Roast Lemon & Rosemary Lamb Leg Recipe | Abel & Cole
Roast Lemon & Rosemary Lamb Leg
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Prep: 15 mins
Cook: 40-60 mins
A classic roast lamb fragrant with rosemary and zesty lemon, and a light roast garlic gravy on the side ties it all together.
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374 kcal
(per portion)
Ingredients you'll need
  • 1/2 leg of lamb, boneless (800g)
  • 1 garlic bulb
  • 1 lemon
  • A handful of rosemary, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 200ml beer, wine, vegetable stock or water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan180°C/Gas 6. Unwrap your lamb and pat dry with kitchen paper. Place it in a roasting tin and leave to come to room temperature.

  • 2.

    Pull 2 cloves of garlic from the bulb. Peel and finely grate them. Zest the lemon. Finely chop the rosemary leaves. Stir together with 1 tbsp olive oil and plenty of salt and pepper.

  • 3.

    Make a few small cuts all over the lamb leg with a sharp knife. Rub the lemon and rosemary marinade all over the lamb, pushing some into the cuts.

  • 4.

    Cut the zested lemon into quarters. Nestle the garlic bulb and lemon wedges in the tin next to the lamb.

  • 5.

    Roast the lamb in the oven for 40 mins. The lamb should be cooked medium after this time. If you would prefer it less pink, cook for a further 10-15 mins.

  • 6.

    Remove the lamb from the tin and place on a plate, covered, to rest.

  • 7.

    Pluck the garlic bulb from the tray. Squeeze the cloves from the papery skins and pop them back in the roasting tin. Set the lemon wedges aside.

  • 8.

    Pop the tin on a medium heat on the hob. Pour in 200ml of beer, wine, stock or water. Simmer for 15 mins, scraping any lamb bits from the base with a wooden spoon. Taste and season with salt and pepper. Strain the gravy through a sieve and skim off any fat. Serve the lamb with the gravy and roast lemon wedges.

  • 9.