Roast Lamb

by Jo Kenny

It’s Sunday. It’s England. Let’s roast.

On the menu today? A big leg of lamb (half price at Sainsbury’s) studded with smoked garlic and rosemary. I cannot recommend smoked garlic enough.

Lamb studded with smoked garlic and rosemary

Roast Lamb

  • 2kg leg of lamb (will serve 4 hungry family members)
  • 1 bunch of fresh rosemary sprigs
  • 10-15 peeled garlic cloves

Put your lamb in a roasting dish and with a sharp knife, stab it. Very satisfying I promise. You’re going to stuff rosemary and garlic into these pockets; it’s best to do all the garlic and then the rosemary, to make sure you position them evenly across the meat. You need to do this on both sides of the leg. When you’re done, sprinkle the lamb with cracked black pepper, sea salt and a little olive oil.

Tip: give the rosemary and garlic a light bashing before use: it’ll help release more flavour into the lamb.

Lamb studded smoked garlic and rosemary

Leg of lamb roasted with smoked garlic and rosemary

Leave to infuse for a couple of hours. A 2kg leg of lamb will take 1 hour 25 mins in the oven at 160 degrees. Take it out and leave to rest under foil for an extra 10 minutes.

Roast leg of lamb rosemary and garlic

Smells. Amazing. Set the table and chow down!

Roast Sunday dinner

This makes a spectacular, super easy roast. It can also be taken into the summer season, by doing it on the BBQ.

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