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A juicy herb flavoured roast with rich gravy
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You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for. This one has the bone still attached, hence making it tastier and extra moist, my preference. Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.

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feras0012 says:

I didn’t like the fact that they did not post the time

Mosab Abrash says:

F*ck that whistling !!

Ahmed Murad says:

This is identical to Jamie Oliver's recipe..

Samar Mahmoud says:

I learned from you a lot of perfect, great cooking 💯thank you chef👍👍👍my ways in cooking are improving 🌹🌹🌹

Shana Takoor says:

That’s the exact same recipe as Jamie Oliver (with of course some changes)

katya wheble says:

It is Easter time in Bulgaria right now. Can't wait to try the recipe on Sunday 😊
One thing is worrying me a bit, the temperature is only 150C. I never roasted anything in that low temperature. Hope is OK.

Chris Smith says:

Well thank you @Recipie30 and I changed the recipie completely as I was only checking the cooking times. Thanks @Zeenat Muhamed and @sophia as well.

Georgiana speaks says:

Hmmmmmm can't wait for my lamb roast, need to start cooking,, Happy Easter

JohnPaul Dixon says:

Lamb is my favourite meat and I often roast it this way. One tip I have is to place a whole head of garlic, unpeeled, into cooks foil and drizzle olive oil over it and sprinkle coarse ground sea salt over it. Wrap into a sealed parcel then roast in the oven for around 20 minutes on a medium heat. Once cool enough to handle remove garlic head from foil and squeeze each clove into a small bowl and blend in the anchovies to form a paste. You can then use this to put in each slit you make in the lamb with the rosemary.Roasting the garlic removes that harsh bitter taste you often get.

gerard haubert says:

Lamb is one of my favorites, and I love anchovies, but never heard of mixing them. Do you remove the garlic, anchovies, rosemary before serving?

Bobby Thompson says:

Leg of lamb is the nicest thing to eat, your music is shite!

Grandmaster says:

Are the sardines just for the omami flavour?

riley Bell says:

I did this recently. I hesitated about the anchovies but decided to do it exactly as per the recipe. I am an occasional cook so was a bit apprehensive with a bIg number of guests. I needn't have worried they all loved it. The gravy was the real winner. Superb.

M S says:

I hate it when they say…check website for cooking times….i wanted to see that here that's why I wanted to watch the fucking video…fuck your website..

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