Roast Lamb with Lemon, Rosemary and Garlic

I am unsure where I actually got this recipe from but it is a super delicious Roast Leg of Lamb


  • 1  leg of lamb
  • 5 cloves garlic, peeled and cut thinly
  • 2 tbsp olive oil
  • finely grated rind and juice of 2 lemons
  • lots of black pepper
  • 2 tsp chopped fresh rosemary
  • 1 1/2 tbsp quince or red currant jelly, melted
  • 2 cups meat stock or vegetable cooking water
  • 3 tsp balsamic vinegar
  • 1 tbsp cornflour mixed with 1/4 cup marsala or tawny port
  • salt and pepper to taste


  1. Pierce meat with deep, narrow cuts. Push garlic slivers into cuts. Combine oil, lemon rind and juice, pepper, rosemary and melted jelly. Pour over lamb and chill for between 4 and 24 hours in the fridge.
  2. Heat oven to 200 degrees. Roast lamb for about 1-1.5 hours, reducing temperature to 180 degrees after the first 20 minutes. If serving stuffing bake it at the same time as lamb – it will take about 40 minutes. Rest meat for 5-10 minutes.
  3. Make sauce; heat roasting pan juices, add stock and vinegar and stir well. Simmer and thicken with cornflour and marsala. Season to taste.
  4. Carve meat and serve with sauce and optional stuffing.

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