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Herby roast leg of lamb

Herby roast leg of lamb

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Cooking Sunday dinner? Fresh herbs and garlic really bring out the flavour of this succulent roast lamb

Cooking time: 2 hrs
Serves: 4-6
Skill level: Easy peasy

Ingredients

If you cook a leg of lamb in a roasting tin, the top part cooks and the bottom doesn't. So rest it on a bed of carrots and potatoes - the lamb then cooks evenly.

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

Method

Preheat the oven to 220ºC (425ºF, gas mark 7). Make around 15 deep slits in the lamb. Push the garlic slices into half of them.
Separate the leaves from the rosemary stalks and push into the remaining slits.
Season liberally with salt and pepper, rubbing well into the skin. Transfer to a roasting tin and cook in the oven for 30 mins.
Reduce the temperature to 180ºC (350ºF, gas mark 4) and cook for 1½ hours, or until the meat is tender. Garnish with extra rosemary and serve with crispy potatoes, peas and carrots.

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Nutritional information per portion

Calories 559(kcal)
Fat 61.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.