Introduction

This easy roast leg of lamb recipe is perfect for a flavorful and impressive meal with minimal effort. Infused with garlic, rosemary, and optional anchovies, the lamb turns out tender and aromatic. It’s an ideal centerpiece for a special dinner or a comforting family meal.

A large roasted lamb shank with a golden brown, crispy skin sits in a dark metal roasting pan. The lamb is covered with small pieces of dark green herbs, giving it a textured look. Around the meat, there are soft cooked onion slices that are light golden and slightly translucent. The pan holds dark, glossy cooking juices pooling around the meat and onions. Underneath the pan is a pale grey cloth on a white marbled surface, with a white bowl partially visible to the side containing a dark liquid. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2kg–2.5kg leg of lamb
Small bunch rosemary, cut into 2cm short sprigs

4–5 garlic cloves, finely sliced
4–6 brown anchovy fillets, chopped (optional)

2 tbsp olive oil
2 large onions, thickly sliced

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. Remove all packaging from the lamb and note the weight to calculate roasting time. Using a small sharp knife, make angled incisions about 5cm deep into the lamb to allow the flavors to penetrate.
Step 2: Insert a short sprig of rosemary, a slice of garlic, and a small piece of anchovy (if using) into each incision. Press firmly with your finger to secure the fillings inside the meat.
Step 3: Season the lamb generously with salt and pepper all over. Rub the olive oil evenly across the surface of the meat.

Step 4: Place the thickly sliced onions in a roasting tin and set the lamb on top. Roast at 220°C for 20 minutes to start browning.
Step 5: Reduce the oven temperature to 190°C (170°C fan)/gas mark 5. Continue roasting for 15–20 minutes per 500g, depending on your preferred doneness (about 1 hour to 1 hour 20 minutes for a 2kg leg).
Step 6: To check the meat’s progress, use a meat thermometer: 55°C for medium (pink) and 70°C for well done.

Step 7: Once cooked, cover the lamb with foil and let it rest for 15 minutes before carving. Save the roasted onion slices and pan juices to make a delicious gravy if desired.

Tips & Variations

For a richer flavor, substitute the anchovy fillets with capers or omit them for a milder taste.
Use fresh herbs like thyme or mint along with rosemary to add complexity.

Allow the lamb to come to room temperature before roasting to ensure even cooking.
Serve with roasted vegetables or creamy mashed potatoes for a complete meal.

Storage

Store any leftover roast leg of lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature to keep the meat tender, or slice thinly and use cold for sandwiches. The pan juices can be kept separately and reheated to serve alongside the reheated lamb.

How to Serve

A large roast lamb leg with a golden-brown crispy skin covered with small pieces of dark green herbs is placed on a dark metal baking tray. The lamb sits on a bed of caramelized onion slices that are light yellow with brown edges. The tray is set on a white cloth over a white marbled surface. Part of a white pitcher with dark liquid is visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the lamb the night before?

Yes, you can prepare the lamb with the rosemary, garlic, and anchovies the night before and leave it covered in the refrigerator. This allows the flavors to develop even more. Just bring it to room temperature before roasting.

How do I know when the lamb is cooked perfectly?

The best way to ensure your lamb is cooked to your liking is to use a meat thermometer. Aim for 55°C for medium rare with a pink center, 60°C for medium, and 70°C for well done. Remember to allow the meat to rest after cooking, as the temperature will rise slightly during this time.