Simple Roast Leg Of Lamb With Garlic and Rosemary
This tender roast leg of lamb is flavored with classic rosemary and garlic and served with traditional trimmings- glazed carrots, Yorkshire puddings, roast potatoes, and fresh thyme.
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Servings: 4 servings
Calories: 786kcal
Ingredients
- 1 kg (1 kg) 2 lb boneless leg of lamb, butterflied (room temperature) (see notes)
- 2 cups (60 g) spinach, packed
- 2 cloves (2 cloves) garlic, thinly sliced
- zest of 1 lemon
- 3 (3) sprig of rosemary, 1 chopped, 2 whole
- sprig of thyme, leaves picked
- 3 (3) onions, thinly sliced
- 2 Tablespoons (2 Tablespoons) olive oil
For the carrots
For the potatoes
- 2 cups (300 g) baby new potatoes, about 12 cut into quarters
- 3 Tablespoons (3 Tablespoons) olive oil
- 1 (1) sprig rosemary, chopped
For the cabbage
- 1 (1) spring cabbage, sliced
- 2 cloves (2 cloves) garlic, thinly sliced
- zest of 1 lemon
For the Yorkshire puddings
- 100 ml (100 ml) milk
- 100 g (100 g) plain flour
- 2 (2) eggs
- 1 Tablespoon (1 Tablespoon) chopped thyme
- ¼ cup (56 g) oil, divided
Instructions
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
- If you aren’t comfortable butterflying the leg of lamb, you can ask your butcher to do this for you.
- 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.
- The potatoes can be quartered and parboiled the day before your dinner and stored in an airtight container in the fridge until you’re ready to roast them.
- 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.
Nutrition
Calories: 786kcal | Carbohydrates: 51g | Protein: 43g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 186mg | Potassium: 1235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4480IU | Vitamin C: 31.8mg | Calcium: 148mg | Iron: 6.7mg
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