Roast lamb studded with rosemary & garlic

Roast lamb studded with rosemary & garlic

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (38)

Dee1306's picture

A fantastic recipe. Family loved it. Meat was tender and gravy delicious! Will definitely cook again. Thank you!

emmap91's picture

I added about 20 leaves of mint to the gravy after taking the lamb out to rest, worked really nicely and added a subtle flavour

yummy16's picture

My first time at roasting lamb this way - great, meat was so tasty and tender and family very impressed! I followed Meliosa's suggestion to blitz the veg, giving me lovely thick tasty gravy. Great recipe will use it again, thank you!

goodfood10's picture

A beautiful recipe, I'm terrified of cooking lamb but honestly it was foolish proof, it went down a treat thank you x

ubo's picture

Very good taste and very easy to make. Must try

P.S You can try adding potatoes to the tin together with everything so it gains all the flavors.

buttercupbento's picture

So easy to make and incredibly tasty. Had a half leg so scaled the cooking time down but used the same amount of garlic. We like garlic! Delicious!

Munchies41's picture

You can't go wrong with this recipe. Delicious classic flavour combinations.

Anyuta's picture

The lamb came out great! Super easy recipe with a wonderful result. I had to take it out about 30 minutes earlier as my lamb was 2kg and 100g. Try it!

Adriel John's picture

This turned out really well! The family loved it. I do recommend marinating the lamb a night in advance.

A Reefer Franklin's picture

I will be trying this tomorrow. Will post the results :) xx

dhoohar's picture

Very useful comment. ;P

bekadelemaria's picture

My family loved this delish

johnlamb10's picture

Brilliant, works perfectly every time, in the oven as we speak. Happy 2014 to everyone.

lizleicester's picture

Fantastic way to cook a leg of lamb. Well worth starting the night before so that the flavours can infuse. I think it's "Easy" - in fact it's foolproof!

hanbutler's picture

Very easy to do and tastes delicious!

benmolly's picture

My favourite dinner!! So easy and so tasty. Would recommend all of the side dishes as well.

pkush0108's picture

Sounds good. But no mention is made whether it is cooked well done or medium or less?

kelh76's picture

I made this at Easter and it went down a storm. My husband and I thought it was the best roast lamb we'd ever tasted. Served with 'buttered leeks and peas' and the dauphinnoise recipe listed as "goes well with". Gravy was perfect too. In all, absolutely delicious and fuss free meal - will definitely do again... regularly! (My leg was 1.8kg so I followed Delia's instructions - 30 mins per 450g, minus 30 mins if you like it pink. It was perfect).

louiseprice789's picture

Delicious and so easy! Mine came out quite brown but I blame my oven rather than the recipe. It still tasted really yummy. Will definitely do again!

anast71's picture

Delicious! Stuck to the recipe but if you want to make sure it is medium to well done leave it a bit longer in oven as mine was ever so slightly rare, closer to the bone.


Questions (4)

AAhleit's picture

Which red wine is best to use for this recipe?

AAhleit's picture

What is the best red wine to use for this recipe?

mandyarts's picture

What does it mean to "brown the lamb"? I'm completely new to cooking but really want to make this recipe, it sounds delicious!

goodfoodteam's picture

Hi there. Browning refers to cooking the surface of a piece of meat at a high temperature until brown all over, it gives the meat an attractive colour and more flavour. Good luck with your venture into cooking!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…