Champion Roast Leg of Lamb with Herbs
Champion Roast Leg of Lamb with Herbs



  • 1 x 2kg leg of lamb
  • 1 tbsp rosemary leaves
  • 1 small bunch of oregano, leaves picked
  • 4 halved garlic cloves
  • 1 lemon, juice and zest
  • 1 orange, juice and zest
  • 2 tbsp olive oil
  • 2 tsp salt flakes
  • Preheat the oven to 180. Pop the leg of lamb in a roasting tin, skin-side up, and make incisions all over the skin with a sharp knife. Mix the herbs, garlic, zests, 2 tbsp each of lemon and orange juice, olive oil and salt in a bowl, and blend until combined. Spoon all over the lamb, rub in well, and leave at room temperature for 1 hour.
  • Pour about 0.5cm of boiled water into the bottom of the roasting tin, then stick in the oven for 1 hour and 40 mins. Remove from the oven, cover loosely with foil, and leave to rest for 20 mins before carving and serving with all your favourite sides.
2 hrs
6 serving

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