Lamb · 120 minutes · Serves 6
Rosemary roast lamb for a long lunch
Garlic, rosemary and a roast worth gathering around.
Lamb is coming to the counter. This recipe uses boneless leg; check the available cut before ordering.
Check lamb availability
At the counter & in the cupboard
- 1.5 kg boneless lamb leg, tied
- 4 garlic cloves, sliced
- 3 rosemary sprigs, leaves chopped
- 2 tbsp olive oil
- 1 kg potatoes, cut into chunks
- 2 onions, quartered
- 200 ml stock
- Salt and black pepper
Let’s cook.
Heat the oven to 180°C fan. Pat the lamb dry. Make small slits and insert the garlic. Rub with half the oil, rosemary, salt and pepper.
Toss the potatoes and onions with the remaining oil in a roasting tin. Sit the lamb on top and pour the stock around it.
Roast for approximately 75–95 minutes, turning the potatoes halfway through. Begin checking the centre of the lamb after 60 minutes; aim for at least 63°C. Use a thermometer, as the shape of the joint changes the timing.
Transfer the lamb to a board and rest for 15–20 minutes before carving. If needed, return the vegetables to the oven until tender and golden. Serve with the pan juices.
Whole-cut lamb: at least 63°C, followed by at least 3 minutes of rest. Check with a food thermometer; timing varies with thickness and equipment. Cooking temperature guide.