30/03/2026
🤩Recipe of the Week 🤩
🍲Roast leg of lamb with all the trimmings🍲
Studded with garlic and rosemary, this succulent lamb is the perfect centrepiece for Easter celebrations
🤩Ingredients 🤩
⭐️1kg leg of lamb, visible fat removed
⭐️8 garlic cloves, sliced
⭐️12 rosemary sprigs
⭐️4 level tsp gravy granules
For the potatoes:
⭐️1kg floury potatoes, such as Maris Piper or King Edward, cut into large chunks
⭐️1 cal cooking spray*
⭐️2 tsp garlic salt (optional)
For the mint sauce:
⭐️Small pack fresh mint, leaves picked and finely chopped
⭐️2-3 tbsp wine vinegar (white or red), to taste
⭐️Pinch of sweetener granules (optional)
🤩Method 🤩
⭐️Preheat your oven to 180°C/fan 160°C/gas 4.
⭐️Put the lamb in a non-stick roasting tin. Pierce all over with a short, sharp knife and push in the garlic and rosemary sprigs. Season lightly and roast in the middle of the oven until cooked to your liking (about 1 hour 15 minutes for medium or 1½ hours for well done).
⭐️Once the lamb has been in the oven for about 30 minutes, cook the potatoes in a saucepan of boiling water over a high heat for 10 minutes or until just tender. Drain well and tip into a non-stick roasting tin sprayed with 1 cal cooking spray. Sprinkle over the garlic salt, if using, toss well and roast at the top of the oven for about 40 minutes or until crisp and golden.
⭐️At the same time, put the mint sauce ingredients in a bowl and add 6 tbsp boiling water. Mix well and set aside.
⭐️Remove the lamb from the oven, cover with foil and rest for 10-15 minutes. Make up the gravy granules according to the pack instructions and keep hot.
⭐️Carve the lamb into thin slices and serve with the potatoes, gravy, mint sauce and a medley of your favourite vegetables.
1 Swip per serving
1 hour 30 minutes
Serves 4
