Roast Leg of Lamb

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“This recipe gives the traditional lamb a bit of a lift. The anchovies might seem strange in a meat dish, but they do enhance the flavour and are not at all fishy. The use of red currant jelly both sweetens and enriches the gravy - no gravy browning or stock cubes are necessary.”
1hr 35mins

Ingredients Nutrition


  1. Sprinkle the lamb joint with malt vinegar and thoroughly dry it.
  2. Using a sharp knife, make a series of deep cuts all over the meat.
  3. Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
  4. Rub the olive oil all over the lamb joint.
  5. Place a roasting tin into the oven and preheat to very hot (220°C).
  6. Place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint).
  7. About half an hour before the end of cooking, pour half the wine over the joint.
  8. Remove the lamb from the oven and put it in a warm place to set.
  9. Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
  10. Add the red currant jelly and stir to dissolve.
  11. Strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked) and bring to the boil.
  12. Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.

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