Roast lamb with garlic and herbs

    (61)
    2 hours 30 min

    This is a great alternative for Sunday lunch or Christmas dinner. The lamb is easy to prepare and tastes fabulous. Enjoy with roast potatoes and a side of veg.


    57 people made this

    Ingredients
    Makes: 1 leg of lamb

    • 1 (2.25kg) leg of lamb
    • 3 cloves garlic, thinly sliced
    • 3 teaspoons dried dill
    • 1 1/2 teaspoons salt
    • 1 teaspoon dried rosemary, crushed
    • 1/2 teaspoon ground black pepper

    Method
    Prep:15min  ›  Cook:2hr  ›  Extra time:15min resting  ›  Ready in:2hr30min 

    1. Preheat oven to 170 C / Gas 3.
    2. Puncture the leg of lamb with the tip of a knife just far enough to insert garlic slices into the holes. Mix together the dill, salt and rosemary and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting tin.
    3. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 68 degrees C for medium. Tent with foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit and the juices will set up better for carving.

    How to roast lamb

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

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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (52)

    diva_amy_01
    0

    I printed this recipe off and gave it to my husband to do. He isn't a very good cook but you wouldn't have thought it. The lamb was perfect - melt in the mouth and the subtle taste of Rosemary. Personally I would have liked more Garlic. Very simple, very tasty and with my family it was soon very gone!  -  02 Apr 2014

    by
    74

    This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime. My husband and son loved it - the coating was tasty and the pan juice was not burned, but just right and also delicious. I did modify the recipe in 2 ways - I seared it at 450 for about 15 minutes, then turned the temp down to 325 and cooked until 150 internal temp, and I added a little evoo to the rub to make it more spreadable and add a little crisp. The lamb turned out perfect - I saved this recipe in my favorites and will DEFINITELY make it again!  -  05 Jan 2008  (Review from Allrecipes US | Canada)

    by
    32

    I MUST give this one 5 stars. This recipe is fantastic. I made it today as an early Valentine's dinner and it was a hit. The only change I made was to press a couple cloves of garlic into the dill/rosemary rub. The dish turned out tender, juicy, and tasty. I served it with seasoned potatoes and corn. Will make again - an easy way to impress dinner guests. Try this one, you definitely won't be disappointed.  -  10 Feb 2008  (Review from Allrecipes US | Canada)

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