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Herb Roasted Lamb

Perhaps simplicity is the key. This is a very easy recipe to make. The herbs, oils and balsamic does all the work for you. Finally, creating a really memorable joint of Herb Roasted Lamb.

Inspired by traditional Italian Easter celebrations, this succulent boneless leg of Herb Roasted Lamb is richly seasoned from the inside out. The flavorful rub is made with extra virgin olive oil, garlic and fresh rosemary, thyme, lemon and parsley. The secret here is the addition of Balsamic Vinegar to the cooking juices. In Addition, this not only keeps the lamb tender but really adds a deep flavour to the cooking juices that can be used as a simple sauce.

Herb Roasted Lamb

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 15 Minutes Cooking Time: 1 Hour

Perhaps simplicity is the key. This is a very easy recipe to make and the herbs, oils and balsamic does all the work for you creating a really memorable joint of Herb Roasted Lamb.


  • 1.5kg Leg of Lamb ( Boned and rolled - your butcher can do this)
  • 1 Sprig of rosemary
  • 2 Cloves of garlic (Chopped Finely)
  • 2 sprigs of thyme
  • 1 Bunch of Flat Leaf Parsley ( Chopped)
  • 20g Butter
  • 1 lemon (Zested and juiced)
  • 2 Tbs of Olive Oil
  • 20g Butter
  • 1/2 cup Balsamic Vinegar



Heat the oven to 180c


In a Pestle and Mortar add the rosemary, garlic, thyme leaves, butter, Lemon Zest, Lemon Juice, parsley, butter and a little of the olive oil.


Add the salt and pepper and grind until it forms a paste. ( add a little more olive oil if it's too thick).


In the seam that has been left by the butcher force as much of the paste as you can - whatever is left rub on the top of the joint.


Put the joint into a roasting pan and tip the rest of the olive oil and the balsamic vinegar.


Place the lamb into the oven and roast for approx 1 hour.


Half way through cooking baste the lamb with the juices in the pan.


When cooked cover with foil and leave to rest for at least 15 minutes.


Slice and serve on warm plates.


Accompany the lamb with grilled aubergine and sweet and sour courgettes.


Some great sides to serve with this dish are our recipes for Sweet and Sour Courgette and the fabulous Grilled Aubergine.

A Bit About Pasqua

Called Pasqua, Easter in Italy is a celebration second only to Natale. Accompanied by the arrival of spring, this time of year represents rebirth. From Thursday to Monday, Italians revel in the joyful holiday and warmer days with colourful processions, traditional services, and — our favourite — great feasts.

This is traditionally a religious holiday, but recently considered an opportunity to spend time with those you love. As a popular Italian proverb dictates, “Natale con i tuoi e Pasqua con chi vuoi,” or, “Spend Christmas with your family and Easter with whomever you like.”

While Easter Sunday’s menu varies depending on each region’s unique traditions. Most Pasqua feasts in Italy include a few nationwide classics.

Lamb is a must. Usually accompanied by spring vegetables, like wild artichokes, mushrooms, and asparagus. Savory cheese breads have spread from central Italy to the rest of the country. Sweets, such as the dove-shaped colomba cake and chocolate eggs, are ubiquitous. In the weeks leading up to Easter, store windows feature intricate displays of the traditional treats, which are enjoyed at the end of the Easter feast.

Wine Matching

This dish needs a hearty red to counter-balance the strong flavours of the herbs. We chose a Kruger Family Merlot 2016. From the first sip, it’s velvety soft and silky, like proper Merlot should be. With big warm hugs of red fruit.  Available from Naked Wines.

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