Best roast leg of lamb

roast leg of lamb

Serves 8

  • 1 bulb garlic, 3 cloves peeled and crushed, the others left whole

  • 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs

  • zest of 1 lemon

  • olive oil

  • 2 kg quality leg of lamb

  • sea salt

  • freshly ground black pepper

  • 1.5 kg potatoes, peeled and cut in half

  • For the mint sauce

  • 4 tablespoons chopped fresh mint leaves

  • 1 teaspoon sugar

  • 2 pinches salt

  • 1 tablespoon hot water

  • 3 tablespoons wine vinegar

Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.



Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.



Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.



To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.



Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.



Tip: Try putting a few parsnips or carrots in with the roast potatoes.

Nutritional Information

Best roast leg of lamb

With proper homemade mint sauce

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0 foodies cooked this
One of my best roast lamb recipes – come spring there's nothing better for Sunday lunch
Serves 8
1h 35m (plus resting time)
Super easy
Method

This is a British classic everyone loves, especially at Easter. It's easy to make and is so tasty...

Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.

Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.

Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.

To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.

Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.

Tip: Try putting a few parsnips or carrots in with the roast potatoes.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 670
    34%
  • Carbs 31.1g
    12%
  • Sugar 2.4g 3%
  • Fat 36.3g 52%
  • Saturates 14.1g 71%
  • Protein 52.6g 116%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 bulb garlic, 3 cloves peeled and crushed, the others left whole

  • 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs

  • zest of 1 lemon

  • olive oil

  • 2 kg quality leg of lamb

  • sea salt

  • freshly ground black pepper

  • 1.5 kg potatoes, peeled and cut in half

  • For the mint sauce

  • 4 tablespoons chopped fresh mint leaves

  • 1 teaspoon sugar

  • 2 pinches salt

  • 1 tablespoon hot water

  • 3 tablespoons wine vinegar