Cook roast lamb in the oven – seasoned with rosemary, sage and garlic, so that the good flavors of the lamb come through. Perfect when you want to serve roast lamb for Easter, or any time of the year!

• Prep Time: 15 min Cooking Time: 1hour+ 

• 4-6 servings

• 4 cloves of garlic
• 4 sprigs of sage
• 3 sprigs rosemary
• 1 boneless lamb steak (approx. 1 kg)
• 2 tablespoons rapeseed oil
• flake salt
• black pepper
• salt
• olive oil

Set the oven to 150°C.

Peel the garlic cloves and chop roughly. Pick the herbs and chop roughly. Mix the garlic with the herbs, 2 teaspoons flake salt and ½ teaspoon pepper (for 4-6 servings).

Remove the netting from the lamb roast and unfold the roast. Massage the herb and spice mixture into the inside of the lamb roast and fold it up. Tie together with twine.

Season the outside of the steak with ½ teaspoon salt and 2 crm pepper (for 4-6 port) all around. Brown the steak in rapeseed oil in a frying pan until it gets a nice color all around. Place the steak on an oven rack with a sheet underneath. Set in the middle of the oven for about 1 hour or until the internal temperature is 63°C.

Take out the roast and cover with foil and let it rest for about 10 minutes. Remove string and slice up. Place on a plate and drizzle with olive oil and sprinkle with flake salt.