Easter Lamb

For a simple, yet showstopping meal this Easter, why not try our recipe for an easy roast? Cook it in under two hours, add any number of sides from the Spinneys Deli, et voilà!





125ml olive oil
2 tsp sumac
1 tsp smoked paprika
Juice of 1 lemon
2 organic garlic cloves, crushed
1 tbsp soft brown sugar
2 sprigs spinneysFOOD Rosemary Leaves, picked
2 tbsp spinneysFOOD Organic Balsamic Vinegar of Modena
2.4kg spinneysFOOD Australian Organic Leg of Lamb
2 heads of organic garlic, halved
3 medium organic brown onions, quartered
spinneysFOOD Salt and Black Pepper to taste

1 Preheat the oven to 180°C, gas mark 4. 2 In a small bowl whisk together the olive oil, sumac, smoked paprika, lemon juice, crushed garlic, brown sugar, rosemary leaves and balsamic vinegar – season with salt and pepper. 3 Using a small sharp knife score the leg of lamb slightly. 4 Place the lamb in a rimmed baking tray along with the garlic bulbs cut in half and the peeled, quartered onions. Drizzle the garlic and onion with olive oil and season with salt and pepper. 5 Brush the leg of lamb generously with the oil mixture. 6 Roast the lamb for about an hour brushing with the oil mixture every 15 minutes. 7 Test the internal temperature of the thickest part of the meat with a meat thermometer after an hour, the meat should be between 55-60°C for medium. 8 Let the lamb rest for about 20 minutes before serving.