British & Irish · Dinner · Lunch
Roast Leg of Lamb with Garlic and Herbs
Roast leg of lamb
Tender roast lamb rubbed with garlic, rosemary, thyme and lemon zest, cooked over a tray of potatoes, carrots and red onions that soak up the savoury juices. It is a lighter Sunday roast with trimmed meat and very little oil.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Serves
- 6
Calories come from: Carbs 27% · Fat 30% · Protein 43%
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Ingredients
For 6 servings- 1.2 kgBoneless leg of lamb, trimmed of visible fat
- 6 cloves18 gGarlic cloves
- 2 tbsp6 gFresh rosemary, chopped
- 1 tbspFresh thyme leaves
- 1 lemon, finely gratedLemon zest
- 2 tbsp27 gOlive oil
- 1 1/2 tsp9 gSalt
- 1 tspBlack pepper, ground
- 600 gBaby potatoes
- 6 medium360 gCarrots
- 2 medium220 gRed onions
- 1/2 cup120 gWater
Steps
- 1
Heat the oven to 200 °C / 400 °F.
- 2
Trim any visible fat from the lamb and pat it dry with kitchen paper.
- 3
Finely mince the garlic and mix it with the rosemary, thyme, lemon zest, 1 tbsp olive oil, 1 tsp salt and the black pepper to make a paste.
- 4
Cut small, shallow slits all over the lamb and rub the herb paste over the meat and into the slits.
- 5
Halve the potatoes, cut the carrots into thick chunks and cut the onions into wedges.
- 6
Toss the vegetables in a roasting tin with the remaining 1 tbsp olive oil and 1/2 tsp salt.
- 7
Place the lamb on top of the vegetables, or on a rack over them, and pour the water into the tin.
- 8
Roast for 70–80 minutes, stirring the vegetables halfway, until a thermometer in the thickest part of the lamb reads at least 63 °C / 145 °F; leave it a little longer if you prefer it well done.
- 9
Move the lamb to a board, cover it loosely with foil and rest it for 15 minutes while the vegetables keep crisping in the oven.
- 10
Slice the lamb thinly across the grain and serve with the vegetables and the pan juices spooned over.
Swaps, storage and make-ahead
Swaps
- Use a bone-in leg of lamb instead of boneless for more flavour, adding roughly 20–30 minutes to the roasting time and checking with a thermometer.
- Swap the baby potatoes for chunks of sweet potato or parsnip for a different flavour and colour.
- Use 2 tsp dried rosemary and 1 tsp dried thyme instead of fresh herbs if fresh ones are hard to find.
- For a leaner cut, use a lamb leg steak or lamb loin and shorten the cooking time, checking the internal temperature.
Storage
Refrigerate leftover lamb and vegetables in airtight containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Sliced lamb can be frozen for up to 2 to 3 months, but the roasted potatoes go soft and are best eaten fresh.
Make ahead
Make the garlic and herb paste and rub it into the lamb up to a day ahead, keeping it covered in the fridge. You can also peel and chop the carrots and onions the day before and store them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (428 g) | Per 100 g | |
|---|---|---|
| Calories | 421 kcal | 98 kcal |
| Protein | 44.4 g | 10.4 g |
| Carbohydrates | 28.5 g | 6.7 g |
| of which sugars | 5.8 g | 1.4 g |
| Fiber | 5 g | 1.2 g |
| Fat | 13.9 g | 3.2 g |
| of which saturated | 3.9 g | 0.9 g |
| Sodium | 756 mg | 177 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
