Delicious Leg of Lamb with Fresh Herbs Recipe

Updated on January 11, 2017
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Giovanna Sanguinetti is a special needs teacher and has a child with dyslexia.

Italian Recipe
Italian Recipe | Source

Roast leg of lamb is a delicious dish that is eaten all over the UK especially in the spring. I am very fortunate because my father was a professional chef and so he taught me many tricks of the trade and many incredible recipes.

We don't eat much meat in my family because it's not healthy to eat too much red meat, but when there's a sale on and I feel like a real treat I buy a nice leg of lamb, and I am confident that my whole family are going to be very happy indeed.

This leg of lamb recipe is very special because of the fresh herbs. I grow herbs in my garden, and there's nothing more pleasurable than picking them ready for a great recipe.

Don't worry if you haven't got fresh ones, because dried or frozen herbs will do the trick. However, do try to add plenty of rosemary and some fresh cloves of garlic, so that the dish will produce deliciously flavoured meat and wonderful gravy.

Here in the UK, and in much of Europe lamb is very popular. It isn’t cheap, but it is absolutely delicious and I hope my leg of lamb recipe will inspire you to go ahead and give it a try.

I serve it with roast parsnips and special roast potatoes, French beans and if I'm really in the mood, broccoli with Bechamel and Parmesan sauce.

Red wine goes well with this meal, and a light desert such as ice cream or fresh fruit will be perfect.

My friends, who are from Wisconsin, invited us over for a meal. They served us delicious lamb kebabs and told us that lamb is not eaten very much in their part of the USA. None of us were sure why this is the case – perhaps you may know - if so do leave a comment.

Prep time: 20 min
Cook time: 2 hours 40 min
Ready in: 3 hours
Yields: 4 to 6


  • leg of lamb weight approx 4lb (2kg)
  • 1 crushed garlic clove
  • 1 teaspoon chopped fresh rosemary and 1 of thyme
  • 2 tablespoons of fresh chopped mint and 2 of parsley
  • 4 oz soft butter
  • Seasoning
  • Gravy: 1 large tablespoon of plain flour
  • 3 fl oz of red wine
  • 1/2 pint (275 ml) veg stock


  1. Preheat your oven to gas mark 5 375 degrees F ( 190 degrees C) 10% less heat is needed if you have a fan assisted oven.
  2. Mix all the herbs plus a level teaspoon of salt and some ground pepper to the butter
  3. Take your joint of lamb and stab it all over the top with a skewer or large toothed fork
  4. Rub the butter mixture all over the top of the joint
  5. Place it in a sheet of tin foil and seal it up so that no juice or steam can escape
  6. Cook for 2 hours - if you want it well done add another 10 minutes at this stage
  7. Then open up the foil and cook for another 30 minutes so that it gets lovely and brown on the top. The meat will be pink - it's supposed to be that way
  8. Put your meat on a warm serving dish and put it in a warm place
  9. To make the gravy: Take the juices that have come from the meat and spoon off most of the fat. You will see that they are floating of the top of the juice. Put the fat in a bowl and leave the juices in the tin
  10. Put the tin on a medium heat and sprinkle in the flour when the juices start bubbling. Make a smooth paste. Cook for a little while to brown. Stir with a wooden spoon.
  11. Now slowly stir in the wine and the stock stirring all the time to avoid lumps
  12. Cook until it is bubbling. It should be a thin gravy. Season to taste.

Please let us know what you think of this recipe

3.5 stars from 35 ratings of Leg of Lamb with fresh herbs

Questions & Answers

    © 2013 Giovanna Sanguinetti

    What do you think of this recipe? Can't you just smell that gravy! Please leave a comment.

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        Lisa 2 weeks ago

        This sound very delicious.. I just brought a nice leg of lam for my Sunday.. should it be marinated prior to baking??

      • Merrci profile image

        Merry Citarella 3 years ago from Oregon's Southern Coast

        This looks so tasty! I'm in the mood for a roast. Pinning!

      • Craftypicks profile image

        Lori Green 3 years ago from Las Vegas

        I think I am going to try this recipe with the pork roast I am making tonight. I love lamb, but I pulled out port before I saw this.

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        Giovanna Sanguinetti 3 years ago from Perth UK

        @lita-robey: I hope you enjoy it as much as we do. Don't forget to let the lamb rest for about 20 minutes after you take it out of the oven. Thanks very much indeed for your visit and for trying out my recipe.

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        lita-robey 3 years ago

        We are trying this tonight and it's in the oven now. Can't wait!

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        Giovanna Sanguinetti 3 years ago from Perth UK

        @Ibidii: Thanks so much for your visit and great comment. It's so nice to get such enthusiastic responses to recipes.

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        Ibidii 3 years ago

        What a great recipe! My first husband's Mother is French born in Paris as well as her Mother. She learned to cook awesome French dishes and taught me her son's favorite dishes including Leg of Lamb. Back in the 1970s you could get Leg of Lamb at all the major markets. You don't see that these days where I have been living in some of the Western USA states. I used to fix it just like your recipe here. He loved wines in his foods. My daughter also cooks well and uses some wines in her dishes. I will have to show her this recipe to make the Leg of Lamb for us!

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        Giovanna Sanguinetti 4 years ago from Perth UK

        @BrianRS: Yes the meat should be cooked really slowly so it becomes tender. Thanks for your visit and comment.

      • BrianRS profile image

        Brian Stephens 4 years ago from France

        My favourite meat for a roast dinner, especially a traditional Sunday lunch when the meat can be cooked really slowly.

      • JimHofman profile image

        JimHofman 4 years ago

        This looks delicious...I can almost smell it cooking! We live in the Chicago area and lamb in the midwest seems to be more of a special occasion dish or popular with certain nationalities (for instance the Greek population. There are some fabulous Greek restaurants in our Greek Town area!) My wife and I have been buying ground lamb recently and enjoy making casserole type dishes with it, especially in the chilly winter months...lamb makes a great comfort food meal.

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        Giovanna Sanguinetti 4 years ago from Perth UK

        @norma-holt: I hope you enjoy it. Let me know. Thanks for your visit and for leaving a comment.

      • norma-holt profile image

        norma-holt 4 years ago

        Lamb is a real favorites among Aussies and I love it cooked on the barBQ. Your recipe looks good with the Italian twist.

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        Giovanna Sanguinetti 4 years ago from Perth UK

        @Elsie Hagley: That's great, let me know what you think of it please. Thanks for your visit and comment.

      • Elsie Hagley profile image

        Elsie Hagley 4 years ago from New Zealand

        Like my leg of lamb, usually have it once a month, will try this. Thanks for sharing.

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        Giovanna Sanguinetti 4 years ago from Perth UK

        @esmonaco: Wow lamb on a rod - that sound delicious - like a kebab. Mmmm! Do you cook it over a BBQ?

      • Adventuretravels profile image

        Giovanna Sanguinetti 4 years ago from Perth UK

        @boneworld: That's great! Good luck with it let me know what you think of ti. Thanks for your visit and comment.

      • boneworld profile image

        Jackson Thom 4 years ago from West of Left South Lucky

        That looks pretty easy. I will probably give this a try. You made it sound easy. I like short lists of ingredients, and a delicious pic. Great recipe!

      • esmonaco profile image

        Eugene Samuel Monaco 4 years ago from Lakewood New York

        Love this recipe, and I do love leg of lamb. We take a leg og lamb and cube it into about 1" pieces, then we cook on a scewer. Serve it with garlic sauce. We call it lamb on the rod. Thanks and have a great day.