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Lamb with Rosemary Classic Roast

Updated on January 21, 2015
Roast leg of lamb with garlic and rosemary
Roast leg of lamb with garlic and rosemary

Step by Step Instructions for Preparing and Cooking a Leg of Lamb with Garlic and Rosemary

I can think of nothing better than sitting down to a dish of sweet roast lamb, crisp on the outside, tender and juicy on the inside.

In this recipe, the roast is seasoned by making small incisions in the surface of the meat and pushing slivers of garlic and sprigs of herbs into the slits.

You can do this just before you begin roasting or, for a more intense flavour, add the seasoning the day before.

Seasoning the lamb

Trim the leg of lamb first

Lamb has such a lovely flavour that it doesn't need much seasoning, but it also pairs beautifully with any number of bold flavours.

Some complementary seasonings for lamb are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.

You can trim some of the fat before seasoning the lamb, then rub some chopped herbs evenly over the surface of the meat.

Wrap the seasoned lamb tightly in plastic wrap and refrigerate it overnight.

Leg of Lamb

2 cloves garlic

Fresh Rosemary sprigs

2 teaspoons oil

Preparing the Lamb - one

Cut small slits in the lamb leg
Cut small slits in the lamb leg

Preheat the oven to moderate.

Take a small knife and cut small slits all over the lamb.

Preparing the Lamb - two

Add rosemary sprigs to the lamb leg
Add rosemary sprigs to the lamb leg

Insert slices of garlic and sprigs of rosemary into the slits.

Brush the lamb with oil and season with black pepper and sea salt.

Roasting the Lamb

Put the lamb in the oven
Put the lamb in the oven

Put the lamb in the oven

Place lamb on rack in baking dish and add half a cup of water to the dish

Roast for about 1 and 1/2 hours for medium, less for rare, basting often with the pan juices.

Ingredients

  • Leg of Lamb
  • 2 cloves garlic
  • Fresh Rosemary sprigs
  • 2 teaspoons oil

Instructions

  1. Preheat the oven to moderate.
  2. Take a small knife and cut small slits all over the lamb.
  3. Insert slices of garlic and sprigs of rosemary into the slits.
  4. Brush the lamb with oil and season with black pepper and sea salt
  5. Place lamb on rack in baking dish and add half a cup of water to the dish
  6. Roast for about 1 and 1/2 hours for medium, less for rare, basting often with the pan juices.
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How to Make the Gravy for Roast Lamb

  1. Take the baking dish you have just used for the lamb and discard all but roughly two tablespoons of the pan juices.
  2. Heat the dish over low heat stirring in two tablespoons of plain flour.
  3. Cook, stirring, until brown.
  4. Gradually add two and 1/2 cups of stock (or water).
  5. Add two teaspoons of vegemite or 2 teaspoons of worcestershire sauce. Add 1/4 cup of either red or white wine.
  6. Stir until the mixture boils and thickens, then simmer for about five minutes. Add salt and pepper to taste.

Roast Lamb just isn't complete without Mint Sauce!

Mint Sauce - What's lamb without mint sauce?

How to Make Mint Sauce for Roast Lamb

  • Bunch of fresh mint
  • 4 Tbsp boiling water
  • 4 Tbsp white wine vinegar
  • 1 level Tbsp caster sugar
  • pinch salt

Instructions

  1. Strip off the mint leaves, sprinkle with salt and chop finely.
  2. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
  3. Stir in the vinegar and taste.
  4. Add more water or vinegar and adjust seasoning to suit your taste.

What's your favourite Lamb Roast?

Which one is your favourite lamb roast?

See results

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    • DawnRae64 profile image

      Dawn 

      4 years ago from Maryland, USA

      I have a leg of lamb in the fridge and no idea how to bake it. I'm glad to find your lens and all of the helpful tips. Thank you!

    • paperfacets profile image

      Sherry Venegas 

      4 years ago from La Verne, CA

      Sounding good. One good memory from my office job was a roast lamb dinner from our boss. She had her mother do it for us when we had good performance on the evening shift.

    • mariacarbonara profile image

      mariacarbonara 

      5 years ago

      Mint sauce and lamb! How can you top that!

    • profile image

      MaggiePowell 

      5 years ago

      oh... now I'm craving Lamb.... I make it in a similar way to yours... only I spread mustard over it after inserting the rosemary and garlic...

    • profile image

      moonlitta 

      5 years ago

      Lamb I've tasted is nothing like this recipe- we use here dills and herbs like thyme and oregano. It's still delicious!

    • profile image

      Jerrad28 

      7 years ago

      I think I'm going to add some lamb roast to my menu :) thanks!

    • KiwiGayle profile image

      KiwiGayle 

      8 years ago

      Just added this lens as a 'featured lens' on my new lens 'Kiwi Food in the USA' Hope you get some traffic from it. My mouth was watering. Have been able to go share in buying lamb off the farm and getting local butcher to do the processing with the farmer delivering! Much better than the bland lamb in the US supermarkets!

    • clouda9 lm profile image

      clouda9 lm 

      8 years ago

      Oh I must have mint sauce with my lamb too. Appreciated the details for this Lamb with Rosemary Roast. Added with joy to my new site, Foodloversweb.com. You are welcome to join and add your favorite food related sites too ;)

    • TopStyleTravel profile image

      TopStyleTravel 

      9 years ago

      Another great lens on food. Very detailed instructions and pictures on roasting lamb. The final product looks fantastic. Rosemary leg of lamb is my favorite. The mint sauce sounds very interesting.

    • Sniff It Out profile image

      Sniff It Out 

      9 years ago

      Leg of lamb is the cut I prefer for roasting and I often do it this way, studding it with garlic and rosemary fresh out of the garden. Another great lens and a welcome addition to The Cooks Cafe group.

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