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Roast Leg of Lamb with Lemon, Garlic and Rosemary

  • Timer Prep 10 min
    Cook 125 min
  • Chart 180.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Halve the lemons. Halve the garlic bulbs.

Method

  1. 1 Heat the oven to 230˚C/450˚F/gas 8 (210˚C for fan ovens).
  2. 2 Place the lamb in a roasting tray. Use a sharp knife to cut deep incisions in the top and push a sprig of rosemary into each.
  3. 3 Season, drizzle with olive oil and roast for 20 minutes.
  4. 4 Turn the oven down to 180˚C/ 350˚F/gas 4 (160˚C for fan ovens).
  5. 5 Add the lemons, garlic and a little water to the tin. Roast for a further 1 hour 15 minutes, basting once or twice.
  6. 6 When cooked to your liking (for well-done lamb, allow 20 minutes more), transfer to a carving board, cover with foil and leave to rest.
  • Average per serving
  • Calories 180.0kCal
  • Fat12.3g
  • Saturated4.9g
  • Salt0.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg