Easy roast leg of lamb
- Anna Glover
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 1 hr and 40 mins
A star rating of 4.5 out of 5.91 ratingsRate
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Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Dairy-free
Egg-free
Gluten-free
Low sugar
Nut-free
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Anna's tips for roasting a leg of lamb:
I always take the lamb out of the fridge about an hour before roasting. Bringing it to room temperature helps it cook more evenly and gives you a juicier, more tender result.
Don't skip the resting time. I like to leave the lamb to rest for at least 15 minutes before carving, loosely covered with foil. It allows the juices to redistribute, making every slice beautifully succulent.
For maximum flavour, I'll tuck a few garlic cloves and sprigs of rosemary into small cuts in the lamb before roasting. A little lemon zest or a handful of thyme also works well if you wish to vary the flavour.
I love serving roast lamb with crisp roast potatoes, seasonal vegetables and a rich gravy or mint sauce. Any leftovers are great sliced into sandwiches or used in a shepherd's pie the next day. I recommend saving the tray juices and onions to add extra flavour to gravies or stews the next day.
Ingredients
Nutrition
Units:
MetricUS
-
2kg-2.5kg leg of lamb
-
small bunch rosemary
cut into 2cm short sprigs
-
4-5 garlic cloves
finely sliced
-
4-6 brown anchovy fillets
chopped (optional)
-
2 tbsp olive oil
-
2 large onions
thickly sliced
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Nutrition: Per serving
-
kcal473
-
fat27g
-
saturates11g
-
carbs7g
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sugars5g
-
fibre3g
-
protein48g
-
salt0.26g
low
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Method
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step 1
Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
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step 2
Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
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step 3
Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.
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step 4
Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Anna Glover
Anna Glover is Good Food and olive’s Head of Video. She is a food writer, recipe developer, and creative voice known for her approachable, stylish take on home cooking. With a passion for seasonal ingredients and effortless entertaining, she shares recipes, kitchen inspiration, and everyday moments that make cooking feel both achievable and exciting. See Anna's recipes.
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A star rating of 4.5 out of 5.91 ratings
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