Leg of Lamb Roast

    Leg of Lamb Roast

    34saves
    1hour30min


    45 people made this

    This is an easy leg of lamb recipe that your family will love, flavoured with garlic and rosemary and topped with a rich tomato-rosemary gravy.

    Ingredients
    Serves: 4 

    • 2kg boneless leg of lamb, tied
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon salt
    • 5 cloves garlic, cut into slivers
    • 2 sprigs fresh rosemary
    • 400g of tomato passata sauce

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 degrees C.
    2. Rub the leg of lamb all over with salt and pepper. Use a small knife to make cuts in the lamb. Press slivers of garlic into each hole so that they are about 1cm below the surface.
    3. Place the lamb in a baking tray. You can either remove the rosemary from the stem and rub into the lamb on all sides or you can simply tuck the whole sprigs of rosemary into the string. Pour the passata over the lamb.
    4. Bake for 80 minutes in the preheated oven, then lower the temperature to 150 degrees C and continue roasting for about 15 minutes.

    Cooking Times

    For lamb, cook for approx 40 min per kg plus 10 min, or until the way you prefer (rare, medium, well done)

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    Reviews (6)

    by
    4

    Altered ingredient amounts. I'm giving this 5 stars on ease! The flavour is also very good. I doubled the garlic, used finely crush dried rosemary and sprinkled with some garlic salt after pouring on the tomato sauce. I suggest you keep a thermumeter in the meat and keep an eye on it. Everyone's oven is a little different. 4 hours would have been way past well done for my roast. This is a fabulous roast for Sunday supper! I'll do it again and again..rave reviews from the family. Garlic, Italian herbs, cayenne, salt and olive oil on baby red potatoes is a great compliment..put into oven last hour of lamb roast. EASY and elegant - 29 Sep 2008

    philippa
    3

    Well I suspended disbelief and poured the 400 ml passata over the lamb before putting in the oven, and unfortunately I got what I feared ... a burnt mess at the bottom of my roasting pan and a charred tomatoey crust on the meat. No one else seems to have had an issue with this, so maybe I'm missing something here :/ - 17 Jul 2014

    by
    2

    This really is a special dish. It made my apartment smell so good, and I had my mother-in-law asking for the recipe.... that's how cooking should be! - 29 Sep 2008

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