Community Pick

Roast Leg of Lamb With Rosemary and Garlic

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.”
2hrs 10mins

Ingredients Nutrition


  1. Preheat your oven to 350f.
  2. With a small, sharp knife cut slits all over the lamb (top and bottom).
  3. Insert the slivers of garlic, and the rosemary sprigs.
  4. Brush the lamb with the oil and season with salt and pepper.
  5. Place on a wire rack in a baking tin and pour in 3/4 cup of water.
  6. Roast for about 2 hours basting often with the pan juices.
  7. remove from oven and cover loosely with foil.
  8. Allow to"rest" for about 15 minutes before carving.
  9. We serve with roasted vegetables, peas, gravy and mint jelly.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a