Roast Leg of Lamb {with Garlic & Herbs}

A roasted leg of lamb on a platter with roast potatoes to the side, with a few slices ready to eat, mint sauce to the side, and a carving knife and fork ready to slice up the rest.

5 from 1 vote

Roast Leg of Lamb {with Garlic & Herbs}

This juicy and fragrant Roast Leg of Lamb is a perfect recipe for Sundays or Easter celebrations with just 10 minutes of prep. Follow these simple tips and tricks to getting perfectly cooked succulent lamb, every time.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 kg Leg of lamb Bone in

For the rub:

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

Metric - Imperial

Instructions

Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
Blitz together the mint, rosemary, parsley, garlic, lemon zest and olive oil with a good pinch of salt and pepper. (Add a little extra olive oil if needed to make a paste.)
Weigh your lamb and make a note of the weight.
Place in a baking tray and use a sharp knife to make small incisions all over the lamb, then rub the herby paste all over the lamb.
Cook in the oven for 20 minutes then reduce the heat to 160°C fan/180°C/350°F/Gas Mark 4.
Cook the lamb for 15-22 minutes for each 500g of lamb you are cooking (SEE NOTES BELOW).

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Notes

Room temperature: It’s important to take your lamb out of the fridge for at least an hour before cooking to make sure it comes up to room temperature. This helps it cook more evenly.

Weigh your lamb: So you know how long to cook it for. For reference, this recipe serves about 6 with a 2kg leg, so you can plan around this if you’re feeding more or fewer.

Cooking time: Cook the lamb for 15-22 minutes for each 500g of lamb you are cooking.

15 minutes if you like your lamb quite pink
17 minutes if you like your lamb medium, or
20 if you like it well cooked through

Use a meat thermometer: This is the best way to know whether your lamb is cooked to your liking:

Medium rare - 54°C/129F
Medium - 58°C/136F
Well cooked - 60°C/140F+ (try to not go past this or your lamb might be a little tough)

Resting: You need to rest your lamb for 15-20 minutes before slicing and serving. The lamb will keep cooking while it rests so the temperature will increase a little from the one you chose above to give you the perfect slice of lamb.

Nutrition