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Roasted Breast of Lamb With Lemon, Garlic and Rosemary

Serves 4-6 - Ingredients:

  • 800g boned and rolled Breast of Lamb
  • 3 tablespoons of olive oil
  • 1 tablespoon of fresh rosemary, finely chopped
  • 1 tablespoon of thyme, finely chopped
  • 1 tablespoon runny honey
  • 2 cloves garlic finely chopped
  • Salt
  • Freshly ground pepper
  • 400g washed new potatoes, halved
  • 300g courgettes, sliced into 3mc coins


Preheat the oven to 160°C.

In a bowl mix 2tbsp olive oil, lemon zest and juice, rosemary, honey, garlic and seasoning.

Rub this over the boned side of the meat, roll up and secure with string in several places.

Preheat an oven proof dish, seal the breast of lamb on all sides in its own fat. Cook for 1 ½ hours in the oven then add the new potatoes, tossed in the remaining olive oil.

After 30 minutes add the courgettes, toss in the cooking juices and continue to cook for the final 30 minutes. Remove from the oven and leave to rest for 10 minutes.

Remove the string, cut into slices and serve with the vegetables.