Rosemary and Garlic Lamb Roast
- Cook
- 1 h 15 min
- Rest
- 15 min
- Makes
- 4 servings
- Oven
- 220°C
Ingredients
- 1.5 kgEasy-carve leg of lamb
- 4 clovesGarlic, sliced
- 3 sprigsFresh rosemary, cut into 2 cm lengths
- 1Onion, sliced
- 1/3 cupRedcurrant jelly
- Salt and pepper
- 1 cupRed wine
- 1 cupChicken stock
Method
- Step 1. Preheat. Heat the oven to 220°C.
220°C · Oven
- Step 2. Stud. Cut 12 slits in the top of the lamb with a sharp knife and push a slice of garlic and a little rosemary into each.
- Step 3. Arrange. Spread the onion over a lightly greased roasting pan with the leftover garlic and rosemary, and sit the lamb on top.
- Step 4. Brush. Warm the jelly in a small saucepan, brush it over the lamb, and season.
- Step 5. Roast. Roast for 15 minutes.
15 min
- Step 6. Roast. Turn the oven down to 180°C, pour in the wine and stock, and roast for another hour for medium, or until done the way you like it.
1 h · 180°C
- Step 7. Rest. Cover loosely with foil and rest for 15 minutes before carving.
15 min
Notes
- Health Canada’s safe internal temperatures for lamb: 63°C medium-rare, 71°C medium, 77°C well done.
Source: Adapted from Rosemary and garlic lamb roast (opens in a new tab), taste.com.au.Added October 30, 2026 · updated October 31, 2026
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