Opening Hours

Shop In Store
Monday – Friday 7am – 6pm
Saturday – Sunday 7am – 4pm
Shop Online – 24 / 7

Rosemary & Garlic Roast Lamb

Rosemary & Garlic Roast Lamb

Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Course Main Course
Servings 4


  • 1.6 kg leg of lamb
  • 3 cloves of garlic halved or quartered (depends on their size)
  • 2 large sprigs of fresh rosemary leaves (remove the leaves from the stem)
  • 1/4 cup olive oil
  • 1 kg mixed potatoes (halved chat potatoes and sweet potatoes cut to around the same size)


  • Preheat oven to 200 degrees Celsius.
  • Cut enough slits for the halved or quartered garlic cloves
  • Press one piece of garlic and one rosemary leaf into each slit.
  • Place the lamb in a large roasting pan and sprinkle evenly with the remaining rosemary leaves. Drizzle over 1 tablespoon of oil.
  • Season with salt and pepper and roast in the oven for 15 minutes.
  • Remove the pan from the oven and place the potato in a single layer around the lamb. Drizzle the remaining oil over the potato and season before returning to the oven to cook for 1 (one) hour for medium or until cooked to your liking.
  • Use this time to steam some vegetable of your choice to go with your roast lamb and roast potatoes.
  • Remove the lamb from the oven and transfer it to a plate and cover with foil and let it rest for 10 minutes.
  • Turn the potatoes and return to the hot oven for another 10 minutes while the lamb rests. Remove from the oven and place in a bowl and cover with foil to keep warm.
  • Make a gravy of choice using the juices in the roasting pan.
  • Thickly slice the lamb, serve with roasted potatoes and mixed steam vegetables and gravy.
  • ENJOY!
Item added to cart.
0 items - $0.00