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Roasted leg of lamb with Rosemary and Garlic

An easy recipe for Easter - roasted leg of lamb with garlic and rosemary
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 4


  • Half leg of lamb about 1.3kg
  • 1 bulb of garlic
  • A few sprigs of rosemary
  • 1 tbsp of olive oil
  • 1 onion
  • 2 carrots
  • 150 ml red wine
  • 750 ml beef stock
  • 1 tbsp of corn flour


  • The meat needs to be at room temperature before going in the oven. Take it out of the fridge an hour before.
  • Preheat oven to 170'C fan.
  • Cut a few garlic cloves into think slivers, make about 15 small incisions in the lamb, stud with garlic slivers and rosemary.
  • Heat the olive oil in a frying pan and brown the meat all over.
  • Peel and quarter the onion, peel and cut carrots into chunks. Lay in a roasting tin, pour in the red wine and stock, together with any leftover rosemary and garlic.
  • Lay the leg of lamb on top of the veg and place in the oven.
  • Cook for 45 mins, then turn the meat over and cook for another 45 mins.
  • Rest the leg of lamb for 20 mins, use this time to make the gravy! (which is pretty much made already...)
  • Mix 2 tbsp of cold water with corn flour, bring the cooking juice from the roasting tin to a boil, stir in the corn flour mixture and cook until you have your desired gravy consistency.