When it comes to Sunday roasts or special occasions, there are few things more delicious and impressive than one Whole roast lamb. This foolproof recipe gives you maximum flavor but is super easy to prepare, with a simple rub and then into the oven.
I’m not sure there’s anything better than the smell of one Whole roast lamb is there cooking?
Lamb is my favorite to serve at Easter or on those Spring Promise Sundays, but what I don’t have time for is all too labor intensive.
That’s why this simple recipe works. After a 10 minutes preparation with a simple garlicky, herbaceous, juicy rub (like the one in my lamb shoulder recipe), I’m happy to sit back and let my oven do the work.
My first port of call is always to weigh my leg of lamb and work out the times, then I write it down so I don’t forget, and it’s a cluster from that point.
To get oven times and temperatures right is the secret to perfectly cooked lamb to slice and serve (see what these are below 
). And don’t forget to rest it at the end.
Why you’ll love this roast lamb recipe
Fast and easy preparation
Mouthwash leaks
Perfect for hands-off special meal
Lamb Cooking time and temperatures
Start by weighing the leg of lamb so you know how long to cook it.
Do an initial boil of 20 minutes at 180°C fan/200°C/400°F/Gas Mark 6, then reduce the heat:
Cook the lamb 15-22 minutes for each 500g of lamb you cook.
- 15 minutes if you like your lamb quite pink
- 17 minutes if you like your lamb medium (my favorite), or
- 20 if you like it well done.
The best way to check that your lamb is cooked is to use one meat thermometer.
Check the thickest part of the lamb for this. If the temperature has reached:
- 54°C/129F, the meat will be medium rare
- 58°C/136F for medium or
- 60°C/140F+ for well done (try not to go past this or your lamb may be a bit tough)
DORMANT
You must rest your lamb too 15-20 minutes before slicing and serving.
The lamb continues to cook while it rests so the temperature increases slightly from the one you chose above to give you the perfect slice of lamb.
Ingredients for roast lamb
- Leg of lamb – Make sure it has the bone in. For reference, this recipe serves about 6 people with a 2kg bone, so you can plan around this if you’re feeding more or less. This weight does not have to be exact, just about there.
For the rub: - Mint, rosemary and parsley – Fresh, only the leaves are needed. We tried this recipe with dried herbs as well, but I’d say it’s definitely worth investing in fresh for this as the flavors complement the rich lamb beautifully.
- Garlic – About 4 peeled cloves.
- Lemons – Just the desire.
- Oil – I use olive oil.
- Sea salt and ground black pepper – Season generously.
How to make a roast lamb roast
1. Mix together mint, rosemary, parsley, garlic, lemon peel and olive oil with a good pinch of salt and pepper.
2. Weigh your lamb, then place it in a baking tray and use a sharp knife to make small cuts all over the lamb. Rub the herb mixture all over and cook in a preheated oven, according to the recipe below.
Storage
In the fridge You can store the cooked leg of lamb in the fridge for up to 3 days, but it’s much easier if you slice everything first and then store it in an airtight container.
I like to use any leftover meat in dishes like Shepherd’s Pie, Lamb Tagine or Lamb Curry.
It would also be excellent cold in sandwiches, salads or wraps.
In the freezer It’s fine to freeze, but make sure you thaw it and reheat it properly. The result would be best if the meat is in a sauce form, like those above.
Recipe tips
It is important to take your lamb out of the fridge for at least an hour before cooking to make sure it reaches room temperature. This helps it cook more evenly.
The best roast recipes…
Beef
Roast beef
Christmas recipe
No Fuss Roast Turkey
Vegetarian
Roast beef
Slow Cooker
Slow Cooker Gammon {BEST Ever Ham!}
Frequently asked questions
If you have a piece of lamb that fits in your slow cooker, follow my recipe for Slow Cooker Lamb Steak here. This recipe is slightly different, and there are a few tips to follow.
Go classic with roast potatoes, spring vegetables and Yorkshire Puddings, or jazz it up with Dauphinoise potatoes and cauliflower cheese too! If you are making this for Easter, why not serve a dessert like Mini Egg Chocolate Pudding?
Oh, and of course mint sauce!
Flashing a processor is the fastest and easiest method. I use my beloved Mini Food Chopper for this job. It’s so useful, easy to get in and out of the cabinet and cheap.
No, we tried this with sauce but it was a little too greasy. I serve this with onion sauce instead.
Let me know how it went for you and what you thought of these recipes. Rate the recipe using below.
I would too LOVE to see your cooking creations. If you want to share yours with me, you can tag me on Instagram (@tamingtwins).
Whole roast lamb {with garlic and herbs}
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Ingredients
- 2 kg Leg of lamb Legs in
For the rub:
- 30 g Fresh mint Leaves only
- 30 g Fresh rosemary Leaves only
- 30 g Fresh parsley
- 4 Garlic cloves Peeled
- 2 Lemons Just Zest
- 4 tbsp Olive oil
- Sea salt and freshly ground black pepper
Instructions
-
Preheat the oven to 180°C fan/200°C/400°F/Gasmark 6.
-
Mix together mint, rosemary, parsley, garlic, lemon zest and olive oil with a pinch of salt and pepper. (Add a little extra olive oil if needed to make a paste.)
-
Weigh your lamb and note the weight.
-
Place in a baking tray and use a sharp knife to make small cuts all over the lamb, then rub the herb mixture all over the lamb.
-
Cook in the oven for 20 minutes, then reduce the heat to 160°C fan/180°C/350°F/Gasmark 4.
-
Cook the lamb for 15-22 minutes for every 500g of lamb you cook (SEE NOTES BELOW).
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Notes
Weigh your lamb: So you know how long to cook it. For reference, this recipe serves about 6 with a 2kg leg, so you can plan around this if you’re feeding more or less.
Cooking time: Cook the lamb for 15-22 minutes for every 500g of lamb you cook.
- 15 minutes if you like your lamb quite pink
- 17 minutes if you like your lamb medium, or
- 20 if you like it well done
Use a meat thermometer: This is the best way to know if your lamb is cooked to your liking:
- Medium rare – 54°C/129F
- Medium – 58°C/136F
- Well done – 60°C/140F+ (try not to go past this or your lamb may be a bit tough)
Dormant: You need to rest your lamb for 15-20 minutes before slicing and serving. The lamb continues to cook while it rests so the temperature increases slightly from the one you chose above to give you the perfect slice of lamb.
Nutrition
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