How to Make the Perfect Sunday Roast Leg of Lamb: A Classic Recipe with Garlic and Rosemary

Are you looking for the perfect main course to impress your family and friends on a Sunday? Look no further than this classic recipe for a succulent leg of lamb roast! With garlic and rosemary infused throughout and served with a rich, flavourful gravy, this dish is sure to please even the most discerning of palates. Follow these simple instructions for a delicious and impressive meal that is sure to become a family favourite.


  • 1 leg of lamb (approx. 2kg)
  • 4 garlic cloves, peeled and cut into thin slivers
  • 2 sprigs of fresh rosemary, leaves removed and chopped
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 1 large onion, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 500ml lamb or chicken stock
  • 2 tbsp plain flour
  • 250ml red wine


  1. Preheat your oven to 200°C (180°C fan) and remove your leg of lamb from the fridge at least 30 minutes before cooking.

  2. Using a sharp knife, make small incisions all over the lamb and insert the garlic slivers and chopped rosemary leaves into the cuts.

  3. Season the lamb generously with salt and pepper, then rub it all over with the olive oil.

  4. In a large roasting tin, scatter the onion, carrots and celery, then place the lamb on top.

  5. Roast the lamb in the preheated oven for 20 minutes per 500g for medium-rare meat, or 25 minutes per 500g for medium. Remember to baste the lamb with the pan juices every 30 minutes.

  6. When the lamb is cooked to your liking, remove it from the oven and place it on a board to rest for at least 20 minutes. This will allow the juices to redistribute through the meat, making it more tender and juicy.

  7. While the lamb is resting, make the gravy. Skim off any fat from the roasting tin, then place the tin on a medium heat on the hob. Sprinkle over the flour and stir well, then gradually add the red wine and stock, stirring constantly until the gravy thickens.

  8. Once the lamb has rested, carve it into slices and serve with the vegetables and gravy on the side.

Enjoy your delicious Sunday roast leg of lamb!

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