Roast leg lamb

    14 hours 20 min

    We let the lamb marinate overnight, then we cook it slowly the next morning. It's soo tasty and tender.


    Berkshire, England, UK
    4 people made this

    Serves: 10 

    • 2kg leg of lamb
    • oil, for rubbing
    • 4 cloves garlic, sliced thickly
    • chopped fresh rosemary
    • chopped fresh dill
    • chopped fresh basil
    • chopped fresh thyme
    • paprika, to taste
    • 1 to 2 teaspoons garlic powder, or to taste
    • 4 to 6 tablespoons water
    • 2 tablespoons vinegar
    • salt and pepper, to taste

    Prep:20min  ›  Cook:2hr  ›  Extra time:12hr marinating  ›  Ready in:14hr20min 

    1. Rub the lamb all over with oil then cut small slits into the meat and fill with slices of garlic. Rub the meat with all the herbs, spices and some garlic powder. Finally combine the water and vinegar then rub over the meat. Cover the meat with cling film and store in the fridge overnight.
    2. Remove the lamb from the fridge and bring up to room temperature, this will ensure a more even cook.
    3. Preheat the oven to 180 C / Gas 4.
    4. Remove and discard the cling film then place in a roasting tin, season with salt and pepper. Cover with foil.
    5. Roast in the preheated oven for 1 1/2 hours, checking from time to time.
    6. Remove the foil; return the lamb to oven to brown for a further 20 minutes. Remove from the oven, cover with foil and let rest for at least 10 minutes before slicing and serving.

    Cooking guide

    For rare lamb the internal temperature will be around 50 degrees C, for medium-rare 60 degrees C, for medium 65 degrees C and for well done 70 degrees C.

    See it on my blog

    see this on Dea's Cakes

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    Made it for 18 people the extra effort was well worth it nothing but great comments from everyone great taste  -  15 Apr 2016