We now come to the main event, the lamb. Loums picked up bio, grass-fed lamb leg steaks from the market Saturday morning and come the Sunday, I still wasn’t sure of the best way to cook them, all I knew was that I definitely wanted to cook them in the oven, (I thought it was the safest option as lamb isn’t a meat I’ve frequently cooked in the past).

In amongst a Skype call with the mothership I asked her advice and she suggested a marinade before roasting, and so thatโ€™s what I did. The marinade itself itโ€™s simple, but the lemon and rosemary marry so well with the richness of the lamb and the flavours of the two sides that there was no reason to over-complicate the taste, and I was extremely happy with the overall result.


– 2 garlic cloves, crushed,
– Juice of 1 lemon
– Sprig of fresh rosemary, leaves taken from the stem
– Not joking, about 20 twists of fresh black pepper
– 1/2tbsp extra virgin olive oil
– Couple of pinches of Sea salt (best organic)
– 2 leg of lamb steaks with the fat trimmed off

– In a small bowl, mix together the pepper, lemon, olive oil and garlic.
– Chop the rosemary and quickly stir into the mixture.
– Lay the lamb on a baking tray and brush the marinade over.
– Leave for one hour.
– At the 50-55 minute mark, preheat the oven to 220 degrees.
– Turn the heat down to 180 degrees, roast for 45 minutes, turning over halfway through.
– When done, leave it to rest for 2-3 minutes before serving.

Bon appetit!