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roast leg of lamb partly sliced on a serving board

Roast Leg of Lamb

Richard
Nothing beats a roast leg of lamb, properly cooked, blushing pink in the centre for an epic Sunday dinner.
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Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 6
Calories 275 kcal

Ingredients
  

  • 2.75 - 3 kg leg of lamb bone-in
  • 1½ tsp salt
  • ½ tsp Freshly ground black pepper

For the rub:

  • 1½ tbsp fresh rosemary finely chopped
  • 3 cloves garlic finely minced
  • 2 tbsp olive oil

For the base:

  • 2 whole heads garlic
  • Few sprigs rosemary optional

Instructions
 

  • Take lamb out of fridge at least 1 hour before roasting.
  • Preheat oven to 240°C/475°F (220°C fan) with oven shelf in the middle.
  • Rub – Mix rosemary, garlic and olive oil.
  • Prepare lamb – Place lamb leg in a roasting pan. Coat with the rub using your hands, the sprinkle with the salt and pepper. Place garlic and rosemary sprigs underneath the lamb, garlic cut face up.
  • Roast lamb leg for 20 minutes. Turn the oven down to 200°C/400°F (180°C fan) and roast for a further 1 hour or until the internal temperature reaches 53°C/127°F for medium rare (Note 5 other doneness). Check first at 45 minutes – everyone's oven is different!
  • Rest – Remove lamb from oven. Transfer lamb to plate, loosely cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!).