Best roast leg of lamb recipe | Jamie Oliver lamb recipes (2024)

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Best roast leg of lamb

With proper homemade mint sauce

  • Dairy-freedf

With proper homemade mint sauce

  • Dairy-freedf

“A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter. ”

Serves 8

Cooks In1 hour 35 minutes plus resting time

DifficultyNot too tricky

Dinner PartyEaster treatsSunday lunchBritishMains

Nutrition per serving
  • Calories 307 15%

  • Fat 13.1g 19%

  • Saturates 4.5g 23%

  • Sugars 1.5g 2%

  • Salt 0.8g 13%

  • Protein 23.7g 47%

  • Carbs 24.9g 10%

  • Fibre 1.9g -

Of an adult's reference intake

Tap For Method

Ingredients

  • 2 kg leg of lamb or hogget
  • 1 bulb of garlic
  • ½ a bunch of fresh rosemary
  • 1.5 kg potatoes
  • 1 lemon
  • olive oil
  • MINT SAUCE
  • 1 bunch of fresh mint
  • 1 teaspoon sugar
  • 3 tablespoons wine vinegar

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

  1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
  6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
  7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
  8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
  9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
  10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Tips

Try putting a few parsnips or carrots in with the roast potatoes.

FAQs

Should I cover a leg of lamb whilst roasting?

You don’t have to cover a leg of lamb while it’s in the oven for it to roast beautifully. You may just want to cover it with foil while it rests after cooking in order to keep it nice and hot.

What temperature do you cook roast lamb?

200°C/400°F/gas 6 is the temperature we use in this recipe for a 2kg leg of lamb.

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Best roast leg of lamb recipe | Jamie Oliver lamb recipes (2024)
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