We love a good old roast lamb. It is a stable on a Sunday when we have our traditional Sunday roast. This recipe is one that I just whizzed together when I seen I had some fresh herbs lying around.
We would normally be content with a simple roasted joint seasoned generously and carved for dinner, until now.
This is now the normal fayre when I make roast lamb. The rosemary and thyme are perfect with lamb as is the garlic and mint and have always been a classic combination. This marinade has the added tang from the lemon but as this always goes well with rosemary marries everything beautifully together with the juicy and tender lamb.
So if you fancy jazzing up your normal roast lamb try this and I guarantee you will not go back. The leftovers also make great sandwich or flour tortilla fillers and can really add that little extra to a salad of quinoa and mixed beans.