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Easter Lamb Roast

| Mains | Lamb & Mutton | European | Roasts



1 Aussie bone in lamb leg 1 bulb of garlic (3 cloves peeled & crushed, the others left whole) 1 bunch fresh rosemary (half the leaves removed & chopped, half in sprigs)
Zest of 1 lemon 1/4 cup Iliada extra virgin olive oil Black pepper
Maldon sea salt 1kg potatoes (peeled & cut in half)  

Mint Sauce

4 tbsp fresh chopped mint leaves

1 tsp sugar

 Pinch of Maldon sea salt
1 tbsp hot water 2 tbsp apple cider vinegar  
Select Ingredients
  • 10X
    Iliada Kalamata Extra Virgin Olive Oil
  • 10X
    Chinese Garlic
    ~200 - 250g
  • 10X
    Frozen Australian Bone in Lamb Leg
  • 10X
    Makar Fresh Rosemary
  • 10X
    Jana Farms Organic Potatoes
  • 10X
    Maldon Sea Salt Crystals
  • 10X
    Kuhne Apple Vinegar
+ Add Selected Ingredients to Cart  EGP2550.00

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  1. Preheat your oven to 200ºC.
  2. Place the lamb leg & potatoes into a large tray.
  3. Mix the crushed garlic, chopped rosemary& olive oil. Pour the marinade onto the lamb & potatoes. Add the rosemary sprigs & whole garlic cloves to the tray, season with salt & pepper with a drizzle of olive oil. Place tray into oven
  4. Cook the lamb for approximately an hour and 15 min for medium rare doneness, or an hour & a half if you want it more well done.
  5. Remove from oven & cover with foil. Allow to sit for 15 min before serving.
  6. To make the mint sauce, mix all ingredients together until evenly incorporated.
  7. Carve & serve with potatoes & mint sauce.

  *Tip: Try adding other veggies with the potatoes, such as carrots, zucchini & peppers.

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