Roast Leg of Lamb with Garlic and Rosemary

A classic leg of lamb studded with garlic and rosemary, roasted until tender and pink.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 50m
Total: 2 hours 10 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 2kg leg of lamb, bone in
  • 4 cloves garlic, cut into slivers
  • 4 sprigs fresh rosemary, broken into small pieces
  • 2 tbsp olive oil
  • 1 onion, thickly sliced
  • 200ml lamb or chicken stock
  • Salt and black pepper to taste

Method

  1. Heat the oven to 220°C (200°C fan)/gas 7. Make small, deep cuts all over the lamb with a sharp knife and push a sliver of garlic and a piece of rosemary into each.

  2. Rub the lamb with the olive oil and season generously with salt and pepper.

  3. Put the onion in a roasting tin, pour in the stock and sit the lamb on top. Roast for 20 minutes.

  4. Reduce the oven to 180°C (160°C fan)/gas 4 and roast for a further 1 hour 15 minutes for pink lamb, or 1 hour 30 minutes for well done.

  5. Rest the lamb on a warm board, covered loosely with foil, for 20 minutes. Carve and serve with the pan juices.