A bone-in leg of lamb, scored and studded with garlic and rosemary, coated in a mustard, lemon, and olive oil paste, then roasted until deeply browned on the outside and tender through. The pan drippings become a skimmed, winey pan gravy. This is a centrepiece for a long, unhurried lunch — substantial, aromatic, and built for sharing among six.
2.2kg
6piece
4sprig
1piece
3tbsp
2tbsp
2tsp
1tsp
150ml
300ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2.2kg | — | — | |
| 2 | | 6piece | — | — | |
| 3 | | 4sprig | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 3tbsp | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 150ml | — | — | |
| 10 | | 300ml | — | — |
Place the leg of lamb into the roasting tin.
Leg of lamb · 2.2 kg
Leave the lamb in the roasting tin at room temperature for an hour so it loses its chill before roasting.
Preheat the oven
Press each garlic clove firmly with the flat of your hand to loosen the skin, then peel the skin away and discard it.
Garlic clove · 6 piece
Slice each peeled garlic clove lengthways into thin slivers.
Transfer the garlic slivers into a small bowl to clear the board.
Lay two rosemary sprigs on the chopping board.
Fresh rosemary · 2 sprigHold each rosemary sprig at its tip and run your fingers firmly down the stem against the grain to strip the leaves free.
Gather the rosemary leaves into a pile and rock the knife over them repeatedly until they are finely chopped.
Transfer the chopped rosemary into the bowl with the garlic slivers to clear the board.
Hold the lemon under cold running water and rub the skin briefly to rinse off any wax or dust.
Lemon · 1 piece
Run the rinsed lemon firmly back and forth over the microplane, turning it as you go, until all the bright yellow zest is collected in the bowl.
Halve the zested lemon and press each half down onto the citrus juicer, twisting firmly to extract all the juice into the same bowl as the zest.
Measure the olive oil and pour it into the bowl with the lemon zest and juice.
Light olive oil · 3 tbspSpoon the Dijon mustard into the bowl with the olive oil and lemon.
Dijon mustard · 2 tbspMeasure the flaked sea salt and add it to the bowl.
Flaked sea salt · 2 tspMeasure the black pepper and add it to the bowl.
Ground black pepper · 1 tspStir all the ingredients together vigorously until they form a cohesive, fragrant paste.
Lift the room-temperature lamb out of the roasting tin with tongs and lay it on the chopping board.
Using a sharp knife, cut deep diagonal slashes all over the surface of the room-temperature lamb, spacing them about 4 cm apart so the marinade and aromatics can penetrate the meat.
Push a sliver of garlic and a pinch of finely chopped rosemary deep into each slash in the scored lamb, using the tip of the knife to open the cut wide enough to hold the filling.
Spoon the mustard paste over the stuffed lamb and use your hands to rub it firmly all over the surface and into every crevice.
Lift the mustard-coated lamb back into the roasting tin.
Tuck the rosemary sprigs around the lamb in the roasting tin.
Fresh rosemary · 2 sprigPour the dry white wine into the base of the roasting tin around the lamb.
Dry white wine · 150 mlPour the lamb stock into the roasting tin alongside the wine to form the braising liquid.
Lamb stock · 300 mlUsing oven gloves, slide the roasting tin into the oven.
Roast the lamb at 220 °C for 20 minutes until the exterior begins to colour deeply and the paste starts to caramelise.
Turn the oven down to 170 °C (150 °C fan) and roast for about 80 minutes more, basting once or twice, until a thermometer in the thickest part, away from the bone, reads 55 °C for pink or 60 °C for medium; it climbs a few degrees as it rests. For the official safe minimum, roast until it reads 63 °C and rest it for at least 3 minutes.
Using oven gloves, carefully lift the roasting tin out of the oven.
Lift the roasted leg of lamb out of the tin with tongs and transfer it to a chopping board, leaving all the pan juices behind in the tin.
Leave the lamb to rest uncovered on the board for 30 minutes so the juices redistribute through the meat.
Tilt the roasting tin and use a large spoon to skim as much fat as possible from the surface of the pan juices.
Set the roasting tin directly on the hob over a medium-high heat.
Bring the skimmed pan juices to a full rolling boil, scraping up any caramelised bits from the base of the tin with a wooden spoon.
Let the juices bubble steadily for about 7 minutes, stirring occasionally, until they have reduced to a rich, glossy gravy.
Pour the reduced gravy through a fine sieve into a warmed jug, pressing lightly on the solids.
Hold the bone firmly with one hand and carve the rested lamb in long, confident slices, working from the top of the leg down towards the bone on all sides.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2.2 kg | | Place the leg of lamb into the roasting tin.⏱ 10sResultLeg of lamb |
| 2 | — | | Leave the lamb in the roasting tin at room temperature for an hour so it loses its chill before roasting.⏱ 1 hrResultRoom-temperature lamb |
| 3 | — | | Preheat the oven⏱ 10 min |
| 4 | 6 piece | | Press each garlic clove firmly with the flat of your hand to loosen the skin, then peel the skin away and discard it.⏱ 1 minResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Slice each peeled garlic clove lengthways into thin slivers.⏱ 1 minResultSliced garlic |
| 6 | Sliced garlicstep 5 | | Transfer the garlic slivers into a small bowl to clear the board.⏱ 10sResultSliced garlic |
| 7 | 2 sprig | | Lay two rosemary sprigs on the chopping board.⏱ 5sResultFresh rosemary |
| 8 | Fresh rosemarystep 7 | | Hold each rosemary sprig at its tip and run your fingers firmly down the stem against the grain to strip the leaves free.⏱ 30sResultStripped rosemary leaves |
| 9 | Stripped rosemary leavesstep 8 | | Gather the rosemary leaves into a pile and rock the knife over them repeatedly until they are finely chopped.⏱ 45sResultFinely chopped rosemary |
| 10 | Finely chopped rosemarystep 9 | | Transfer the chopped rosemary into the bowl with the garlic slivers to clear the board.⏱ 10sResultSliced garlic and finely chopped rosemaryused in step 21 |
| 11 | 1 piece | | Hold the lemon under cold running water and rub the skin briefly to rinse off any wax or dust.⏱ 30sResultRinsed lemon |
| 12 | Rinsed lemonstep 11 | | Run the rinsed lemon firmly back and forth over the microplane, turning it as you go, until all the bright yellow zest is collected in the bowl.⏱ 45sResultLemon zest |
| 13 | — | | Halve the zested lemon and press each half down onto the citrus juicer, twisting firmly to extract all the juice into the same bowl as the zest.⏱ 20sResultLemon zest and juice |
| 14 | 3 tbsp | | Measure the olive oil and pour it into the bowl with the lemon zest and juice.⏱ 10sResultLemon zest and juice and light olive oil |
| 15 | 2 tbsp | | Spoon the Dijon mustard into the bowl with the olive oil and lemon.⏱ 10sResultLemon zest and juice mixture |
| 16 | 2 tsp | | Measure the flaked sea salt and add it to the bowl.⏱ 10sResultLemon zest and juice mixture |
| 17 | 1 tsp | | Measure the black pepper and add it to the bowl.⏱ 10sResultLemon zest and juice mixture |
| 18 | — | | Stir all the ingredients together vigorously until they form a cohesive, fragrant paste.⏱ 20sResultMustard paste |
| 19 | — | | Lift the room-temperature lamb out of the roasting tin with tongs and lay it on the chopping board.⏱ 15sResultRoom-temperature lamb |
| 20 | — | | Using a sharp knife, cut deep diagonal slashes all over the surface of the room-temperature lamb, spacing them about 4 cm apart so the marinade and aromatics can penetrate the meat.⏱ 1 minResultScored lamb |
| 21 | Sliced garlic and finely chopped rosemarystep 10 | | Push a sliver of garlic and a pinch of finely chopped rosemary deep into each slash in the scored lamb, using the tip of the knife to open the cut wide enough to hold the filling.⏱ 2 minResultStuffed lamb |
| 22 | Stuffed lambstep 21 | | Spoon the mustard paste over the stuffed lamb and use your hands to rub it firmly all over the surface and into every crevice.⏱ 1 min 30sResultMustard-coated lamb |
| 23 | Mustard-coated lambstep 22 | | Lift the mustard-coated lamb back into the roasting tin.⏱ 15sResultMustard-coated lamb |
| 24 | 2 sprig | | Tuck the rosemary sprigs around the lamb in the roasting tin.⏱ 10sResultMustard-coated lamb and fresh rosemary |
| 25 | 150 ml | | Pour the dry white wine into the base of the roasting tin around the lamb.⏱ 10sResultMustard-coated lamb and fresh rosemary and dry white wine |
| 26 | 300 ml | | Pour the lamb stock into the roasting tin alongside the wine to form the braising liquid.⏱ 10sResultMustard-coated lamb and lamb stock mixture |
| 27 | — | | Using oven gloves, slide the roasting tin into the oven.⏱ 15sResultMustard-coated lamb and lamb stock mixture |
| 28 | — | | Roast the lamb at 220 °C for 20 minutes until the exterior begins to colour deeply and the paste starts to caramelise.⏱ 20 minResultHigh-heat roasted leg of lamb |
| 29 | — | | Turn the oven down to 170 °C (150 °C fan) and roast for about 80 minutes more, basting once or twice, until a thermometer in the thickest part, away from the bone, reads 55 °C for pink or 60 °C for medium; it climbs a few degrees as it rests. For the official safe minimum, roast until it reads 63 °C and rest it for at least 3 minutes.⏱ 1 hr 20 minResultRoasted leg of lamb |
| 30 | — | | Using oven gloves, carefully lift the roasting tin out of the oven.⏱ 15sResultRoasted leg of lamb |
| 31 | — | | Lift the roasted leg of lamb out of the tin with tongs and transfer it to a chopping board, leaving all the pan juices behind in the tin.⏱ 30sResultRoasted leg of lamb |
| 32 | — | | Leave the lamb to rest uncovered on the board for 30 minutes so the juices redistribute through the meat.⏱ 30 minResultRested leg of lamb |
| 33 | — | | Tilt the roasting tin and use a large spoon to skim as much fat as possible from the surface of the pan juices.⏱ 1 minResultSkimmed pan juices |
| 34 | — | | Set the roasting tin directly on the hob over a medium-high heat.⏱ 10sResultSkimmed pan juices |
| 35 | — | | Bring the skimmed pan juices to a full rolling boil, scraping up any caramelised bits from the base of the tin with a wooden spoon.⏱ 2 minResultBoiling pan juices |
| 36 | — | | Let the juices bubble steadily for about 7 minutes, stirring occasionally, until they have reduced to a rich, glossy gravy.⏱ 7 minResultReduced gravy |
| 37 | Reduced gravystep 36 | | Pour the reduced gravy through a fine sieve into a warmed jug, pressing lightly on the solids.⏱ 30sResultStrained gravyused in step 39 |
| 38 | — | | Hold the bone firmly with one hand and carve the rested lamb in long, confident slices, working from the top of the leg down towards the bone on all sides.⏱ 3 minResultCarved lamb |
| Total Time | 3 hr 23 min | ||
| Nutrient | Per serving |
|---|---|
| 871kcal | |
| 79g | |
| 57g | |
| 22g | |
| 4g | |
| 0.8g | |
| 0.8g | |
| 1,577mg |
A bone-in leg of lamb, scored and studded with garlic and rosemary, coated in a mustard, lemon, and olive oil paste, then roasted until deeply browned on the outside and tender through. The pan drippings become a skimmed, winey pan gravy. This is a centrepiece for a long, unhurried lunch — substantial, aromatic, and built for sharing among six.
What you’ll doYou will bring the lamb to room temperature, then prepare a mustard, lemon, and rosemary paste and stuff garlic slivers and chopped rosemary into deep slashes cut all over the joint. The coated lamb goes into a hot oven to colour before the heat drops for a long, slower roast with basting. After resting for thirty minutes, the pan juices are skimmed, reduced on the hob to a glossy gravy, and the joint is carved and served immediately.
