SW recipe: Easter leg of lamb with all the trimmings


  • 1kg leg of lamb, visible fat removed
  • 8 garlic cloves, sliced
  • 12 rosemary sprigs
  • 4 level tsp gravy granules

For the potatoes:

  • 1kg floury potatoes, such as Maris Piper or King Edward, peeled and cut into large chunks
  • Low-calorie cooking spray
  • 2 tsp garlic salt (optional)

For the mint sauce:

  • Small pack fresh mint, leaves picked and finely chopped
  • 2-3 tbsp wine vinegar (white or red), to taste
  • Pinch of sweetener granules (optional)


  1. Preheat your oven to 180°C/fan 160°C/gas 4.
  2. Put the lamb in a non-stick roasting tin. Pierce all over with a short, sharp knife and push in the garlic and rosemary sprigs. Season lightly and roast in the middle of the oven until cooked to your liking (about 1 hour 15 minutes for medium or 1½ hours for well done).
  3. Once the lamb has been in the oven for about 30 minutes, cook the potatoes in a saucepan of lightly salted boiling water over a high heat for 10 minutes or until just tender. Drain well and tip into a roasting tin sprayed with low-calorie cooking spray. Sprinkle over the garlic salt, if using, toss well and roast at the top of the oven for about 40 minutes or until crisp and golden.
  4. Meanwhile, put the mint sauce ingredients in a bowl and add 6 tbsp boiling water. Mix well and set aside.
  5. Remove the lamb from the oven, cover with foil and rest for 10-15 minutes. Make up the gravy granules according to the pack instructions and keep hot.
  6. Carve the lamb into thin slices and serve with the potatoes, gravy, mint sauce and a medley of your favourite vegetables.
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