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Garlic Roasted Lamb

Garlic Roasted Lamb

Prep Time 20 mins
Cook Time 1 hr 50 mins
Course Main Course
Servings 6 servings


  • 1 kg Leg of Lamb
  • Salt & Pepper
  • 8 Garlic cloves halved
  • 10 ml Dried Rosemary
  • 30 ml Olive Oil
  • 480 g Sweet Potatoes peeled and cut into 1 inch cubes
  • 600 g Parsnips cut into 1 inch pieces


  • Preheat the oven to 160°C (325°F; Gas Mark 3). With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of Lamb. 
  • Using most of the garlic and all the rosemary, push a garlic or a few rosemary, push a garlic leaves into each of the slits. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat.
  • Move the vegetables to the side of the pan and place the lamb in the centre.  Roast the lamb and vegetable for 1- 2 hours or until a thermometer inserted into the centre of the meat reads 84°C (160°F – for medium rare). 
  • Turn the vegetables occasionally so that they cook evenly. Remove pan from oven. Transfer the vegetables to a serving dish and keep them warm. 
  • Transfer the lamb to a carving platter, cover with foil and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.
Keyword Lamb, Roast
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