Roasted Leg of Lamb

Roasted Leg of Lamb


1 cup Serjella Extra Virgin Olive Oil

10 cloves garlic

1 garlic

Fresh rosemary

2 tbsp mustard

1 bone-in lamb leg, 2 kg

1 onion, cut to wedges

200 ml warm water

1 tbsp flour

1 cup chicken stock

Salt and pepper


  • Preheat oven to 240°C.
  • Crush 5 garlic cloves with 3-4 sprigs of rosemary. Move to a medium-size bowl.
  • Add mustard, salt, black pepper, and ½ cup of olive oil. Mix to combine.
  • Using a sharp knife, make incisions 2.5-cm long and 1.5-cm deep all over the leg.
  • Fill the incisions with the oil mixture then brush the whole lamb leg with the mixture.
  • Spread the rosemary, garlic and onion in an oven tray.
  • Drizzle with ½ cup olive oil then add the water.
  • Roast for 30 minutes.
  • Reduce the heat to 180°C and roast for one hour. Set aside and reserve the stock.
  • To prepare the sauce, pour the roasting stock in a pot over medium heat.
  • Add the flour and chicken stock. Cook for 5 minutes, stirring continuously.
  • Slice the lamb, drizzle with the sauce and serve.

Enjoy it!

2 Hours
4-6 People
serjella olive oil