Roast Leg of Lamb

Name: Roast Leg of Lamb
Total time: 3 h 25 min
Yield: 6 servings
Ingredients: 2.2 kg Leg of lamb, bone-in; 6 clove Garlic clove; 2 piece Fresh rosemary, sprigs; 3 tbsp Olive oil; 2 tbsp Dijon mustard; 2 piece Fresh rosemary, sprigs; 1 piece Lemon; 2 tsp Flaked sea salt; 1 tsp Black pepper, freshly ground; 150 ml Dry white wine; 300 ml Lamb stock; to taste Flaked sea salt; to taste Black pepper

3 hr 30 min · 2 hr active · makes ~2.85 kg · Medium

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.

Roast Leg of Lamb

TOTAL TIME

3 hr 30 min

ACTIVE TIME

2 hr

QUANTITY

~2.85 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Ingredients0/10

Tools0/7

Ingredients

0/10 gathered · 6 servings

bone-in2.2kg

6clove

sprigs4piece

3tbsp

2tbsp

1piece

2tsp + to taste

freshly ground1tsp + to taste

150ml

300ml

#	Quantity	Notes	State
1	2.2kg	bone-in	—
2	6clove	—	—
3	4piece	sprigs	—
4	3tbsp	—	—
5	2tbsp	—	—
6	1piece	—	—
7	2tsp + to taste	—	—
8	1tsp + to taste	freshly ground	—
9	150ml	—	—
10	300ml	—	—

Tools

7 items

Serveware

1 item

Hygiene

Wash your hands after the raw lamb; disinfect the cutting board and knife after the raw lamb.

Procedure

44 steps

1 of 44

Rest the leg of lamb

Leg of lamb · 2.2 kg

⏱ 1 hr

ResultRoom-temperature lambused in step 9

2 of 44

Preheat

220°C

3 of 44

Peel a garlic clove the 6 garlic cloves

Garlic clove · 6 clove

ResultPeeled garlic cloves

4 of 44

Slice the peeled garlic cloves

Peeled garlic cloves · step 3

ResultSliced garlic sliversused in step 10

5 of 44

Strip the 2 fresh rosemaries

Fresh rosemary · 2 piece

ResultRosemary leaves

6 of 44

Chop the rosemary leaves

Rosemary leaves · step 5

ResultChopped rosemaryused in step 10

7 of 44

Add olive oil

Olive oil · 3 tbsp

ResultOlive oil

8 of 44

Add dijon mustard

Dijon mustard · 2 tbsp

ResultOlive oil and Dijon mustard

9 of 44

Score the room-temperature lamb

about 20 deep incisions all over the surface

Room-temperature lamb · step 1

ResultScored lamb

10 of 44

Stuff the sliced garlic slivers, chopped rosemary and scored lamb

push a sliver of garlic and a little chopped rosemary into each incision

Sliced garlic slivers · step 4 Chopped rosemary · step 6 Scored lamb · step 9

ResultStuffed lambused in step 23

11 of 44

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

12 of 44

Add the 2 fresh rosemaries to the roasting tin

whole sprigs in the base of tin

Fresh rosemary · 2 piece

ResultFresh rosemary

13 of 44

Rinse the lemon

under cold running water

Lemon · 1 piece

⏱ 30s

ResultRinsed lemonused in step 16

14 of 44

Wash and disinfect the cutting board — it's held raw lamb

⏱ 1 min

15 of 44

Wash and disinfect the knife — it's cut raw lamb

⏱ 30s

16 of 44

Zest the rinsed lemon

Rinsed lemon · step 13

ResultLemon zestused in step 18

17 of 44

Juice the lemon zest

Lemon zest · step 16

ResultLemon juiceused in step 19

18 of 44

Add the lemon zest to the mixing bowl

Lemon zest · step 16

ResultOlive oil and Dijon mustard and lemon zest

19 of 44

Add the lemon juice to the mixing bowl

Lemon juice · step 17

ResultLemon, dijon mustard and olive oil

20 of 44

Add the flaked sea salt to the mixing bowl

Flaked sea salt · 2 tsp

ResultLemon and dijon mustard mixture

21 of 44

Add black pepper

Black pepper · 1 tsp

ResultLemon and dijon mustard mixture

22 of 44

Mix the lemon and dijon mustard mixture

Look for

until combined

ResultMustard paste

23 of 44

Rub the stuffed lamb

Stuffed lamb · step 10

ResultMustard-coated lamb

24 of 44

Add the mustard-coated lamb from the mixing bowl to the roasting tin

lamb on top of rosemary sprigs

Mustard-coated lamb · step 23

ResultLeg of lamb mixture

25 of 44

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

26 of 44

Add the dry white wine to the roasting tin

around the lamb

Dry white wine · 150 ml

ResultLeg of lamb mixture

27 of 44

Add the lamb stock to the roasting tin

around the lamb

Lamb stock · 300 ml

ResultLamb with braising liquid

28 of 44

Roast the lamb with braising liquid

Look for

until the surface is beginning to brown

220°C

⏱ 20 min

ResultRoasted leg of lamb

29 of 44

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

30 of 44

Roast the leg of lamb

Look for

until internal temperature reaches 60°C for pink or 70°C for well done

180°C

⏱ 1 hr 20 min

ResultRoasted leg of lamb

31 of 44

Transfer the roasted leg of lamb onto the chopping board

ResultRoasted leg of lamb

32 of 44

Rest the roasted leg of lamb

tent loosely with foil

⏱ 30 min

ResultRested leg of lamb

33 of 44

Skim the roasted leg of lamb

ResultSkimmed pan juices

34 of 44

Bring the skimmed pan juices to a boil

medium heat

ResultSimmering pan juices

35 of 44

Reduce the simmering pan juices

Look for

until gravy has good consistency, stirring occasionally

medium heat

⏱ 7 min

ResultPan gravy

36 of 44

Taste the pan gravy

ResultTasted gravy

37 of 44

Add the flaked sea salt to the roasting tin

Flaked sea salt · to taste

ResultLeg of lamb and lamb stock mixture

38 of 44

Add black pepper

Black pepper · to taste

ResultSeasoned gravy

39 of 44

Strain the seasoned gravy

into a warm jug

ResultStrained gravyused in step 44

40 of 44

Carve the rested leg of lamb

ResultCarved lambused in step 44

41 of 44

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

42 of 44

Wash and disinfect the cutting board — it's held raw lamb

⏱ 1 min

43 of 44

Wash and disinfect the knife — it's cut raw lamb

⏱ 30s

44 of 44

Plate the strained gravy and carved lamb

carved lamb arranged on plate with gravy poured alongside

Strained gravy · step 39 Carved lamb · step 40

ResultRoast Leg of Lamb

Total Time3 hr 30 min

#	Product	Tool	Action
1	2.2 kg		Rest the leg of lamb⏱ 1 hrResultRoom-temperature lambused in step 9
2	—	220°C	Preheat
3	6 clove		Peel a garlic clove the 6 garlic clovesResultPeeled garlic cloves
4	Peeled garlic clovesstep 3		Slice the peeled garlic clovesResultSliced garlic sliversused in step 10
5	2 piece	—	Strip the 2 fresh rosemariesResultRosemary leaves
6	Rosemary leavesstep 5		Chop the rosemary leavesResultChopped rosemaryused in step 10
7	3 tbsp		Add olive oilResultOlive oil
8	2 tbsp		Add dijon mustardResultOlive oil and Dijon mustard
9	Room-temperature lambstep 1		Score the room-temperature lamb → about 20 deep incisions all over the surfaceResultScored lamb
10	Sliced garlic sliversstep 4		Stuff the sliced garlic slivers, chopped rosemary and scored lamb → push a sliver of garlic and a little chopped rosemary into each incisionResultStuffed lambused in step 23
	Chopped rosemarystep 6
	Scored lambstep 9
11	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
12	2 piece		Add the 2 fresh rosemaries to the roasting tin → whole sprigs in the base of tinResultFresh rosemary
13	1 piece	—	Rinse the lemon → under cold running water⏱ 30sResultRinsed lemonused in step 16
14	—		Wash and disinfect the cutting board — it's held raw lamb⏱ 1 min
15	—		Wash and disinfect the knife — it's cut raw lamb⏱ 30s
16	Rinsed lemonstep 13		Zest the rinsed lemonResultLemon zestused in step 18
17	Lemon zeststep 16	—	Juice the lemon zestResultLemon juiceused in step 19
18	Lemon zeststep 16		Add the lemon zest to the mixing bowlResultOlive oil and Dijon mustard and lemon zest
19	Lemon juicestep 17		Add the lemon juice to the mixing bowlResultLemon, dijon mustard and olive oil
20	2 tsp		Add the flaked sea salt to the mixing bowlResultLemon and dijon mustard mixture
21	1 tsp		Add black pepperResultLemon and dijon mustard mixture
22	—		Mix the lemon and dijon mustard mixtureLook foruntil combinedResultMustard paste
23	Stuffed lambstep 10		Rub the stuffed lambResultMustard-coated lamb
24	Mustard-coated lambstep 23		Add the mustard-coated lamb from the mixing bowl to the roasting tin → lamb on top of rosemary sprigsResultLeg of lamb mixture
25	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
26	150 ml		Add the dry white wine to the roasting tin → around the lambResultLeg of lamb mixture
27	300 ml		Add the lamb stock to the roasting tin → around the lambResultLamb with braising liquid
28	—	220°C	Roast the lamb with braising liquidLook foruntil the surface is beginning to brown⏱ 20 minResultRoasted leg of lamb
29	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
30	—	180°C	Roast the leg of lambLook foruntil internal temperature reaches 60°C for pink or 70°C for well done⏱ 1 hr 20 minResultRoasted leg of lamb
31	—		Transfer the roasted leg of lamb onto the chopping boardResultRoasted leg of lamb
32	—		Rest the roasted leg of lamb → tent loosely with foil⏱ 30 minResultRested leg of lamb
33	—		Skim the roasted leg of lambResultSkimmed pan juices
34	—	medium heat	Bring the skimmed pan juices to a boilResultSimmering pan juices
35	—	medium heat	Reduce the simmering pan juicesLook foruntil gravy has good consistency, stirring occasionally⏱ 7 minResultPan gravy
36	—		Taste the pan gravyResultTasted gravy
37	to taste		Add the flaked sea salt to the roasting tinResultLeg of lamb and lamb stock mixture
38	to taste		Add black pepperResultSeasoned gravy
39	—		Strain the seasoned gravy → into a warm jugResultStrained gravyused in step 44
40	—		Carve the rested leg of lambResultCarved lambused in step 44
41	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
42	—		Wash and disinfect the cutting board — it's held raw lamb⏱ 1 min
43	—		Wash and disinfect the knife — it's cut raw lamb⏱ 30s
44	Strained gravystep 39		Plate the strained gravy and carved lamb → carved lamb arranged on plate with gravy poured alongsideResultRoast Leg of Lamb
44	Carved lambstep 40
Total Time			3 hr 30 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	872kcal
	79g
	57g
	22g
	4g
	0.8g
	0.8g
	1,577mg

Ingredients0/10

Tools0/7

Recipe

Roast Leg of Lamb

HygieneWash your hands after the raw lamb; disinfect the cutting board and knife after the raw lamb.

Serves6

Total3 hr 30 min

LevelMedium

Ingredients

Leg of lamb, bone-in2.2 kg
Garlic clove6 clove
Fresh rosemary, sprigs4 piece
Olive oil3 tbsp
Dijon mustard2 tbsp
Lemon1 piece
Flaked sea salt2 tsp + to taste
Black pepper, freshly ground1 tsp + to taste
Dry white wine150 ml
Lamb stock300 ml

Tools

Mixing bowlSpoonSieveRoasting tinChef's knifeConventional ovenChopping board

Method

Rest the leg of lamb

Result · Room-temperature lamb · used in step 9

1 hrChopping boardLeg of lamb · 2.2 kg

Preheat

220°CConventional oven

Peel a garlic clove the 6 garlic cloves

Chefs knifeGarlic clove · 6 clove

Slice the peeled garlic cloves

Result · Sliced garlic slivers · used in step 10

Chefs knifePeeled garlic cloves · step 3

Strip the 2 fresh rosemaries

Fresh rosemary · 2 piece

Chop the rosemary leaves

Result · Chopped rosemary · used in step 10

Chefs knifeRosemary leaves · step 5

Add olive oil

Mixing bowlOlive oil · 3 tbsp

Add dijon mustard

Mixing bowlDijon mustard · 2 tbsp

Score the room-temperature lamb → about 20 deep incisions all over the surface

Chefs knifeRoom-temperature lamb · step 1

Stuff the sliced garlic slivers, chopped rosemary and scored lamb → push a sliver of garlic and a little chopped rosemary into each incision

Result · Stuffed lamb · used in step 23

Chefs knifeSliced garlic slivers · step 4Chopped rosemary · step 6Scored lamb · step 9

Add the 2 fresh rosemaries to the roasting tin → whole sprigs in the base of tin

Roasting tinFresh rosemary · 2 piece

Rinse the lemon → under cold running water

Result · Rinsed lemon · used in step 16

30sLemon · 1 piece

Zest the rinsed lemon

Result · Lemon zest · used in step 18

Chefs knifeRinsed lemon · step 13

Juice the lemon zest

Result · Lemon juice · used in step 19

Lemon zest · step 16

Add the lemon zest to the mixing bowl

Mixing bowlLemon zest · step 16

Add the lemon juice to the mixing bowl

Mixing bowlLemon juice · step 17

Add the flaked sea salt to the mixing bowl

Mixing bowlFlaked sea salt · 2 tsp

Add black pepper

Mixing bowlBlack pepper · 1 tsp

Mix the lemon and dijon mustard mixtureLook foruntil combined

Mixing bowl

Rub the stuffed lamb

Mixing bowlStuffed lamb · step 10

Add the mustard-coated lamb from the mixing bowl to the roasting tin → lamb on top of rosemary sprigs

Roasting tinMustard-coated lamb · step 23

Add the dry white wine to the roasting tin → around the lamb

Roasting tinDry white wine · 150 ml

Add the lamb stock to the roasting tin → around the lamb

Roasting tinLamb stock · 300 ml

Roast the lamb with braising liquidLook foruntil the surface is beginning to brown

220°C20 minConventional oven

Roast the leg of lambLook foruntil internal temperature reaches 60°C for pink or 70°C for well done

180°C1 hr 20 minConventional oven

Transfer the roasted leg of lamb onto the chopping board

Chopping board

Rest the roasted leg of lamb → tent loosely with foil

30 minChopping board

Skim the roasted leg of lamb

Spoon

Bring the skimmed pan juices to a boil

medium heatRoasting tin

Reduce the simmering pan juicesLook foruntil gravy has good consistency, stirring occasionally

medium heat7 minRoasting tin

Taste the pan gravy

Spoon

Add the flaked sea salt to the roasting tin

Roasting tinFlaked sea salt · to taste

Add black pepper

Roasting tinBlack pepper · to taste

Strain the seasoned gravy → into a warm jug

Result · Strained gravy · used in step 44

Sieve

Carve the rested leg of lamb

Result · Carved lamb · used in step 44

Chefs knife

Plate the strained gravy and carved lamb → carved lamb arranged on plate with gravy poured alongside

Result · Roast Leg of Lamb

Chopping boardStrained gravy · step 39Carved lamb · step 40

Printed 3 September 2026