Cocktail Recipes, Spirits, and Local Bars

Roast lamb with garlic and herbs recipe

Roast lamb with garlic and herbs recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Roast lamb
  • Roast leg of lamb

This is a great roast lamb for a special occasion dinner. Enjoy with roast potatoes, mint sauce and a side of veg.

63 people made this

IngredientsMakes: 1 leg of lamb

  • 1 (2.25kg) leg of lamb
  • 3 cloves garlic, thinly sliced
  • 3 teaspoons dried dill
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon ground black pepper

MethodPrep:15min ›Cook:2hr ›Extra time:15min resting › Ready in:2hr30min

  1. Preheat oven to 170 C / Gas 3.
  2. Puncture the leg of lamb with the tip of a knife just far enough to insert garlic slices into the holes. Mix together the dill, salt and rosemary and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting tin.
  3. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 68 degrees C for medium. Tent with foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit and the juices will set up better for carving.

How to roast lamb

Watch our video to see how easy it is to roast lamb to perfection. Watch now!

Recently viewed

Reviews & ratingsAverage global rating:(65)

Reviews in English (55)

I printed this recipe off and gave it to my husband to do. He isn't a very good cook but you wouldn't have thought it. The lamb was perfect - melt in the mouth and the subtle taste of Rosemary. Personally I would have liked more Garlic. Very simple, very tasty and with my family it was soon very gone!-02 Apr 2014

by SpicesRGood

This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime. My husband and son loved it - the coating was tasty and the pan juice was not burned, but just right and also delicious. I did modify the recipe in 2 ways - I seared it at 450 for about 15 minutes, then turned the temp down to 325 and cooked until 150 internal temp, and I added a little evoo to the rub to make it more spreadable and add a little crisp. The lamb turned out perfect - I saved this recipe in my favorites and will DEFINITELY make it again!-05 Jan 2008


I MUST give this one 5 stars. This recipe is fantastic. I made it today as an early Valentine's dinner and it was a hit. The only change I made was to press a couple cloves of garlic into the dill/rosemary rub. The dish turned out tender, juicy, and tasty. I served it with seasoned potatoes and corn. Will make again - an easy way to impress dinner guests. Try this one, you definitely won't be disappointed.-10 Feb 2008

Recipe Summary

  • 1 (5 pound) leg of lamb
  • 3 cloves garlic, cut into slivers
  • 3 teaspoons dried dill weed
  • 1 ½ teaspoons salt
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon ground black pepper

Preheat the oven to 325 degrees F (165 degrees C).

Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.

Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.


  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • Salt and freshly ground pepper

In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.

Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

Carve the racks in between the rib bones and transfer to plates. Serve right away.

Top 10 Recipes for Succulent Roast Lamb

Spring lamb has a distinctive flavor all its own that makes for mouthwatering roasts fit for special occasion feasts. And when it comes to roast lamb, there are two main cuts you&aposll want to look for: leg of lamb and rack of lamb. I&aposll share our top-rated recipes for each of these tender roasts, plus tips for roasting lamb.

Top Tips for Roasting Lamb

  • Let your lamb roast sit out for at least 30 minutes before roasting to ensure even cooking.
  • Fat = flavor. Trimming fat from a roast will reduce the "gamey" flavor.
  • Make sure the leg of lamb you buy does not include the shank, as it does not roast well. Lamb shank should be cooked with moisture (braised or stewed) in order to create a tender dish.
  • Don&apost skimp on rubs and seasonings. Lamb pairs well with bold spices, herbs, and other flavorings including rosemary, thyme, cumin, garlic, fennel, coriander, citrus, mint, mustard.
  • Let the roast rest for 10 minutes before carving.

Roast Leg of Lamb

A roast leg of lamb can come with or without the leg bone. If you you want a boneless roast but can&apost find one, you can either ask your butcher to remove the bone for you, or, if you&aposre confident enough in your knife skills, you can debone it yourself.

This simple recipe is as easy as it gets. Slivers of garlic are inserted into the meat before it&aposs roasted with salt, pepper, and springs of fresh rosemary. Recipe creator MBENHAM suggests placing cooked peeled potatoes in the pan to roast along with the lamb. You could also cut small new potatoes in half and place them cut-side down in the pan to let them cook in the juices as the lamb roasts.

How to carve a roasted leg of lamb

If you don’t cook roast lamb very often then the bone running thorough the middle can seem a bit daunting when you’re carving. However, it really isn’t a problem. I’ve found this short video from Great British Chefs which shows you just what you need to do…


Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients

Bridget Lancaster - Roast Boneless Leg of Lamb With Garlic, Herb, And Bread-Crumb Crust

Why This Recipe Works: A boneless leg of lamb is an easy shortcut to a great roast dinner—as long as you treat it correctly. We started by pounding it to an even thickness. Next we introduced extra flavor and textural interest to the roast. First, we made a potent herb and garlic paste. We spread a portion of the paste over the lamb before rolling up and tying the roast so it would infuse the lamb with flavor from the inside out. The rest of the herb paste was combined with fresh bread crumbs and Parmesan. A quick sear on the stovetop jump-started the cooking process and ensured our lamb would have a golden-brown crust. After searing, we moved the roast to a 375‑degree oven, which was perfect for cooking the meat to a juicy, tender medium-rare. Partway through cooking, we took the roast out of the oven, removed the twine, brushed the meat with zingy Dijon mustard, and applied the bread-crumb mixture. This ensured that the crust wouldn’t peel off with the twine but also gave the tied lamb enough roasting time to hold its shape when we removed the twine, resulting in perfect slices with a crunchy, savory crust. We prefer the sirloin end rather than the shank end for this recipe, though either will work well. We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American,” but you may substitute lamb imported from New Zealand or Australia. Leg of lamb is often sold in elastic netting that must be removed.

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Pulse bread in food processor until coarsely ground, about 10 pulses (you should have about 1 cup crumbs). Transfer to bowl and set aside. Process 1 teaspoon oil, parsley, rosemary, thyme, and garlic in now-empty processor until minced, scraping down sides of bowl as needed, about 1 minute. Transfer 11/2 tablespoons herb mixture to bowl and reserve. Scrape remaining mixture into bowl of bread crumbs stir in Parmesan and 1 tablespoon oil and set aside.

2. Lay roast on cutting board with rough interior side (which was against bone) facing up, rub with 2 teaspoons oil, and sprinkle with 11/2 teaspoons salt and 1/2 teaspoon pepper. Spread reserved herb mixture evenly over lamb, leaving 1‑inch border around edge. Roll roast and tie with kitchen twine at 11/2‑inch intervals. Sprinkle roast with remaining 11/2 teaspoons salt and remaining 1/2 teaspoon pepper, then rub with 1 tablespoon oil.

3. Set wire rack in rimmed baking sheet. Heat remaining 1 tablespoon oil in 12‑inch skillet over medium-high heat until just smoking. Brown roast well on all sides, about 10 minutes. Transfer to prepared rack and roast until lamb registers 105 to 110 degrees, 30 to 35 minutes. Transfer roast to carving board remove twine. Brush roast exterior with mustard, then carefully press bread-crumb mixture onto top and sides of roast with your hands, pressing firmly to form solid, even coating that adheres to roast. Return coated roast to prepared rack roast until lamb registers 125 degrees (for medium-rare), 10 to 15 minutes longer. Transfer roast to carving board and let rest for 20 minutes. Slice roast into 1/2‑inch-thick slices. Serve.

Lamb Roast with Herbs


  • 1 large onion, cut into thin rings
  • 75 g (1/2 cup) pine nuts
  • 2 tbs Parmesan, grated
  • 2 cloves garlic
  • 25 g (1 cup) basil leaves, plus extra garnish
  • 25 g (1 cup) mint leaves, plus extra to garnish
  • 2 tbs lemon juice
  • 100 ml extra-virgin olive oil, plus 2 tbs extra for brushing
  • 2 kg leg of lamb, on the bone, trimmed of excess fat, left to stand at room temperature for 1 hour
  • Salt
  • Freshly ground black pepper


Step 1.
Preheat the oven to 220°C (200°C fan). Line a large roasting tray with a trivet large enough to hold the lamb. Scatter the onion rings on top of the trivet.

Step 2.
While the oven heats up, pulse together the pine nuts, Parmesan, and garlic in a food processor until the pine nuts are almost ground.

Step 3.
Add the herbs, lemon juice, and olive oil, pulsing several times until a thick pesto comes together. Season to taste with salt and pepper cover and chill until needed.

Step 4.
Preheat a large sauté or frying pan over moderate heat until hot. Brush the leg of lamb with 2 tbsp olive oil and season with salt and pepper transfer to the trivet, carefully positioning the lamb on top of the onion.

Step 5.
Roast the lamb for 30 minutes reduce the oven to 180°C (160° fan). Roast for a further 1 hour 5-15 minutes until the thickest part of the leg registers 60°C on an instant-read thermometer for medium meat, basting with a little of the pesto after 45 minutes.

Step 6.
When ready, remove from the oven and loosely cover with aluminium foil let rest for at least 15 minutes.

Step 7.
When ready to serve, garnish with more herbs and serve with the remaining pesto on the side.

Roast leg of lamb with garlic and lavender recipe

Rosemary and thyme are classic flavours to match with lamb, but lots of other herbs also go well with it. Personally, I find lavender wonderful. There are just two things to remember: measure it carefully (as too much can make your food bitter) and only use the flowers, not the stalks.

A few years ago, while on holiday in Provence, we were walking to town to get some baguettes and pains au chocolat for breakfast when we found ourselves amid a sea of lavender fields. The colour and aroma were truly magical.

On the way back we picked huge bunches of it. Some we tied together to take home and dry, and some I decided to put in the pot &hellip this is what I made. You need to prepare this dish the day before you want to eat it.


  • 1.5 kg leg of lamb
  • 1 garlic bulb, unpeeled and halved horizontally
  • 8 lavender sprigs, flower heads only
  • 150 ml olive oil
  • 6 garlic cloves, peeled and halved
  • 2 shallots, unpeeled and halved
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 3.3 lbs leg of lamb
  • 1 garlic bulb, unpeeled and halved horizontally
  • 8 lavender sprigs, flower heads only
  • 5.3 fl oz olive oil
  • 6 garlic cloves, peeled and halved
  • 2 shallots, unpeeled and halved
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 3.3 lbs leg of lamb
  • 1 garlic bulb, unpeeled and halved horizontally
  • 8 lavender sprigs, flower heads only
  • 0.6 cup olive oil
  • 6 garlic cloves, peeled and halved
  • 2 shallots, unpeeled and halved
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper


  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 745 mins
  • Cooking Time: 70 mins
  • Serves: 4


  1. Put the lamb in a cling film-lined roasting tin that fits in the fridge and season with black pepper (don't season with salt now, as it draws the blood out of the lamb. Salt is always added just before cooking meat).
  2. Add the garlic bulb and 6 heads of the lavender and pour 90ml/3fl oz/generous 1/3 cup of the oil over the top. Rub the seasoning in thoroughly, then wrap the lamb in the cling film and leave in the fridge overnight.
  3. Preheat the oven to 200°C/400°F/gas 6. Unwrap the lamb, put it back in the roasting tin with the garlic bulb and dab it with kitchen towel. Pierce it several times with a sharp knife and push a halved garlic clove inside each opening. Add the shallots to the pan, pour the remaining oil over the top, season with salt and pepper and then roast in the preheated oven for 1 hour until golden brown on the outside but still pink and moist inside. Remove the lamb from the tin and wrap it in foil to keep warm.
  4. Pour 100ml/3.5fl oz/scant 1/2 cup water in the roasting tin to deglaze, then return to the oven and cook for 3-4 minutes until reduced. This will gather all the flavours from the caramelization of the meat and give you the concentrated juice you need.
  5. Unwrap the lamb. You will find some juice has also gathered in the foil &ndash add it to the juice in the roasting tin, stir and set aside. Slice the lamb, then drizzle it with the juice, sprinkle with the remaining lavender flowers and serve with sautéed potatoes.

You might also like:


Do you want to comment on this article? You need to be signed in for this feature

Recipe Summary

  • 2 whole preserved lemons, rinsed
  • 1/2 cup chopped fresh rosemary
  • 1/2 cup loosely packed fresh mint leaves
  • 2 cloves of garlic
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded to 1 inch thick
  • 2 lemons, cut into wedges, for serving

Cut 1 preserved lemon in half remove and discard seeds. Coarsely chop lemon transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream process until a thick paste forms.

Spread herb mixture all over lamb transfer to a 9-by-13-inch baking dish. Cover refrigerate 8 hours (or overnight).

Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into paper-thin rounds discard seeds. Arrange rounds over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.

Transfer lamb to a roasting pan just large enough to hold it. Roast 25 minutes. Add 1/2 cup water to pan reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees (for medium-rare), about 35 minutes.

Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board remove twine. Cut into thin slices. Serve with lemon wedges.

Roast Lamb Shoulder With Garlic Potatoes

Prepare to drool over this one! First, sear the meat, then roast it covered in aluminum. The result is juicy and moist, also incredibly soft. Cook it together with veggies and a lot of herbs to enrich the lamb’s flavor. Then grab a fork and feast!