Roasted Leg Of Lamb


This is fantastic recipe packed with flavour that works so well with lamb. Serve alongside your favourite vegetables.

  1. The first job is to stud the lamb with garlic and rosemary. Use a sharp-pointed knife, make at least 15 incisions all over the meat. Firstly drizzle with oil and salt and pepper. Push in 15 garlic cloves. Next, pull off small sprigs of rosemary and push into the incisions, too. If done in advance, cover the lamb well and refrigerate. Remove from the fridge 1 hr before roasting. 
  2. Scatter the carrot, onion, any remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the lamb in the tin.
  3. Roast for about 1 hr 45 mins. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 mins.
  4. Strain the stock and meat juices into a pan and simmer to reduce-by half, this makes a fantastic gravy.


Prep time: 20 Minutes

Cook time: 1 Hour 45 Minutes

Serves: 6

  • 2.5kg Leg of lamb

  • 1 garlic bulb-cloves separated

  • 1 bunch of rosemary

  • 1 tbsp oil

  • 2 carrots

  • 1 onion

  • Salt and pepper

  • For the gravy:

  • 1 glass of red wine

  • 1 litre of lamb or beef stock