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CASTILIAN ROAST LAMB

An Easter tradition. Serve with all the trimmings
READY IN

2 1/2 hours

COOKING TIME

2 hours 5 minutes

PREP TIME

10 minutes

SERVES

Serves 4

ingredients

  • 2 x 700g Milk Fed Lamb Legs
IN STOCK
  • 3 tbsp North & South olive oil
IN STOCK
  • 1 head of garlic cut in half crossways
  • 1 clove of garlic finely chopped
  • A splash of white wine or cava
  • A few sprigs of fresh thyme
  • 1 tsp sea salt

METHOD

  1. Pre-heat oven to 160 

  2. Crush the garlic clove and thyme in a pestle and mortar 

  3. Slowly add the olive oil to the garlic-thyme paste and whisk together until it thickens and emulsifies

  4. Rub the lamb legs with the emulsion and the sea salt

  5. Place in roasting tin with the head of garlic and a splash of wine

  6. Slow roast for one hour on each side

  7. Turn the heat up to 190 for 5 minutes to finish the lamb

  8. Take out of the oven and leave the meat to rest

 

ingredients

  • 2 x 700g Milk Fed Lamb Legs
IN STOCK
  • 3 tbsp North & South olive oil
IN STOCK
  • 1 head of garlic cut in half crossways
  • 1 clove of garlic finely chopped
  • A splash of white wine or cava
  • A few sprigs of fresh thyme
  • 1 tsp sea salt
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