Garlic and rosemary roast leg of lamb

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(5 votes)

This simple recipe is perfect for a lazy Sunday afternoon!

Per Serving 488kcals, 20.3g fat (6.9g saturated), 1.6g carbs, 0g sugars, 70.4g protein, 0.7g fibre, 0.191g sodium

10 minutes
80 minutes
Difficulty: Easy
Serves: Serves 8
2.5kg whole leg of lamb
Salt and black pepper
Olive oil, for brushing
4 sprigs of fresh rosemary, chopped into smaller sprigs
4 garlic cloves, sliced into slivers


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use a small, sharp knife to cut slits all over the lamb. Push a slicer of garlic and a small sprig of rosemary into each slit.
  2. Rub all over with oil and season generously with salt and pepper.
  3. Roast the lamb for 70-80 minutes for medium-well, or until cooked to your liking.
  4. Remove from the oven, tent loosely with foil and leave to rest for 15 minutes before slicing to serve with the pan juices.