Nick’s Easter Lamb Recipe

• 1 leg of lamb
• 2/3 garlic bulbs
• A  handful of fresh rosemary and thyme
• A  handful of fresh mint
• 4 red onions
• 4 tbsp olive oil
• 1 tsp chilli spice
• 1 tsp smoked paprika
• 200g of feta
• A pinch of salt and pepper

At The Greenbank, we are passionate about sourcing local ingredients. We recommend purchasing your tender lamb from West Country, fresh herbs from Canara Farm and flavoursome salt from Cornish Sea Salt.

1. Place the lamb joint on a stable chopping board. With a sharp, small, pointed knife carve pockets into the lamb.
2. Cut the feta into small cubes to fit into pockets in the lamb, slide the feta into each pocket and follow it up with peeled and slightly crushed garlic cloves and mint.
3. Remove the skin from the red onions and cut them in half.
4. In a suitable sized roasting dish, place half of the rosemary, thyme and any leftover garlic and mint.
5. Place the halved onions on the bed of herbs, then place the leg of lamb on top.
6. Drizzle the whole joint with olive oil and season well using the chilli and smoked paprika.
7. Preheat the oven to (190°C fan/gas mark 7).
8. Place the lamb in the preheated oven and roast for 1 ½ hours.
9. After 1 ½ hours, remove the lamb from the oven. The result will be succulent pink lamb which pulls off the bone. However, if you like your lamb cooked through add another 30 minutes.