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ROAST LAMB WITH HERB, CAPER AND LEMON BUTTER SAUCE
1 hour 45 mins cooking time

Strap on your apron and get ready to cook a phenomenal roasted leg of lamb that is guaranteed to impress. With a good measure of Lurpak®, garlic, rosemary, and lemon, this recipe delivers tender, juicy meat and rich flavours. Proof that a little butter, a hot oven, and good timing go a very long way.

ROAST LAMB WITH HERB, CAPER AND LEMON BUTTER SAUCE ROAST LAMB WITH HERB, CAPER AND LEMON BUTTER SAUCE

ROAST LAMB WITH HERB, CAPER AND LEMON BUTTER SAUCE

  • 1 hour 45 mins cooking time
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  3. LEMON & CAPER ROAST LAMB

Strap on your apron and get ready to cook a phenomenal roasted leg of lamb that is guaranteed to impress. With a good measure of Lurpak®, garlic, rosemary, and lemon, this recipe delivers tender, juicy meat and rich flavours. Proof that a little butter, a hot oven, and good timing go a very long way.

Strap on your apron and get ready to cook a phenomenal roasted leg of lamb that is guaranteed to impress. With a good measure of Lurpak®, garlic, rosemary, and lemon, this recipe delivers tender, juicy meat and rich flavours. Proof that a little butter, a hot oven, and good timing go a very long way.

Method

Lamb
1

Remove the lamb from the fridge half an hour before cooking.

TIP

Look for a leg of lamb with a good layer of fat and a fresh, pink colour. The fat keeps the meat juicy as it roasts and adds flavour, especially when paired with butter, garlic, and herbs.

2

Pre-heat the oven to its highest setting.

3

Melt the Lurpak® butter and add the garlic, rosemary and lemon zest. Rub over the lamb and season with salt and black pepper.

TIP

For more flavour, use a sharp knife to make shallow slits across the surface. Insert thin slivers of garlic and small rosemary sprigs into these slits to distribute bold, aromatic flavours deep into the meat, and rub with the butter and lemon zest.

4

Cook the lamb for 30 minutes on 240C /220C fan /gas mark 7 and then turn the oven down to 160C /140C fan /gas mark 3.

5

Cook for 1 hour if you like your lamb pink. If you like it well done, add another 15 minutes. Remove the lamb from the oven and rest for 20 minutes. When your lamb is resting, make the herb, caper and lemon butter sauce.

Sauce
1

In a small saucepan, melt Lurpak® butter gently over a low heat.

2

Roughly chop the herbs and add them to the butter, along with the garlic, lemon zest and juice, capers, and anchovies

3

Season with salt and black pepper. Keep warm so the sauce does not solidify, and serve with the lamb.

Questions about leg of lamb with garlic and rosemary

A little know-how goes a long way in the kitchen, so before preparing the leg of lamb with garlic and rosemary, here are answers to a few common questions.

  • The cooking time depends on the size of the lamb and how you like it cooked. For a leg weighing around 2-2½ kg, allow roughly 1 hour and 45 minutes in total, including resting. After the initial high heat, the lamb needs about 1 hour of roasting for pink, juicy meat. If you prefer it more well done, simply add another 10-15 minutes. Once out of the oven, let the lamb rest for 20 minutes, so the juices can settle and the meat stays tender. If you want to be precise, a meat thermometer helps you hit the perfect doneness, with 55-58 °C for pink lamb, 60-65 °C for medium, and 70 °C or above for well done.

  • To rest your lamb after roasting, take it out of the oven and place it on a warm plate or carving board, away from drafts. Loosely cover the lamb with aluminium foil, making sure it is not too tight, to prevent the surface from becoming soggy. Let it rest for 20 minutes. This lets the juices spread out, which makes the lamb tenderer and tastier. Meanwhile, the lamb's internal temperature will continue to rise slightly, a process called carryover cooking.

  • Carve a rested leg of lamb with garlic and rosemary by placing it on a stable cutting board with the thinner shank end pointing away from you. Find the grain of the meat and slice against it to get tender pieces. Begin at the shank end, using a sharp knife and a fork to hold the meat steady. Make 2-3 cuts lengthwise to start your slices, then turn the lamb so it rests flat on the cut side. Keep slicing the thicker part across the grain at a slight angle, aiming for even, thin slices. Carefully cut around the bone, following its shape to get as much meat off as possible.

  • Store your leftover leg of lamb with garlic and rosemary after it has cooled. You can slice the lamb into smaller pieces to cool it faster and store it separately from the sauce initially, as the sauce may thicken. Use shallow airtight containers for storage. Keep the lamb in the coldest part of your fridge for 3-4 days and the sauce for 1-2 days. For more extended storage, freeze the lamb and sauce separately in airtight containers for 2-3 months. Remember to label them with the date. When you are ready to eat them, thaw in the fridge and reheat thoroughly to at least 70-75 °C, making sure both the lamb and sauce are piping hot throughout.

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Cook up a roasted leg of lamb with garlic and rosemary

A roasted leg of lamb with garlic and rosemary is a real treat and surprisingly easy to pull off. The leg is a fantastic cut with plenty of flavour and just enough fat to keep the meat juicy. Compared to a lamb rack, which is quicker and a little more refined, a leg of lamb is more generous and forgiving. It is ideal when you are feeding a crowd or celebrating a special occasion.

A simple rub down with butter, garlic, rosemary, and lemon is all that is needed to take this leg of lamb from simple to glorious. Once the lamb goes into the oven, it mostly takes care of itself. As it roasts, the kitchen slowly fills with rich, savoury aromas hinting that something special is on the way.

If this is your first time cooking any type of roast, this leg of lamb is an excellent place to start. Whether you like your lamb blushing pink and juicy or cooked a little longer, this recipe gives you full control. It uses just a few ingredients and follows simple steps, making it easy to cook the lamb exactly how you like it. When you carve and serve this, you can be sure to receive plenty of praise for your efforts

Perfectly tender meat infused with garlic, rosemary, and lemon

Make the day with a little Lurpak and effortlessly juicy, aromatic meat. There is no need to stuff the lamb or complicate things. Just a few ingredients will do the trick. The butter melts in the oven and carries the flavours of garlic, rosemary, and lemon over the surface of the meat, slowly infusing it from the outside in as it cooks.

The garlic softens and becomes gently sweet, while rosemary adds an herby warmth, and lemon zest provides a light freshness that keeps the richness in check. You get perfectly tender meat with a beautifully caramelised crust that is full of flavour without masking the taste of the lamb itself.

Delightful butter sauce of herbs, capers, lemon, and anchovies

Elevate your roasted garlic-and-rosemary leg of lamb with a delicious butter sauce. With a good measure of Lurpak®, this sauce adds richness while introducing bright, savoury notes that complement the lamb exquisitely.

Fresh herbs give the sauce a vibrant, green freshness, while capers add little bursts of salty bite, and the anchovies quickly melt into the butter, enriching the savoury notes without ever stealing the show. Lemon juice and zest cut through the richness, making the sauce feel lighter and more balanced with each taste.

Warm and spooned over the lamb just before serving, it seeps into the meat, tying all the flavours together. Not only does it complement the lamb, but it also refreshes your palate, making each mouthful feel just as good as the first.

Delicious sides to serve with your roasted lamb

There are many delicious sides that pair well with roasted lamb. Roasted vegetables, such as butternut squash, broccoli, carrots, parsnips, or potatoes, are always a safe bet. They soak up the lamb juices as they cook and develop a natural sweetness that works great with the savoury meat.

If you want something lighter, a crisp green salad with a balsamic dressing adds a welcome freshness. Creamy mashed potatoes are perfect if you want comfort on the plate, and a hearty vegetable ratatouille is a good option that offers bold flavours and soft textures to match the lamb.

To round things off, a fresh dessert is the perfect finish. Try a lemon meringue pie, lemon drizzle cake, or layered lemon cake if you prefer bright, citrusy notes. Rhubarb crumble and rhubarb cupcakes add a subtle tartness that feels just right after a rich main course.

Put your mark on the recipe

If you feel like putting your own spin on this dish, it is easy to experiment with the recipe. For a more Mediterranean feel, try tweaking the butter sauce. For example, add finely chopped olives and sun-dried tomatoes to the sauce for a deeper, more savoury taste with little bursts of saltiness and sweetness. You can also swap the mint and parsley for oregano and thyme. Oregano offers a slightly earthy, peppery note, and thyme adds warmth and depth, making the sauce feel rounder and more hearty.

If you want to change how the lamb is cooked, try grilling it. This gives the meat a smokier flavour and a more pronounced crust, while keeping the inside juicy if you watch the heat carefully. Slow cooking, on the other hand, takes things in the opposite direction. Cooking the lamb gently for longer breaks down the connective tissue, making the meat incredibly tender and almost spoon-soft, with a richer, more mellow flavour.

Also, try adding pomegranate seeds as a garnish or even stirring a small handful into the sauce just before serving. They add colour and a sweet-tart note and offer a bright finish.

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