A whole roasted leg of lamb is the great celebration roast of Easter across southern Europe and Britain — studded with garlic and rosemary and roasted until fragrant and pink.
Serves 6–8 peoplePrep 20 minCook 1 hr 30 min
What you'll need
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Ingredients & method
Ingredients
- 2 kg bone-in leg of lamb
- 8 garlic cloves, halved
- 4 sprigs rosemary, broken into small pieces
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- Coarse salt and black pepper
- 500 ml lamb or chicken stock (for the roasting pan)
Method
- 1Using a small sharp knife, make 16 deep incisions across the surface of the leg. Push a piece of garlic and a small sprig of rosemary into each.
- 2Rub the leg with olive oil, lemon juice, oregano, salt, and pepper. Leave at room temperature for 1 hour.
- 3Preheat oven to 220 °C. Place the leg in a roasting pan. Pour stock into the pan.
- 4Roast at 220 °C for 20 minutes to colour the surface, then reduce to 180 °C. Continue until a probe reads 60 °C for medium-rare — about 55–65 more minutes.
- 5Rest the leg on a board for 20 minutes. Strain the pan juices and reduce slightly for a simple jus. Carve and serve.
Chef's tip
The rest is crucial for leg of lamb — cutting too soon causes a rush of juices that leaves the meat dry. Twenty minutes is the minimum.