Mary Berry Fast-roast Rosemary Leg of Lamb

The first time I made this, I’d promised Sunday lunch without realising I only had two hours—and a 2kg leg of lamb staring back at me. I figured I’d have to abandon roast dreams and go for something quick, but then I remembered this Mary Berry fast-roast method. Game changer.

I did mess up the first time—forgot to tent it with foil and the top scorched like a marshmallow at a bonfire. But once I sorted my timings, added a splash more wine (for the pan and the cook), it turned into the kind of roast that gets people gathering round the carving board like it’s Christmas.

Let me walk you through how I fixed it—and why I’ll never slow-roast lamb again.

WHAT MAKES THIS RECIPE SPECIAL

Most leg of lamb recipes are low and slow. But Mary flips that on its head—and it still works beautifully. Here’s why:

High-heat roast: Browning happens fast, sealing in juices for tender meat without hours in the oven.
Garlic + rosemary slivers: Not just rubbed on—inserted into the meat for deeper flavour.
Wine and stock base: Gives you a shortcut to rich, glossy gravy (none of that packet stuff).

And honestly? Roasting the veg with the lamb means they soak up the juices—like a built-in side dish.

INGREDIENTS + WHY THEY MATTER

Leg of lamb (2kg, bone-in) – Bone-in keeps it juicy. I tried boneless once—it dried out fast.
Garlic (2 cloves, slivered) – Slipping these into the meat makes every bite fragrant.
Rosemary (2 sprigs) – I used fresh. Dried won’t give the same punch.
Onions (3, cut into wedges) – Sweeten as they roast. Don’t skip them.
Red peppers (3, chunky chopped) – These caramelise and soften into the gravy—unexpectedly brilliant.
Bay leaves (3) – Add a background earthiness.
Red wine (150ml) – A splash of Rioja gave mine real depth. Don’t use cooking wine—use something you’d drink.
Beef or chicken stock (300ml total) – Beef has more oomph. Homemade if you’ve got it.
Plain flour (1 tbsp) – To thicken that lovely gravy.
Sun-dried tomato paste (1 tsp) – Just enough to boost umami.
Redcurrant jelly (1 tbsp) – Balances everything out with a tiny hint of sweetness.

MAKING IT YOURS (WITHOUT RUINING IT)

No wine? Use a mix of balsamic vinegar and extra stock. It’s not quite the same, but close.
Want more veg? Add carrots or parsnips. Just cut them chunky so they don’t disintegrate.
Gluten-free gravy? Swap the flour for cornstarch—dissolve in a splash of cold stock first.
No rosemary? Thyme works in a pinch, but rosemary really is the star here.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Top scorched early	Too high heat, no foil cover	Tent with foil halfway if browning too fast
Dry meat	Overcooked and didn’t rest	Pull at 60–65°C and rest under foil for 20 mins
Thin gravy	Didn’t whisk flour in properly	Sprinkle evenly, whisk hard, and simmer 5 mins
Watery veg	Used too much stock	Stick to recipe amounts—don’t overpour

HOW TO MAKE MARY BERRY’S FAST-ROAST ROSEMARY LEG OF LAMB

Prep the lamb
Rub lamb with oil, season generously. Make deep slits and push in garlic slivers and rosemary.

Set up the tin
Place onions and peppers in the roasting tin. Put lamb on the rack above. Add bay leaves and leftover rosemary. Pour in the wine and 150ml of stock.

Roast
Bake at 200°C (180°C fan) for 1½ hours. Check at 45 mins—cover loosely with foil if the top is browning too quickly. Top up with stock if the pan looks dry.

Rest
Transfer lamb to a board and cover with foil for at least 20 minutes. Spoon out veg and keep warm.

Make the gravy
Put roasting tin on the hob. Sprinkle in flour and whisk into the juices. Add remaining stock, tomato paste, and redcurrant jelly. Bubble for 5 mins, stirring often. Taste and season.

Serve
Slice lamb thinly. Plate up with the soft roasted veg and glossy gravy.

TIPS FROM MY KITCHEN

• I use a meat thermometer now—60°C for medium rare is spot on.
• I roast in my old enamel tin. It gets the best fond for gravy.
• If the wine’s too sharp, stir in an extra half teaspoon of jelly at the end.
• Save the bones—makes gorgeous stock later in the week.

STORAGE + SERVING

Fridge: Keeps 3 days, tightly wrapped.
Freezer: Slice and freeze with a bit of gravy. Keeps for 3 months.
Reheat: In the oven with a splash of stock, covered, at 180°C. Microwave works too but dries it slightly.
Serve with: Roasted potatoes, buttery greens, and a glass of that same red wine.

FREQUENTLY ASKED QUESTIONS

Q: Can I use boneless lamb?
A: You can, but it’ll cook quicker and won’t be quite as juicy. Drop 20 minutes off the cooking time and check the temp early.

Q: Do I have to use red wine?
A: It makes a big difference, but if you’re avoiding alcohol, a splash of balsamic and strong beef stock will do the trick.

Q: Can I make the gravy ahead?
A: Yes! You can even freeze it. Just reheat slowly and whisk in a touch more stock if it thickens too much.

Q: My lamb came out tough—what happened?
A: It either overcooked or didn’t rest long enough. Use a thermometer and always rest it under foil.

Try More Recipes:

• Mary Berry Fast-roast Rosemary Leg of Lamb
• Mary Berry Greek Lamb Pilaf With Orzo
• Mary Berry Lamb Kofta Kebabs With Tzatziki