One Pan Easter Lamb

04 Mar 2024


1 leg of lamb, around 2kg

1 garlic bulb

15 rosemary sprigs

15 thyme sprigs

1 lemon, juiced

Olive oil


  1. Use a knife to make lots of small incisions over the lamb leg.
  2. Halve the garlic cloves and place into the incisions.
  3. Pull of sprigs of rosemary and thyme, including the stalks, and put them into the slits too.
  4. Heat oven to 210C/190C fan/gas 7. Place the lamb in a roasting tin, rub with olive oil and lemon juice and season well.
  5. Roast for 1 hour 30 mins until the lamb is dark brown. For a rare finish, cook for ten minutes less and for well done cook for 15 minutes more.