Roast Leg of Lamb

Garlic and rosemary roasted leg of lamb only needs one accompaniment - potatoes boulangere and both are so simple to prepare.

Category:  Main Course  - 


For 4 people


  • 1.8 - 2 kg leg of lamb
  • 3 tbs olive oil
  • black pepper
  • 4 cloves garlic
  • of rosemary
  • 500 ml stock

Roast Leg of Lamb Directions

  1. Pre-heat the oven to 200 degrees C.
  3. 1. Rub the leg of lamb with 1tbs oil and season with salt and black pepper.
  4. 2. Peel the cloves of garlic and cut in half lengthways. Make 8 incisions in the leg and tuck a piece of garlic and rosemary in each.
  5. 3. Place the lamb in a hot roasting tray (heat in the oven for a few minutes) with the rest of the oil and brown over a medium heat on the stove top - turn so all sides are browned.
  6. 4. Place the lamb into the oven and immediately turn the temperature down to 190 degrees C. Roast the lamb for about 60-90 minutes depending on how well done you prefer the meat.
  7. 5. Remove the lamb from the oven and place on a warmed plate. Cover with foil and allow to rest before serving.
  8. 6. Meanwhile, return the roasting tin to the stove top and add the stock to {mosgloss=deglaze}. Bring to the boil and reduce by half - add any extra juices from the resting meat. Serve with the roast lamb.