Roast lamb with spring herb crumbs

Roast lamb with spring herb crumbs

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(2 ratings)

Prep: 20 mins Cook: 2 hrs


Serves 8
This iron-rich dish is ideal for a weekend with family and friends

Nutrition and extra info

Nutrition: per serving

  • kcal532
  • fat30g
  • saturates12g
  • carbs18g
  • sugars5g
  • fibre2g
  • protein45g
  • salt0.6g
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    For the crumbs

    • 100g good-quality white bread
    • 2 garlic clove
    • zest 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tsp thyme leaf, chopped
    • small bunch parsley, chopped



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 3-4 anchovy fillets, chopped (optional)



      Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

    For the lamb

    • 5 carrot, cut into chunks



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 2 onion, cut into chunks



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 4 bay leaf
    • small bunch rosemary



      Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • large leg of lamb, about 3kg/6lb 8oz



      A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

    • 3 garlic clove, thickly sliced, plus a whole bulb, halved

    For the gravy

    • 5 tbsp plain flour
    • 200ml white wine, plus a splash
    • 600ml lamb stock



      A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…


    1. Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.

    2. To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.

    3. Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

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    Comments (3)

    rachee's picture

    The crumbs would work really well to bread chicken with too.

    rachee's picture

    Fantastic recipe! Made this for all the family and I was told that it was the best roast lamb they'd ever eaten! It was the first time I'd roasted a lamb as well!

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