Cooking Sunday dinner? Fresh herbs and garlic really bring out the flavour of this succulent roast lamb for a twist on a classic roast to make this a meal the whole family will enjoy. We like our herb roasted leg of lamb served with all the usual classic accompaniments, like roast potatoes, plenty of fresh veggies and even a Yorkshire pudding or two if you want to be good to yourself! And the most important bit? Plenty of hot, rich gravy to keep the meat moist. And once you've decided on the accompaniments there's of course the choice of wines - this is delicious with a glass of red to fully prep you for the week ahead!
Ingredients
For this Easter recipe
you will need:
- 2kg (4lb 8oz) leg of lamb
- 3 cloves garlic, peeled and sliced
- 4 sprigs fresh rosemary
- Sea salt and freshly ground black pepper
WEIGHT CONVERTER
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.
Top Tip for making Herby roast leg of lamb
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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Pressure cooker hot-peppered lamb curry
This mouth-watering, pressure cooker hot-peppered lamb curry recipe is a delicious, Friday night treat.
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published
-
Top 10 positive traits children learn from their parents - and #5 is no easy task
Have you passed any of these on to your kids?
By Ellie Hutchings Published