Roast leg of lamb with garlic and rosemary recipe | Sainsbury`s Magazine (2024)

The perfect spring roast - lamb with garlic and rosemary

Tom Aikens

Tom Aikens’ illustrious career has included stints with both Pierre Koffmann and Joël Robuchon, and he is the youngest chef to have won two Michelin stars, during his five- year tenure at Pied à Terre. His new restaurant Muse is housed in an intimate 25-cover converted mews house in London, musebytomaikens.co.uk.

See more of Tom Aikens ’s recipes

Rate this recipe

Print

Ingredients

Share:

Step by step

1. Make small incisions all over the lamb. Peel and halve 10 garlic cloves, then insert the garlic pieces into the incisions. Break off little pieces of rosemary and insert these into the remaining holes. Rub all over with a little of the oil and season with the sea salt.
2. Sit the lamb on a wire rack in a roasting tray and leave at room temperature for about 1 hour before roasting, so it will cook evenly.
3. Preheat the oven to 200°C, fan 180°C, gas 6. Put the onions and carrots into the bottom of the roasting tray (under the lamb on its rack) with the rest of the olive oil, remaining unpeeled garlic cloves and a few rosemary sprigs. Brown the lamb in the oven for 15 minutes, then turn the temperature down to 180°C, fan 160°C, gas 4. Roast for a further 11⁄2 hours, or depending on how you like your lamb cooked. The best way to tell if the meat is cooked is by inserting a roasting fork into the centre of the meat, and then lightly place the fork onto your upper lip or your inner wrist. It should be a little hotter than your own body temperature. For well-done, you will need to roast it for around 21⁄2 hours. Remove the lamb from the oven and leave to rest for 10-15 minutes.
4. Meanwhile, make the gravy. Spoon off the excess fat then place the roasting tray on the hob and colour the vegetables if they are not yet caramelised. Add the chicken stock, bring to a simmer, and season. Mix the cornflour with a little cold water, then whisk into the gravy and add any resting juices from the lamb. Simmer for a few minutes, pressing the vegetables into the stock to extract all of their flavour. Pass through a sieve into a pan and keep warm until you are ready to serve.