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Roast Leg of Lamb with Garlic & Herbs Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes to 1 hour 33 minutes
  • Total Time: 1 hour 20 minutes to 1 hour 48 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Description

This classic Roast Leg of Lamb with Garlic & Herbs is a perfectly tender and flavorful dish, ideal for a special dinner or holiday feast. The aromatic blend of fresh mint, rosemary, parsley, garlic, and lemon zest creates a delicious herb paste that infuses the lamb with vibrant flavors. Roasted to perfection in the oven, the lamb achieves a beautiful crust while remaining juicy and succulent inside.

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
  • Sea salt and freshly ground black pepper (to taste)

Instructions

  1. Preheat the Oven: Set your oven to 180°C fan/200°C/400°F/Gas Mark 6 to ensure it is properly heated for roasting.
  2. Make the Herb Paste: In a food processor or blender, blitz together the fresh mint, rosemary, parsley, garlic, lemon zest, and olive oil. Add a good pinch of salt and freshly ground black pepper. If needed, add a bit more olive oil to create a smooth paste consistency.
  3. Prepare the Lamb: Weigh the leg of lamb to determine cooking time. Place the lamb on a baking tray. Using a sharp knife, make small incisions all over the lamb to help the herb paste penetrate the meat.
  4. Apply the Herb Paste: Rub the prepared herby paste thoroughly all over the lamb, ensuring it gets into the incisions and coats the entire surface evenly.
  5. Initial Roasting: Place the lamb in the preheated oven and cook for 20 minutes at 180°C fan/200°C/400°F/Gas Mark 6 to develop a flavorful crust.
  6. Reduce Oven Temperature and Continue Roasting: Lower the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4. Continue to roast the lamb for approximately 15-22 minutes per 500g, depending on your desired level of doneness. For a 2 kg roast, this translates to around 60-88 minutes more.
  7. Rest the Lamb: Once cooked, remove the lamb from the oven and let it rest covered loosely with foil for at least 15 minutes to retain juices and make carving easier.

Notes

  • The cooking time after the initial 20 minutes depends on the weight of the lamb; calculate 15-22 minutes per 500g for best results.
  • Resting the meat after roasting is essential to keep it juicy and tender.
  • Feel free to adjust the herb paste ingredients according to personal taste or availability.
  • Use a meat thermometer to check doneness: 60°C for medium-rare, 70°C for medium, and 75°C for well done.

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Find it online: https://breakfasttodinner.com/roast-leg-of-lamb-with-garlic-and-herbs-recipe/