31/10/2026
Give your next roast lamb a fresh citrus twist with RIO LARGO Lemon Olive Oil.
Ingredients:
1.5 kg lamb leg or shoulder
4 Tbsp RIO LARGO Lemon Olive Oil
4 cloves garlic, sliced
Salt, pepper and fresh rosemary
Method:
Preheat the oven to 180 °C. Rub the lamb with RIO LARGO Lemon Olive Oil, garlic, rosemary, salt and pepper. Roast for approximately 1½–2 hours, or until tender. Allow the meat to rest before serving, then finish with another generous drizzle of Lemon Olive Oil.
The combination of tender roasted lamb, aromatic rosemary and bright lemon flavour makes this a beautiful centrepiece for a relaxed Sunday meal.
Sometimes the finishing drizzle makes all the difference.