Recipes

How To Cook The Perfect Roast Lamb

Roast lamb is one of the easiest meats to cook and, with a few pointers, it comes out perfect every time. The taste is juicy and full flavoured and can be obtained easily at the butcher.

2 minute read

Quality lamb is necessary; don’t go cheap or you’ll risk that perfect flavour.  With the fat removed, lamb can be expensive, but what’s a little extra when it comes to the perfect meal?  With our pointers below, you’ll be sure to impress.

Ingredients

• 1 leg of lamb
• 3 tablespoons of olive oil
• Salt and ground black pepper
• 2 garlic cloves
• A handful of rosemary leaves                     

Method

1. First, take the lamb out of the fridge an hour before you’re going to cook it.  Bringing the meat to room temperature reduces the cooking time and prevents uneven heating.  Preheat the oven to 200°C/Gas Mark 6.
    
2. Next, brush the lamb with olive oil and place inside a roasting tin lined with foil.  Season with salt and pepper.  Don’t be afraid to use a lot of it.  In a bowl, crush the garlic and rosemary and add a splash of olive oil.  Once mixed, rub into the lamb.
    
3. When you’re ready to cook, either cover with foil and place into the oven, or place the lamb on the top oven shelf with the roasting tray on the second shelf.  If you’re adopting the latter technique, roast potatoes or vegetables in the tray at the same time as the juices from the lamb will drop into the tray, enhancing the flavour.  Cook for 1 hour and 15 minutes, or leave to cook for another 15 minutes if you prefer your meat cooked through.  If you’re cooking a leg of lamb with fat, turn the oven down to 180°C to prevent any smoke from forming.  You will need to leave the lamb in for roughly 30 minutes longer to ensure it is cooked.
    
4. When finished, allow the lamb to cool for 10-15 minutes before carving.  Serve with crispy roast potatoes and some seasonal vegetables for the perfect roast lamb.