roast lamb
Roast lamb with herbs delivers a juicy, delicious meal. Try this easy recipe for a classic dish packed with flavor and charm.
Ingredients
Method
- Preheat your oven to 180°C (356°F).
- Pat the lamb leg dry and place it on a large roasting pan.
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, and black pepper. Rub this herb mixture all over the lamb.
- Arrange the carrots, potatoes, and red onions around the lamb in the roasting pan.
- Pour the dry white wine into the bottom of the pan.
- Roast for about 2 hours or until the internal temperature of the lamb reaches your preferred doneness (about 63°C/145°F for medium-rare). Baste occasionally with the pan juices.
- Remove the lamb from the oven, cover loosely with foil, and let it rest for 10 minutes before carving.
- Serve with the roasted vegetables and pan juices for extra flavor. Enjoy!
Notes
Roast lamb is a beloved classic that shines at family gatherings or festive occasions, but it’s also perfect for transforming any Sunday lunch into something memorable. Its versatility means you can easily adapt this dish to the season or the occasion, and with a few smart tips, you can ensure the meat turns out perfectly juicy and flavorful every single time.
Practical Tips and Ingredient Swaps
- Always bring your lamb to room temperature before roasting. This step helps cook the meat evenly and prevents it from drying out.
- If you can’t find fresh rosemary or thyme, dried herbs work well—just use about half the quantity listed for fresh, as dried herbs are more potent.
- For a richer marinade, mix in a teaspoon of Dijon mustard or a splash of balsamic vinegar with the olive oil and herbs.
- Check doneness with a meat thermometer. For medium-rare, aim for an internal temperature of 63°C (145°F) after resting.
Preparation Insights
To maximise flavor, marinate the lamb with the herb and garlic rub overnight in the refrigerator. If time is short, even an hour helps. Basting the meat occasionally with its own juices will give you a beautiful crust and keep the inside succulent. Don’t skip letting the lamb rest covered after roasting: this step redistributes the juices, ensuring every slice is soft and moist.Serving Suggestions & Creative Variations
- This roast pairs beautifully with creamy mashed potatoes, a simple green salad, or a side of buttered peas.
- For a Mediterranean twist, add olives and cherry tomatoes to the roasting pan in the final 30 minutes.
- The pan juices are gold—spoon them over the meat and vegetables, or whisk in a bit of flour and extra wine after roasting for a quick gravy.
- If you prefer a different protein, use the same herb mix on pork shoulder or even chicken, adjusting the roasting time accordingly.
