Rusty Bus EVOO Roast Lamb with Garlic & Herbs

Classic, slow-roasted lamb infused with fresh olive oil flavour.

Serves: 6–8 | Prep Time: 15 mins | Cook Time: 2–2.5 hrs

Ingredients:

  • 1.8–2.2 kg leg of lamb (bone-in)

  • ⅓ cup Rusty Bus EVOO

  • 4 garlic cloves, sliced

  • 1 tbsp fresh rosemary leaves (or 2 tsp dried)

  • 1 tbsp fresh oregano or thyme

  • Zest of 1 lemon

  • Juice of ½ lemon

  • GVG flavoured salt (original, lemon and herb & garlic all work well) & freshly cracked black pepper

  • 1 cup water or stock (for the base of the roasting pan)

Optional: Add halved potatoes or root veg to the base for a one-pan roast

Instructions:

  1. Preheat oven to 170°C (fan-forced).

  2. In a small bowl, mix EVOO, lemon zest & juice, garlic, herbs, salt, and pepper.

  3. Use a sharp knife to make small slits all over the lamb. Stuff some garlic/herb mixture into the cuts.

  4. Rub the rest of the marinade generously over the whole lamb, massaging into the meat.

  5. Place lamb on a rack or directly into a roasting tray with a splash of water/stock underneath.

  6. Cover loosely with foil and roast for 1.5 hours.

  7. Remove foil and roast another 30–45 mins until golden and tender (internal temp ~63°C for medium).

  8. Rest lamb for 15–20 mins before carving. Drizzle with a final splash of Rusty Bus EVOO before serving.

Serving suggestions:

  • Serve with roast potatoes, grilled lemon wedges, and a fresh salad dressed in—you guessed it—EVOO.

  • Leftovers are perfect for warm lamb wraps with garlic yoghurt and olive oil drizzle.