Classic Roast Leg of Lamb
- 2kg leg of lamb (we recommend Herdwick Lamb)
- 4 sprigs rosemary
- 3 cloves of garlic, sliced
- 1tbsp lemon rapeseed oil
- 1tsp sea salt
It’s very simple to create a delicious flavourful roast leg of lamb – we recommend trying seasonal Herdwick lamb for this recipe.
- Remove your leg of lamb from the fridge 30 minutes before starting this recipe.
- Pre-heat the oven to 200°C (fan)/425°F/gas mark 7. Place your leg of lamb into a large roasting dish. Using a serrated knife cross hatch the top of the lamb leg approximately ½ cm deep.
- Place small sprigs of rosemary and the garlic slices into the crosshatch.
- Drizzle oil over and season well with sea salt and pepper.
- Roast in the oven for 20 minutes.
- After 20 minutes, turn the oven down to 160°C (fan)/350°F/gas mark 4 and roast for approximately 1 hour for medium lamb.
- Remove and allow to rest for at least 15 minutes before carving.
Make a modern pistachio and mint pesto to drizzle over your lamb. Blitz 50g pistachio nuts, 100g plain yoghurt, 2 garlic cloves, a handful of fresh mint and a tablespoon of water in a food processor.
Season and drizzle over sliced lamb. Garnish with extra chopped pistachio nuts and mint leaves fresh, a light twist to spring lamb.
General guide to leg of lamb cooking times – this is a guide only and for best results use a meat thermometer.
20 minutes at 200°C (fan)/425°F/gas mark 7 then 15 minutes per 500g at 160°C (fan)/350°F/gas mark 4 for medium lamb.
20 minutes at 200°C (fan)/425°F/gas mark 7 then 25 minutes per 500g at 160°C (fan)/350°F/gas mark 4 for well done lamb.
Love your Leftovers – try our version of lamb tagine
If you are going to store leftover roast, cool it as quickly as possible (ideally within 90 minutes) cover it and place into the fridge. Always use your leftovers within two days of storage. Ensure you cook any leftovers recipe until it’s steaming hot throughout and importantly, never reheat leftovers more than once.
The optimum time and temperature varies by individual ovens – these are guidelines only. Please ensure all cooked recipes are served piping hot. Keep raw meat separate from cooked food. Use separate kitchen utensils and surfaces for raw and cooked foods, or wash thoroughly in between use. Wash hands after handling raw meat.
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