Roast Leg of Lamb

Roast Leg of Lamb

This recipe for roast leg of lamb will appeal to both novice cooks and seasoned foodies. Use it to prepare a well-roasted and perfectly seasoned lamb leg.


  • Leg of lamb, 2.5 kilograms
  • Garlic, 8 cloves
  • Fresh rosemary, 3 sprigs
  • Potatoes, 8 medium-sized
  • Carrots, 2 large
  • Parsley root, 2 large
  • Onion, 2 medium-sized
  • Dried thyme, 1 tablespoon
  • Dried bay leaves, 2 leaves
  • Water, 1/2 cup
  • Rapeseed oil, for frying
  • Fine-grain iodized sea salt, to taste
  • Ground black pepper, to taste


  1. Rub the leg of lamb with salt, freshly ground pepper, crushed garlic, rosemary leaves, and a bit of oil. Refrigerate for 24 hours.
  2. The next day, peel and chop the vegetables into smaller pieces, season with thyme and salt.
  3. Place the vegetables in a deep baking dish, drizzle them with a bit more oil, place the leg of lamb on top, pour half a cup of water over them, add the bay leaves, and place in an oven preheated to 200 degrees Celsius. Bake uncovered for 30 minutes.
  4. Cover with aluminum foil and bake for about 2 hours at 180 degrees Celsius.
  5. Towards the end, remove the foil again to allow everything to brown nicely. If needed, you can add water occasionally.

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