Roast Leg of Lamb

Roast Lamb has been the meat of choice for Easter Sunday for as long as we can all remember, and this roast leg of lamb from the main man Jamie Oliver is sure to be a hit with your family this Easter weekend!

A roast leg of lamb is known for being full of flavour, but when the recipe is made by Jamie Oliver, you know that it is going to taste pretty special! This lamb recipe includes a homemade mint sauce and the cooking method instructs you to place the roast potatoes on the bottom of the oven, with the meat resting on the oven shelf above it. This allows for the mouth-watering meat juices to drip on to the potatoes which will make them taste unbelievably good!

Photo by Lachlan Hardy (view original)



  • 2kg leg of lamb
  • 1.5kg of potatoes
  • Small bunch of rosemary, half roughly chopped and the rest as sprigs
  • 1 bulb of garlic, peel and crush 3 cloves
  • Zest of 1 whole lemon
  • Olive Oil
  • Salt and Black Pepper

For the Mint Sauce

  • 4 tbsp of chopped fresh mint
  • 2 pinches of salt
  • 1 tsp of sugar
  • 3 tbsp of wine vinegar
  • 1 tbsp of hot water


Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/400 degrees Fahrenheit and place a roasting tin in the bottom of the oven for the potatoes.

Step 2-In a mixing bowl, mix together the 3 crushed garlic cloves, chopped rosemary, lemon zest and olive oil. Season the leg of lamb to taste with the salt and black pepper and rub the marinade on to the lamb. Place in to the oven on the shelf above the roasting tin so the juices from the meat can drop in to the tin.

Step 3-Boil the potatoes, the allow them to simmer for 10 minutes or so. Add the remaining whole garlic cloves, the sprigs of rosemary and season with more sea salt, black pepper and olive oil. Add the potatoes to the roasting tin and place them under the lamb so the meat juices drop on to the potatoes.

Step 4-Cook the lamb for anything between 1 hour and 15 minutes to 1 hour and a half depending how you like it cooked. Once it is cooked to your satisfaction, remove from the oven and allow it to rest for 15 minutes.

Step 5-Now you can make the mint sauce, and it couldn’t be easier! Mix the chopped mint leaves, the sugar, salt, wine vinegar and hot water together until it is well combined. Pour in to a jug ready to serve with the roast lamb and potatoes.

Step 6-That’s it, you are ready to enjoy your delicious Easter Sunday roast leg of lamb!

Source: Jamie Oliver 

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