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Rosemary and garlic roasted leg of lamb

On a Sunday a nice leg of lamb joint can go down a treat, cooked to perfection it should be tender and juicy. Instead of just seasoning it and leaving it in the oven try introducing flavours to it. This is just one of many different combinations.

Serves 4-5


  • 2kg leg of lamb
  • salt and pepper
  • 1 tbsp sunflower oil
  • 8 sprigs of fresh Rosemary
  • 4 cloves of garlic.
  • sliced onion
  • carrot off cuts heads/tails


  • Firstly heat a large frying pan on a high heat.
  • Next score the lamb in a cross pattern with a sharp knife about 1/2cm deep. Make four larger incisions around the meat (about 1" deep and big enough to put the garlic in).
  • Rub lamb with oil then salt and peeper and seal in a pan until it is thoroughly sealed all over.
  • Break the garlic so that the flavours are released, then push into the deep cavities you have made.
  • Next push the Rosemary into the cavities so the lie length ways inside the cavities and score lines.
  • place the onion and carrots on the bottom of a tray to act as a trivet. Put lamb on top of that and bake in a preheated oven for 25 Min's lb plus 20Min's at a temperature of 180*c
  • Leave to rest in a warm place for at least 15 minutes (this helps the flesh relax and become more tender.

Why not to add flavour brush with honey in the last 20 Min's of cooking and turn the oven heat up to 220*c