Leg of Lamb with Lemon and Garlic

    3 hours 15 minutes

    A very easy and flavourful leg of lamb. When the lamb is done, you can make a gravy with the juices by adding flour and water and boiling until thickened.

    6 people made this

    Serves: 6 

    • 1 (2kg) leg of lamb
    • salt to taste
    • 1 clove garlic, cut into slivers
    • 2 teaspoons vegetable oil
    • 2 lemons, sliced and seeded
    • 2 cups (500ml) hot water
    • 2 tablespoons butter
    • 2 tablespoons Worcestershire sauce

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Preheat the oven to 150 degrees C.
    2. Remove the skin and fat from the leg of lamb and season with salt. Poke a knife into the meat and insert slivers of garlic in the holes.
    3. Heat the oil in a large frypan over medium-high heat. Place the leg of lamb in the hot frypan and cook until browned all over the outside, turning as needed. Transfer to a large roasting pan. Arrange slices of lemon over the roast and secure with toothpicks.
    4. In a small saucepan combine the water, butter and Worcestershire sauce; bring to a boil. Pour the sauce over the meat and then cover the roasting pan with aluminium foil.
    5. Roast for 2 1/2 hours in the preheated oven, basting every 30 minutes. Remove the aluminium foil and lemon slices and discard. Continue to roast for an additional 30 minutes. Remove from the oven and cover loosely with aluminium foil. Allow it to rest for 15 to 20 minutes before carving.

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    Reviews in English (2)


    I must agree this is a fine recipe. We used the recipe, however the lamb was cooked out side on the grill, which gave a better taste and was very tender to perfection. Best served with chilled kosher wine.  -  01 Jul 2007  (Review from Allrecipes USA and Canada)


    I made this for my husband. He thought it had too much of a lemon flavor.  -  23 Jan 2008  (Review from Allrecipes USA and Canada)