One Pan Easter Lamb
Ingredients
1 leg of lamb, around 2kg
1 garlic bulb
15 rosemary sprigs
15 thyme sprigs
1 lemon, juiced
Olive oil
Method
- Use a knife to make lots of small incisions over the lamb leg.
- Halve the garlic cloves and place into the incisions.
- Pull of sprigs of rosemary and thyme, including the stalks, and put them into the slits too.
- 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.
- 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.