Rosemary & Garlic Roast Leg of Lamb with Golden Roast Potatoes
This classic roast leg of lamb is the perfect recipe for spring celebrations. Cooked with rosemary and garlic, we served it with crispy potatoes, vibrant braised leeks, mint sauce and gravy.
Follow the temperature guide to cook the lamb to your preference. With larger joints of meat, they are more susceptible to carryover cooking. We therefore recommend removing your lamb from the oven up to 10 °C below your final desired temperature, to allow it to rise to your preferred doneness as it rests.
If using a bone-in leg of lamb, be careful when taking your temperatures that you don’t accidentally probe the bone as this will provide an inaccurate reading.
Well done: 71°C
For the lamb
For the potatoes
For the leeks
Use your Thermapen to check the temperature of the lamb as it cooks, and to spot check it all over once it’s done to ensure it has come to temperature throughout. You can also use a leave-in thermometer, like our DOT Digital Oven Thermometer, if you would prefer to be alerted once your lamb is cooked.