Easy Easter Roast! | Horseradish

Easy Easter Roast!

Spring is here and Easter is on the way. Cooking Sunday lunch for the family? Follow our easy roast Lamb recipe - enjoy! 


  • 1.5kg leg of lamb

  • 7 sprigs fresh thyme

  • 2 tablespoons coarsely chopped fresh thyme leaves

  • 60ml (1/4 cup) olive oil

  • 2 red onions, cut into 8 wedges each

  • Pinch of salt

  • 4 garlic cloves, cut into 5 slices each

  • 2 tablespoons fresh lemon juice

  • Freshly ground black pepper


  • Use a sharp knife to cut about 20 evenly spaced slits into the top of the lamb. Cut each sprig of thyme into 3 and insert a piece of thyme in each slit.

  • Mix the chopped thyme and 1 tablespoon of the oil in a small bowl. Place the lamb in an ovenproof dish. Rub the thyme mixture all over the lamb then cover with cling film and place in the fridge overnight to marinate.

  • Preheat oven to 180°C. Mix onions, salt and 1 tablespoon of oil in a large roasting pan and toss gently. Place lamb on top and insert a slice of garlic into each slit with the thyme.

  • Whisk the remaining oil and lemon juice together in a small bowl and drizzle over the lamb. Season the lamb with pepper. Roast in preheated oven, basting with pan juices occasionally, for 1 and a quarter hours. Transfer the lamb to a plate, cover loosely with foil and set aside for 10 minutes to rest. 

  • Slice lamb and serve with fresh spring carrots and potatoes.

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