Easter Roast leg of lamb

Hey lovelies,

I hope you are all looking forward to Easter.
With that in mind, I have been getting a few questions about Roasted Easter leg of lamb
Once you have the weight and the timing right, it’s really straightforward.
Like all my roasts I stick to traditional flavours with lamb. That way you can’t go wrong.
I always say they are They’re classics for a reason!
Garlic, rosemary and lamb are a match made in heaven.

Joanne and Lil’s x

Easter Roast leg of lamb

Garlic, rosemary and lamb are a match made in heaven. 
5 from 1 vote
Course Dinner
Servings 6 people


  • 1 large roasting tin


  • 1 leg of lamb on the bone
  • 3 cloves of garlic peeled and sliced
  • 1 onion
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • 1 fresh parsley  chopped
  • 6 carrots
  • 1 kg baby potatoes (1 bag)
  • 100 g butter
  • 1 tbsp rapeseed oil
  • 1 tbsp flour
  • 1 beef or lamb stock cube
  • 1 pint water


Roasting guide

  • It is very important to check the weight of the joint allowing 20 minutes per 1lb.
  • Plus 20 minutes at the end for rare.
  • If you like your lamb medium, add another 30 minutes. 
  • If you like it well-done (like me) then add another 40 minutes at the end of cooking time.

For the lamb

  • Preheat the oven to 230°c, gas mark 8.
  • Then reduce the oven temperature to 180°c, gas mark 4 for the rest of the allocated cooking time.
  • Mix half the herbs into the butter and smear all over the lamb.
  • Using a sharp knife, make some little slits into the lamb. Press the garlic slices and some rosemary sprigs well into each slit.

For the veg

  • Peel and chop the carrots and onion. 
  • Drizzle a tablespoon of oil over the potatoes carrots and onions, and scatter the rest of the herbs over them.

To finish

  • When the cooking time is finished, remove the lamb, potatoes and carrots from the roasting tin and leave them to rest for a few minutes while you make the gravy.
  • Place your roasting tin on the hob, mixing all the juices with a whisk. 
  • Addin the beef or lamb stock cube/ pot and mix again. 
  • Now add the flour and give another good mix.
  • Finally, slowly pour in a hot pint of water, quarter by quarter, mixing as you pour. 
  • Carve and serve!
Keyword Easter
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