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44 Turnham Green Terrace
Chiswick W4 1QP

T: 020 8994 2646


We would like to share a recipe with you every month using our seasonal produce.

Our recipe this month comes from Chantelle Macken. It is a spring leg of lamb slow cooked with rosemary garlic and potatoes, a simple but really delicious recipe!

Easter Sunday Lamb


  • 1 leg of lamb weighing around 2.5kg
  • Olive oil
  • 1 White onion
  • 4 garlic cloves
  • Fresh rosemary
  • Salt and pepper
  • 500ml Lamb stock
  • 100ml Red wine
  • 200ml Tomato juice
  • 1.5kg potatoes peeled and sliced thinly
  • 3 garlic cloves crushed
  • 1 large onion sliced
  • Olive oil
  • 200ml lamb or chicken stock
  • Salt and pepper


Preheat the oven to 200c/400f/gas mark 6

Using a small sharp knife make small slits over the leg of lamb and insert thin slices of garlic along with some rosemary leaves then drizzle with olive oil and season well.

Gently fry the sliced onion in a little olive oil for a few minutes until soft. Blanch the sliced potatoes in gently boiling water for 5 minutes then put to one side in a drainer. Brush an ovenproof dish with olive oil and place the lamb in the centre, arrange half the potatoes around it and put the onions and garlic on top. Finish by placing the remaining potatoes around the lamb add a drizzle of olive oil, pour over the stock, season well and roast for approximately 2 hours. Leave to rest for at least 20 minutes before carving. ENJOY!

Rodney's Recommendation

Recipe of the Month