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Ruth Rogers' agnellomarinatoal forno (marinated roast lamb)
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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.
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.