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Roast leg of lamb platter with side dishes and spoons.

Simple Roast Leg Of Lamb With Garlic and Rosemary

This tender and juicy roast leg of lamb is going to take your Easter dinner or your next Sunday roast to a whole new level. It's  served blushing pink and stuffed with garlicky wilted spinach. This Easter lamb platter is ultra simple to pull together and serving this on a platter at the table has huge WOW! Factor.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 786kcal
Author Debs


  • 1 kg 2 lb boneless leg of lamb, butterflied (room temperature) (see notes)
  • 2 cups spinach packed
  • 2 cloves garlic thinly sliced
  • zest of 1 lemon
  • 3 sprig of rosemary 1 chopped, 2 whole
  • sprig of thyme leaves picked
  • 3 onions thinly sliced
  • 2 Tablespoons olive oil

For the carrots

  • 1 bunch carrots washed and tops trimmed (see notes)
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 sprig thyme leaves picked

For the potatoes

  • 2 cups baby new potatoes about 12 cut into quarters
  • 3 Tablespoons olive oil
  • 1 sprig rosemary chopped

For the cabbage

  • 1 spring cabbage sliced
  • 2 cloves garlic thinly sliced
  • zest of 1 lemon

For the Yorkshire puddings

  • 100 ml milk
  • 100 g plain flour
  • 2 eggs
  • 1 Tablespoon chopped thyme
  • 1/4 cup oil divided


For the Lamb

  • Heat the olive oil in a medium skillet over a medium heat. Add the garlic slices and cook until slightly golden. Add the herbs and the spinach and cook until just starting to wilt. Add the lemon zest and mix well. Set aside to cool down.
  • Butterfly the leg of lamb and season with salt and pepper. Spread the spinach evenly over the lamb and tie with butcher’s twine. Tuck 2 rosemary springs into the twine.
  • In a roasting tray spread the sliced onions in an even layer. Season and place the lamb on top. Place in the preheated oven calculating cooking time based on 30 minutes per pound plus 30 minutes. But make sure that you have a thermometer to ensure perfect results.
  • Once the lamb is cooked leave to rest for at least 15 minutes before carving.
  • Save the pan with the onions this is for the gravy.

For the carrots

  • Trim the tops of the carrots and make sure that they’re clean. It’s not necessary to bother peeling them. Just give them a good wash. Toss with the olive oil and drizzle with the honey. Roast for about 30 minutes or until they are tender and golden

For the potatoes

  • Cut the potatoes into quarters and parboil until they are mostly tender. Toss the potatoes with 2 tablespoons of olive oil and some sea salt and pepper. Roast in the oven with the carrots until they are tender and soft on the inside and golden and crispy on the outside. (see notes)

For the cabbage

  • Use the skillet that you wilted the spinach in. Heat it over a medium heat and add some olive oil and garlic. Sauté the cabbage and add the lemon zest. Cook until the cabbage is wilted and some edges are starting to colour. Set aside and keep hot.

For the Yorkshire puddings.

  • Whisk all the ingredients together except the oil. Set aside.
  • Divide the oil between the cups of a 24 cup mini muffin tin. Heat the oil for about 10 minutes.
  • Evenly pour the batter between all the cups and place back in the oven for about 20 minutes. DO NOT open the door during the first 10 minutes of cooking time, otherwise the puddings may collapse. (see notes)


Notes 1 If you’re aren’t comfortable butterflying the leg of lamb, you can ask your butcher to do this for you.
Notes 2 If you’re using young carrots with the tops still on, there’s no need to peel them. Simply cut the tops off and wash the carrots well.
Notes 3 The potatoes can be quartered and par boiled the day before your dinner and stored in an airtight container in the fridge until you’re ready to roast them.
Note 4 The Yorkshire pudding batter can be made the day before and left in the fridge to rest. For a stress free dinner, cook the puddings first so and give them a quick reheat just before serving.