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jamie oliver perfect roast leg of lamb recipe

Jamie Oliver Perfect Roast Leg of Lamb

Jamie Oliver’s Perfect Roast Leg of Lamb is a traditional British recipe where a bone-in leg of lamb is slow-roasted with aromatic herbs like rosemary and thyme, plenty of garlic, and seasoned olive oil. The lamb is cooked until the meat is succulent and tender, with a golden, herby crust and flavorful juices. It’s typically served with roasted vegetables, mint sauce, or a rich gravy made from the drippings. It captures everything that’s rustic, celebratory, and deeply satisfying about a Sunday roast.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting time 20 minutes
Total Time 2 hours
Servings: 4
Course: Main Course
Cuisine: British
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.8 to 2.5 kg leg of lamb bone-in
  • 1 bulb of garlic
  • A bunch of fresh rosemary
  • Olive oil about 4 tablespoons
  • Sea salt and freshly ground black pepper
  • 2 onions peeled and halved
  • 2 carrots roughly chopped
  • 2 sticks of celery roughly chopped
  • 1 leek trimmed and roughly chopped
  • Optional: red wine or stock for gravy

Equipment

  • Oven

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Prepare the garlic and rosemary. Peel the garlic cloves and halve a few. Make small incisions all over the lamb with a sharp knife and stuff each hole with a sliver of garlic and a small sprig of rosemary.
  3. Season generously. Rub the lamb all over with olive oil, salt, and black pepper.
  4. Create a roasting bed. In your roasting tray, layer the onions, carrots, celery, and leek to form a bed. Place the seasoned lamb on top.
  5. Roast. Place the tray in the oven and roast for about 1 hour 20 minutes for medium-rare (adjust according to weight and desired doneness).
  6. Rest the meat. Once cooked, remove the lamb from the oven and let it rest covered in foil for 15 to 20 minutes. This allows the juices to redistribute.
  7. Make the gravy (optional). While the meat is resting, place the roasting tray with vegetables on the hob. Add a splash of red wine or stock, scrape up the bits from the bottom, and simmer until reduced. Strain and serve with the lamb.

Notes

My Tips to Make the Best Jamie Oliver Perfect Roast Leg of Lamb
  • Don’t skip the resting period; it’s crucial for juicy meat
  • Use a meat thermometer to avoid overcooking
  • Keep the bone in for maximum flavor
  • Don’t be afraid to go heavy on garlic and rosemary
  • Save the bones and leftover meat for soups or broths
  • For a deeper flavor, marinate the lamb overnight

Nutritional Value (Per Serving, Approx.)

  • Calories: 400–450 kcal
  • Protein: 35–40g
  • Fat: 25–30g
  • Carbohydrates: 4–6g
  • Fiber: 1–2g
  • Sodium: Moderate, depending on seasoning
  • Iron and B Vitamins: High due to red meat content