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Roast Lamb with Garlic and Rosemary
Recipe by:
MBENHAM
You can cook your potatoes in the roasting pan around the roast and make a gravy using the juices. The only other thing you need is some fresh veggies. Watch this recipe being made in the Allrecipes Roast Lamb Video.
Ready in 1 hour 30 minutes
Saved as a favourite by 88 cook(s)
Ingredients
Serves: 12
- fresh rosemary sprigs
- salt and freshly ground black pepper, to taste
- 4 cloves garlic, sliced
- 1 whole leg of lamb, about 2 to 3kg
Similar Recipes
Preparation method
Prep: 10 minutes | Cook: 1 hour 20 minutes1.
Preheat oven to 180 degrees C.
2.
Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. Sprinkle salt and pepper generously all over the top of lamb. Place several sprigs of rosemary under and on top of the lamb.
3.
Roast until the lamb is cooked to medium well. Do not overcook as the flavour is best if meat is still slightly pink.
Tip:
As a rule, roast a leg of lamb for 15 minutes per 500g, plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast.
Watch the video!
Provided by: Allrecipes
Last updated:
25 Oct 2012
Reviews
Easy
This was the most delicious roast lamb!
Served it to guests and they asked for more!!
Posted:
08 Feb 2010
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15 users found this review helpful
Easy
Loved this recipe. It was my first lamb roast and a hit with hubby and the two little ones
Posted:
08 Feb 2010
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9 users found this review helpful
Something else.
very easy I made this leg of lamb for a party. I roasted my piece of lamb on 200 for one hour to brown, then added about a pint of water and covered the lamb, turned down the temp to 140 and let it slow cook for about 3 hours. 45 mins before it was done I added small new potatoes and 1 large onion sliced. I let it rest for about 20 mins before slicing. It was so tender you could cut it with a fork. I made a gravy out of the juices that were left.
Posted:
21 Jul 2008
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61 users found this comment helpful
zmo
Used different ingredients.
I made this tonight for dinner and it was just wonderful! I rubbed olive oil on the lamb before adding the spices and used dried rosemary instead of fresh. I also cut slits in both the top and bottom of the leg of lamb for the garlic and used more garlic. For a 2.25kg leg of lamb, I roasted it uncovered at 180 for 2-1/2 hours.
Posted:
21 Jul 2008
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30 users found this comment helpful
MANXGIRL
Easy
This was my first time making lamb roast and it turned out great. My husband always orders lamb at restaurants and he LOVED it. I served it with mint sauce and have enough left over for another meal or two. I added fresh lemon juice and used dried rosemary. Thanks for the recipe!
Posted:
21 Jul 2008
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5 users found this review helpful
Stonehill26
Easy
The roast was very tender and crisp on the outside. Delicious!
Posted:
21 Jul 2008
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2 users found this review helpful
LARINA
Easy
This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven.
Posted:
21 Jul 2008
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56 users found this review helpful
nora muhammad
