- 1 Leg of lamb, boned
- 150g Kerrygold butter
- 4 Garlic cloves, peeled
- 5 Sprigs of rosemary
- Handful of flat-leaf parsley, finely chopped
- Salt and pepper to season
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 degrees. 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 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 to sit for no less than 10 minutes. Carve the lamb, garnish with fresh parsley and serve with a side of mustard.
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