Perfect Roast Lamb

For mother's Day this year, I cooked up a few of my mamas favourites, which included a beautiful leg of lamb. I don't like messing too much with lb as it is already such a beautiful flavour on its own. I wanted to keep it simple and let it shine on its own with some caramelly simple veg surrounding it. 


 This was the perfect comforting and classic meal that definitely was a crowd pleaser. I paired the lamb with pancetta Brussel sprouts, roasted veggies and Parmesan crushed baby red potatoes. Served with a full back noir by Pelee Island, and everyone was happy!



- Full leg of lamb  

- 1 medium - large eggplant

- 2 onions  

- 1/4 cup cold pressed olive oil 

- 2 tbsp oregano

- 2 tbsp rosemary

- Pink Himalayan Salt and Pepper  



  1. Preheat the oven to 425ºF

  2. Rub the lamb all over with olive oil, sea salt and black pepper, place in a roasting tray, then roast for 30 minutes.

  3. Meanwhile, halve the eggplant and chop into medium Ish chunks, then peel and chop each onion into wedges. Toss in olive oil with a sprinkling of salt, pepper and the dried oregano and rosemary.

  4. When the time's up, remove the lamb from the oven.

  5. Add in the eggplant and onion in and around the lamb, then place back in the oven for 45-50 minutes (medium - medium rare)

  6. Let rest covered for 25 mins, carve and serve !

  7. Enjoy!

Angie TaylorComment