Roasted leg of lamb

  • Preparation Time5 mins
  • Cooking Time125 mins
  • Serves6
  • DifficultyEasy
1 (3 1/2kg) semi-boneless leg of lamb, aitchbone (rump bone) removed, fat trimmed to 1/2-cm thick, lamb tied
8 tbsp olive oil
1 tsp freshly ground black pepper
1 tbsp salt
2 lemons, juiced
2 tsps lemon zest
25g fresh mint leaves
100g flat-leaf parsley
8 garlic cloves
Pitta bread, wrapped in foil, warmed in the oven
1) Pat the lamb dry and score the fat by making shallow cuts all over it with the tip of a small, sharp knife.

2) Place the garlic, parsley, mint, lemon zest and juice, salt, pepper and oil in a food processor and process until smooth. Rub the paste all over the lamb and place it in a lightly oiled roasting tray. Let stand at room temperature for 30 minutes.

3) Meanwhile, preheat the oven to 220°C / gas mark 7.

4) Roast the lamb in the middle of the oven for 20 minutes. Reduce the heat to 180°C / gas mark 4 and cook until an instant-read thermometer inserted 5cm into the thickest part of the meat (not touching bone) registers 60°C, about 1 3/4 hours.

5) Transfer the lamb to a cutting board and let stand for 15 to 25 minutes (the internal temperature will rise to about 64°C for medium-done).

Slice the meat against the grain and serve with pitta bread.

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