Perfect Roast Leg of Lamb

Ingredients

• 2.4 kg Leg of Lamb (bone‑in, trimmed)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tbsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 4 Garlic Cloves (peeled, whole)
• 4 sprigs Fresh Rosemary (stems removed, leaves stripped)
• 4 Anchovy Fillets (packed in oil, drained)
• 2 Carrots (cut into large chunks)
• 2 Celery Stalks (cut into large pieces)
• 1 Onion (quartered)
• 250 ml Water (about a glass, for steam and gravy base)

Instructions

1. Preheat Oven

   Set the oven to 220°C and allow it to fully preheat.

   Time: PT10M

   Temperature: 220°C

2. Season the Lamb

   Pat the leg of lamb dry, rub with olive oil, then season generously with salt and black pepper all over.

   Time: PT5M

3. Create Flavor Slits

   Using a small paring knife, make evenly spaced slits about 2.5 inches apart down to the bone, inserting a finger to keep each slit open.

   Time: PT5M

4. Insert Garlic‑Rosemary‑Anchovy Mix

   Place a peeled garlic clove, a rosemary leaf and an anchovy fillet into each slit, pushing gently so the mixture stays inside.

   Time: PT5M

5. Prepare the Trivet

   Roughly chop carrots, celery and onion into large chunks. Scatter them in the bottom of the roasting pan, add the glass of water, and set aside.

   Time: PT10M

6. Position the Lamb

   Place the seasoned lamb directly on the oven rack (or the top bars) above the roasting pan so the fat can drip down onto the vegetables.

   Time: PT5M

7. Roast the Lamb

   Insert the meat thermometer into the thickest part of the leg. Roast at 220°C for 15 minutes, then lower the oven to 180°C and continue roasting until the internal temperature reaches 63°C for medium‑rare (about 2 hours total) or 83°C for well‑done. Remove from oven when desired doneness is reached.

   Time: PT2H40M

   Temperature: 180°C

8. Rest the Lamb

   Transfer the lamb to a cutting board, tent loosely with foil and let rest for at least 30 minutes before carving.

   Time: PT30M

Nutrition Facts

Calories

600

Protein

45 g

Carbohydrates

0 g

Fat

40 g

Fiber

0 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Fresh Rosemary: thyme
• Instead of Anchovy Fillets: soy sauce (1 tsp), miso paste (½ tsp)
• Instead of Carrots: parsnips
• Instead of Celery Stalks: fennel stalks
• Instead of Onion: shallot

Equipment Needed

• Roasting Pan
• Oven Rack
• Small Paring Knife
• Carving Knife
• Cutting Board
• Meat Thermometer
• Kitchen Tongs
• Aluminum Foil

Critical Steps — Do Not Skip

• Create Flavor Slits
• Insert Garlic‑Rosemary‑Anchovy Mix
• Position the Lamb
• Roast the Lamb

Chef Tips from the Video

• Use a high‑quality, grass‑fed leg of lamb for the best flavor.
• Pat the lamb dry before oiling to achieve a crisp crust.
• If you don’t have anchovies, a teaspoon of soy sauce adds a similar umami boost.

Troubleshooting

Storage

Refrigerator: Store carved meat in an airtight container for 3‑4 days.

Freezer: Wrap tightly in foil and freeze for up to 3 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the lamb and insert the garlic‑rosemary‑anchovy mixture up to 24 hours ahead; keep refrigerated and bring to room temperature before roasting.
• Vegetable trivet can be pre‑chopped and stored in the fridge.
• Carve leftovers and store in shallow containers for quicker reheating.