Roast Leg of Lamb with Garlic and Rosemary

    1 hour 30 mins

    I like to cook potatoes in the roasting pan around the roast and make a gravy using the juices. The only other thing you need is some fresh veg for a fantastic Sunday lunch with the minimum of fuss.

    99 people made this

    Serves: 12 

    • 4 cloves garlic, sliced
    • fresh rosemary sprigs
    • salt and freshly ground black pepper to taste
    • 1 whole leg of lamb

    Prep:10min  ›  Cook:1hr20min  ›  Ready in:1hr30min 

    1. Preheat oven to 180C.
    2. Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. Sprinkle salt and pepper generously all over the top of lamb. Place several sprigs of rosemary under and on top of the lamb.
    3. Roast until the lamb is cooked to medium well. Do not overcook as the flavour is best if meat is still slightly pink.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (109)


    This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...)  -  04 Apr 2006  (Review from Allrecipes US | Canada)


    I made this tonight for dinner and it was just wonderful! I rubbed olive oil on the lamb before adding the spices and used dried rosemary instead of fresh. I also cut slits in both the top and bottom of the leg of lamb for the garlic and used more garlic. For a 5 pound leg of lamb, I roasted it uncovered at 350 for 2-1/2 hours.  -  22 May 2007  (Review from Allrecipes US | Canada)


    very easy I made this leg of lamb (aprox 5 lbs) for a French Soiree party. I roasted my piece of lamb on 400 for one hour to brown, then added about 3 cups of water and covered the lamb, turned down the temp to 275 and let it slow cook for about 3 hours. 45 mins before it was done I added small new potatoes and 1 large onion sliced. I let it rest for about 20 mins before slicing. It was so tender you could cut it with a fork. I made a corn starch gravy out of the juices that were left.  -  31 May 2006  (Review from Allrecipes US | Canada)