A flatlay photo of easy roast lamb with wild garlic and rosemary on a grey background. The roast lamb is sitting on a bed of wild garlic leaves.
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Easy roast Lamb with wild Garlic and Rosemary

This Easy roast Lamb with wild Garlic and Rosemary is succulent, tender and full of flavour.  It's the perfect choice for a stress free Easter Lunch.
Course Main Course
Cuisine British
Keyword Easy Roast leg of lamb
Prep Time 10 minutes
Cook Time 2 hours
Marinating Time (minimum) 2 hours
Total Time 2 hours 10 minutes
Author Nickki Thompson

Ingredients

  • 2 kg Leg of Lamb, bone in
  • 50 g Wild Garlic , chopped finely
  • 2-3 Stalks of Fresh Rosemary Leaves
  • 4 Anchovy fillets
  • 6 tbsp Olive or Rapeseed Oil
  • Zest and Juice of One Lemon
  • Sea salt flakes and freshly ground black pepper

A SIMPLE GRAVY:

  • 1 1/2 tbsp Plain Flour
  • 400 ml Lamb Stock, from a Cube
  • Juices from the lamb
  • 1 tsbp Redcurrant Jelly
  • Salt and Pepper

Instructions

  • Place The lamb in a large roasting dish that would fit easily in your fridge. Using a sharp knife, make slits all over the lamb.
    Using a high powered blender (I used my Nutri Ninja) blitz togther the wild garlic, rosemary, anchovies, lemon and oil. If the mixture is a little thick, add a bit more oil.  
    Add salt and pepper to taste, bearing in mind that you might not need much salt because anchovies are pretty salty.
  • Rub the wild garlic marinade all over the lamb, rubbing it into the slits you made so the marinade penetrates the meat.  Cover and leave for a minimum of two hours, or ideally overnight. 
  • When you're ready to roast the lamb, preheat the oven to 200C/180Fan/400F.
    Pour a small amount of water into the roasting dish (this will stop the marinade from sticking to the bottom of the tin and burning)
    Cook the lamb for 1 hour 40 minutes for medium meat that will be blushing pink in the middle, or 2 hours for well done.  
    Allow to rest for at least 30 minutes before carving.

FOR THE SIMPLE GRAVY:

  • Spoon the excess fat off the juices from the roasting tin, then place the roasting tin on the hob on a medium heat.  
  • Add the flour and stir well, then gradually stir in the hot lamb stock, whisking all the time to remove any lumps. 
    Cook for a further few minutes before adding the redcurrant jelly and taste for seasoning.  
    Transfer into a gravy boat.