With the glorious Easter weather this year, I am suggesting that you get your BBQ ready for an Easter feast, although it’s easy to replicate this recipe in a conventional oven, just without the smoky flavour.

Our lamb usually comes from Midhurst, but we have got some Spring Lamb and legs of lamb from Devon at the moment due to the high demand for this cut.  The quality is fantastic, and will make a huge difference to your Easter lunch.  Combined with some Jersey Royal potatoes, fresh mint and rosemary and finished with some Rhubarb crumble, you are ready to go.

Leg of lamb is available in the butchery for £11.99/kg as well as all the range of other cuts.  And the butcher will happily butterfly your leg, or create a lamb cushion from the shoulder.

This recipe is from the Big Green Egg team – the ceramic charcoal oven that we sell at the shop.  We are running a Big Green Egg course on the 4th May as an introduction to this great BBQ.

Click here for the full recipe for Garlic and Rosemary Lamb