Roasted Leg of Lamb

This roasted leg of lamb uses just five ingredients, yet it delivers rich flavour and tender texture. Garlic and rosemary create a classic pairing that enhances the natural taste of the lamb. It is simple to prepare, easy to cook, and perfect for a comforting family meal.

Prep Time 15

Cook Time 1 45

Total Time 2

Servings Portions

Ingredients

2.25 kg leg of lamb
4 cloves garlic sliced
3 sprigs fresh rosemary
2 tbsp olive oil
2 tsp salt

Instructions

Prepare the Lamb:

Remove the lamb from the fridge 30 minutes before cooking. This helps it cook evenly. Preheat the oven to 200°C (180°C fan).
2.25 kg leg of lamb

Score and Flavour:

Pat the lamb dry with kitchen paper. Then, make small cuts all over the surface using a sharp knife. Insert slices of garlic and small pieces of rosemary into each cut.
4 cloves garlic, 3 sprigs fresh rosemary

Season Well:

Rub the lamb with olive oil. After that, sprinkle the salt evenly over the surface. Ensure it is well coated for the best flavour.
2 tbsp olive oil, 2 tsp salt

Start Roasting:

Place the lamb in a roasting tin. Put it into the hot oven and roast at 200°C for 20 minutes. This helps to develop a golden crust.

Lower the Heat:

Reduce the oven temperature to 180°C (160°C fan). Continue roasting for about 1 hour 10 minutes to 1 hour 40 minutes, depending on how well done you prefer it. Baste once or twice during cooking.

Check Doneness:

For medium lamb, the internal temperature should reach about 60–65°C. If you prefer it well done, cook a little longer.

Rest the Meat:

Remove the lamb from the oven. Cover it loosely with foil and let it rest for 15–20 minutes. This keeps the meat juicy and tender.

Carve and Serve:

Slice the lamb against the grain. Serve warm with your favourite sides.

Equipment

Roasting Tin
Sharp Knife
Small bowl
Kitchen foil

Notes

Serving Suggestions:

Roast potatoes

Seasonal vegetables

Mint sauce or gravy

Yorkshire puddings

Fresh green salad

Tips for Success:

Bring the lamb to room temperature before roasting.

Do not skip the resting time, as it improves texture.

Use fresh rosemary for the best aroma.

Storage:

Store leftover lamb in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold in sandwiches or salads.

Nutrition