Slow Roasted Easter Lamb

Lynsey's Kitchen

Slow-Roasted Easter Lamb

A show-stopping savoury centerpiece with lemon, garlic, and rosemary serving 6 people.

Prep 15m

Cook 4h

Serves 6

What you need

2kg Leg of lamb 3 tbsp Olive oil 4 Garlic cloves 1 Lemon (zest and juice) Fresh rosemary sprigs Salt & Black pepper

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How to make

1

Marinate the Lamb

Rub the oil, garlic, lemon, and rosemary all over the lamb to guarantee juiciness and flavour.

2

Slow Roast

Preheat your oven to 220°C, then turn it down to 180°C immediately after placing the lamb inside for a consistent roast.

3

Rest and Carve

Allow the leg of lamb to rest for at least half an hour before carving to let the juices settle.

450Calories

28gFat

2gCarbs

45gProtein

Enjoy, Lynsey Queen of Clean xoxo

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