Roast leg of lamb

Name: Roast leg of lamb
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6
Cuisine: British
Ingredients: 2kg (4.4 lbs) leg of lamb; 4 cloves garlic, cut in half; 2 sticks rosemary, cut into 8 x 3cm pieces; 4 tbsp olive oil; salt

Jump to Recipe

Roast leg of lamb

Ingredients

2kg (4.4 lbs) leg of lamb
4 cloves garlic, cut in half
2 sticks rosemary, cut into 8 x 3cm pieces
4 tbsp olive oil
salt

Directions

Preheat your oven to 220°C (428°F) with the fan on.
Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary.
Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack.
Place into the preheated oven. After 10 minutes, reduce the oven temperature to 180°C (356°F). Continue to cook at 180°C for roughly an hour. You are aiming for an internal temperature of 55°C (131°F).
Remove the lamb leg from the oven and let it rest for 20 - 30 minutes.
Carve your lamb, and it's good to go!