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    Ruth Rogers' agnellomarinatoal forno (marinated roast lamb)

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    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. 

    • Gluten Free
    • 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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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