Easter Roast


Easter Roast

This easy one-pan recipe is the best way to cook a leg of lamb. Make this the centrepiece for your ultimate Easter lunch.

Serves 4-6.

Products used:

MasterClass Non-Stick Roasting Pan with Rack
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Salt or Pepper Mill (17cm) - Black
MasterClass Soft Grip Stainless Steel Carving Fork
MasterClass Large Stainless Steel Meat Thermometer


2kg leg of lamb on the bone

2 bulbs of garlic (one cut in half, peeled cloves from the second)

2 onions, peeled and cut into quarters

2 carrots, roughly chopped

3 sticks of celery

1 handful of rosemary

200ml red wine

Salt and pepper to season


Pre-heat oven to 200°C.

Use a small sharp knife to make 12-14 slits all over the lamb.

Push the peeled cloves of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.

Put the carrots, onions and celery into a non-stick roasting tin with rack. Add the halved garlic bulb and drizzle with olive oil and season with salt and pepper.

Lay the lamb on the rack and roast for 1 hour.

Remove the lamb from the oven, pour in the wine and return to the oven for another 45 minutes.

Once cooked, remove the lamb from the oven and transfer to a board.

Cover with foil and leave to rest for 15- 20 minutes.

Carve the lamb into thin slices and serve with spring greens and parmesan roasted potatoes.