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Gordon Ramsay's delicious Roast Leg Of Lamb served with sides

Roast Leg of Lamb

An easy and flavorful roast leg of lamb recipe that impresses at gatherings with its aromatic herb paste and juicy meat.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 kg whole leg of lamb
  • 2 tbsp fresh rosemary, finely chopped Adds flavor.
  • 2 tbsp fresh thyme, finely chopped Enhances aroma.
  • 4-5 cloves garlic, minced Use fresh garlic for best flavor.
  • 2 tbsp olive oil Used in the herb paste.
  • to taste sea salt For seasoning.
  • to taste freshly ground black pepper For seasoning.
  • 2 tbsp Dijon mustard (optional) Adds a tangy flavor.

Method
 

Preparation
  1. Take the lamb out of the fridge 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. Roast for 20 minutes at 200°C (390°F).
Cooking
  1. Lower the oven to 180°C (355°F). Continue roasting for 1–1.5 hours, or until the internal temperature hits 55–60°C (130–140°F) for medium-rare.
  2. Rest the lamb for 15–20 minutes, tented with foil, before carving.

Notes

For serving, carve the lamb into thick slices and pair it with roasted vegetables and creamy mashed potatoes. Store leftovers in an airtight container in the fridge for about 3-4 days, or freeze for up to 3 months.