Roast leg of lamb with rosemary

Roast leg of lamb with rosemary

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 leg lamb, about 1.5 kg
3 large rosemary sprigs
200ml red wine
2 teaspoons plain flour
300ml Brown chicken and veal stock
1 teaspoon redcurrant jelly
freshly ground black pepper


  1. Heat the oven to 220ºC.
  2. Weigh the lamb and calculate the cooking time as 20 minutes per 450 g plus 20 minutes (for pink in the middle), allowing for more or less time according to how you like your lamb cooked.
  3. Season the lamb well with salt and pepper. Place in a roasting tin, just big enough to accommodate the meat, tuck the rosemary sprigs underneath and roast in the oven for 20 minutes, then lower the oven setting to 190°C. After 45 minutes’ roasting, pour the wine over the lamb.
  4. Check the meat 30 minutes before the end of the cooking time; depending on the joint, the lamb may be done a little earlier than the calculated time. Insert a skewer through the thickest part for 10 seconds. Remove the skewer and check the heat against your inner wrist; it should be warm.
  5. Once the lamb is cooked, transfer it to a board over a tray to catch the juices and leave to rest for at least 15–20 minutes while you make the gravy.
  6. Pour off the fat and juices from the roasting tin into a bowl and allow them to separate; adding a splash of cold water helps this. Skim off the fat and return 2 teaspoons of it to the roasting tin. Add the flour and stir over a medium heat until it has browned a little and any sediment from the bottom of the tin is loosened.
  7. Skim off any remaining fat from the roasting juices and add the juices to the tin, with the stock (you may not need it all). Add the redcurrant jelly and bring to a simmer. Simmer for 2–3 minutes, then season to taste with salt and pepper. Add any juices released from the meat while it is resting to the gravy.
  8. Carve the lamb and serve the gravy separately.


  • You can roast shoulder of lamb in the same way.


  • Roast lamb with rosemary and garlic: Make small incisions all over the meat before roasting and insert little rosemary sprigs and 2 garlic cloves, cut into slivers, into the incisions, to give an intense rosemary and garlic flavour.
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