Classic Easter Rosemary & Garlic Roast Lamb
A quintessential British Easter centerpiece. This recipe, inspired by the 'Easter Lamb Matchmaker' approach, focuses on a slow-roasted, tender leg of lamb infused with fresh rosemary and aromatic garlic, producing a rich, flavorful pan jus.
Submitted by Mystery Chef AI
Ingredients
Instructions
Preheat your oven to 160°C (320°F).
Use a small paring knife to make deep incisions all over the leg of lamb.
Insert a sliver of garlic and a small sprig of rosemary into each incision.
Place the lamb into a roasting pan on a 'roasting bed' created by extra garlic, onions, and rosemary sprigs to elevate the meat.
Rub the lamb generously with olive oil, then season the entire surface with salt and pepper.
Pour the beef stock and a splash of water into the base of the roasting pan, ensuring it does not touch the meat directly.
Cover the pan tightly with foil to lock in moisture.
Roast for 4 to 4.5 hours, checking occasionally to ensure there is enough liquid in the bottom of the pan.
Remove the foil for the last 30 minutes if you prefer a deeper, darker crust on the exterior.
Remove from the oven, cover loosely with foil, and let the meat rest for at least 20 minutes before carving.
Strain the pan juices to serve as a natural, flavorful jus.
💡 Chef's Tip
For the most tender result, ensure you use a meat thermometer; for slow-cooked fall-apart lamb, look for an internal temperature of around 90°C (195°F) for total breakdown, or serve at medium (approx 60-65°C) if preferring slices. Always rest the meat to retain its juices.
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