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Roast leg of lamb with lemon and dill

On Easter Sunday it’s traditional to eat roasted lamb. I love the traditional rosemary and garlic version with mint sauce but sometimes it’s worth trying something different like thisroast leg of lamb with lemon and dill.It’s zesty, zingy, fresh -  perfect not for just Easter but during Springtime. Serve it with roasted potatoes and spring vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1-1.5 kg whole lamb leg joint
  • 3 Tbsp freshly chopped dill leaves
  • 50 g soft butter or dairy-free spread
  • 2 cloves of garlic minced
  • 1 large lemon zested
  • 100 ml white wine or stock
  • Salt and freshly ground black pepper

Method
 

  1. Preheat the oven to180°C.
  2. Mix the butter, garlic, dill and lemon zest in a small bowl. Season with salt and pepper.
  3. Cut the lemons into thin slices.
  4. Make several deep insertions in the meat, then push the spiced butter into them.
  5. Lay the lemon slices in a roasting tin, then place the lamb on top.
  6. Rub the lamb with the leftover butter (all over).
  7. Cover the dish with foil, then bake for about 65-80 minutes, depending on how well-cooked you like your lamb. (Check the packaging for cooking time). Take the foil off 30 minutes before the end of the cooking time and pour in the wine or stock. Keep basting the meat.
  8. Remove the lamb from the oven, transfer to a large plate, cover and let it rest for 15 minutes.
  9. Meanwhile, make some gravy from the cooking jus.
  10. Carve the lamb, and serve with your favourite side dishes and the gravy.