Rosemary, Garlic & Lemon Roast Lamb

Indulge in the symphony of flavors that dance across your palate with this exquisite Rosemary, Garlic & Lemon Roast Lamb. The combination of aromatic rosemary, pungent garlic, zesty lemon, and succulent lamb leg creates a masterpiece that’s both impressive and mouthwateringly delicious. Let your kitchen be filled with the enticing aroma as you embark on a culinary journey to craft a roast that’s bound to be the star of any feast.

Prep 20 mins

Cook 1 hour 10 mins

Serves 6-8

Difficulty Easy

INGREDIENTS:

• 80 g Western Star Spreadable Original Soft
• 2.5 kg lamb leg, bone-in
• 6 garlic cloves, thickly sliced
• 4 rosemary sprigs, cut into 4 cm pieces
• ¹/³ cup (80 mL) malt vinegar
• 2 tablespoons brown sugar
• 1 small lemon, halved
• 4 x bunches Dutch carrots (see Notes), trimmed and peeled
• Sea salt and cracked black pepper, to taste

INSTRUCTIONS:

1. Preheat your oven to 200°C / 180°C fan-forced, ensuring it’s ready to envelop your culinary creation in the perfect cooking environment.
2. Begin by placing the magnificent lamb leg into a generously sized roasting dish. Take the Western Star Spreadable Original Soft and spread its creamy goodness evenly over the lamb, ensuring that every corner is graced with its richness.
3. Elevate the lamb’s flavor profile by crafting small pockets of delight. Create 15 small slits in the lamb and tenderly place a slice of garlic and a piece of fragrant rosemary into each slit, allowing these ingredients to infuse their essence into the meat.
4. In a small bowl, combine the malt vinegar and brown sugar, blending them into a harmonious mixture. Gently pour this delectable concoction over the lamb, bestowing upon it a touch of tangy sweetness that will perfectly balance the robust flavors.
5. The scene is now set for a symphony of aromas and tastes. Introduce the lemon halves into the roasting dish, and sprinkle the ensemble with a dash of sea salt and cracked black pepper, ensuring that each element is enhanced to perfection.
6. To nurture the flavors and textures, carefully cover the roasting dish with foil and allow the lamb to cook for 1 hour. As the lamb’s essence melds with the seasonings, prepare the Dutch carrots, trimmed and peeled, to join this culinary adventure.
7. With an hour elapsed, unveil the dish and introduce the vibrant Dutch carrots to the ensemble. Allow them to bask in the flavors, and let the lamb continue its journey to culinary nirvana. Cook for an additional 20-30 minutes, or until the carrots acquire a golden hue and the lamb reaches a delectable medium doneness.

SERVING SUGGESTIONS:

• Delight in the perfect pairing by serving your Rosemary, Garlic & Lemon Roast Lamb with steamed green beans lightly tossed in 10 g of Western Star Spreadable. Elevate the experience further with steamed broccolini, enhanced by a gentle squeeze of fresh lemon.

NOTES:

• For a delightful variation, you can replace the Dutch carrots with 420 g (12) chat potatoes or 800 g of peeled and chopped jap pumpkin. Add these delightful companions to the roasting dish during step 4.
• To assess the lamb’s doneness, you have two options: Use a meat thermometer to measure its internal temperature, or employ the knife method. Insert a sharp knife into the thickest point of the leg, allowing it to touch the bone. Leave it for 30 seconds, then gently touch the knife blade. If it radiates warmth throughout, your lamb is cooked to a tender medium perfection.