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Roast leg of lamb

1 hour 55 mins cooking time
Today, delight your guests with a roast leg of lamb that will surpass all expectations. Coated in a rich butter, garlic, anchovy, and rosemary paste, it roasts to perfection alongside golden potatoes, sweet onions, fresh radishes, and tender asparagus. A delicious dinner made for special celebrations.
Roast leg of lamb Roast leg of lamb

Roast leg of lamb

  • 1 hour 55 mins cooking time
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Today, delight your guests with a roast leg of lamb that will surpass all expectations. Coated in a rich butter, garlic, anchovy, and rosemary paste, it roasts to perfection alongside golden potatoes, sweet onions, fresh radishes, and tender asparagus. A delicious dinner made for special celebrations.
Today, delight your guests with a roast leg of lamb that will surpass all expectations. Coated in a rich butter, garlic, anchovy, and rosemary paste, it roasts to perfection alongside golden potatoes, sweet onions, fresh radishes, and tender asparagus. A delicious dinner made for special celebrations.

Method

1
Preheat oven to 190C fan.
2
Trim the leg of lamb by removing the fell. The fell is a thin outer layer of fat that you may get if you buy an untrimmed leg from a butcher; it is very tough, so it is important to remove all of it, making sure to dry the lamb with a piece of kitchen towel.
TIP
Take the leg of lamb out of the fridge about 30–45 minutes before roasting. Bringing it to room temperature helps it cook more evenly and stay tender.
3
Soften the butter, add garlic, anchovies, and rosemary and mix well. Add salt and black pepper. Spread evenly around the whole leg of lamb. Place in a big ovenproof dish or baking tray and put it in the preheated oven for 45 minutes.
TIP
Make sure to spread the butter mixture evenly around the leg of lamb, the butter spread makes it tasty and crispy. While the lamb is in the oven take it out now and then, and with a spoon pour over the lamb again some of the melted butter and juices that has run off into the ovenproof dish.
4
Mix the potatoes and onions well with salt, pepper, and the rosemary.
5
After 45 minutes, take the lamb out of the oven and place the potatoes and onions in the ovenproof dish underneath and around the lamb, making sure to mix the potatoes with fat and juice from the bottom of the ovenproof dish. Divide the butter into small dollops and spread evenly on the potatoes. Place it back in the oven and roast for another 25 minutes.
6
Snap off the lowest third of the asparagus, cut into pieces and mix with the radishes. After the 25 minutes, mix the asparagus and radishes into the potatoes and onions in the oven and roast for another 5 minutes.
TIP
After removing the roast leg of lamb from the oven, cover it loosely with foil and let it rest for 15–20 minutes. This allows the juices to redistribute, keeping the meat succulent when carved.
7
To make sure the lamb does not overcook, use a thermometer to see when it is done. The temperature in the centre should be 66C for a medium roast.
8
Serve the lamb with the vegetables.

Questions about roast leg of lamb

Planning a roast leg of lamb? Find answers to the most common questions about roasting times, temperatures, and the best sides to serve with it.

  • Roast a lamb leg in a preheated oven at 190C with a fan setting for about 25–40 minutes per kilo of meat, depending on your preferred doneness. Since ovens can vary, check the lamb after about 25 minutes and then every 6–7 minutes until it is done. Use a meat thermometer to check the internal temperature; it should reach 66C for a perfect medium roast. Once done, let the lamb rest under foil for 15–20 minutes before carving. For the best results, bring the lamb to room temperature before roasting. Coat it evenly with the butter, garlic, rosemary, and anchovy paste, then roast for an additional 45 minutes. Add the vegetables around the lamb and continue roasting for another 25 minutes, then add the asparagus and radishes for the final 5 minutes.

  • Roast a leg of lamb for about 25–30 minutes per kilo for medium-rare, 30–35 minutes per kilo for medium, and around 40 minutes per kilo for well-done. Check the lamb around the 25-minute mark, then monitor it every 6–7 minutes until it is cooked to your liking. Use a meat thermometer to check the internal temperature at the thickest part of the leg. 60–62C for medium rare, 66C for medium, and 74C for well-done. A 2-2½kg leg of lamb needs roughly 1 hour 15 minutes to 1 hour 25 minutes for a perfect medium roast. Once the lamb reaches the desired temperature, let it rest under foil for 15–20 minutes before carving so the juices can redistribute and keep the meat tender and juicy.

  • Roast lamb at 190C in a fan-assisted oven or 210C in a conventional oven. At this temperature, a 2½ kilo leg of lamb will give you a perfect medium roast. If you are using a conventional oven without a fan, allow for about 10–15% longer roasting time.

  • Serve roast lamb with potatoes, onions, radishes, and asparagus, which are roasted alongside the meat. If you want to change it up, try carrots, parsnips, or butternut squash for natural sweetness, or add Brussels sprouts and green beans for extra colour and texture. Beets, leeks, and sweet potatoes are also excellent choices. Another option is to serve it with a fresh green salad, roasted Mediterranean vegetables like courgettes and peppers, or even a creamy gratin dauphinois for a richer side.

  • Turn your leftover roast lamb into a variety of tasty dishes. Try making lamb gyros or wraps by thinly slicing the reheated lamb and serving it in pita bread with salad and tzatziki. A robust lamb stew is another great option; just cube the lamb and simmer it with vegetables and stock to bring out its savoury flavours. For something Italian-inspired, sauté the lamb with vegetables and tomatoes to whip up a delicious lamb ragu sauce for pasta. If you are in the mood for some spice, cook the lamb with spices and tomatoes to make a quick lamb curry.

  • Yes, you can freeze roast lamb. After cooking, let the lamb cool completely at room temperature for no more than 2 hours. Cut the lamb into meal-sized portions to make thawing and reheating easier. Wrap these portions well in airtight packaging like freezer bags or containers to prevent freezer burn. Use the frozen lamb within 3 months. Thaw the lamb in the fridge overnight and reheat it until it is hot throughout. Keep the lamb with some of its cooking juices to help it stay moist.

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Delicious roasted leg of lamb with garlic and rosemary

What is not to love about a delicious roasted leg of lamb? The leg is one of the best cuts you can choose for roasting. It is a naturally tender, lean but still very flavourful part of the animal, great for slow cooking. It comes from the hindquarters, meaning it has just enough fat to keep the meat juicy and is big enough for neat, generous slices. With the right preparation, you get succulent meat encased in a rich, aromatic crust.

Made with a good measure of Lurpak®, garlic, anchovies, fresh rosemary, salt, and pepper, the butter paste bastes the meat while forming a gorgeous golden-brown crust that seals in the juices. Earthy, pine-like rosemary, mellow garlic, and anchovies blended into butter give the lamb balanced seasoning with a subtle, savoury edge.

When the leg emerges from the oven, the skin is beautifully crisp and caramelised, glistening under the rosemary and garlic flecks. Slice into it, and you will find tender, rosy-pink, juicy meat full of flavour.

Perfectly roasted potatoes, onions, radishes, and asparagus

Roasting these vegetables alongside the lamb takes them from simple to glorious. By sharing the oven dish, they soak up all the rich, meaty juices and every hint of garlic, rosemary, and anchovy from the paste.

Timing, however, is everything. The potatoes and onions go in earlier, allowing them to soften and take on that irresistible golden crust. Later, fresh radishes and tender asparagus are added, giving the dish a burst of colour and crunch. The radishes mellow and turn sweet as they roast, while the asparagus retains its bright, earthy crispness.

By staggering their addition, every vegetable reaches its peak. No soggy greens, no underdone potatoes, just perfectly roasted vegetables on a plate.

Make your own gravy to accompany the lamb

To truly elevate your roast leg of lamb, a rich, velvety gravy is an absolute must. As the meat roasts, the butter, herbs, garlic, and vegetables combine in the dish to make a rich, savoury base ready to be turned into a tasty sauce.

Once the lamb is resting, place the oven dish over gentle heat and deglaze it with a splash of stock or water. Scrape up all the caramelised bits stuck at the bottom, where the flavour hides. Let it simmer and reduce until you have a glossy gravy. This recipe is practically three for the price of one. You get beautifully roasted lamb, perfectly cooked vegetables, and a ready-made base for a stunning gravy, all in one.

Explore other roast recipes, like the lemon and sage roast turkey, a classic Christmas roast, or succulent roast pork. Pair your main with roasted potatoes or oven-roasted vegetables on the side. And for a sweet finish, try a fluffy panettone.

Greatness comes from trying new things

This roast leg of lamb with garlic and rosemary is excellent as is, but greatness comes from making it your own. Add a little fresh mint for a bright, herbal note, or swap the rosemary for thyme or oregano. A bit of lemon zest in the paste adds a fantastic freshness, ever so subtle, while a pinch of smoked paprika brings a gentle smokiness that works exquisitely with the savoury lamb.

If you are not a fan of anchovies, you can leave them out or replace them. A teaspoon or two of white or yellow miso works well to mimic the savoury depth without the fishiness, while a dash of Worcestershire sauce adds similar richness. Also, try 2–3 tablespoons of Dijon mustard for a sharper flavour and a mild heat. If you prefer no substitutes, the paste will taste milder but still delicious. Just increase the other seasonings slightly to keep the flavour balanced.

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