Date posted: 27/03/2018

Lamb with a lemon, garlic and rosemary marinade

  • Serves 8
  • Timing: 30 mins
Votes: 0 Average: 0


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


  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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