Established in 2015, the Love Lamb Week celebrates the love of farmers for their work and livestock whilst encouraging enthusiasts to consume more lamb. And what better way to repay the farmers’ efforts than with the perfect roast lamb? Sure, “perfect” can mean different things for different people, so here’s our perfect roast lamb recipe you can enjoy this season.
THE PERFECT ROAST LAMB RECIPE
Roasting lamb could seem intimidating at first, but the truth is that roasting lamb is often easier than roasting chicken. Traditional roast lamb doesn’t take longer than 20 minutes to prepare; then you’ll have to account for about an hour and a half of cooking time. Let’s see how to do it.
INGREDIENTS
- Leg of lamb (2.5 kg) or boneless lamb shoulder roast tied with twine (1 kg)
- 4 garlic cloves, crushed
- 1 tablespoon freshly chopped rosemary
- 2 tablespoons fresh thyme leaves
- Vegetable oil
- Salt and pepper
- Beef or lamb stock
- Red wine (optional)
- Carrots and onions (optional)
- Baby potatoes (optional)
ROAST LAMB RECIPE: THE PERFECT LEG OF LAMB
- Preheat the oven to 190°C (170°C fan).
- In a small bowl, mix together the rosemary, thyme, garlic, and one tablespoon of vegetable oil. Season with salt and pepper.
- Use a sharp knife to make at least 30 small incisions all over the lamb leg, then push the mixture above into each incision. Rub any remaining mixture all over the leg.
- At this stage, you can choose to refrigerate the lamb if you plan to cook it later or cook right away. Remember to remove it from the fridge at least one hour before cooking.
- Chop a couple of carrots and onions into larger chunks, then heat a tablespoon of vegetable oil into a large frying pan.
- Brown the leg of lamb all over, then add the carrots and onions. When everything is sizzling, pour a cup of red wine and let it cook until the liquid evaporates, then add about a litre of beef or lamb stock.
- Pour everything into a casserole dish and let it cook in the oven for about 1 hr 45 min. When the time’s halfway through, turn the leg of lamb onto the other side.
ROAST LAMB RECIPE: THE PERFECT LAMB SHOULDER
- Preheat the oven to 240°C (220°C fan).
- In a small bowl, mix together the rosemary, thyme, garlic, and a tablespoon of vegetable oil. Season with salt and pepper and rub the mixture all over the roast.
- Add the baby potatoes into a large baking dish, season with salt and pepper, and add some oil. Give it a stir to ensure that all potatoes are covered in oil.
- Place the lamb on top of the potatoes and roast for about 1 – 1.30 hrs. Let it rest for about 15 minutes before removing the twine and serving.
ROAST LAMB RECIPE: SIDES
No roast lamb recipe guide would be complete without providing the best sides to go with it. Choose from any of the following for a complete roast dinner:
PERFECT ROAST POTATOES
Roast lamb and roast potatoes are nothing but a match made in heaven. The juiciness of the meat pairs perfectly with the outer crispiness and inner fluffiness of the tubers. Like the lamb roast, the perfect roast potatoes are easy to make, and we know the recipe. Check it out.
DIJON MUSTARD GLAZED CARROTS
Fancy something fancier? Try out this recipe of Dijon mustard glazed carrots. You can have this side ready in under 20 minutes and impress everyone around the table with your starred-chef cooking skills. The only secret is to steam the carrots instead of boiling them.
PEAS WITH PANCETTA
You can make this easy side with fresh and frozen peas alike. Simply heat a large frying pan and fry about 100 grams of pancetta until crisp. Add a chopped garlic clove and stir, then add the peas (about 600 grams) and fry for another 3-5 minutes. That’s it. Season with freshly ground pepper and serve with your roast lamb.
ROASTED COURGETTES
Give a fresh, Mediterranean touch to your dinner with roasted courgettes. All you need is six courgettes cut into thick strips. Put them in a roasting dish and cook in the preheated oven (180°C/160°C fan), cover with a mix of olive oil and lemon juice, and cook for about half an hour. Sprinkle with chopped mint before serving for an extra touch of freshness.
GARLIC AND THYME AUTUMN VEGETABLES
Another easy-to-make and super-delicious side, autumn vegetables pair perfectly with lamb. Chop some carrots, onions, parsnip, and even baby potatoes. Season everything with salt and pepper and throw them in the oven together with the roast. Alternatively, cook them in a pan with the juices from the lamb when the roast’s done.
PORTUGUESE-STYLE MINT RICE
Mint is a natural pairing with lamb, and this delicious side will surely add some novelty to the table. You can cook it in about 15 minutes, and it is a perfect choice for all seasons.
EASY STEAMED ASPARAGUS
For those times when you don’t really feel like cooking a side, make some steamed asparagus in your microwave – or boil the vegetable if you want; it only takes a few minutes. Season with a healthy amount of olive oil, salt, and pepper, and serve.
ROAST LAMB RECIPE: DON’T FORGET THE MINT SAUCE
If you want to keep your roast lamb recipe as traditional as it gets, pair the meat with the popular mint sauce. The best thing? This sauce requires no cooking and is ready in under half an hour.
INGREDIENTS
- A bunch of mint
- 4 tbsp boiling water
- 4 tbsp white vinegar
- 1 tbsp caster sugar
- A pinch of salt
Strip off the mint leaves from the stems and sprinkle with salt. Chop them finely and place them into a bowl or jug. Add the sugar and water and stir. Leave to cool down, then add the vinegar: stir and taste. Add more water or vinegar to adjust to your taste.
So, what do you say? Are you ready to try the perfect roast lamb recipe, or do you have another recipe you’d like to follow? Before you go, don’t forget to check our other recipes and ideas.