Come spring, there’s nothing quite like a roast leg of lamb. Serve with your favourite veggies and plenty of gravy and mint sauce.
Beautifully tender and cooked with rosemary and garlic, our roast leg of lamb is fuss-free and incredibly easy to cook. This classic Easter recipe is a spring favourite makes for a wonderful comfort dish and is perfect when enjoyed with friends and family.
Remove the lamb from the fridge and all its packaging at least 30 minutes before cooking, allowing it to come to room temperature.
Preheat the oven to 195C / 175C fan / gas mark 4 and prepare your vegetables by peeling and chopping into large chunks. You can swap and change the vegetables if you wish. Place the chopped veggies into a roasting tin.
Using a small, sharp paring knife, cut 1 inch slits into the meat, making sure to cover the surface. Stuff each cut with a piece of garlic and some rosemary sprigs. Place the joint on a rack, nestled with the chopped vegetables. Sprinkle with salt and pepper, add a splash of red wine to the roasting tin and cover with foil.
Roast in the centre of the oven for 40 mins per 500g of meat. Cook for a further 40 mins, removing the foil for the last 20 mins.
Once cooked, remove from the oven and loosely cover the lamb with foil, allowing it to rest for 10-15 mins before serving.
While the lamb is resting, place the roasted veggies into a side dish and remember the use the wine and meat juices for the gravy. Serve with mint sauce.
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