• Rob

Roast Leg of Lamb with Garlic and Rosemary

It's that time of year. The first of the Spring Lamb is here, so there's no better moment to enjoy this Sunday Classic.

Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

Serves: 8


Main Dish

Leg of Lamb

3 Garlic Cloves

25g Butter

5 Stalks of Fresh Rosemary


Freshly Ground Pepper

Fresh Vegetables of Your Choosing


125ml Red Wine

15g Buter

1 tbs Plain Flour


  1. Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to warm up to room temperature.

  2. Now for the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater, then put them into a bowl with the butter.

  3. Take the leaves off the rosemary stalks and chop them up finely, then put them in the bowl with the garlic and butter. Add salt and pepper, then whisk it into a paste with a fork.

  4. With a sharp knife, make around 40 small cuts into the flesh of the lamb. They should be big enough for you to fit just your fingertip into.

  5. Massage the butter and garlic mixture into the lamb, working it into the incisions that you've created.

  6. Put the lamb in a roasting pan, cover loosely with foil and place in the preheated oven. As it begins to cook, the butter will melt - helping the rosemary and garlic find their way into the incisions and really work their magic on the lamb.

  7. After 30 minutes, take off the foil and leave the lamb to roast uncovered for a further 50-60 minutes (for medium) or until it is cooked to your taste.

  8. When the lamb is cooked, take it out of the oven and leave it to rest in the roasting pan for 10-15 minutes, with some foil placed on top to keep it warm.

  9. It's time for gravy. Heat up a frying pan to medium on the hob. When hot enough, pour the juices from the lamb into the pan (be careful of splatters). Now add the red wine, let it simmer then turn the heat down and leave the sauce to reduce.

  10. To thicken the sauce, simply add small amounts of flour until you get the consistency you like.

  11. To serve, slice the lamb and pour over the gravy. Don't forget to garnish with a couple sprigs of fresh rosemary. This goes perfectly with good old fashioned roasties and some fresh vegetables, on a Sunday afternoon.

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Woods Traditional Family Butchers Est. 1992

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