DIY: lamb with rosemary from the garden

A classic Easter meal

You’re planning a tempting Easter brunch with family and friends, or just contentedly on your own. There are sandwiches, scones, fruit and other treats. But if you want to make an even bigger impression, serve roast lamb with rosemary from your own garden.

DIY: lamb with rosemary from the garden Thejoyofplants.co.uk

Important tip: this is not a last-minute job. So don’t stay in bed too long, because that lamb needs to be in the oven. While it’s roasting, you have time to dress the table.

You will need:

  • 2 kg leg of lamb 

  • rosemary, 6 springs

  • garlic, 3 cloves

  • olive oil, 2 tbsp

  • salt

  • black pepper

  • oven

  • hungry guests

 

How to make it:

  • Preheat the oven to 180°C.

  • Make small cuts in meat.

  • Chop the sprigs of rosemary into pieces approx. 2.5 cm long.

  • Push the rosemary and garlic into the cuts.

  • Brush the lamb with olive oil, and sprinkle with salt and pepper.

  • Place the lamb on a rack over a roasting tin.

  • Pour 125 ml water into the roasting tin.

  • Roast the meat for an hour and a half. Regularly baste the lamb with the juices whilst cooking to keep it succulent.

  • When the lamb is cooked, serve it with vegetables and/or potatoes.

Enjoy!