Serjella Olive Oil

Roasted Leg of Lamb


2 Hours

4-6 People


1 cup of extra virgin olive oil
10 cloves of garlic
Fresh rosemary
2 tablespoons of mustard
A piece of lamb thigh (2 kg)
1 onion, chopped
200 ml warm water
1 tablespoon flour
1 cup chicken broth
Salt and pepper


•  Heat the oven to 240 ° C.

•  Chop 5 cloves of garlic and 3-4 sprigs of rosemary.

•  In a medium bowl, mix mustard, salt and black pepper with half a cup of olive oil until combined.

•  Using a sharp knife, make slits 2.5 cm long and 1.5 cm deep all over the leg of the lamb.

•  Fill the cracks with the olive oil mixture, then brush the whole leg of the lamb with the mixture.

•  Put rosemary, garlic, and onions all over the baking tray.

•  Sprinkle it with half a cup of olive oil, then add the water.

•  Roast for 30 minutes. 

•  Reduce the heat to 180 ° C and leave to roast for an hour. Set aside.

•  To prepare the sauce, pour the roasting broth into a saucepan over medium heat.

• Add the flour and chicken broth and cook for 5 minutes, with constant stirring.

•  Cut the lamb into slices and sprinkle with the sauce, and it is ready to be served.