Lamb with Lemon, Garlic and Rosemary Marinade

27.03.2018
  • 30 minutes
  • Serves 8

Ingredients

  • Farmstead lamb leg bone in 2.8-4kg 1
  • Pure olive oil glass 40ml
  • Fresh garlic bulb 1 bulb
  • Fresh rosemary 1 bunch
  • Lemon 1
  • Baby new potatoes 1.5kg
  • Pure olive oil glass 30ml
  • Maldon sea salt 5g
  • Everyday Favourites cracked black peppercorn 0.5g
  • Tate & Lyle caster sugar drum 10g
  • Everyday Favourites white wine vinegar 40ml

Method

  1. Preheat the oven 180c
  2. Bring the lamb to room temperature and the stud with 5 of the garlic cloves - then make the marinade by combining olive oil, chopped rosemary, chopped garlic (using the remainder of the garlic) and the zest & juice from 1 lemon
  3. Rub with the marinade over the lamb and set to one side
  4. Place the baby potatoes into a oven tray and season with salt, black pepper and a drizzle of olive oil
  5. Place into the preheated oven and then place the lamb onto the oven rack above
  6. Roast for appox 1 hour 30 mins or until cooked and rest for the appropriate time
  7. Serve with potatoes, seasonal vegetables, fresh mint sauce & pan gravy
  8. To make the mint sauce - chop the fresh mint and combine with vinegar and sugar, stir until the sugar has dissolved
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