Roast Lamb Dinner
A roast leg of lamb studded with garlic and rosemary, with roast potatoes, carrots, gravy and mint sauce.
Photograph credit: A roast lamb Sunday dinner at The Black Bull, Fyfield, Essex, England by Acabashi · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
What Goes With It
- Green beans
- Yorkshire pudding
- Braised red cabbage
- Red wine
Sides from the same cuisine on this site: English Scones, Crumpets, Braised Red Cabbage.
Making Roast Lamb Dinner, Step by Step
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Take the lamb out of the fridge 1 hour ahead. Heat the oven to 180°C / 355°F. Make deep cuts in the lamb and push in the garlic and rosemary. Rub with the olive oil, salt and pepper.
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Set the lamb on the onions in a roasting tin and roast for 2 hours 30 minutes, until the thickest part reaches 70°C / 158°F.
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Boil the potatoes for 8 minutes, drain and shake to roughen. Heat the vegetable oil in a second tin, add the potatoes and carrots and roast for the last hour, turning once.
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Rest the lamb on a board under foil for 20 minutes.
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Stir the flour into the tin juices on the hob, add the stock and simmer for 8 minutes. Carve the lamb and serve with the potatoes, carrots, gravy and mint sauce.
Related guide: Prep, cook and total time.
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Worth Knowing Before You Cook
Bring the lamb to room temperature.
Use a thermometer.
If your oven runs hot, check at 2 hours 15 minutes.
Rest the lamb for 20 minutes.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Keeping What's Left
Keeps in the fridge for 3 days. Eat cold in sandwiches or reheat in gravy.
Roast Lamb Dinner: Your Questions Answered
How long does Roast Lamb Dinner take to make?
30 minutes of preparation and 2 hours 30 minutes of cooking, plus 20 minutes of resting, so allow 3 hours 20 minutes from start to finish. The recipe serves 6.
Roast Lamb Dinner Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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