No Easter meal is complete without a roast leg of lamb, indeed it's delicious any time of the year. Add some real Irish butter, garlic and rosemary to make the meat extra tender, juicy and full of flavour. This super simple recipe will always leave your guests wanting more!
- Preheat the oven to 180°C. Season the leg of lamb with salt and pepper. Layer slices of butter and the garlic and rosemary on the meat. Roll up the lamb and secure with twine.
- Melt a tablespoon of butter in an ovenproof pot and brown the lamb all over. Season again with salt and pepper. Place some more slices of butter on top of the lamb.
- Roast the leg of lamb in the oven for 60 minutes. Using a serving spoon pour butter from the pot on the lamb throughout to retain moisture.
- Remove the lamb from the oven, wrap it in foil and leave it sit for no less than 10 minutes. Carve the lamb, garnish with fresh parsley and serve with a side of mustard.
Want More Ideas?
Follow Kerrygold on Instagram
Rory O’Connell’s Salade Tiede of Lamb Kidneys, Glazed Shallots and Straw Potatoes
Begin by preparing the shallots. Place the shallots, butte...
Herb & Chilli Butter on BBQ Prawns
Butter is one of the most versatile and widely used ingredients by chefs all ove...
Chocolate Hazelnut Eclairs
Chocolate eclairs, an all-time classic with a twist - roasted hazelnuts add a lo...
Sizzling Prawns with chilli & butter
Spice up your life with this irresistible shellfish recipe. Easy to whip up in n...
Rory O’Connell’s Orange Grand Marnier Souffle
Preheat the oven to 190°C and place an upturned oven tray in the ove...