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Leg of Lamb Whole

Always a favourite and perfect for Sunday lunch. Try making some slits in the side and stuffing with rosemary and garlic, delicious.

Recipe Idea: Roast Leg of Leg with Basil & Mint Pesto

Serves 6, prep time: 15 mins, cook time: 1 hour 45 mins


2kg leg of lamb, skin scored                               

fresh garden herbs, to serve (optional)

sliced lemon, to serve (optional)

For the pesto

1 small garlic clove, roughly chopped

small pack basil, leaves only

small pack mint, leaves only

25g pine nuts

25g grated parmesan

125ml extra virgin olive oil

juice 1/2 lemon


First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor, or similar.  Pulse until very finely chopped.  While the processor is on, drizzle the olive oil in to make a paste.  Tip the pesto into a small bowl and stir in the lemon juice.

Heat the oven to 200c/180c fan/gas 6.  Put the scored lamb leg in a large roating tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness.  Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.

Roast the lamb for 1 hour and 45 minutes.  Check during cooking that its not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.

Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like.  Carve at the table and serve with the remaining pesto to drizzle over.


Recipe from Good Food magazine.




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