This Gordon Ramsay Roast Leg Of Lamb Recipe is an herb-crusted and juicy recipe, which is made with fresh rosemary and garlic. It’s perfect for any occasion, ready in about 2 hours.
Jump to RecipeGordon Ramsay Roast Leg Of Lamb Recipe Ingredients
- 2.5kg whole leg of lamb
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 4-5 cloves garlic, minced
- 2 tbsp olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp Dijon mustard (optional)
How To Make Gordon Ramsay Roast Leg Of Lamb Recipe
- Prep the Lamb and Oven: Take the leg of lamb out of the fridge and let it sit at room temperature for 30 minutes. Preheat your oven to 200°C (390°F).
- Make the Herb Paste: In a small bowl, mix together the chopped rosemary, thyme, minced garlic, olive oil, sea salt, and black pepper to form a thick paste.
- Season the Lamb: Using a sharp knife, make several deep incisions all over the surface of the lamb. If using, rub the entire leg of lamb with the Dijon mustard first. Then, thoroughly rub the herb paste all over the lamb, pushing it into the incisions.
- Roast the Lamb: Place the lamb in a roasting tin, fat-side up. Roast for 20 minutes at 200°C (390°F) to get a good initial color. Then, lower the oven temperature to 180°C (355°F) and continue to roast for another 1 to 1.5 hours. For medium-rare, the internal temperature should be between 55–60°C (130–140°F).
- Rest Before Carving: Remove the lamb from the oven and tent it loosely with foil. Let it rest for 15–20 minutes before carving. This is crucial for a juicy result.
Recipe Tips
- How do you carve a leg of lamb? Always slice against the grain for maximum tenderness. Be aware that the grain of the muscle changes direction near the bone, so you may need to adjust your knife angle as you carve.
- How can I make a quick pan sauce? Don’t discard the pan drippings! After removing the lamb, place the roasting tin on the stovetop, deglaze with a splash of red wine or stock, and scrape up all the browned bits. Let it reduce, then strain it for an instant, flavorful sauce.
- Can I prepare the herb crust in advance? Yes. You can make a double batch of the herb paste and freeze half of it in a zip-top bag. For your next roast, you’ll already be halfway done.
- Should I trim the fat before roasting? It’s best not to. A good fat cap on top of the lamb naturally bastes the meat as it cooks, keeping it moist and adding flavor. You can always trim any excess fat after roasting, before serving.
What To Serve With Roast Leg Of Lamb
This classic roast is the centerpiece of a meal and pairs beautifully with traditional sides:
- Crispy roast potatoes
- Mint sauce or jelly
- Steamed green beans or roasted asparagus
- Honey-glazed carrots
- A rich gravy made from the pan drippings
How To Store Roast Leg Of Lamb
- Refrigerate: Store leftover carved lamb in an airtight container in the refrigerator for up to 3 days. It’s delicious cold in sandwiches or can be gently reheated.
Roast Leg Of Lamb Nutrition Facts
- Calories: 300 kcal
- Protein: 35g
- Fat: 18g
- Carbohydrates: 1g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
How do I know when the lamb is cooked without a thermometer?
While a meat thermometer is the most accurate way, you can test for doneness by piercing the thickest part of the meat with a skewer. The juices should run pink for medium-rare and clear for well-done.
Is the Dijon mustard necessary?
The mustard is optional, but highly recommended. It adds a subtle tangy depth of flavor and also helps the herb crust adhere to the surface of the lamb.
Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor for this recipe. If you must use dried, use about one-third of the amount called for (so about 2 teaspoons each of rosemary and thyme), as dried herbs are more potent.
Gordon Ramsay Roast Leg Of Lamb Recipe
Course: DinnerCuisine: BritishDifficulty: Easy8
servings10
minutes1
hour30
minutes300
kcalA beautifully herb-crusted and juicy roast leg of lamb with a garlic and Dijon mustard paste for bold, classic flavor.
Ingredients
2.5kg whole leg of lamb
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
4-5 cloves garlic, minced
2 tbsp olive oil
Sea salt & black pepper, to taste
2 tbsp Dijon mustard (optional)
Directions
- Let lamb sit at room temperature for 30 mins. Preheat oven to 200°C (390°F).
- Make deep incisions in the lamb. Mix garlic, herbs, oil, salt, and pepper into a paste.
- Rub lamb with optional mustard, then apply the herb paste all over, pushing it into the incisions.
- Roast at 200°C for 20 mins, then lower to 180°C and roast for 1-1.5 hours until desired temperature is reached.
- Tent with foil and rest for 15-20 minutes before carving against the grain.
Notes
- A meat thermometer is the best way to ensure your lamb is cooked perfectly to your liking.
- Don’t throw away the pan drippings; use them to make a quick and delicious gravy.
- Let the lamb rest after roasting. This is a critical step for keeping the meat juicy.
- Leave the fat cap on during roasting to naturally baste the meat.
