Delia Smith Roast Lamb with Garlic and Rosemary

This classic roast lamb is everything a Sunday lunch should be. Tender meat, crisp golden fat, and deep savoury flavour from garlic and fresh rosemary. It is straightforward to prepare, forgiving to cook, and feels quietly impressive when brought to the table. From start to finish, allow around 1 hour 45 minutes including resting.

Ingredients

For the Lamb

• 2 kg leg of lamb, bone in
• 4 cloves garlic, cut into slivers
• 3 to 4 fresh rosemary sprigs
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

For the Roasting Tray

• 1 large onion, sliced
• 1 carrot, chopped
• 1 celery stick, chopped
• 150 ml hot lamb or vegetable stock

How to Make Delia Smith Roast Lamb with Garlic and Rosemary

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the centre of the oven so the lamb roasts evenly.
• Prepare the lamb: Pat the lamb dry with kitchen paper. Using a small sharp knife, make small slits all over the surface.
• Add garlic and rosemary: Push a sliver of garlic and a small piece of rosemary into each slit. This flavours the meat from the inside as it cooks.
• Season: Rub the lamb all over with olive oil, then sprinkle evenly with salt and black pepper.
• Prepare the tray: Scatter the onion, carrot, and celery over the base of a large roasting tin. Sit the lamb on top and pour the hot stock into the tray.
• Roast: Roast for 20 minutes at the high temperature, then reduce the oven to 190°C or 170°C fan. Continue roasting for about 1 hour 10 minutes for medium lamb, basting once or twice.
• Rest: Remove the lamb from the oven, cover loosely with foil, and leave to rest for 15 minutes. This keeps the meat juicy and easy to carve.

Tips

How do I stop the lamb from drying out?

Do not skip the resting time and avoid overcooking. Basting once or twice during roasting also helps keep the meat moist.

Can I cook the lamb well done?

Yes. Add an extra 20 to 25 minutes to the cooking time, checking that the juices run clear before resting.

Should I cover the lamb while roasting?

Roast uncovered for crisp fat. If it browns too quickly, loosely cover with foil for the final part of cooking.

Serving Suggestions

• Serve with roast potatoes and honey-glazed carrots
• Pair with steamed greens or buttered peas
• Add mint sauce or redcurrant jelly on the side

Storage

Room Temperature

Do not leave cooked lamb at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently with a little gravy or stock.

Freezing

Freeze carved lamb in sealed containers for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 2 g
• Protein: 38 g
• Fat: 30 g
• Saturated Fat: 13 g
• Sodium: 320 mg

Nutrition values are estimates and vary based on portion size and ingredients used.

FAQs

Delia Smith Roast Lamb with Garlic and Rosemary

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender roast leg of lamb infused with garlic and rosemary, finished with crisp fat and rich pan juices.

Ingredients

• 2 kg leg of lamb

• 4 garlic cloves

• Fresh rosemary sprigs

• 2 tbsp olive oil

• Sea salt

• Black pepper

• 1 onion, sliced

• 1 carrot, chopped

• 1 celery stick, chopped

• 150 ml lamb stock

Directions

• Preheat the oven to 220°C and prepare the roasting tin with vegetables.
• Insert garlic and rosemary into slits in the lamb.
• Season and place lamb in the roasting tin.
• Roast at high heat, then reduce temperature and continue cooking.
• Rest the lamb before carving.

Notes

• Resting the lamb is essential for juicy slices.
• Use a meat thermometer if unsure about doneness.
• Leftovers make excellent sandwiches.