Ruth Rogers' agnellomarinatoal forno (marinated roast lamb)

From the first day we opened The River Café, marinated leg of lamb has been on our menu. So that’s how I am cooking my lamb this Easter, but with the addition of milk. 

Ruth Rogers is a chef at and co-founder of the River Café. 

  • Preparation time: 15 minutes, plus marinating
  • Cooking time: 1 hour
  • Total time: 1 hour 15 minutes, plus marinating

Serves: 6, with leftovers


5 garlic cloves, crushed

10 thyme sprigs, leaves picked

1 lemon, juice

4 tbsp olive oil

1 boned and butterflied leg of lamb (about 1.2kg)

300ml whole milk


1. Mix together the garlic, thyme leaves, lemon juice and 3 tbsp olive oil in a bowl; season. Make 5 cuts through the fat of the lamb to expose the flesh. Add the lamb to the marinade, covering it on all sides. Leave to marinate overnight or for at least 4 hours.

2. Preheat the oven to 200˚C, gas mark 6. Heat the remaining 1 tbsp oil in a heavy pan. Remove the lamb from the marinade and brown on all sides; be careful not to burn the larger pieces of garlic. Add the remaining marinade juices and the milk and boil on a high heat for 3 minutes. Cover loosely with foil and transfer to the oven; roast for 45 minutes. Slice and serve with the potatoes, baked spinach and roasting juices.