Easy Roast Leg of Lamb

    (40)
    1 hour 30 min

    This is an easy leg of lamb recipe that has been in my family for years. You also get a rich tomato-rosemary gravy. Roast until the internal temperature of the meat is at least 70 C.


    49 people made this

    Ingredients
    Serves: 4 

    • 2kg (4 lb) boneless leg of lamb, tied
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon salt
    • 5 cloves garlic, cut into slivers
    • 2 sprigs fresh rosemary
    • 400g (14 oz) passata

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 190 C / Gas mark 5.
    2. Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb. Press slivers of garlic into each hole so that they are about 1cm below the surface.
    3. Place the lamb in a roasting tin. You can either remove the rosemary from the stem and rub into the lamb on all sides, or you can simply use the string from the lamb to secure the entire sprig against it. Pour the passata over the lamb.
    4. Bake for 45 minutes in the preheated oven, then lower the temperature to 160 C / Gas mark 3, and continue roasting until the internal temperature of the meat is at least 70 C, about 15 minutes. If you want the lamb well done, wait until the internal temperature reaches 75 C.

    How to roast lamb

    Watch our video to see how easy it is to roast lamb to perfection. Watch now!

    Recently viewed

    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (34)

    EvesCookBook
    0

    Yum very different from traditional roast lamb.  -  10 Sep 2012

    by
    142

    I cooked this leg of lamb exactly as the preparations directions described, even though I question a baking time of 45 minutes @ 375 and then another 15 minutes.  The leg of lamb was raw and it ruined our New Years Day dinner.  I was very disappointed as was my family.  You need to be a little more specific for baking time  -  01 Jan 2008  (Review from Allrecipes US | Canada)

    by
    116

    I'm giving this 5 stars on ease! The flavor is also very good. I doubled the garlic, used finely crush dried rosemary and sprinkled with some garlic salt after pouring on the tomato sauce. I suggest you keep a thermometer in the meat and keep an eye on it. Everyone's oven is a little different. 4 hours would have been way past well done for my roast. This is a fabulous roast for Sunday supper! I'll do it again and again..rave reviews from the family. Garlic, Italian herbs, cayenne, salt and olive oil on baby red potatoes is a great compliment..put into oven last hour of lamb roast. EASY and elegant  -  21 Apr 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate