How to Roast a Leg of Lamb | Tesco

Take the leg of lamb out of the fridge and let it come to room temperature for 45 minutes to an hour.

Chop thyme and add it to a bowl for the marinade.

Strip leaves from sprigs of rosemary and add to the marinade.

Crush garlic and chop it, then add to the marinade.

Roughly chop anchovies and add to the marinade.

Add twists of black pepper and cold pressed rapeseed oil to the marinade, then mix gently.

Make incisions about a third of the way into the leg of lamb to create pockets for the marinade.

Pour the marinade into the pockets of the lamb and massage it in thoroughly.

Prepare hasselback new potatoes by making incisions two-thirds of the way through each potato and adding shallots to them.

Preheat the oven to 180 degrees Celsius.

Roast the lamb for 1 hour and 15 minutes for pink or 1 hour and 30 minutes for medium to well done.

Let the lamb rest for 15 minutes, wrapped in tin foil.

In a pan with the roasting juices, add flour and whisk for 2 minutes to thicken.

Add wine and chicken stock to the pan, bring to high heat, then lower to a simmer for 5 minutes.

Add resting juices from the lamb to the gravy to enhance flavor.

Carve the lamb starting from the thickest end, using a carving fork and knife.

Equipment Needed

Spice Level:

Dietary