Leg of Lamb Roast and Vegetables


  • Garlic - 1 Knob
  • Leg of Lamb - 1
  • Lemon - 1
  • Olive Oil - A dash
  • Red Wine - 100mls
  • Rosemary - A few sprigs

Preparing the Lamb:

Roast leg of lamb would have to be one of my personal favourites. When done right, the meat willa almost fall off the bone, and the outside will have formed a delicious crust, once you carve into it, the garlic and rosemary should have flavoured it all the way through!

To start with, use a knife to poke holes over the top of your leg of lamb. One every few cm is about right.

Adding the flavour:

Peel and skin around 4-5 garlic cloves, and chop them into small slivers. Poke the slivers into the holes made in the previous step, along with a little sprig of rosemary to accompany it.


Don't be shy when seasoning the lamb. First drizzle olive oil over the surface, and the add some freshly cracked pepper and salt (which will stick to the oil).


You will want to allow some time for this to cook. Around 30 mins per 500grams at 200 degrees C. I recomment nestling the lamb onto a bed of vegetables in a cooking tray, as you'll get great flavours at the end.

After about 30 mins of cooking, create a simple sauce of red wine, lemon juice and olive oil, gently pour this over the lamb to give it some more biting flavour.

Leg of Lamb Roast and Vegetables
Leg of Lamb Roast and Vegetables
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