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jamie oliver best roast leg of lamb

Jamie Oliver’s Best Roast Leg of Lamb

Jamie Oliver’s best roast leg of lamb is a slow-roasted, bone-in leg of lamb seasoned with garlic, rosemary, olive oil, and sea salt. It’s cooked over a bed of onions, carrots, and celery with a splash of red wine and broth to keep everything moist and flavorful. The result is tender, fall-off-the-bone lamb with deep, rustic flavors and a gravy you’ll want to mop up with crusty bread.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: British
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 whole leg of lamb approx. 2–2.5kg
  • 2 heads of garlic halved crosswise
  • 1 bunch fresh rosemary or thyme
  • 2 onions peeled and quartered
  • 3 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 glass of red wine about 150ml
  • 500 ml lamb or vegetable stock
  • Optional for serving:
  • Mint sauce or jelly
  • Roast potatoes
  • Seasonal greens

Method
 

  1. Preheat oven to 325°F (160°C). Pat the lamb dry and score the fat lightly. Rub all over with olive oil, sea salt, pepper, and insert slivers of garlic and rosemary into the slits.
  2. In a large roasting tray, spread the onions, carrots, celery, remaining garlic, and a few sprigs of rosemary. Drizzle with olive oil and place the lamb on top.
  3. Pour in the red wine and stock. Cover the tray tightly with foil. Roast in the oven for 3.5 to 4 hours.
  4. Remove the foil for the last 30 minutes to let the meat brown and the skin crisp up.
  5. Once cooked, transfer the lamb to a board, cover loosely with foil, and let it rest for 15–20 minutes.
  6. Meanwhile, strain the liquid and mash the softened vegetables to create a rich, rustic gravy. Adjust seasoning as needed.
  7. Slice the lamb and serve with your favorite sides and generous ladles of the pan gravy.

Notes

Let the lamb come to room temperature before roasting for even cooking.
Use a meat thermometer: Internal temperature should be 145°F (63°C) for medium.
Don’t skip the resting time—it helps the juices redistribute.
Save the pan juices for the most incredible homemade gravy.
Use fresh herbs and whole garlic—they make a big flavor difference.

Nutritional Value (approx. per serving)

  • Calories: 460
  • Protein: 38g
  • Carbohydrates: 6g
  • Fat: 32g
  • Fiber: 1g
  • Sodium: 300mg
  • Iron: 22% DV
  • Vitamin B12: 85% DV
Note: Based on 6 servings from a 2.5kg leg of lamb.