Pic of Classic roast lamb

Classic roast lamb

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Classic roast lamb

Main Serves 6 2h 20 min
This makes an excellent weekend lunch, especially at Easter. Serve with potato gratin, or surround the lamb with peeled and thinly sliced potatoes and onions in a little stock and let them infuse with the meat juices during cooking. Drizzle the lamb in balsamic vinegar before cooking to give a caramelised tang.


  • 1.8kg leg of lamb
  • 4 garlic cloves, thinly sliced
  • 4 sprigs rosemary
  • 8 anchovies, sliced lengthways (optional)
  • salt and pepper


Prep time: 20 min
Cooking time: 2h
  • Step 1

    Preheat oven to 200°C/Gas 6. Score the surface of the lamb in a diagonal fashion to create lattice lines down to the flesh. Then insert the garlic, rosemary and anchovies at the crossing points: a little tiresome but well worth it.
  • Step 2

    Season the meat well, salt on the fat, pepper on the meat, and dust with a little flour.
  • Step 3

    Place in the oven for 15 minutes. Reduce the oven to 170°C/Gas 3½ and cook for 3-3½ hours, until cooked to your liking. If the top looks like burning, cover with foil.
  • Step 4

    Traditional roast lamb should be wrapped in foil and kept in a warm place for 20-30 minutes before carving to let the juices settle and tenderise the meat.

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