Description

This classic Roast Leg of Lamb with Garlic & Herbs recipe features a tender, juicy bone-in leg of lamb infused with a flavorful paste made from fresh mint, rosemary, parsley, garlic, lemon zest, and olive oil. Perfectly roasted in the oven, this dish is ideal for a special occasion or a hearty family meal, serving six with deliciously seasoned meat that embodies traditional herbaceous flavors.

Ingredients

Scale

Meat

2 kg Leg of lamb (Bone in)

Herb Paste

30 g Fresh mint (Leaves only)
30 g Fresh rosemary (Leaves only)
30 g Fresh parsley
4 Garlic cloves (Peeled)
2 Lemons (Zest only)
4 tbsp Olive oil
Sea salt and freshly ground black pepper

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Instructions

Preheat the oven: Set your oven to 180°C fan/200°C/400°F/Gas Mark 6 to ensure it reaches the right temperature for roasting the lamb evenly.
Make the herb paste: In a blender or food processor, combine the fresh mint, rosemary, parsley, garlic cloves, lemon zest, and olive oil. Add a good pinch of sea salt and freshly ground black pepper. Blitz until you get a paste, adding a little extra olive oil if needed to achieve the right consistency.
Prepare the lamb: Weigh the leg of lamb and note the weight to calculate the exact cooking time later. Then place the lamb in a baking tray.
Score and season the lamb: Using a sharp knife, make small incisions all over the surface of the lamb. This allows the herb paste to penetrate deeply. Rub the herb paste thoroughly all over the lamb, ensuring it gets into the incisions for maximum flavor.
Initial roasting: Place the lamb in the preheated oven and roast for 20 minutes at 180°C fan/200°C/400°F/Gas Mark 6. This sears the outside to lock in juices.
Adjust temperature and continue roasting: After 20 minutes, reduce the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4. Continue cooking the lamb for 15 to 22 minutes per 500g of lamb. For a 2 kg leg, this means roasting approximately 60 to 88 minutes more. This lower temperature ensures tender, evenly cooked meat.

Notes

For medium-rare lamb, roast for about 15 minutes per 500g; for medium, 20 minutes per 500g; and for well-done, up to 22 minutes per 500g.
Let the lamb rest for 15 minutes after removing it from the oven to allow the juices to redistribute before carving.
If you prefer a stronger herb flavor, prepare the herb paste a few hours ahead and marinate the lamb in the refrigerator overnight.
Use a meat thermometer to check the internal temperature: 55°C (130°F) for medium-rare, 60°C (140°F) for medium, and 70°C (160°F) for well done.