Don’t be scared by the cooking time! While I don’t whip this meal out on a weeknight, I do make it on days off where I have time up my sleeve. I love a night off from cooking and this meal allows me to cook once and feed my family twice! One lamb leg goes a long way and leftovers can be frozen. The lamb can be topped on a pizza (you must try my Leftover Lamb Pizza!), tossed through a pasta, wrapped up in a flatbread with salad, or served heaped on hummus in pita bread. Lamb leg is a leaner cut of lamb (compared to lamb shoulder) and can either be cooked hard and fast, for a delicious pink centre, or low and slow so that the meat falls apart easily – which is what we are going for in this recipe! Even if you have never made a roast before, you can feel confident knowing that this will be one of the best lamb leg recipes you will try and, most importantly, one that will work every single time.
Can I use a different cut of lamb for this recipe?
Yes, a lamb shoulder can also be used for this recipe. It tends to be fattier, which can make the end result even more tender and flavourful.
Is it necessary to marinate the lamb beforehand?
While not necessary, marinating the lamb overnight with the garlic, rosemary, oregano and olive oil will enhance the depth of flavour.
What could I serve with Rosemary and Garlic Lamb Leg?
Roasted vegetables – Roasted vegetables like carrots or brussels sprouts pair beautifully with this lamb, or you could try a medley of roasted eggplant (aubergine), capsicum (bell pepper) and zucchini (courgette).Steamed vegetables – Peas, broccoli, cauliflower, green beans or sugar snap peas all work beautifully with this recipe. I like to dress them with some olive oil, lemon juice, salt and pepper. The acidity in the lemon helps to cut through the richness of the lamb.Salad – A simple green salad, like my Green Leafy Salad with Balsamic Dressing is light and fresh against the lamb.Ratatouille – If I ever have vegetables in the fridge that I need to use up, I make a chunky vegetable ratatouille! It’s great to toss through pasta, serve alongside meats or with crusty bread. For a quick ratatouille, my preferred vegetables to use are zucchini (courgette), eggplant (aubergine), capsicum (bell pepper), onions and tomatoes. Start by cooking onions and garlic in olive oil until soft. Then add the harder vegetables like eggplant, followed by the capsicum and zucchini, seasoning with salt and pepper. You can also add dried herbs like thyme and bay leaves. Add the tomatoes last, either fresh or canned, and let the mixture simmer for about 20–30 minutes until all the vegetables are tender. You can finish by stirring in fresh basil or parsley.Mint sauce – A traditional mint sauce pairs so well with lamb. Finely chop 1 cup (20 g) of fresh mint leaves and place them in a small bowl. Add 1 tablespoon of sugar and pour 1/4 cup (60 ml) of boiling water over the mint and sugar, stirring well to dissolve the sugar. Stir in 1/4 cup (60 ml) of white wine vinegar. Allow the mixture to infuse for at least 10 minutes before serving at room temperature, drizzled over the lamb.
Tips to make Rosemary and Garlic Lamb Leg with success
Potatoes – We are not going for crispy, crunchy potatoes in this recipe. These are pan juice–soaked potatoes that are tender and caramelised. If desired, you can return the potatoes to the oven after the lamb is cooked to caramelise them even further. See the recipe for full details.Cover it well – Not covering the lamb adequately will result in it drying out and browning too quickly. Covering the lamb tightly during cooking, either with a lid or a double layer of foil, is essential to prevent steam from escaping, and helps maintain a moist environment that ensures the lamb stays tender and juicy. If using foil, take your time sealing the edges around the pan.Rest it – Rest your lamb for at least 10 minutes after roasting. This allows the juices to redistribute throughout the meat, instead of ending up on your cutting board! Resting the lamb will ensure it is extra succulent and juicy.
Watch how to make Rosemary Garlic Lamb Leg
What are some other hearty, family-friendly roasts?
If you enjoyed this delicious roast lamb, I think you will love:Greek Lamb Shoulder TacosRed Wine Lamb ShanksEasy One-pan Roast Chicken & VegetablesSlow-cooked Osso Buco 5 from 5 reviews
8 all-purpose potatoes, peeled and cut into thick wedges 2 onions, peeled and cut into thick wedges 1 tbsp olive oil ½ tsp sea salt flakes ¼ tsp cracked black pepper
Lamb
2.5 kg (51/2 lb) bone-in leg of lamb (can be substituted with lamb shoulder, see note 1) 2 tbsp sea salt flakes, plus extra to season (see note 2) 1 tsp cracked black pepper 2 tbsp finely chopped garlic 2 rosemary sprigs, leaves picked, finely chopped 1 tbsp dried oregano ⅓ cup (80 ml) extra-virgin olive oil 2 cups (500 ml) chicken stock Juice of 1 large lemon, plus extra lemon wedges to serve ¼ cup (60 ml) white wine (optional)
Note 2 – At first glance this may seem like a lot of salt, but this amount is needed to season such a large cut of meat, and it also helps to form the crust. You’ll find you may even need to adjust and add more seasoning once the lamb is cooked. Please note the recipe uses sea salt flakes. If you are using regular salt, use half the quantity (use 1 tbsp of regular salt).
Make ahead
Marinade – Prepare the lamb with its marinade up to a day ahead and keep it covered and refrigerated. The longer the lamb marinates, the deeper the flavours will be! Potatoes and onions – You can peel and cut your potatoes and onions a day in advance. Keep the onions refrigerated in an airtight container and the potatoes submerged in water in the refrigerator to prevent browning.
Leftovers
Storing – Keep the leftover lamb and pan juices in an airtight container in the fridge for up to 3 days or freeze for up to 3 months (in individual portions for easy thawing). Thaw completely overnight in the fridge prior to reheating. Reheat the lamb in the oven, stovetop or microwave with a bit of the pan juices (or stock) to keep the lamb moist. Leftover lamb is amazing with pizza, pasta or wraps.
