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Roasted Leg of Lamb with Summer Vegetables


Patience is really a virtue when it comes to certain dishes. Having to take two hours for a meal to be prepared is not for the famished and restless. The roasted leg of lamb is a dish that is definitely worth the wait, although it becomes a true exercise of willpower when the mouth-watering aroma permeates the entire house.

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  • For roasted leg of lamb:
  • 2 to 2.2 kg whole leg of lamb
  • 2 cloves garlic, sliced into thick long strips
  • 7 to 8 sprigs fresh rosemary
  • Salt and black pepper to taste
  • For sauce:
  • 100 ml dry white wine
  • 500 ml chicken stock
  • 1 tbsp wholegrain mustard
  • For roasted summer vegetables:
  • 3 potatoes
  • 1 yellow zucchini
  • 1 beetroot, skin removed
  • 3 carrots
  • 1 green bell pepper
  • 2 sprigs rosemary
  • 6 cloves whole garlic
  • Salt and black pepper to taste
  • Olive oil
  • 2 tbsp honey


Servings 6
Adapted from


Step 1

1. Preheat oven to 200C. Using a sharp paring knife, make 18 to 20 slits all over the lamb. Insert one or two slices of garlic, followed by small sprigs of rosemary into each slit.
2. Season with salt and black pepper. Roast the lamb for 60 to 90 minutes depending on your preferred doneness. To determine doneness, insert a meat thermometer into the thickest part of the lamb to check its internal temperature. 120 to 130F for rare, 130 to 140F for medium rare, 140 to 150 for medium and 150 to 165F for well done. As there will be carryover cooking, remove your lamb 5 to 10 degrees before your desired internal temperature. Wrap it in foil and allow to rest for at least 30 minutes before serving.
3. While the lamb is resting, make the sauce. Transfer leftover lamb juices from the roasting tin to a sauce pan. Allow it to boil and reduce. Pour in white wine and when the alcohol has evaporated, add in chicken stock. Bring it to a boil again and reduce by half till thick and flavorful. Sieve the mixture and stir in mustard.
4. For roasted summer vegetables, place potatoes in a pot of salted boiling water. Cook for 10 minutes or until a skewer can easily poke through the potatoes. Drain and cover pot with a lid. Fluff the potatoes by shaking the pot vigorously for a few times. Transfer to a baking sheet. Cut vegetables into small pieces of the same size and add them onto the baking sheet along with the potatoes. Add in whole garlic and rosemary leaves. Season with salt and black pepper to taste. Drizzle a generous glug of olive oil over the vegetables and roast it for 50 minutes at 200C. Lastly, drizzle honey onto roasted vegetables and further bake for another 10 minutes till crisp, brown and slightly glossy.
5. Crave lamb into thin slices and serve with sauce and roasted summer vegetables.

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