Mary Berry Fast-roast Rosemary Leg of Lamb

This delicious Mary Berry Fast-Roast Rosemary Leg of Lamb is a quick and simple roast perfect for a family dinner. Packed with flavour from garlic, rosemary, and red wine, this dish is sure to impress. With tender lamb and crispy veggies, it’s a versatile recipe that can be adjusted to suit your taste.

This Fast-roast Rosemary Leg of Lamb Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

Main:

• 2kg (4½lb) leg of lamb, bone-in
• 2 garlic cloves, sliced into slivers
• 2 sprigs rosemary
• 3 onions, cut into 8 wedges
• 3 red peppers, deseeded and chopped into large pieces
• 3 bay leaves

For Cooking:

• Oil, for greasing
• 150ml (¼ pint) red wine
• 300ml (½ pint) good beef or chicken stock

For the Gravy:

• 1 tbsp plain flour
• 1 tsp sun-dried tomato paste
• 1 tbsp redcurrant jelly

How To Make Fast-roast Rosemary Leg of Lamb

1. Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. You’ll need a large, deep roasting tin with a rack.
2. Prepare the Lamb: Rub a little oil over the lamb and season with sea salt and freshly ground black pepper. Use a small knife to make deep holes in the meat, then insert the garlic slivers and a few rosemary needles into each hole.
3. Arrange for Roasting: Place the lamb, onions, and peppers onto the rack. Scatter the bay leaves and remaining rosemary sprigs around the lamb. Pour the wine and 150ml of stock into the tin.
4. Roast the Lamb: Roast the lamb for about 1½ hours. Check the lamb during cooking – if it’s getting too brown, cover with foil. If the liquid evaporates, add more stock.
5. Rest the Lamb: Once roasted, transfer the vegetables to a serving plate and keep warm. Discard the bay leaves and rosemary sprigs. Place the lamb on a carving board, cover with foil, and let it rest.
6. Make the Gravy: Place the roasting tin on the hob over a medium heat. Sprinkle in the flour and whisk it into the cooking juices. Pour in the remaining stock and bring to a boil. Stir in the tomato paste and redcurrant jelly. Cook for a few minutes and check the seasoning.
7. Serve: Carve the lamb into thin slices and serve with the vegetables and gravy.

Recipe Tips

• Don’t Skip the Resting Time: Allow the lamb to rest after roasting. This helps the juices settle, making the meat tender and juicy when carved.
• Cover with Foil if It Browns Too Quickly: If the lamb is getting too dark during roasting, cover it loosely with foil. This prevents it from burning while still cooking through.
• Use Fresh Stock for Better Flavour: For a richer gravy, use fresh beef or chicken stock instead of water. It adds depth and enhances the overall taste of the dish.
• Check the Lamb’s Temperature: To avoid overcooking, check the lamb’s internal temperature. It should be around 60°C for medium-rare, 70°C for medium, and 75°C for well-done.
• Add Extra Vegetables for Variety: Feel free to add other vegetables like carrots or parsnips to the roasting tin for a more colourful and flavourful dish.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers fast-roast rosemary leg of lamb in an airtight container in the fridge for 3 days.
• Freeze: Wrap leftovers fast-roast rosemary leg of lamb in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven.
• Reheating: Reheat leftovers fast-roast rosemary leg of lamb  in the oven at 180°C for 20 minutes, or microwave for 5 minutes for a quicker option.

Nutrition Facts

• Calories: 313 kcal
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 79mg
• Sodium: 85mg
• Potassium: 510mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 35g

Try More Mary Berry Recipes:

• Mary Berry Chicken Legs With Smoky Bulgur Wheat
• Mary Berry Hoisin Chicken
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee