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Delicious Leg of Lamb With Fresh Herbs Recipe

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When there's a special occasion and we feel like a real treat, I buy a nice leg of lamb for my family.

Italian leg of lamb recipe

Italian leg of lamb recipe

Popular Dish in the UK

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 special occasion and we 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.

Although I was born in the UK, my parents were from Italy, and there they cook lamb at Easter time—so I remember eating lamb at times of happiness and celebration. That was a different recipe, they typically stew chunks of lamb with artichokes, but that's another recipe for a different article.

I serve this lamb 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 dessert such as vanilla ice cream with fresh strawberries, or fresh peaches and cream, would 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 was sure why this is the case—perhaps you may know—if so, do leave a comment.

Prep timeCook timeReady inYields

20 min

2 hours 40 min

3 hours

4 to 6 servings

Ingredients

For the lamb:

  • 4 lbs (2 kg) leg of lamb
  • 1 crushed garlic clove
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons fresh chopped mint
  • 2 tablespoons fresh chopped parsley
  • 4 oz soft butter
  • Seasoning

For the gravy:

  • 1 large tablespoon plain flour
  • 3 fl oz red wine
  • 1/2 pint (275 ml) vegetable stock

Instructions

  1. Preheat your oven to gas mark 5 375 degrees F (190 degrees C). If you have a fan assisted oven, 10% less heat is needed.
  2. Mix all the herbs plus 1 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. 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 on 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

© 2013 Giovanna

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

Lisa on March 30, 2018:

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

Merry Citarella from Oregon's Southern Coast on September 09, 2014:

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

Lori Green from Las Vegas on September 08, 2014:

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.

Giovanna (author) from UK on June 22, 2014:

@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.

lita-robey on June 22, 2014:

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

Giovanna (author) from UK on April 30, 2014:

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

Ibidii on April 30, 2014:

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!

Giovanna (author) from UK on February 19, 2014:

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

Brian Stephens from France on February 19, 2014:

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

Giovanna (author) from UK on February 10, 2014:

@JimHofman: Yes the Greek community here in the UK eat lot of lamb. Have you made shepherd's pie? That's very warming on a cold winter's eve. Nice to meet you by the way. Thanks for your visit.

JimHofman on February 10, 2014:

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.

Giovanna (author) from UK on November 16, 2013:

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

norma-holt on November 16, 2013:

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

Giovanna (author) from UK on November 13, 2013:

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

Elsie Hagley from New Zealand on November 12, 2013:

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

Giovanna (author) from UK on November 12, 2013:

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

Giovanna (author) from UK on November 12, 2013:

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

Jackson Thom from West of Left South Lucky on November 12, 2013:

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!

Eugene Samuel Monaco from Lakewood New York on November 12, 2013:

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.