Roast leg of Lamb with Rosemary

Serves 8

  • 2.5kg leg of lamb
  • 4 rosemary sprigs
  • ½ tbsp oil
  • 4 garlic cloves, cut into slivers
  • 4 anchovy fillets, roughly chopped
  • 4 oregano sprigs
  • 1 large onion, thickly sliced
  • 1 lemon, cut into 6 wedges
  • salt and ground black pepper
  • seasonal vegetables and a side salad to serve (optional)
  1. Take the lamb out of the fridge an hour before roasting. Pat the skin dry with kitchen paper.
  2. Preheat the oven to 220°C (200°C fan oven) mark 7. Cut the rosemary into smaller sprigs. Rub the oil over the lamb. Cut small slits all over the meat and insert the garlic slivers, rosemary sprigs, anchovy pieces and the leaves from two oregano sprigs into the gaps. Season well.
  3. Put the onion slices into the base of a roasting tin just large enough to hold the lamb. Top with the remaining oregano, then put in the meat, fat side up (the onions must be covered to prevent them burning). Tuck lemon wedges around the meat.
  4. Put the lamb into the oven and reduce the oven temperature to 190°C (170°C fan oven) mark 5. Roast for 15 minutes per 450g (1lb) for pink meat, or longer if you like it more cooked.
  5. Transfer the lamb to a board and cover with foil, reserving the roasting tin and its contents to make gravy. Leave to rest for 30 minutes before carving. Serve with vegetables and salad, if you like.


Recipes and photographs are from the Good Housekeeping Cookery Book: The Cook’s Classic Companion with Photographs by Gareth Morgans, Lucinda Symons, Philip Webb and Myles New. Published in hardback by Pavilion and available from all good booksellers, RRP £30.