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roast lamb with garlic and rosemary studded on top
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5 from 2 votes

Roast lamb

Roast lamb is a British classic and the simple additions here add lovely complimentary flavors.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 136kcal
Author: Caroline's Cooking


  • 2 lb leg of lamb joint 900g, bone in (boneless or larger joint fine, adjust rest of ingredients and cooking time accordingly)
  • 1 teaspoon honey
  • ½ tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • ½ tablespoon olive oil
  • 2 sprigs fresh rosemary or a little more, as needed
  • 3 cloves garlic
  • ¼ teaspoon salt approx


  • Preheat oven to 325F/160C.
  • Make incisions into the fatty side of the lamb joint with a small sharp knife, evenly spaced over the top and side of the joint around 1-2in apart (3-5cm).
  • Mix together the honey, lemon, mustard and oil, pour it over the lamb then rub all over.
  • Peel the garlic and cut into long strips, around 6-8 per clove. Break the rosemary stem(s) in to approx 1in/2.5cm lengths (easiest to break the stem just above where the leaves sprout out so you get a little 'point') then stuff a piece of rosemary and a piece of garlic into each incision in the lamb.
  • Sprinkle a little salt over the lamb and roast for approx 20min per pound/450g for medium-rare (around 25min for medium, 15 for rare), although time may vary with your oven, size of leg and if boneless - for me, this time gave rare rather than medium rare. You can check with a thermometer (around 125F for rare, 130F for medium-rare, 135-140F for medium, 155-165F for well done).
  • After around 20-25 minutes, add a little water to the bottom of the dish (a couple of tablespoons) and repeat later if a larger leg joint.
  • Remove from the oven and allow to stand for around 10-15minutes before carving. Scrape any stickiness from the cooking dish and mix with the juice/water that should be left from cooking and pour over as a gravy. If you prefer thicker, you can add a little cornstarch/cornflour.


Calories: 136kcal | Carbohydrates: 2g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 226mg | Potassium: 229mg | Sugar: 1g | Vitamin C: 1.4mg | Calcium: 12mg | Iron: 1.7mg