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How to cook a roast leg of lamb

If you've always wanted to master a classic roast, follow our step-by-step recipe for a roast leg of lamb. With crispy roast potatoes, a white wine gravy and perfectly cooked lamb, this makes a great Easter centrepiece. Don't forget to screenshot the ingredients list at the bottom before you go shopping.

  1. Make the marinade

    Remove a 2kg lamb leg joint from the fridge 1 hour before you’re ready to roast and place on a large, shallow roasting tray to bring to room temperature. Preheat the oven to gas 6, 200°C, fan 180°C. Finely chop 3 garlic cloves and mix with 10g finely chopped rosemary, 10g finely chopped thyme, 6 finely chopped anchovy fillets, 2 tbsp of olive oil and seasoning until well combined.

    If you can't get hold of fresh garlic, try looking for garlic paste or granules instead. Just use sparingly. For herbs, dried work just as well, but you don't need as much. And try the freezer aisle for frozen herbs.

    Make the marinade
  2. Marinade the lamb

    Cut multiple 1cm deep incisions into the lamb, then massage in the herb mix until evenly coated.

    Marinade the lamb
  3. Prep the potatoes

    Carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through. Add the potatoes, 6 garlic cloves (skin on), 12 peeled shallots and 1 tablespoon oil to the roasting tray. Season and toss until well combined.

    If you can't get hold of baby potatoes, any type fresh potato would work well, just cut up into smaller pieces. You can also use tinned - they are already cooked so add to your lamb 30 minutes before the end of cooking. Shallots can be replaced by normal onions.

    Prep the potatoes
  4. Roast

    Roast for 1 hour 15 mins for pink lamb or 1 hour 30 mins for more well done, tossing the potatoes, garlic and shallots halfway through. Tightly cover the lamb with foil and leave to rest for 15 mins. 

    Roast
  5. Finish the potatoes

    Spoon the potatoes, shallots and garlic into a heatproof bowl and toss through the remaining rosemary and thyme.

    Finish the potatoes
  6. Make the gravy

    For the gravy, scrape any juices from the roasting tray into a small saucepan. Add 3 tbsp plain flour, whisk until smooth, then place over a medium heat and simmer for 2 mins. Gradually whisk in 150ml white wine and 300ml chicken stock and simmer for 5 mins.  Whisk through any resting juices from the lamb. Pass through a sieve set over a jug.

    Wine isn't essential here, but if you want to use alcohol for added flavour you can also try red wine, beer or cider - whatever you have to hand.

    Make the gravy
  7. Carve

    Carve the lamb and serve with the rosemary potatoes, shallots and garlic and gravy.

    Carve
  8. Ingredients

    We've made a handy shopping list so you can get everything you need to make this Easter lamb. Don't forget to screenshot before you go shopping!

    2kg lamb whole leg joint
    1 garlic bulb, cloves separated
    20g rosemary, leaves picked and finely chopped
    20g thyme, leaves picked
    6 anchovy fillets in olive oil, drained and finely chopped
    3 tbsp olive oil
    750g bag Tesco Finest baby potatoes
    12 shallots, peeled

    For the gravy
    3 tbsp plain flour
    150ml dry white wine
    1 chicken stock cube, made up to 300ml