Easter Roast Lamb Recipe, With Garlic And Herb Butter And Cider Gravy

Only 10 minutes prep? Now we're talking.

Nothing says Easter like roast lamb, but if you’re looking to spruce up the family favourite, look no further.

The team at Simply Beef and Lamb – a website created by British farmers to help you make the most of their produce – shared their ultimate roast recipe with HuffPost UK.

The lamb is served with a mouth-watering garlic and herb butter and cider gravy, but crucially takes up very little prep time, meaning you’ll still be able to enjoy the day with your guests (or crash out in front of the Easter TV).

Garlic and Herb Butter Roast Lamb with Cider Gravy


Prep time: 10 minutes. Cook time: 3 hours. Serves: 6 people.


  • 1 x 1.3kg/3lb lean whole or carvery lamb leg joint

  • Salt and freshly milled black pepper

For the herb butter

  • 2 garlic cloves, peeled and finely chopped or crushed or 5-10ml/1-2tsp garlic puree

  • 100g/4oz unsalted butter, softened

  • 30ml/2tbsp freshly chopped flat leaf parsley

  • 30ml/2tbsp freshly chopped chives

  • 15ml/1tbsp freshly chopped tarragon

  • 15ml/1tbsp plain flour

  • 450ml/ ¾pint good, hot lamb stock

  • 150ml/ ¼pint sweet cider


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

  2. To prepare the garlic and herb butter; in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously all over. Wrap any remaining butter in cling film or foil and freeze for up to 2 months.

  3. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.

  4. Remove from the oven; cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.

  5. Add the remaining stock, cider and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.

  6. Serve the lamb with seasonal vegetables and the gravy.