• (0)
• 
• 

Fresh herbs and garlic really bring out the flavour of this roast lamb. Make sure the meat cooks evenly with John Torode's cooking tip below

Cals: 559
Fat: 61g
Serves: 4-6
Takes: 2 hours

2kg (4lb 8oz) leg of lamb
3 cloves garlic, peeled and sliced
4 sprigs fresh rosemary
Sea salt and freshly ground black pepper

1. Preheat the oven to 220ºC/425ºF/gas 7. Make around 15 deep slits in the lamb. Push the garlic slices into half of them.
2. Separate the leaves from the rosemary stalks and push into the remaining slits.
3. Season liberally with salt and pepper, rubbing well into the skin. Transfer to a roasting tin and cook in the oven for 30 mins.
4. Reduce the temperature to 180ºC/350ºF/gas 4 and cook for 1 1/2 hours, or until the meat is tender. Garnish with extra rosemary and serve with crispy potatoes, peas and carrots.

Top tip:
John Torode on how to make perfect roast lamb

Where to next?
Tuscan roast leg of lamb
Roast lamb recipes
Roast dinners, veg and roasties

Send us your recipes and we'll publish the best!

Save money on food with our coupons. Simply cut them out and take them to the shops.

• Comment (0)
• Send to a friend
• Print Page