfect results (55-60°C for medium-rare, 65-70°C for medium).
- Once cooked to your liking, remove the lamb from the oven, transfer it to a carving board, and cover it loosely with foil. Let it rest for at least 20 minutes before carving. This is a crucial step that allows the juices to redistribute, ensuring the meat is tender and moist.
- Carve the lamb into slices and serve immediately with your favourite Easter side dishes.
Chef’s Tips for a Perfect Roast
For an even deeper flavour, try studding the lamb with the garlic and rosemary the night before. Cover and refrigerate overnight to allow the aromas to fully infuse the meat. This simple step makes a world of difference!
Nutrition Information
The following is an approximation per serving, based on a 200g portion.
| Nutrient | Amount per serving |
|---|---|
| Calories | 485 kcal |
| Protein | 58g |
| Fat | 27g |
| Carbohydrates | 2g |
More Easter Inspiration
Planning the rest of your festive menu? Here are a few other beloved recipes from our collection that are perfect for your celebration.
Slow-Cooker Lamb
For a hands-off approach that guarantees fall-off-the-bone tenderness.
Next-Level Chicken Pie
A comforting and budget-friendly alternative to a traditional roast.
Classic Simnel Cake
A traditional fruitcake with sweet marzipan, perfect for dessert.
Easy Carrot Cake
A moist, spiced cake that’s an undeniable crowd-pleaser.
Fun Easter Traybake
A delightful chocolate treat that’s perfect for baking with kids.