Rosemary & Garlic Roasted Leg of Lamb

Posted by Nathan Lloyd | 11/04/2014 | Category: Recipes

Our countdown to Easter Sunday continues with this classic lamb recipe, ideal for a Spring Sunday Lunch. 

This simple, but succulent recipe is detailed below and of course we would love your feedback, which you can give us at the foot of this recipe.

• Preparation Time:  Around 30 minutes
• Cooking Time:  75 minutes
• Serves:  6


• Leg of lamb, bone in, approximately 2kg/4½lb
• 4-5 Garlic cloves, peeled
• Rosemary
• Salt and freshly ground black pepper
• Olive oil


Preheat the oven to 200°C / 400°F /gas mark 6.

Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep.

Cut the garlic cloves into thin strips and place one slice of garlic into each hole with the rosemary. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil.

Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently.

Once out of the oven, leave for 15 minutes before serving.  My personal preference is to serve the lamb with roast potatoes, parsnips, carrots, red wine gravy and of course, lashings of mint sauce.


About The Author: Rob Smyth

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