Alberta lamb roast recipe

Green Herb Lamb Roast with Roasted Asparagus and Peas

This beautiful roast lamb dish is perfect if you're entertaining a big group of friends and family over the Easter weekend. If you still need to fill a seat at your table, we're also happily accepting any last minute invitations. As long as the food is delicious, of course!


4 garlic cloves, mashed into a paste
3 white anchovies, roughly chopped
½ lemon, zest
1Tbs fresh thyme, roughly chopped
1½ Tbs fresh sage, roughly chopped
1 Tbs fresh rosemary, roughly chopped
4 Tbs fresh mint, roughly chopped
To taste salt and pepper
3.25 Kg leg of lamb, deboned
20 stalks asparagus, trimmed
2 cups (500 g) fresh or frozen, peas
10 shallots, peeled and halved
Drizzle of olive oil


Combine the garlic, anchovies, lemon zest, thyme, sage, rosemary, mint, salt and pepper together. 

Massage herb mixture into the leg of lamb, then wrap in plastic wrap and refrigerate overnight. Remove from fridge about 45 minutes before you put it in the oven. 

Preheat oven to 350º F. 

Place extra herbs, stalks of rosemary, thyme and sage along with a roughly chopped onion in the base of your roasting pan. 

Drizzle with vegetable oil. Place lamb on top and drizzle with more oil. 

Roast in oven for 18 minutes per 450 g of lamb. Remove and let rest. 

Roast asparagus, shallots and peas in oven while the lamb is resting, about 5 - 8 minutes. 

Serve lamb with your roasted vegetables and enjoy.

Serves 4-6

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