recipebook3 Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste, and offers a Lunch alternative.

You will need

  • 1 Leg of lamb weighing 1 1/2 to 2 kg
  • 6 cloves of garlic, peeled and cut into 4 slices lengthwise
  • 2 to 3 sprigs of rosemary
  • 6 tbsp olive oil
  • 2 tbsp wholegrain mustard
  • Freshly ground black pepper
  • Salt
  • 1 roasting tray and rack
  • 1 knife

Serves: 2 to 4

Preparation Time: 10 minutes

Cooking Time: 1 hour 15 minutes

Oven Temperature: 250° c - 480° f

Step 1: Preheat the oven

Set the temperature at 250ºC, that's 475ºF or gas mark 9.

Step 2: Season the lamb

Rub the leg of lamb with the mustard and generously season with salt and pepper.

Step 3: Add the herbs

Make incisions in the lamb with a small knife and insert the garlic and rosemary.

Step 4: Drizzle with oil and place on a roasting rack

Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.

Step 5: Roast the lamb

Put the roasting tray in the oven and cook for 1 hour.

After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes.

Tip – it is always best to cook meat when it is at room temperature.

Step 6: Leave the meat to rest

After the cooking time, check that the lamb is ready.

Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.

Remove it from the oven and leave to rest for 15 minutes.

Step 7: Carve and serve

Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

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