Easter lunch isn’t just a meal—it’s a whole event! And nothing steals the spotlight quite like a juicy leg of lamb.
Slow-roasted, packed with flavour, and perfect for soaking up all those lekker gravies and sides. Whether you’re dishing up with roast potatoes, garlic bread, or just using a piece of vetkoek to mop up the sauce—this is the kind of food that brings family together. So get the oven going, set the table, and let’s make this Easter one to remember!
So get the oven going, set the table, and let’s make this Easter one to remember!
2-2½ kg Food Lover’s leg of lamb
1 garlic bulb, halved
2-3 sprigs of rosemary, divided
2 Tbsp (30ml) olive oil
salt and pepper, to taste
6-8 potatoes, peeled and quartered
Preheat the oven to 200C.
Place the leg of lamb into the roasting tray and prepare the lamb by making 2cm cuts randomly into the meat. Remove some of the garlic cloves from the bulb and randomly place into the cuts. Then divide a smaller sprig of rosemary between them. Rub the meat with some olive oil and season with salt and pepper.
Place the lamb into the oven to start roasting for 1½ to 2 hours. In the meantime, parboil the potatoes in salted water until soft, about 10 minutes.
Drain the potatoes from the water and allow to dry off before drizzling with some olive oil. Then place into the oven with the lamb, remaining garlic and rosemary for 40 minutes or until golden brown and crispy.
Season with salt and pepper before serving along with carved lamb.
Preheat the oven to 200C.
Place the leg of lamb into the roasting tray and prepare the lamb by making 2cm cuts randomly into the meat. Remove some of the garlic cloves from the bulb and randomly place into the cuts. Then divide a smaller sprig of rosemary between them. Rub the meat with some olive oil and season with salt and pepper.
Place the lamb into the oven to start roasting for 1½ to 2 hours. In the meantime, parboil the potatoes in salted water until soft, about 10 minutes.
Drain the potatoes from the water and allow to dry off before drizzling with some olive oil. Then place into the oven with the lamb, remaining garlic and rosemary for 40 minutes or until golden brown and crispy.
Season with salt and pepper before serving along with carved lamb.
