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Easter Leg of lamb

A lovely twist to an Easter roast. I’ve made a beautiful rub with lemon, rosemary, garlic and capers which works brilliantly with the rich lamb.


1 leg of Lamb⠀

4 onions peeled⠀


Zest of 1 lemon ⠀

Juice 1/2 lemon⠀

1 tablespoon olive oils⠀

2 cloves crushed garlic ⠀

A handful of finely chopped rosemary ⠀

1 tablespoon drained chopped capers⠀

Salt & Pepper ⠀


1 onion finely chopped ⠀

2 teaspoons flour ⠀

2 teaspoons soy sauce ⠀

2 teaspoons Worcester sauce ⠀

2 teaspoons balsamic vinegar ⠀

100ml red wine ⠀

Vegetable cooking water ⠀


Mix the rub together and coat the entire lamb with the mixture. Season with plenty of Salt & Pepper.⠀

Place on the onions and roast in a pre-heated oven of 200 degrees. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.⠀Rest for 30 minutes.

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