Rosemary Roast Lamb

Serves 6
Preparation time 15 minutes
Cooking time 90 minutes


1.8 – 2kg easy-carve leg of lamb roast, at room temperature
4 cloves garlic, cut into slivers
½ cup Squeaky Gate the Life & Soul Extra Virgin Olive Oil
2 tablespoons seeded mustard
½ bunch fresh rosemary sprigs
sea salt and freshly ground black pepper, to taste
2 cups dry white wine


Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic. Combine half the Squeaky Gate the Life & Soul Extra Virgin Olive Oil and mustard together to make a paste and use to coat lamb. Break rosemary into small sprigs and insert in the incisions so they poke out.

Place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan. Roast at 200ºC for 1¼ hours, basting occasionally and adding more wine if needed. Remove lamb and rest on a board covered with foil for 15 minutes before carving. Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb. Season and serve over lamb slices.


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