This stunning rosemary, garlic and lemon roast lamb recipe is the perfect dish for special occasions such as, Christmas, Easter, birthday and other dining celebration. Served with roast vegetables, this meal will certainly impress.
Prep 20 minCook 1 hr 30 minServes 6
Ingredients
Method
80 g Western Star Spreadable Original
2.5 kg lamb leg, bone-in
6 garlic cloves, thickly sliced
4 rosemary springs, cut into 4cm pieces
1/3 cup (80 ml) malt vinegar
2 tablespoons brown sugar
1 small lemon, halved
4 x bunches Dutch carrots (see tips), trimmed and peeled
Sea salt and cracked black pepper, to taste
Preheat oven to 200°C (fan forced).
Put the lamb into a large roasting dish. Spread the Western Star Spreadable evenly over the lamb. Cut 15 small slits into the lamb and press a slice of garlic and a piece of rosemary into each slit.
Put the vinegar and sugar in a small bowl and stir to combine. Pour over the lamb.
Put the lemon halves into the roasting dish and sprinkle the lot with salt and pepper.
Cover with foil and cook for 1 hour. Remove the foil, add the carrots to the roasting dish and cook for another 20-30 minutes or until golden brown and the lamb is cooked to medium (see tips) or cooked to your liking.
