Roast leg of lamb with garlic and rosemary
A bone-in leg of lamb studded with garlic and rosemary, roasted until pink and tender. Good with mint sauce and roast potatoes.
- Time2 hr 15
- LevelEasy
- Costabout £4.00 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Take the lamb out of the fridge 1 hour before cooking. Heat the oven to 200°C (180°C fan).
60 min - 2
Use a small knife to make deep slits all over the lamb. Push a sliver of garlic and a few rosemary leaves into each.
- 3
Rub the lamb with the oil, salt and pepper. Put it in a roasting tin with the lemon halves and remaining rosemary.
- 4
Roast for 30 minutes, then turn the oven down to 160°C (140°C fan).
30 min - 5
Pour the stock into the tin and roast for a further 1 hr 15 for pink lamb, or 1 hr 45 for well done.
75 min - 6
Move the lamb to a board, cover with foil and rest for 30 minutes before carving.
30 min - 7
Spoon the juices from the tin over the carved lamb.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.