By: Sarah    Date: 03/23/16

Easter Roast Lamb Recipe From Bill Granger

By: Sarah Date: 03/23/16 Category: Recipes

The Spring Lamb is here, and Easter is just around the corner, so we've dug up this wonderful roast lamb recipe from Bill Granger to celebrate the season coming to life! Spring lambs are generally milk fed and considered to be particularly sweet as they graze on the fresh Spring shoots of grass, and we've got good stocks at the butchery, so come and talk to our award-winning butchers!

This recipe will serve six people, perfect for your Easter Sunday lunch.


  • 2.5kg leg of lamb

  • 1 bulb of garlic, broken into cloves

  • small bunch of lemon thyme, leaves picked

  • zest of 1 lemon

  • 4 anchovy fillets (optional but thoroughly recommended)

  • 4 tbsp olive oil

  • 1.5kg new potatoes

For the mint relish:

  • 1 large bunch of mint, finely chopped

  • 1 tbsp finely chopped leon thyme leaves

  • 1 garlic clove, crushed

  • 1 shallot, finely chopped

  • 1 tsp caster sugar

  • 2 tbsp red wine vinegar

  • 3 tbsp extra virgin olive oil


Preheat your oven you 220°C, and then use a sharp knife to make small incisions all over the surface of the lamb before setting it aside. Using a pestle and mortar, create a paste with 4 peeled garlic cloves, half the lemon thyme leaves, lemon zest, anchovy fillets and 1 tbsp olive oil. Now get your hands in and rub the paste over the surface of the lamb and into all the incisions before putting the lamb onto a large roasting tin and cook for 20 minutes.

Reduce the temperature to 180°C. Throw in the potatoes in with the remaining garlic, thyme and olive oil, then add to the roasting tray with the lamb and cook for 90 minutes, tossing the potatoes and basting the lamb every half-hour or so. If the lamb is browning too quickly, cover it loosely with foil.

Take the lamb out and leave it to rest of around 20 minutes. And roast the potatoes a little longer if they need some more time.

Use this time to whip up your mint relish. Put all of the ingredients into a small bowl and mix until the sugar has dissolved. Allow the relish to stand for about 10 minutes before serving with the lamb and potatoes.

We love this recipe, and we're sure you will too. Be sure to let us know how you get on by tagging us in any photos on Twitter, Facebook or Instagram. Bill Granger will be heading to the Farm Shop this September as he heads up the Campfire Cooking Sessions at The Good Life Experience with fellow chefs Thomasina Miers, Tom Herbert, the lovely ladies from Hang Fire Smokehouse and many more. You can see the full line-up, and buy your tickets, by going to the website: