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Little Red Hen's Blog

Jessica P. - A Leg of Lamb Recipe

Hi, it’s Jessica. Today I will be sharing the best roast leg of lamb recipe. Lamb, like most meats, is gluten free, so this recipe is ideal for gluten-free eaters.This recipe has great health benefits; lamb is not only a rich source of high quality protein, it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia. Rosemary can repair damaged skin and help promote hair growth. It is a great immunity booster and is loaded with vitamins and iron. Mint is rich in nutrients. It can help improve irritable bowel syndrome along with indigestion. It is also really easy to add to your diet. Here is a recipe I have tried. It is perfect for a special occasion.


4 pounds leg of lamb

1 to 2 cloves of garlic

½ a bunch of fresh rosemary

3 pounds potatoes

1 lemon

Olive oil


Mint Sauce (optional)


1 bunch of fresh mint

1-teaspoon sugar

3 tablespoons wine vinegar




Step 1

Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.


Step 2

Pre-heat the oven to 400 degrees Fahrenheit. Place a roasting dish for the potatoes on the bottom.


Step 3

Pick and roughly chop half of the rosemary leaves. Peel and halve the potatoes.


Step 4

In a bowl, add the chopped rosemary, finely grated lemon zest and drizzle in a good amount of oil, then mix together.


Step 5

Season the lamb with sea salt, then drizzle it with the marinade and Urumqi lamb rub. Place it on the hot bars of the oven above the tray.


Step 6

Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow steaming dry. Then gently toss the potatoes in the colander to scuff up the edges, and then tip them back into the pan.


Step 7

Add the 1 to 2 cloves of minced garlic and the remaining rosemary springs to the potatoes, season with sea salt and pepper, then drizzle the potatoes again with oil and place them back under the lamb to catch all the lovely juices.


Step 8

Cook the lamb for 1 hour and 15 minutes if you want it pink, or 1 hour and 30 minutes if you like it more well done.


Step 9

Meanwhile, make the mint sauce. Pick and finely chop the mint leaves. Then place it in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.


Step 10

When the lamb is cooked to your liking, remove it from the oven and leave it to rest for 15 minutes or so, Carve and serve with the roasted potatoes, mint sauce (optional) and some seasonal greens.

Try putting a few parsnips or carrots in with the roast potatoes.

8-serving size

Nutrition per serving:

Calories 307 15%

Fat 13.1g 19%

Saturates 4.5g 23%

Sugars 1.5g 2%

Salt 0.8g 13%

Protein 23.7g 47%

Carbs 24.9g 10%

Fiber 1.9g

Thank you for joining in on this recipe. Until next time! Bon Appetit

Jessica P.



Posted by Fran H

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