Easter Day In!

Easter Day In!

I was so excited about having a 4 days weekend and was trying to plan a (another) busy weekend. However I think my bank account and stamina is not agreeing and so we ended up just chilling out and getting a very well-earned rest instead.

Our Easter Sunday started with pancakes with maple syrup, strawberries and cream. And man… I’d have it everyday if it’s not for my expanding waistline… at least Ashleigh had an Easter egg hunt in the house to burn it off!

Anyway. Back to Easter. What says Easter better than a leg of lamb? Just look at it!



Roasted leg of lamb with Rosemary and Garlic

An easy recipe for Easter - roasted leg of lamb with garlic and rosemary
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4


  • Half leg of lamb about 1.3kg
  • 1 bulb of garlic
  • A few sprigs of rosemary
  • 1 tbsp of olive oil
  • 1 onion
  • 2 carrots
  • 150 ml red wine
  • 750 ml beef stock
  • 1 tbsp of corn flour


  • The meat needs to be at room temperature before going in the oven. Take it out of the fridge an hour before.
  • Preheat oven to 170'C fan.
  • Cut a few garlic cloves into think slivers, make about 15 small incisions in the lamb, stud with garlic slivers and rosemary.
  • Heat the olive oil in a frying pan and brown the meat all over.
  • Peel and quarter the onion, peel and cut carrots into chunks. Lay in a roasting tin, pour in the red wine and stock, together with any leftover rosemary and garlic.
  • Lay the leg of lamb on top of the veg and place in the oven.
  • Cook for 45 mins, then turn the meat over and cook for another 45 mins.
  • Rest the leg of lamb for 20 mins, use this time to make the gravy! (which is pretty much made already...)
  • Mix 2 tbsp of cold water with corn flour, bring the cooking juice from the roasting tin to a boil, stir in the corn flour mixture and cook until you have your desired gravy consistency.


For sides, I made gratin dauphinois, Yorkshire puddings and blanched broccoli. If you’re really lazy, you could just scatter some new potatoes in with the carrots and it will all cook beautifully. But my gratin dauphinois recipe from Rachel Khoo really is a triumph. I’ll save that for another blog post, for now I’m going to eat another bit of leftover lamb, Nigella stylie. Have a happy Easter! 😀

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