Lamb is such a traditional Easter staple. Tender and moist on the inside, this version also boasts a flavourful, crispy herb crust. It starts with a rolled lamb leg smothered with a delicious paste of rosemary, sage and thyme. It’s then set off with bacon and potato rosettes that are both super easy to make and stunning to look at. Dished up with a rich gravy, your guests will agree that the Great Easter Feaster is well and truly in full swing.
What to drink?
Lamb is probably one of the most versatile meats out there when it comes to wine pairings, typically just as beautiful with dark and robust as it is with light and fruity. But because this herby lamb is likely need to satisfy the needs of many palates, we think it deserves the likes of a Merlot or a Cabernet/Merlot blend.
We recommend: Annie’s Lane Cabernet Merlot (RRP: $14.99) | Grant Burge Hillcott Merlot (RRP: $21.99)
To view the rest of the dishes that make up our four-course Great Easter Feaster, go here.
• 1.8 – 2kg butterflied and rolled leg of lamb
• 2 teaspoons sea salt
• 1/2 teaspoon cracked pepper
• 1/3 cup each of sage, rosemary, thyme and parsley (fresh, chopped)
• 1 teaspoon lemon zest
• 1/2 cup olive oil
• 6 new potatoes, sliced on a mandolin to approximately 3mm thickness
• 6 rashers streaky bacon
Preheat oven to 200C.
In a food processor or blender, combine the herbs, garlic, half the oil and a quarter of the salt.
Score the lamb across the top, approx 3cm apart and about 2cm deep. Push the herb paste into the slits and rub the excess around the outside of the lamb.
Meanwhile, lay the bacon strips out and layer with the potato slices. Drizzle with the remaining oil and season well with remaining salt and pepper to taste. Carefully roll the bacon and potato into a spiral and place into a well oiled muffin tray – repeat for all six pieces of bacon.
Roast the lamb on a rack in a roasting dish until a meat thermometer inserted in the centre reads around 60 – 65C (roughly 60 – 70 minutes), depending on your oven.
At the same time, cook the pre-prepared rosettes on the second oven rack.
Remove lamb from oven and allow to rest for at least 15 minutes before slicing and serving.
Once the rosettes have browned and are crispy on the edges, remove from oven and place around the lamb, garnish with rosemary and serve with a side of traditional gravy.