roast lamb

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.

Get-ahead gravy

onions

carrots

celery

rashers of higher-welfare smoked streaky bacon

bay leaves

sage

rosemary

star anise

chicken wings

olive oil

60 ml sherry or port optional

flour

cranberry sauce

https://www.youtube.com/watch?v=XmxJeptDDlY

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Leftover lamb curry

onions, roughly chopped

garlic clove, chopped

thumb sized piece ginger, peeled and chopped

tbsp oil

tbsp medium curry paste

can chopped tomatoes

red chilli,

cinnamon

lamb stock

leftover roast lamb, chopped into large chunks

coriander,

basmati rice, naan bread

Whizz the onion, garlic, ginger and 200ml water in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until you have a smooth paste.&nbsp;

Heat the oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> and fry the onion mixture&nbsp;for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon&nbsp;and&nbsp;chilli. Pour in&nbsp;the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.&nbsp;

A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.

Best roast leg of lamb

leg of lamb

garlic

½ a bunch of fresh rosemary

potatoes

lemon

mint

sugar

wine vinegar

For an impressive holiday spread, start with this Roast Lamb from Delish.com. 

Roast Lamb

lamb

garlic,

tbsp. rosemary

thyme leaves

extra-virgin olive oil, divided

Kosher salt

black pepper

lb. baby potatoes,

Just on special occasions like Christmas.

I did this on the grill using indirect heat method, about 2 1/2 hours. Additional Ingredients used and apple wood chips for some smokey flavor.

I bought mine from Costco. Weighed about 4lbs so I made two roasts out of it because some of us like it more well done vs more rare. Places at lower third of the oven, it took an hour and fifteen minutes to get internal temp to 145℉. Rested twenty minutes. Really easy recipe to follow

Made this and it looked just as the picture shows!  This was my 1st time cooking lamb. The cut I used was a 2.37 pound shoulder roast.  I was very lucky to buy from a local farmer, which it had been recently butchered. (Sept) 
I did use more rosemary and minced garlic then the recipe called for and stuffed it in any cavity I could find as well as the exterior. Then sprigs of rosemary under and around the roast on top of the potatoes.  I’ll agree it’s VERY important not to over COOK, watch your internal temperature carefully. You may be disappointed otherwise. I’ll look forward to using this recipe again.
Used a stainless steel roaster on the lower third rack of the oven.

I followed this recipe using a 2.5lb bone-in lamb roast in a 9x13 Pyrex dish and it was absolute perfection. Just slightly pink and SO tender and juicy. I did baby potatoes and they also turned out perfect. I loved how quick, easy and hands-off it was — I have a toddler and a newborn and it was still easy for me to pull off, and fewer dishes since the potatoes cook with the roast! 
A couple of things to note if you have trouble:
1) Lamb is typically best as far as flavor, tenderness and moistness if served medium rare. That is what the recipe has you cook it to. If you like it more well-done it will take longer and will be more dry. 
2) If you use a bone-in roast, make sure your meat thermometer isn’t touching a bone when you check the temperature — it may give you a higher reading, resulting in an undercooked roast. I almost made that mistake so I thought I’d throw it out there!

This recipe is awesome. I used a 5 lb boneless leg of lamb and it was done in about a 1 1/2 hours. The potatoes were very flavorful.

I had a 3.5# boneless shoulder roast of lamb. I was a bit apprehensive about cooking at such a high heat for only 1 hour. 
    I added softened butter to the herb mixture and rubbed both inside and out. Then I tied securely and roasted over the baby red potatoes for 1 hour. I pulled the roast out to rest and covered with tin foil for 20 minutes.
     The potatoes were not quite done, so I placed them in the microwave for 5 minutes. Served with baked zucchini sticks.
     This was an easy, no fuss meal and I will definitely cook this again.

This is delicious. Especially the dark crusty stuff on the bottom of the potatoes!

This. Was. Incredible. I have never made lamb before so I was soooo nervous but it turned out absolutely perfect. I’ve made plenty of beef and venison roasts and this turn out more tender, juicy and flavorful than any roast I’ve ever made! The flavor was perfect and the potatoes were delicious as well! My lamb was bone-in but I followed the instructions and just monitored the temperature. 10/10 recommend this recipe!!

For just a dinner for two, I went with a lamb loin.  The downside (and not the recipes fault) it was very fatty.  I wish now I had trimmed most of it off, but lesson learned.  The upside was that it tasted good, not your knock your socks off delicious, but good.  With the leftovers I made a lamb casserole and that was really good.  It's my first experience in cooking lamb and was glad for this easy recipe to get me to try more lamb recipes in the future.  Thanks for posting this recipe.

used this recipe last night.  the roast turned out perfectly.  thank you

Followed your roasting instructions but did my own spices. The roast was at 145 at one hour and 14 minutes :))! Impressive. I covered it with foil after I took it out and let it sit for 15-20 minutes. When I first took it out of the oven, I saw a bit of pink juice coming out of it but after it sat, there was no pink inside and the meat was juicy and flavorful. Mine was from Costco, not sure about the weight. Excellent recipe. Thank you. Will make again. P.S. I only did lamb, no potatoes.

It took way longer than 1.5 hours to fully cook this roast. I had to transfer it to a different pan and continue cooking. The veggies nearly burned but ultimately were okay. I paired this dish with cooked spinach. Thanks for sharing. I will attempt this recipe again.

Yes I would love to see every step of the way...

https://streaming.hearstdigitalstudios.com/9733b709-8336-4569-a3de-3f960ac73bda/video_rover_16x9_1080p_hd_1555622179_68833.mp4

A beautiful roast worthy of your Easter dinner.

This Garlicky Roast Will Change The Way You Think About Lamb

Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs

Crispy lamb breast with broad beans, chilli & marjoram

boneless lambbreasts (approx 1kg in total, ask your butcher

garlic cloves, crushed

tsp rosemary, chopped

Dijon mustard

duck fat

plain flour

polenta

butter

banana shallots, finely diced

broad beans, podded and skinned (podded weight 200 grams)

red chilli, chopped (seeds left in)

tsp Cabernet Sauvignon red wine vinegar

tbsp picked marjoramleaves

Heat oven to 140C/120C fan/gas 1. Put the lamb on a chopping board. In a small bowl, mix the garlic, 1 tbsp flaky salt, rosemary and mustard into a paste. Rub on the inside of each lamb breast. Next, stack the breasts on top of each other and roll up the longest side into a sausage shape. Use the butchers string to tie knots along the length of the lamb.

In a large, round casserole dish, heat the duck fat. When it reaches 100C on a cooking thermometer, add the lamb (you may need to curl it into the dish). Put the lid on, then cook in the oven for 4 hrs until tender. Remove the dish and leave to cool. Once the fat is cool enough, remove the lamb using two slotted spoons. Reserve the cooled fat as you will need 1 tbsp tomorrow, and save the rest to make roasties. Lay the lamb roll on some cling film, then roll as tight as you can. Chill on a baking tray in the fridge overnight.

The next day, heat oven to 180C/ 160C fan/gas 4. Remove the cling film and string, and slice into 6-8 equal portions. On a plate, mix the flour and polenta, and season well. Dip each portion into the mixture. Meanwhile, heat 1 tbsp of duck fat in an ovenproof frying pan.

When the pan is hot, add the lamb. Seal each side for 2-3 mins until you get a golden, crispy crust. Sear the sides, then transfer the pan to the oven for 8 mins or until it&rsquo;s hot in the middle. Remove from the oven and put the lamb on a plate loosely covered with foil.

Carefully put the pan back on the hob &ndash; you should have a good layer of lamb fat. Add your butter then, once foaming, add the shallots, broad beans and chilli. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy lamb breast and reduced lamb stock.

A classic way to stretch out leftover roast lamb, rissoles are like a meatball made with breadcrumbs, herbs and cooked meat. 

Lamb rissoles

225 grams/½lb cooked lamb, minced

onion, very finely chopped

breadcrumbs

salt and black pepper

parsley

garlic clove, crushed

flour, seasoned with salt and black pepper

vegetable oil

A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

Crispy Lamb and Pancakes

½ lamb shoulder (about 1kg)

Chinese 5 spice

garlic powder

ready-made

Hoisin Sauce

cucumber

spring onions

Pre-heat your over to 150ºC/130ºC fan.

Place your lamb shoulder onto a baking tray. Mix together the olive oil (2 tsp), Chinese 5 spice (1 tbsp) and garlic powder (1 tsp) and rub it over the outside of the lamb shoulder.

Roast the lamb for 5 hours, until it can be easily pulled apart with a fork. Occasionally baste the meat with the juices in the tray (I do this about every half an hour).

Just before the meat is ready, prepare the cucumber and spring onions by cutting them into thin strips and warm the Chinese pancakes according to the packet instructions.

Serve on a platter and let everyone help themselves.

Our harissa lamb shoulder is a one-pan roast that is packed with flavour. Slow cooking the meat makes it so tender and allows the flavours to develop.

Slow roasted harissa lamb shoulder

lamb shoulder, weighing approximately 2.2-4kg

harissa paste

shallots,

white wine

1.2kg new potatoes, peeled and halved

fennel,

For the pickle:

vinegar

radishes, halved

dill

A beautiful Italian version of a roast leg of lamb – this is a real crowd-pleaser.

Roast leg of lamb

purple aubergines (or 4 normal ones)

red onions

oregano

fresh rosemary

x plum tomatoes

herb or red wine vinegar

red chilli

anchovy

extra virgin olive oil

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Roast lamb studded with rosemary & garlic

carrots,

onion,

glass red wine (about 150 milliliters)

1.2l beef or lamb stock

Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.

Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd

Slow-roast shoulder of lamb with anchovy & rosemary

rosemary sprigs, leaves

capers

lemons

small glass white wine

Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.

Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

This slow roast lamb shawarma makes a simple and relaxed Sunday lunch. The lamb joint is large enough to serve eight, so double the couscous and raita recipe if you're looking for an easy way to feed a crowd.

Each serving provides 994 kcal, 88g protein, 74g carbohydrate (of which 14g sugars), 35g fat (of which 12g saturates), 15g fibre and 1.7g salt.

Lamb shawarma with couscous and raita 

tbsp cumin

tbsp coriander

tbsp smoked paprika

tbsp medium chilli powder (or mild

tbsp black pepper

ginger

tsp nutmeg

tsp garam masala

tsp turmeric

unwaxed lemons, finely grated zest and juice

tbsp spice mix (from above)

onion, quartered

lamb shoulder (bone-in)

wholemeal pitta breads, to serve

couscous

lemon,

400 milliliters/14fl oz boiling water

yellow peppers, deseeded and roughly chopped

320 grams/11 ounces frozen sweetcorn, defrosted

red chilli, deseeded and finely chopped (optional)

tbsp roughly chopped fresh coriander (optional)

320 grams/11 ounces 0%-fat Greek-style natural yoghurt

garlic cloves,

tsp coriander

sea salt and black pepper

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices

Lamb kleftiko

tbsp oregano

tbsp rosemary

lemon and juice of 2

Greek yogurt

½ tsp red wine vinegar

baby spinach

parsley, roughly chopped

½ red onion,

cherry tomatoes, halved

½ cucumber, halved lengthways, deseeded and sliced

black Kalamata olives, stoned and quartered

Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.

Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.

The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.

Top 38 roast lamb recipes from across the web

The most viewed roast lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Get-ahead gravy

Leftover lamb curry

Best roast leg of lamb

Roast Lamb

Crispy lamb breast with broad beans...

Crispy Lamb and Pancakes

Slow roasted harissa lamb shoulder

Roast leg of lamb

Roast lamb studded with rosemary & ...

Slow-roast shoulder of lamb with an...

Lamb shawarma with couscous and rai...

Lamb kleftiko

Hunkâr begendi (Eggplant puree with...

Welcome the weekend with Darren Rob...

Greek lamb with crispy potatoes

Lamb with chunky babaganoush and ro...

Moroccan spiced lamb with quinoa sa...

Roast lamb stew with garlic and ros...

Spinach-stuffed lamb racks with sti...

Leg of lamb with amazing gravy

Guinness lamb shanks

Crispy leftover lamb flatbread

Gnarly dukkah roast lamb

Greek roast lamb

Lamb Shoulder Roast in the Oven

Pan-seared lamb

Easy roast leg of lamb

Mary Berry’s slow roast leg of lamb...

Garlic Herb Crusted Roast Lamb

Leftover lamb filo cigars

Herb stuffed leg of lamb

Lemon-and-herb stuffed shoulder of ...

Roast Leg of Lamb with Mint Sauce

Top 38 roast lamb recipes from across the web

The most viewed roast lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Get-ahead gravy

Leftover lamb curry

Best roast leg of lamb

Roast Lamb

Crispy lamb breast with broad beans...

Crispy Lamb and Pancakes

Slow roasted harissa lamb shoulder

Roast leg of lamb

Roast lamb studded with rosemary & ...

Slow-roast shoulder of lamb with an...

Lamb shawarma with couscous and rai...

Lamb kleftiko

Hunkâr begendi (Eggplant puree with...

Welcome the weekend with Darren Rob...

Greek lamb with crispy potatoes

Lamb with chunky babaganoush and ro...

Moroccan spiced lamb with quinoa sa...

Roast lamb stew with garlic and ros...

Spinach-stuffed lamb racks with sti...

Leg of lamb with amazing gravy

Guinness lamb shanks

Crispy leftover lamb flatbread

Gnarly dukkah roast lamb

Greek roast lamb

Lamb Shoulder Roast in the Oven

Pan-seared lamb

Easy roast leg of lamb

Mary Berry’s slow roast leg of lamb...

Garlic Herb Crusted Roast Lamb

Leftover lamb filo cigars

Herb stuffed leg of lamb

Lemon-and-herb stuffed shoulder of ...

Roast Leg of Lamb with Mint Sauce

The most viewed roast lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine