Easter Roast Lamb
Cooking your Easter Lamb in our Cast Iron Casserole seals in all the juices for an extra succulent, mouthwatering dish – and its easier than you think.
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INGREDIENTS
- 2kg leg of lamb
- 100g butter, softened
- 8 cloves of garlic, minced
- 20g rosemary, picked and chopped
- Juice and zest of 1 lemon
- 25ml olive oil
- 100g butter, softened
- Salt
- Pepper
METHOD
Preheat the oven to 200°C/190°C fan.
Remove the lamb from its packaging and pat dry with paper towel. Place in a Le Creuset 29cm Signature Oval Casserole. Leave for an hour to come up to room temperature.
With a sharp knife, poke holes into the skin of the lamb, about 1 to 1 ½ cm deep. This will allow the marinade to penetrate the lamb.
Place the softened butter into a bowl with the garlic, rosemary, lemon juice and zest, olive oil, salt and pepper and stir well to combine. Spread all over the lamb.
Place the lamb in the oven and cook for 1 hour, after 1 hour remove the lid and allow the lamb to brown for 30 minutes.
When the lamb is cooked, remove, and allow to rest for 10-15 minutes.
Carve the lamb and serve with your choice of sides.
