Dinner Easy Quick Meal

Lamb Roasted with Rosemary, Feta, Tomatoes and Garlic

Lamb Roasted with Rosemary, Feta, Tomatoes and Garlic

Not exactly my best dinner photo but this recipe is worthy to be posted anyway.

I do make this recipe at list once a month.    The flavor combination is absolutely lovely.

Its a quick and easy dinner option, perfect for weekdays or just as a Lazy Sunday Roast (like today).

Add a fresh green salad as a side and you won’t need anything more.

You can use a smaller cut of Lamb and reduce the cooking time.   In this case, allow the garlic and Feta roasting for a little more time – you can do that while the Lamb rests.   

Make sure the meat is at room temperature before preparing it.

Enjoy it!


Lamb Roasted with Rosemary, Feta, Tomatoes and Garlic
Serves: 4 Cost:$$ | Difficulty:  Easy| Time: 1h


  • 1 Small boned leg lamb (around 1Kg) trimmed
  • 2 Heads of Garlic, cloves separated, skin on + 1 crushed garlic clove
  • 1 Tablespoon Vegetable Oil
  • Olive Oil to Drizzle
  • About 300g Firm Feta Cheese thickly sliced
  • About 300g Fresh and firm cherry tomatoes
  • About three sprigs of Fresh Rosemary
  • Kosher Salt or any other grainy salt and freshly ground Pepper to taste


  1. Pre-heat the oven to 180C (350F)
  2. Drizzle a large baking dish with olive oil
  3. Scatter the the Feta, the cherry and the garlic around the baking dish
  4. Spread the leafs of two of the rosemary sprigs over the ingredients and drizzle some olive oil
  5. Add a Pinch of salt and pepper to taste
  6. Put the baking dish in the oven
  7. Crush one  clove of garlic
  8. Season the Lamb with the crushed garlic, kosher salt and Black Pepper
  9. Heat up one tablespoon of oil in a skillet over high heat, when  the skillet is very hot, put the Lamb and the leaves of one sprig of Rosemary in the skillet.
  10. Seal the meat both sides, about 2 minutes each side to give some color.
  11. Take the Baking Dish out of the oven, nest the lamb in the middle of it with the other ingredients.
  12. Roast for about 20min or to your liking – If you have a meat thermometer, the internal temperature should be for a medium rare  54C(130F).    Let the Lamb rest covered with foil and brushed with the pan juices for about 15 min before cutting it – during this time it will still be cooking so if you like the meat a bit more rare you should take it out of the oven at 51C (125F).     Refer to the cooking x temperature chart in the Resources option of this blog for more information.  
  13. If you want the Feta, garlic and tomatoes a bit more roasted you can leave them in the oven while you rest the meat.

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