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roast leg of lamb with garlic watercress butter

Roast leg of lamb with garlic & watercress butter

Season a leg of lamb with our watercress and garlic butter for a new take on spring lamb. Parmesan breadcrumbs also add a lovely crunch and depth of flavour




- 1 (3-4 lb) leg of lamb

- 3 cloves of garlic

- 1 bunch of watercress

- 4 tbsp olive oil

- Salt and pepper

- 1 tsp dried rosemary

- 1 tsp dried thyme

- 1 tsp dried oregano








1. Preheat your oven to 375°F (190°C).

2. Rinse the leg of lamb and pat dry with paper towels.

3. In a small bowl, mix together 2 tbsp of olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, and 1 tsp dried oregano to create a seasoning rub.

4. Rub the seasoning mixture all over the leg of lamb, making sure to coat it evenly.

5. Cut 3 cloves of garlic into thin slices and use a knife to make small incisions all over the leg of lamb. Insert the garlic slices into the incisions.

6. Place the leg of lamb into a roasting pan and cover it with aluminum foil.

7. Roast the lamb in the preheated oven for 1 hour and 30 minutes.

8. While the lamb is roasting, prepare the watercress butter. In a food processor, blend together 1 bunch of watercress, 2 tbsp of olive oil, and a pinch of salt and pepper until a smooth paste forms.

9. Once the lamb has roasted for 1 hour and 30 minutes, remove it from the oven and discard the foil.

10. Spread the watercress butter all over the top of the lamb.

11. Return the lamb to the oven and continue roasting for an additional 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium rare.

12. Once done, remove the lamb from the oven and let it rest for 10 minutes before slicing and serving.

13. Garnish with extra watercress leaves and enjoy your delicious roast leg of lamb with garlic & watercress butter!

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