Roast Lamb with Lemon, Garlic and Rosemary

Lemon and garlic pack a real punch in James Tanner's flavoursome and aromatic recipe for roast lamb
By James Tanner
Roast Lamb with Lemon, Garlic and Rosemary
  • Rating:
  • Serves: 6
  • Cook Time: 2 hours 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 3 kg leg of lamb
  • 1 bulbs garlic, plus 6 additional cloves, peeled
  • 4 lemons
  • 1 bunches rosemary
  • 150 g sea salt
  • 300 ml lamb stock
  • 300 ml red wine


1. Preheat oven 200C/gas 6. Make 6 small deep incisions randomly over the surface of the lamb. Stuff each hole with the 6 cloves of garlic.

2. Place the whole bulb of garlic into a food processor with the rosemary and 2 of the lemons. Add the sea salt. Whiz to a paste.

3. Rub the paste over the lamb.

4. Cut the remaining 2 lemons in half and place in the bottom of a roasting tray. Sit the lamb on top. Cover with foil and cook for 2 hours. Remove the lamb from the tray and leave to rest in a warm place, for at least 20 minutes.

5. Pour the wine into the roasting tray and cook over a medium heat on the hob for about 5-6 minutes, or until reduced by half.

6. Add the lamb stock and reduce by half again. Pass through a fine sieve.

7. Slice the lamb, and the crust should fall off. The crust is meant to seal the lamb and keep it moist - it is not to be eaten. Serve with the gravy, lots of crunchy roast potatoes and some purple sprouting broccoli.

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