Bernadette's lavender & rosemary lamb leg

Bernadette's lavender & rosemary lamb leg

Serves: 6 | Preparation Time: 10 mins | Cooking time: 1hr 30mins


  • 2.5kg Farm88 whole leg of lamb 
  • 4 tbsp seeded mustard
  • 2 tbsp olive oil
  • 2 tsp salt 
  • 2 tsp black pepper
  • 3 tbsp chopped fresh lavender
  • 3 tbsp chopped rosemary
  • 4 garlic cloves, chopped 
  • 1 large red onion, thickly sliced (for the roasting dish)
  • 1 cup of water (for the roasting dish)


  1. Take the lamb leg out of the fridge at least 1 hour before cooking.
  2. Preheatoven to 170°C, fan forced.
  3. Poke small holes into the lamb.
  4. Drizzle the lamb with olive oil and season with salt & pepper.
  5. Rub mustard on all sides of the lamb. 
  6. Roughly chop up the garlic, rosemary and lavender, and drizzle with olive oil.
  7. Pat down the herbs all over the lamb.  
  8. Cut onion into thick slices and place into a roasting dish, lined with baking paper.
  9. Pour water into the bottom of the roasting dish. 
  10. Place lamb on top of the onions and out in the oven. Cook for 1.5 hours or until your liking.
  11. Remove from the oven and wrap in foil, letting it rest for at least 30min. Enjoy!


  1. If you have a thermometer, the internal temperature should be anywhere between 60-65°, depending on how you like it. 
  2. Placing water in the bottom of the roasting dish helps retain moisture.
Results may vary.