Find your recipes and restaurants here

Roast lamb

Ingredients 5
Servings 6


  • 2
    leg of lamb
  • 6
    cloves garlic, sliced
  • rosemary sprigs
  • paprika
  • 15
    barbecue spice


Using a sharp knife, make incisions into leg of lamb. Insert slivers of garlic and sprigs of rosemary into the incisions in the meat. Sprinkle lamb with paprika and place in a roasting pan with fat side up. Do not add any extra fat unless joint is especially lean. Roast in the centre of a moderate 180 ºC oven for 25 minutes per 500 g, plus an additional 30 minutes. Baste only once or twice. Roast foil-wrapped joints in the centre of a hot oven (220 ºC) for 30 minutes per 500g, plus an additional 30 minutes. Foil should be opened up during the last 30 minutes to brown the meat. Serve with mint sauce or jelly, green peas, roast or boiled potatoes (tiny new potatoes are traditional) and gravy. Or ring the changes and serve the roast with pasta mixed with baby tomatoes.

Read more on: roast  |  lamb


Simple chicken curry

2019-11-12 14:31 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.