How to Cook a Leg of Lamb | Jamie Oliver

red wine

🥗Healthier: red wine vinegar

💰Cheaper: grape juice

Grape juice offers a sweet flavor without the alcohol.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are more economical.

Take the leg of lamb out of the fridge at least 1-2 hours before cooking.

Preheat the oven to 220°C (428°F).

Make slits in the lamb down to the bone, about 2.5 inches apart.

Rub olive oil over the lamb, then season with salt and black pepper.

Prepare garlic, rosemary, and anchovy, and insert them into the slits in the lamb.

Place chunky bits of carrot, celery, and onions in a roasting tray to create a trivet.

Add a glass of water to the tray to catch the juices.

Put the leg of lamb directly on the oven bars at the top and place the tray underneath.

Once the lamb is in the oven, reduce the temperature to 180°C (350°F).

Roast the lamb for approximately 1 hour and 10 minutes for medium-rare, checking the internal temperature at 63°C (145°F).

Let the lamb rest for at least 30 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens