Lisa Faulkner Site Branding

Roasted Leg of Spring Lamb

Lisa Faulkner

Prep 20 mins

Cook 160 mins

Total 180 mins

Serves 6

e.g. 'This lamb tagine with prunes is a perfect one-pot winter warmer'


  • 1x leg of lamb, weighing about 2.5kg (5lb)
  • 1 whole bulb of garlic cloves
  • vegetable oil, for drizzling lots of fresh rosemary
  • salt and freshly ground black pepper
  • a selection of vegetables and roasted potatoes, to serve


  1. Preheat oven to 180c (350f)
  2. Cut little slits with a sharp knife in the leg of lamb- about 20 or so all over. Peel the garlic, cut each clove into slices about the size of your thumbnail and stick them n the holes in the lamb. Drizzle with the oil and season well with salt and pepper.
  3. Take little branches of the rosemary and stick these in the holes next to the garlic so the whole leg looks like a porcupine.
  4. Take the garlic skins and all the rosemary trimmings and drop them into the bottom of a large roasting dish. Position the leg of lamb on top and roast in the preheated oven for about 2-2 ½ hours (for medium), or until cooked to your liking.
  5. Serve with your selection of vegetables and roast potatoes.