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Roast lamb with garlic recipe

Roast lamb with garlic recipe

15 ratings

Keep it classic for your next Sunday roast with a perfect roast leg of lamb. Cooked in a punchy garlic butter with a smooth white wine gravy, this is the ultimate weekend crowd pleaser. See method

  • Serves 6
  • 20-25mins to prepare and 1hr 50mins - 2hrs to cook
  • 470 calories / serving
  • Freezable


  • 1 onion
  • 1 carrot
  • 1 whole celery
  • 350ml dry white wine
  • 4 garlic cloves
  • 20g flat-leaf parsley
  • 50g unsalted butter, softened
  • 1 unwaxed lemon, zested
  • 1·75kg leg of lamb
  • 450ml chicken stock
  • 1 tsp caster sugar
  • 1 tsp cornflour, optional

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    18g 90%
  • Sugars

    3g 3%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 3.9g Protein 27.1g Fibre 1.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Cut the onion, carrot and celery into rough chunks, put into a large roasting tin, then add 150ml of wine.
  2. Finely chop the garlic and parsley together. Then mash them into the butter, add seasoning and lemon zest.
  3. Season the lamb then, using a sharp knife, make long and deep cuts around the leg of the lamb, going about 2.5cm into the flesh. Push the parsley mix into the cuts with your hands. Sit the lamb on the vegetables, then roast for 1 hour 40 mins (or follow the rule: 40 mins per kg 20 mins per lb plus an extra 20 mins). The lamb should be golden on the outside and just pink near the bone.
  4. Take the lamb out of the roasting tin and set aside. Remove any excess fat from the tin with a spoon, then add the remaining wine to the juices. Put the tin on the hob and boil the juices until reduced by half. Add the stock and sugar, and simmer for 10 mins. If you like thick gravy, mix the cornflour with a splash of water, stir into the gravy, then whisk until smooth. Season, then strain the gravy into a jug. Carve the lamb and serve with vegetables and gravy. 

See more Lamb recipes

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