Marmite roasted lamb
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Marmite roasted lamb
This deeply savoury, succulent leg of lamb is perfect for an Easter roast
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
456Kcal
Fat
24gr
Saturates
7gr
Carbs
3gr
Sugars
2gr
Fibre
0gr
Protein
57gr
Salt
0.8gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1 tbsp Marmite
- 2 tbsp olive oil
- 2 grated cloves of garlic
- 1 tbsp red wine vinegar
- 1/2 tbsp runny honey
- black pepper
- a half leg of lamb (around 1 kg)
- 300ml water (or stock, if you prefer)
Step by step
-
Preheat the oven to 220°C, fan 200°C, gas 7. Whisk together the Marmite, olive oil, garlic, red wine vinegar and runny honey with some black pepper. Lightly score the lamb in a crisscross pattern, then rub the Marmite mixture into the lamb. Sit it on a rack in a roasting tray and transfer to the oven for around 15-17 minutes or until there’s some nice browning and charred bits.
-
Remove from the oven, pour 300ml water (or stock, if you prefer) into the tray and cover tightly with foil. Reduce the heat to 170°C, fan 150°C, gas 3½, then roast for 3½-4 hours or until tender. Allow to rest for 15 minutes before carving.
