Easter Roast Lamb

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
6-8 6-8
Easter Roast Lamb
Renowned for its excellent heat retention, our Signature Cast Iron Oval casserole is perfect for cooking and serving this traditional roast lamb.
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 2kg leg of lamb
  • 100g butter, softened
  • 8 cloves of garlic, minced
  • 20g rosemary, picked and chopped
  • Juice and zest of 1 lemon
  • 25ml olive oil
  • 100g butter, softened
  • Salt
  • Pepper

  • Method

  • 1
    Preheat the oven to 200°C/190°C fan.
  • 2
    Remove the lamb from its packaging and pat dry with paper towel. Place in a Le Creuset 29cm Signature Oval Casserole. Leave for an hour to come up to room temperature.
  • 3
    With a sharp knife, poke holes into the skin of the lamb, about 1 to 1 ½ cm deep. This will allow the marinade to penetrate the lamb.
  • 4
    Place the softened butter into a bowl with the garlic, rosemary, lemon juice and zest, olive oil, salt and pepper and stir well to combine. Spread all over the lamb.
  • 5
    Place the lamb in the oven and cook for 1 hour, after 1 hour remove the lid and allow the lamb to brown for 30 minutes.
  • 6
    When the lamb is cooked, remove, and allow to rest for 10-15 minutes.
  • 7
    Carve the lamb and serve with your choice of sides.