Description
This classic Roast Leg of Lamb recipe features a flavorful garlic and herb paste made from fresh mint, rosemary, parsley, garlic, and lemon zest. The lamb is roasted to perfection, resulting in a tender, juicy centerpiece perfect for special occasions or family dinners.
Ingredients
Scale
Meat
- 2 kg Leg of lamb (Bone in)
Herb Paste
- 30 g Fresh mint (Leaves only)
- 30 g Fresh rosemary (Leaves only)
- 30 g Fresh parsley
- 4 Garlic cloves (Peeled)
- 2 Lemons (Zest only)
- 4 tbsp Olive oil
Seasoning
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan/200°C/400°F/Gas Mark 6 to ensure it is hot and ready for roasting the lamb.
- Make Herb Paste: Blitz together the fresh mint, rosemary, parsley, garlic, lemon zest, and olive oil along with a good pinch of sea salt and freshly ground black pepper. Add more olive oil if needed to create a smooth paste.
- Prepare Lamb: Weigh the leg of lamb and note the weight for cooking time reference. Place the lamb on a baking tray and make small incisions all over it with a sharp knife.
- Apply Herb Paste: Rub the prepared herb paste thoroughly all over the lamb, ensuring it gets into the incisions for maximum flavor infusion.
- Initial Roast: Place the lamb in the oven and roast at 180°C fan/200°C/400°F/Gas Mark 6 for 20 minutes to develop a nice crust.
- Adjust Temperature and Continue Roasting: Reduce the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4 and continue roasting. Cook the lamb for 15-22 minutes per 500g depending on your preferred level of doneness (refer to notes for timing).
- Rest Lamb: Remove the lamb from the oven and allow it to rest for at least 15 minutes before carving to let the juices redistribute.
Notes
- For medium-rare lamb, cook for approximately 15 minutes per 500g after reducing the oven temperature.
- For medium lamb, cook for about 18 minutes per 500g.
- For well-done lamb, cook for approximately 22 minutes per 500g.
- Resting the lamb after roasting is essential for juicy, tender meat.
- Use a meat thermometer to check internal temperature: 60°C (140°F) for medium-rare, 70°C (160°F) for medium, and 75°C (170°F+) for well done.
