Rosemary pork leg roast

Rosemary pork leg roast

Serves: 8
  |  Prep time: 10 mins  |  Cooking Time:  2 hours


1kg Tasman pork leg roast (on the bone) 
2 garlic cloves, minced
5 tbsp dried rosemary, crushed
4 tbsp dried marjoram
½ tsp pepper
4 medium brown onions, quartered
500g fresh baby carrots
¼ cup fresh lemon juice
¼ cup grated lemon zest
3 bunches fresh oregano, chopped
2 tbsp Golden Grange Extra Virgin olive oil


  1. Mix minced garlic, rosemary, lemon zest and juice, oregano, salt and pepper, marjoram and the oil in a medium bowl and set aside 1 tablespoon.
  2. Rub remaining mixture over the roast and place in a shallow roasting pan. 
  3. Place potatoes, carrots, oil and remainder of mixture in a large resealable cooking plastic bag and toss to coat all vegetables.
  4. Take out vegetables and arrange surrounding the roast. Cover and bake at 165°C for 1 hour.
  5. Uncover and bake for 1 hour longer.
  6. Strain juices from roasting pan and pour over meal and vegetables. Let stand for 10 minutes before slicing.
Results may vary.