Roast lamb studded with rosemary & garlic

Roast lamb studded with rosemary & garlic

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(32 ratings)

Prep: 10 mins Cook: 1 hr, 45 mins

More effort

Serves 6 - 8
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Nutrition and extra info

Nutrition: per serving (6)

  • kcal580
  • fat32g
  • saturates15g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein65g
  • salt0.85g
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  • leg of lamb weighing 2½ kg/5lb 8oz



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

  • 1 garlic bulb



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 bunch rosemary



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

  • 1 tbsp vegetable oil
  • 2 carrot, cut into large chunks



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

  • 1 onion, cut into quarters



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

  • 1 glass red wine (about 150ml)
  • 1.2l beef or lamb stock



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


  1. The first job is to stud the lamb with garlic and rosemary. Use a sharp pointed knife, make at least 30 small incisions all over the meat. Peel 4 garlic cloves, thinly slice them and prod a slice into each incision. 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. Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add a little oil and brown the lamb all over. Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin.

  3. Roast for about 1 hr 45 mins. Turn the lamb halfway through so by the time it’s cooked, each side has been in the stock. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 mins.

  4. While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little on the hob if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface. Serve the lamb with the gravy, potatoes (see 'Goes well with'), leeks and butternut squash (see below).

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Comments (38)

mdej123's picture

Just had this for our Easter lunch and it turned out perfectly. The lamb was delicious, and I did infuse the meat with the garlic and herbs the night before. Also served with the butternut squash and leeks, which everyone thought was a great change from the usual carrots and peas I serve. The gravy was one of the best I have ever tasted. Excellent, and look forward to doing again.

meliosa's picture

I made this yesterday and it was my first time doing a lamb roast. My lamb was just over 3kg. Studded it the night before with extra garlic as i cannot get enougth. I made sure that the incisions were really deep and pust the garlic right down. Was really delicious! The Gravy was amazing, instead of taking the veg out, I just blitzed everything with a handheld blender, fantastic. Have just enjoyed a lovely lamb sandwich for my lunch! Will definitely be making this again.

yummy16's picture

Great idea to blend the veg, gave a lovely thick gravy, thanks!

mrsp1971's picture

Very easy receipt for fuss free gravy, I did add lingonberry sauce and worcester sauce when reducing to give it a bit more depth. I also only used a couple of cloves and found that gave it enough flavour, I think a whole bulb for a roast would be too much for us.

mackemx's picture

Very easy to make and very tasty. I too had to cook it for longer than stated, but it was worth it! Lovely gravy topped it off. Will be making it again.

sheelaghmcd's picture

Loved this dish, cooked it for 12 people and everyone loved it.

chefintraininglol's picture

io.k, cooked this today, i 2 found that i had to cook it for longer then the time stated cus it wasnt fully cooked. first time cooking a roast lamb, didnt use a bulb of garlic, just used 4 pieces- next time will use 6 pieces, i used half a bunch of 25g bunch of rosemary, lamb wieghed slightly less then what stated in ingredients bit. i dnt really like lamb so did not enjoy this, my other half LOVED it tho and ate loads. i made the gravy without redwine and i have to say it tasted so yum. all the flavours in this dish are excellent and really had me wishin i was a lamb lover so tat i could have enjoyed this meal as much as my other half lol.

teresahall's picture

Not bad, but found the garlic over powering the taste of the lamb. Wouldnt cook it that way again

beanface's picture

Made this last Sunday and it was fantastic. Really easy to make and the gravy was to die for. I did not prepare the lamb a day in advance and you could still taste the garlic and rosemary in the meat. I will definitely be making this again.

gillianpreston's picture

Made this for tea tonight - first time I've cooked roast lamb - tasted fab, and was really easy. Both my kids- 4 and 18mths- devoured it! Added a tbspn of redcurrant sauce when I was reducing the gravy and served it with roast potatoes and roasted carrots and butternut squash. Will become a regular Sunday roast recipe!

Marg47's picture

Very tasty, and gravy was delicious.

jeewha's picture

We're having this for our dinner tonight. Haven't had a lamb roast for ages...This one was quite easy to prepare.

lisamary's picture

Perfect for Easter lunch, I'm so glad I made it, it was delicious and definitely worth studding with the garlic and rosemary the day before. Delicious no-fuss gravy too. There was hardly a scrap left, just lots of 'mmmm' sounds from the people around me, what more recommendation could you need?

readinc's picture

Made this for Easter and everyone loved it

vlbarton's picture

I made this for Easter lunch and it went down really well with everyone. I did leave the lamb to infuse over night with the rosemary and garlic and the flavour did run through the meat. My leg of lamb weighed slightly less han the stated, but I did find I had to cook it for an extra 1/2 hour to cook it fully, despite my oven cooking quite hot.

utbw123's picture

very easy to make and coupled with the goes well with suggesion an extemeley good tasty plate of food for someone who appreciates good food

chiva_samani's picture

So easy to make. Chuck it all in the roasting tray. In the oven. Done.

marcin's picture

That looks very good. Almost make the mouth water


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