🛒 Ingredients (Serves 6–8)

• 2.2 kg leg of lamb, bone-in or boneless

• Honest Toil Extra Virgin Olive Oil – for drizzling

• Dijon Mustard – 2 tablespoons

• Fresh rosemary – 3 sprigs, finely chopped

• Fresh thyme – 2 sprigs, finely chopped

• Garlic cloves – 4, minced

• Lemon zest – from 1 lemon

• Sea salt & black pepper – to taste

🧑🍳 Instructions

1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

2. Prepare the herb crust: In a bowl, mix chopped rosemary, thyme, minced garlic, lemon zest, and a generous amount of sea salt and black pepper.

3. Season the lamb: Place the lamb in a roasting tray. Rub it all over with Dijon Mustard, then press the herb mixture onto the surface to form a crust. Drizzle with Extra Virgin Olive Oil.

4. Roast: Place the lamb in the preheated oven. Roast for 20 minutes, then reduce the temperature to 180°C (160°C fan) / 350°F / Gas Mark 4. Continue roasting for:

   • Rare: 15 minutes per 500g

   • Medium: 20 minutes per 500g

   • Well done: 25 minutes per 500g

5. Rest: Once cooked to your liking, remove the lamb from the oven. Cover loosely with foil and let it rest for 15–20 minutes before carving.

🍷 Wine Pairing

Complement your Easter feast with these wines:

• Bodegas LAN Rioja Gran Reserva 2011: This aged Rioja offers deep cherry and spice notes, perfect with the herb-crusted lamb.

• Pouilly-Fuissé Vielles Vignes, Cirardin: A luxurious white Burgundy with creamy texture and zesty freshness, ideal for those preferring white wine.