Easter Celebration Roast Lamb With Rosemary Jelly

  • Preparation Time: 30 mins
  • Cooking Time: 2 hours
  • Serves: 6
Roast Lamb

A succulent leg of lamb with fresh garlic and rosemary, makes a delicious roast for Easter! A delicious jelly such as those from Tracklements makes a delicious and rich ingredient to add extra flavour.


  1. Preheat the oven to 220˚C/425˚F/gas mark 7.
  2. Start by preparing the lamb, this can be done a couple of hours before cooking. Peel and thinly slice the garlic, then make an incision in the meat with the tip of a knife – about a cm deep – and push a sliver of garlic and a small sprig of rosemary into the incision. Repeat until all the garlic and rosemary has been used.
  3. Mix together the lemon juice and Rosemary Jelly. It may help to warm the jelly slightly. Place the lamb in a roasting dish either resting on potatoes and onions or on a rack and pour over the lemon and rosemary jelly mix. Season with a little salt and pepper.
  4. Roast in the middle of the oven for 20 mins then turn the temperature down to 180˚C/350˚F/gas mark 4. Baste the meat with the juice from the bottom of the pan and return to the oven for a further hour if you want it pink or an hour and 20 mins if you prefer it well done.
  5. Allow the meat to rest for at least 20 mins before carving. Serve with buttered (or roast) spuds, your favourite veg, juices from the pan and a generous spoonful of rosemary jelly.

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