Roast
Leg of Lamb
Roast
Leg of Lamb
Leg of Lamb
Few things are as Easter (and impressive) as a whole roast leg of lamb. Being a naturally flavoursome cut of meat, this Easter roast won’t ask for nearly as much effort as you might think. We used the classic rosemary and lamb pairing here and made it extra special with some dates, bacon and garlic. Just keep in mind that the bacon pieces already add some saltiness to the dish, so you don’t need to go overboard when you season the meat. Serves: 12.
3 kg leg of lamb
1 tsp. olive and rosemary spice or steak and chops spice
5 ml balsamic vinegar
¼ cup canola or olive oil
½ block (125 g) pitted dates
250 g bacon bits
5 heads of garlic
10 rosemary sprigs
1 large cauliflower head
1 large broccoli head
20 medium carrots
Salt and pepper, to taste
Meat:
Vegetables:
Tips and variations:
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