Roast Lamb with Rosemary and Lemon

Roast Lamb with Rosemary and Lemon

As Easter approaches our thoughts turn to what foods we traditionally eat such as Roast Lamb, Hot Cross Buns and of course Chocolate. Today we have a fresh take on a classic roast lamb recipe using ingredients such as lemon, new potatoes and salad.


There is nothing worse than overcooked, tough and dry lamb – so of course we recommend using the Thermapen to ensure that your roast lamb is cooked to perfection. Lamb should reach an internal temperature of 71°C.

For the lamb
  • 2.3kg leg of lamb, bone in
  • 13g butter
  • 2 garlic cloves, chopped
  • 1 tbsp balsamic vinegar
  • 200ml white wine
  • 2 sprigs fresh rosemary
  • Handful of parsley
  • 1 lemon
For the gravy
  • 2 onions, finely sliced
  • 300 ml lamb stock
  • 2 sticks of celery
  • 3 carrots
  • Preheat the oven to 220°C, use a basting brush to cover the joint lightly in olive oil and season accordingly with sea salt and cracked black pepper.
  • If you have chosen to use the DOT then insert the probe into the thickest part of the joint before placing in a large roasting tray and into the oven for twenty minutes. Remember to set your temperature alarm for 71°C and pop the DOT itself either on your oven door or kitchen counter in clear view.
  • Heat the butter and a small glug of olive oil in a pan, add the sliced onions and fry until soft. Add the garlic and balsamic vinegar and let it simmer for a few minutes. Pour in the wine and add 1 sprig of rosemary and some parsley. Simmer for a few minutes more and then pour into the roasting tray around the lamb along with the lamb stock and celery/carrots.
  • Turn the oven temperature down to 200°C, cover the joint with tin foil and roast until it reaches 71°C (check this with your Thermapen or listen out for your DOT alarm), roughly 20 minutes per lb. Throughout cooking be sure to baste the leg of lamb in the juices to ensure a moist and flavourful meat.
  • Once ready remove from the oven and allow the lamb to rest, covered, for another 15 minutes. You can strain the onions, stock, carrots and celery remaining in the pan to make a beautiful gravy. Slice 1 lemon and squeeze some of the juice over the lamb. Arrange a few slices on top of the leg with a sprig of rosemary to provide a fresh taste. Serve with new potatoes, carrots and a light salad.
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