Classic Roast Leg of Lamb with Rosemary and Garlic
Traditional dish · British
A traditional and flavorful roast leg of lamb, infused with the aromatic essence of fresh rosemary and pungent garlic, slow-roasted to tender perfection.
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Ingredients
- Leg of lamb1 (approx. 2kg)
- Fresh rosemary4 sprigs
- Garlic cloves6
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper1 tsp
- Lamb or beef stock200ml
Steps
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 2
Make small incisions all over the lamb leg using a sharp knife. Insert garlic cloves and rosemary sprigs into the incisions.
- 3
Rub the lamb all over with olive oil, salt, and black pepper.
- 4
Place the lamb in a roasting tin. Roast for 20 minutes at 200°C.
- 5
Reduce the oven temperature to 180°C (160°C fan/Gas Mark 4). Pour the stock into the bottom of the roasting tin.
- 6
Continue roasting for approximately 1 hour 30 minutes for medium-rare, or longer depending on preference (about 25 minutes per 500g). Baste the lamb with the pan juices every 30 minutes.
- 7
Remove the lamb from the oven, cover loosely with foil, and let it rest for 20-30 minutes before carving.
