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    Roast Lamb

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    Roast Lamb

    • Preparation time: 30 minutes
    • Cooking time: 2.5 hours, plus resting
    • Total time: 3 hours 15 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6 - 8


    • 2.25kg leg of lamb
    • 2 cloves garlic, cut into slivers
    • Juice of 1 lemon
    • 2 tbsp olive oil
    • Small bunch fresh oregano
    • Handful of lemon thyme
    • 3 large sprigs rosemary
    • Salt
    • Freshly ground black pepper
    • 1.5kg potatoes


    1. Preheat the oven to 200°C/gas 6. Pierce the meat all over and slip in the garlic slivers. Place the joint in a roasting tray and rub with the lemon juice and olive oil.
    2. Strip the leaves from the herbs and roughly chop together. Mix with ½ tsp salt and a generous pinch of pepper and rub into the lamb. Lightly cover the pan with foil. Leave the lamb to marinate for 15 minutes.
    3. Peel the potatoes and cut into quarters lengthways. Cover with cold water and set aside.
    4. Put the lamb in the centre of the oven and roast, covered, for 30 minutes, then turn and baste, re-cover and roast for 30 minutes more. Remove the foil, turn and baste, and roast for another 1-1½ hours, basting again halfway through (in a fan-assisted oven, a final hour should be enough to render the meat well done. In a standard oven, it may require the extra 30 minutes).
    5. If the potatoes are large, arrange around the meat, coating them with fat, at the beginning of the final hour of cooking, otherwise wait another 15 minutes. The potatoes will absorb lots of juices, so will not be very crisp. If you prefer them very crisp, toss them in 4 tbsp olive oil, season and roast in a separate dish for the last hour of the lamb's cooking time.
    6. When cooked, transfer the lamb to a plate and leave for 15 minutes in a warm place. Keep the potatoes warm. Carve the lamb and serve with the potatoes and a salad.

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