My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (25g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 leg of lamb

Calories 9
Calories from Fat 0 (6%)
Amount Per Serving %DV
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 40mg 1%
Total Carbohydrate 2.8g 0%
Dietary Fiber 0.4g 1%
Sugars 0.5g
Protein 0.2g 0%

detailed view...

how is this calculated?

Roast Leg of Lamb

Recipe #4873 | 2¼ hours | 10 min prep | add private note
-Sylvie-

By: -Sylvie-
Nov 24, 1999

A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Remove lamb from refrigerator 1 hour before roasting.
  2. 2
    Preheat oven to 400°F/200°C/Gas 6.
  3. 3
    Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
  4. 4
    Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
  5. 5
    Place lamb, fat side up on a rack in an uncovered pan.
  6. 6
    Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
  7. 7
    When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
  8. 8
    If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Maxine in Auckland

On Nov 17, 2009

Wonderful. Used to make it like this and then got fancy with all sorts of herbs and spices. Really this is the best way to make it. Gravy was delicious too,

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Queen of the Kitchen

    On Jul 11, 2009

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: JustJanS

    On Nov 9, 2002

    What a fantastic leg of lamb this was! I squeezed the lemon over it, then, instead of putting the lamb on a rack, I lay it on the lemon shells, and sprigs of rosemary. Oh, I used fresh rosemary rather than dried.

    21 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: -Sylvie-

    On Feb 7, 2005

    This is a great recipe! I used fresh rosemary and inserted it into the small cuts together with the garlic slivers. Beautiful flavours and so moist and juicy. I added a little veg stock (didn't have lamb stock) and cornflour to the drippings and it made a lovely, dark and rich gravy.I used to be scared about making a lamb roast, but no anymore!!!!

    13 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 60 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved