Recipe for Roast Leg Of Lamb

Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This recipe teaches you how to cook the meat to your desired taste, and offers a Sunday Lunch alternative. Relish our Roast Leg of Lamb recipe.

Recipe Submited by Vaughan Colley

You Will Need

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

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Step 1:

Preheat the oven

Set the temperature at 250ºC, that's 475ºF or gas mark 9.

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Step 2:

Season the lamb

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

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Step 3:

Add the herbs

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

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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.

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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.

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

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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.

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Step 7:

Carve and serve

Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.