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Roast leg lamb recipe

Roast leg lamb recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Leg of lamb

We let the lamb marinate overnight, then we cook it slowly the next morning. It's soo tasty and tender.

Berkshire, England, UK

4 people made this

IngredientsServes: 10

  • 2kg leg of lamb
  • oil, for rubbing
  • 4 cloves garlic, sliced thickly
  • chopped fresh rosemary
  • chopped fresh dill
  • chopped fresh basil
  • chopped fresh thyme
  • paprika, to taste
  • 1 to 2 teaspoons garlic powder, or to taste
  • 4 to 6 tablespoons water
  • 2 tablespoons vinegar
  • salt and pepper, to taste

MethodPrep:20min ›Cook:2hr ›Extra time:12hr marinating › Ready in:14hr20min

  1. Rub the lamb all over with oil then cut small slits into the meat and fill with slices of garlic. Rub the meat with all the herbs, spices and some garlic powder. Finally combine the water and vinegar then rub over the meat. Cover the meat with cling film and store in the fridge overnight.
  2. Remove the lamb from the fridge and bring up to room temperature, this will ensure a more even cook.
  3. Preheat the oven to 180 C / Gas 4.
  4. Remove and discard the cling film then place in a roasting tin, season with salt and pepper. Cover with foil.
  5. Roast in the preheated oven for 1 1/2 hours, checking from time to time.
  6. Remove the foil; return the lamb to oven to brown for a further 20 minutes. Remove from the oven, cover with foil and let rest for at least 10 minutes before slicing and serving.

Cooking guide

For rare lamb the internal temperature will be around 50 degrees C, for medium-rare 60 degrees C, for medium 65 degrees C and for well done 70 degrees C.

See it on my blog

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Made it for 18 people the extra effort was well worth it nothing but great comments from everyone great taste-15 Apr 2016

Roast leg lamb recipe - Recipes

Perfect roast leg of lamb every time with this recipe. You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.

This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.

If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.

Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.


    4.5lb - 2kg leg of lamb (with bone) 3 sprigs of rosemary 6 sage leaves 1 tbsp smoked paprika 6 Garlic cloves 3 tbsp olive oil
For the gravy


Take out your leg of lamb from the fridge 30 minutes before cooking. I used a nice spring lamb.

Score your meat by slicing shallow cuts into the white fatty part, creating diamond shapes. Pour a little olive oil over meat and rub using your hands to cover all over. Season with salt, pepper and the smoked paprika. Massage well into the grooves.

Place a roasting pan on high heat with a little olive oil. Add the meat and sear it all around, you may need to hold in place for a minute or so. Sear it nice and golden brown all over. Leave to cool a little.

Peel 2 garlic cloves and cut each clove lengthwise into four pieces.

Pierce 8-10 holes into the meat and insert in each hole one piece of garlic using your fingers.

Break up the rosemary into a dozen pieces approx. 2cm – 1 inch long and roll half a sage leaf around the bottom of each one. Same as the garlic, pierce some holes and insert the sage and rosemary quite deeply. 10-12 in total.

Peel and slice the onions, chop carrots and celery stalk. Add them to the same roasting. Cover with 3 cups of water.

Position the roasting rack into the pan and place the lamb on the rack.

Roast in preheated convection oven at 210°F – 100°C for 120 minutes. A conventional oven will take approx. 25% longer, therefore 145 minutes. Use a meat thermometer for better accuracy. (Aim for 55°C to 60°C or 130°F to 140°F meat temp for medium rare). If leg is larger, aim for a longer cooking time but maintain same temperature.

Once cooked, remove roasting rack with meat and leave to rest 30 minutes covered in foil and a few kitchen towels.

Put the same roasting pan with onions and vegetables back on the stove at high heat. Bring to a simmer. Add the red wine, chicken stock and mustard. Continue to simmer 10 minutes.

In a pot, melt the butter and once melted add the flour, (roux) continue cooking until a light nutty brown colour.

Add contents (roux) to simmering liquid in roasting pan to thicken the gravy. Mix well and simmer a few more minutes until thickened.

Taste and finish seasoning with salt and pepper. Pass through a fine strainer.

Once the lamb has rested 30 -45 minutes, carve thin slices, and serve immediately with the hot gravy. Reheat gravy before serving. Great with green beans and buttery roast potatoes.

Cook's Notes

Making Gravy
While lamb is resting, remove rack from roasting pan and place pan across 2 burners over medium-high heat. Add wine to the drippings in the pan, bring to a simmer, and reduce by half, scraping up any brown bits with a wooden spoon. Whisk in 1 1/4 cups broth and return to a simmer. Whisk together remaining 1/4 cup broth and flour in a small bowl, then whisk into wine mixture. Simmer until thickened slightly, less than 1 minute. Add any accumulated juices from platter or carving board and pour through a fine sieve into a bowl. Ladle into a gravy boat and serve with lamb.

Buying Best Lamb

Lamb is expensive. Like any red meat, like any meat. So I understand your fear of “screwing it up”. You will not. Boneless lamb is actually the easiest meat to roast. I just learnt how to make pot roast in Instant Pot. I still don’t know how to cook a prime rib.

When it comes to buying lamb I turn to Costco. Kirkland boneless leg of lamb from Costco does it for us. The cost is about $8 per pound. And 99% of lamb sold in Canada I ever saw is from Australia.

Use a Meat Thermometer

We like our roast leg of lamb on the rare side of medium rare, and this roast was perfectly done to our taste. Clearly an accurate meat thermometer is essential, and it helps to insert the meat thermometer at different places into the deep interior of the roast to get a good read.

A great way to keep tabs on how well the roast is cooking is to use a remote thermometer. This way you can tell when the roast is done without having to open the oven door, avoiding the loss of heat that comes from doing that.

Recipe Chef Notes + Tips

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.

How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.

How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

Any drinking white wine will do for this recipe.

How to Cook the Perfect Roast Lamb

Roast lamb has a wonderful flavour and cooking slowly results in tender meat that melts in the mouth.

There are a few different types of legs you can use.

A full bone-in leg includes meat from the whole lamb leg including the rump, topside, silverside and shank.

Readily available in most butchers and supermarkets – a classic, much loved kiwi roast that I love to serve.

The end bone makes a useful handle for carving.

The carvery lamb leg is made up of the shank, silverside and a small piece of topside, and is semi boned for easier carving.

This can also be rolled out, stuffed then rolled up and tied before roasting for a lovely tender result.

A butterflied leg simply has the bone removed and the meat is opened out into a large flat piece – so you get the gorgeous flavour of the leg with a much quicker cooking time and much easier carving.

This cut can either be roasted in the oven, or grilled on a BBQ over a medium heat.

Nutrition Information per Serving (g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

Roasted Butterflied Leg of Lamb

A leg of lamb is always a great cut to serve for a special meal. While it's usually cooked bone-in, a boneless leg of lamb is easier and faster to cook and equally succulent and juicy. By asking your butcher to "butterfly" the leg, the resulting cut is a boneless piece of lamb that can be cooked flat or rolled up. Sweet and gamey, our recipe brings you beautifully cooked, tender lamb with a crusty and delicious outer layer.

Some recipes for a butterflied leg of lamb secure the meat with long skewers or kitchen twine, but we found that cooking the meat as-is also produces a lovely result without the extra work. If you decide to secure the meat, run 2 long metal skewers lengthwise and 2 crosswise, or roll and tie the meat at 1 1/2 inch intervals. This recipe makes spectacular leftovers for sandwiches, salads, shepherd's pie, or stuffed pitas.

A fragrant marinade of mustard, herbs, and garlic flavors the meat. The result is a tender lamb that you can pair with side dishes of your choice. We recommend simple accompaniments like roasted potatoes, grilled asparagus, and mint sauce. It is up to you to add other ingredients to the roasting pan: sliced carrots, potatoes, zucchini, leeks, peppers, and eggplants can add to the flavor of the meat and be your side dish. Simply drizzle olive oil on the vegetables of your choice and season with salt and pepper.

Perfect Boneless Leg of Lamb Roast Recipe

Lamb is one of my favorite meats. I am particularly fond of boneless leg of lamb roast because it is so easy to cook and serve. To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion. When cooked to medium rare, it is flavorful and mild so that anyone who enjoys roast beef will also enjoy this perfect leg of lamb roast.

What is Lamb Meat: Lamb is meat from sheep less than one (1) year old. If fresh local lamb is available, you will find no better. In the United States, fresh lamb is in season from March through October. If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time. Frozen lamb is available year-round.

How to Select Lamb Meat: Look for a boneless leg of lamb roast with good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick. Dark meat indicates an older animal. The USDA quality grades are reliable guides. Take lamb home immediately and refrigerate it at 40 degrees F. and use within 3 to 5 days, or freeze. It is safe to freeze lamb in its original packaging or repackage it. For best quality, use your boneless leg of lamb roast within 6 to 9 months.

What Size of Boneless Leg of Lamb Roast to Buy?

Boneless leg of lamb (with the bones removed) is perfect for oven roasting and is also very easy to carve. The term “boneless” means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. You can easily find this type of lamb at most large grocery stores or super markets.

For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. That means if you plan to serve:

six (6) people – 3 pound lamb roast

eight (8) people – 4 pound lamb roast

ten (10) people – 5 pound lamb roast

twelve (12) people – 6 pound lamb roast

for more than (12) people – purchase two (2) boneless lamb roasts

Cut the plastic outer wrapping off of the lamb roast, making sure that you do not cut through the netting surrounding the lamb. The netting holds the de-boned leg of lamb together and helps it keep it’s form. Do not remove the netting until after the lamb has been roasted. If you purchased your boneless lamb roast at a meat market or butcher shop, it may be hand-tied with string instead of the netting.

Boneless Leg of Lamb Roast Cooking Chart – How To Cook Lamb:

The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures half an hour before the end of the estimated roast time. Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

This is the type of cooking and meat thermometer that I prefer and use in my cooking . I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer .

Lamb Roast Internal Cooking Temperatures:

Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion

Medium Rare: 130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion

Medium: 140 to 145 degrees F – center is light pink, outer portion is brown

Medium Well: 150 to 155 degrees F – not pink

Well Done: 160 degrees F and above – meat is uniformly brown throughout

Approximate Cooking Time Per Pound – Listed By Total Roast Weight

(Sear for 15 minutes in pre-heated 450 degree oven then adjust roasting temperature to 325 degrees F for remaining cooking time) – Remember to start checking internal temperature 1/2 before cooking time ends!

Cooking Multiple Lambs: If cooking more than one lamb roast in the same roasting pan, treat each lamb roast as individual roasts when determining cooking times. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.

Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife.

Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes.

Meanwhile, make the Rosemary and Onion Sauce.

In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes – it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion.

Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much. Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half.

Then re-heat gently, add the crème fraîche and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce.

Need brush up on your gravy skills? Watch Delia's Perfect Gravy Video on this page