Garlic and Rosemary Lamb

Garlic and Rosemary Lamb


59 people made this

This is a great technique for making a tasty leg of lamb. A quick and easy rosemary rub and slivers of garlic truly draw out the succulent flavour of lamb.


Serves: 10 

  • 1 (2.5kg) leg of lamb
  • 3 cloves garlic, cut into slivers
  • 3 teaspoons dried dill
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon ground black pepper

Preparation:5min  ›  Cook:2hours  ›  Ready in:2hours5min 

  1. Preheat the oven to 165 degrees C.
  2. Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary and rub over the leg of lamb. Place the lamb, fatty side up on a rack in a shallow roasting pan.
  3. Roast uncovered for 2 to 2 1/2 hours in the preheated oven for medium. Cover with aluminium foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit and the juices will set up better for carving.

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