Lamb slow roasted with rosemary, lemon and garlic

As you know we love a roast in our family and today it is whole leg of lamb, slow roasted with rosemary, lemon and garlic. This was made today for my mother in laws birthday meal by me, with a leg of lamb I brought half price from Tescos before Christmas that has been in the freezer. Slow cooking it should ensure its still tender and the meat falls off the bone. Lamb has to be my favourite roast but we don’t have it that often because of cost so this was a treat.

Preparation time: 5 minutes
Cooking time: 4 1/2 hours


What I used:

Whole leg of lamb
Rosemary – fresh is better but can use dried
1 x lemon (juice of)
4 x cloves of garlic
Olive oil
1 x pint of lamb stock


Thyme – fresh is better but can use dried

To accompany:

Roast potatoes
Veg of choice
Gravy made from the lamb stock after the lamb has been cooked

yorkshire pudding – see ‘hubby’s yorkshire pud recipe’ in my blog


What I did:

First of all I put some slits in the lamb top and sides with a sharp knife. Then in a medium sized bowl I mixed together 3 x tbsp of olive oil, the juice of a lemon, 1 x tbsp of Rosemary or more ( the more the better!) and the peeled cloves of garlic. I then poured and smothered this all over the lamb. I made the stock using a reduced salt lamb stock cube and a pint of boiling water, this was then poured in to the bottom of the pan. I covered the lamb with a sheet of kitchen foil. The lamb was put in the oven and cooked for 4 hours at 140c. The oven was then turned up to 200c, the foil removed and the lamb blasted for another 20-30 minutes. Make the gravy from the lamb stock left at the bottom of the pan, by adding some gravy granules and boiling water to make the desired thickness.






Mouth watering Gorgeous!!

Cuddle Fairy

One thought on “Lamb slow roasted with rosemary, lemon and garlic

  1. Ummmm yummy! This is so similar to my own leg of lamb recipe except I do the cooking times different and don’t cover it. But, the end result looks the same! It is such a treat! Thanks so much for linking up with #foodpornthursdays x


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