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How To Make Roast Leg Of Lamb

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How To Make Roast Leg Of Lamb
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Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste, and offers a Sunday Lunch alternative. Relish our Roast Leg of Lamb recipe. Enlarge Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste, and offers a Sunday Lunch alternative. Relish our Roast Leg of Lamb recipe.
Serves:
2 to 4
Preparation Time:
10 minutes
Cooking Time:
1 hour 15 minutes
Total Time:
1 hour 25 minutes
Oven Temperature:
250° c  -  480° f

Step 1: Preheat the oven

  • 1 Leg of lamb weighing 1 1/2 to 2 kg
  • 6 cloves of garlic, peeled and cut into 4 slices lengthwise
  • 2 to 3 sprigs of rosemary
  • 6 tbsp olive oil
  • 2 tbsp wholegrain mustard
  • Freshly ground black pepper
  • Salt
  • 1 roasting tray and rack
  • 1 knife

Step 2: Season the lamb

Rub the leg of lamb with the mustard and generously season with salt and pepper.

Step 3: Add the herbs

Make incisions in the lamb with a small knife and insert the garlic and rosemary.

Step 4: Drizzle with oil and place on a roasting rack

Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.

Step 5: Roast the lamb

Put the roasting tray in the oven and cook for 1 hour.

After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes.

Videojug tip – it is always best to cook meat when it is at room temperature.

Step 6: Leave the meat to rest

After the cooking time, check that the lamb is ready.

Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.

Remove it from the oven and leave to rest for 15 minutes.

Step 7: Carve and serve

Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.
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Tips & Comments
  1. ginger41

    turned out better than I could have imagined even the picky eaters were happy thank you!!!

  2. jrose27

    Lovely, i can't wait to try it out for my self.

  3. Phuket2

    Great, I followed the recipe and it come out looking like the picture.

  4. Student123

    Very nice. I made this twice. One with 2 kg lamb leg and the other was 1.5 kg. I cooked them both for 1hr 30 mins because it was too raw. I put fresh lemon thyme and added roast lamb spices. Very nice.

  5. Chewsie

    I never know whether to roast covered or uncovered. What's the best for this recipe?

  6. aussieguy26

    needs at-least 40 mins more cooking time for a 2kg lamb. also i surggest 230 as the highest temp.

  7. lee1085

    Lesley998- thank you so much for your brilliant sauce recipe! My guests were very impressed and I was proud of my very first gravy ;-)

  8. lonergan2468

    I also used two teaspoons of caramilised red onion chutney with the topping, and all of this was blended.

  9. mecook

    This was very tasty. Had guests over and they loved it. However the lamb took about 3 1/2 hours... i hate when its bloody. Needs to be well done:) My husband loves it:) Success!!!

  10. StephyW

    Simple yet tasty. Had it with mint sauce and roasted sweet potatoes.