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Leg of Lamb with Garlic and Rosemary Leg of Lamb with Garlic and Rosemary

Leg of Lamb with Garlic and Rosemary

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Full of flavour, this recipe is great for a dinner party and produces tasty leftovers for the week ahead. 

Preparation: 10 mins 
Cooking: 60 mins

Ingredients to serve 6

  • 1 leg of lamb, approximately 1.6 kg
  • 5 cloves of garlic, crushed
  • 2 tablespoons olive oil
  • 2 good sprigs of fresh rosemary, finely chopped
  • Salt and pepper
  • 250 ml water
  • 60 ml dry white wine
  • 4 tablespoons honey
  • 2 tablespoons Dijon style mustard
  • Take the leg of lamb out of the refrigerator 1 hour in advance of cooking.
  • Preheat the oven to 240°C, Gas Mark 9 (450°F).
  • Mix the garlic with the oil and rosemary. Use your hands to coat the lamb all over with this mixture, rubbing it well in. Season.
  • Place the lamb on a rack in an oven dish. Pour 250 ml of water into the dish and place in the oven. After cooking for 15 minutes turn the temperature down to 180°C, Gas Mark 4 (350°F) and pour the white wine into the bottom of the dish. Then allow 10 to 15 minutes of cooking time per 500g, depending on how well cooked you want the lamb to be.
  • Mix the honey and mustard together. Ten minutes before the end of cooking time brush the mixture all over the lamb.
  • Remove from the oven, wrap the lamb in tinfoil and allow to rest for 10 minutes.
  • Meanwhile, pour 150 ml of hot water into the oven dish and deglaze the juices. Strain the sauce into a pan. Allow to simmer for 2 minutes on a low heat. Taste and season.
  • Carve the lamb into slices and serve with the sauce.

Recommend this recipe