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Gordon Ramsay's roast leg of lamb served with vegetables

Roast Leg of Lamb

A show-stopping roast leg of lamb, marinated with fresh herbs and garlic, perfect for impressing guests or a cozy dinner.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2.5 kg whole leg of lamb
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 4-5 cloves garlic, minced
  • 2 tbsp olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp Dijon mustard (optional) Optional ingredient for additional flavor

Method
 

Preparation
  1. Take the lamb out of the fridge for 30 mins before cooking.
  2. Preheat your oven to 200°C (390°F).
  3. Make deep incisions all over the lamb.
  4. Mix the garlic, herbs, salt, pepper, and oil into a paste.
  5. Optional: Rub the lamb with Dijon mustard, then apply the herb paste thoroughly.
  6. Place the lamb in a roasting tin, fat side up.
Cooking
  1. Roast for 20 minutes at 200°C (390°F).
  2. Lower the oven to 180°C (355°F).
  3. Continue roasting for 1–1.5 hours, or until the internal temperature hits 55–60°C (130–140°F) for medium-rare.
  4. Rest the lamb for 15–20 minutes, tented with foil before carving.

Notes

Serve with roasted vegetables for a perfect meal. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.