Just in time for spring, this is a classic and delicious recipe.
Ingredients
For the lamb:
- 1 leg of lamb (about 2–2.5 kg)
- 4–6 garlic cloves, sliced
- 2–3 sprigs fresh rosemary
- Olive oil
- Salt & black pepper
- For the roast potatoes:
- 1–1.5 kg potatoes
- 3–4 tbsp goose fat or oil
- Salt
For vegetables:
- Carrots (peeled, chopped)
- Broccoli or cabbage
- Optional: parsnips (great roasted with the potatoes)
- For the gravy:
- Pan juices from the lamb
- 1 tbsp flour
- 500 ml stock (lamb or chicken)
Optional: splash of red wine
Method
Roast the lamb
1. Take the lamb out of the fridge about 1 hour before cooking.
2. Preheat oven to 220°C (200°C fan).
3. Use a knife to make small cuts all over the lamb.
4. Insert slices of garlic and small bits of rosemary into the cuts.
5. Rub with olive oil, then season generously with salt and pepper
6. Place the lamb in a roasting tray.
7. Roast at 220°C for 20 minutes (this gives a nice crust).
8. Reduce heat to 180°C (160°C fan) and continue cooking:
- Rare: ~15 mins per 500g
- Medium: ~20 mins per 500g
- Well done: ~25 mins per 500g
For a 2 kg leg: about 1 hr 20 mins for medium
Prep the vegetables
1. Peel and cut potatoes into large chunks.
2. Parboil in salted water for 8–10 minutes.
3. Drain and shake them in the pot to rough up the edges (this = crispiness).
4. Heat fat/oil in a tray in the oven until hot.
5. Add potatoes, turn to coat, sprinkle with salt.
6. Roast for 45–60 minutes, turning halfway, until golden and crispy.
Cook the vegetables
Boil or steam carrots and greens until tender. Keep them simple—just a bit of butter and salt works perfectly.
Rest the lamb
When cooked, remove lamb from oven. Cover loosely with foil and rest for 15–20 minutes.
Make a gravy
1. Pour off excess fat from the roasting tray.
2. Place tray on the hob over medium heat.
3. Stir in flour to form a paste.
4. Gradually add stock (and wine if using), stirring constantly.
5. Simmer until thickened. Season to taste
Serve
Carve the lamb into slices and serve with:
- Crispy roast potatoes
- Veg
- Plenty of gravy
- A spoon of mint sauce on the side
Chef Tips
- Don't skip resting the meat—it’s crucial.
- Slightly undercook rather than overcook; lamb keeps cooking as it rests.
- Roughing up the potatoes or breaking them is the secret to that crunchy exterior.
