Mary Berry’s Roast Leg of Lamb is a delicious and impressive dish that’s perfect for special occasions and Sunday roasts. This recipe features tender, juicy lamb seasoned with garlic and rosemary, which infuse the meat with incredible flavor. Served with traditional sides, it’s a true centerpiece for a memorable meal.
What Is Mary Berry’s Roast Leg of Lamb?
Mary Berry’s Roast Leg of Lamb is a classic British roast recipe, where the lamb is generously seasoned with fresh garlic, rosemary, and olive oil, then slow-roasted to perfection. This recipe results in tender, flavorful lamb that is delicious and served with mint sauce, roasted vegetables, and potatoes.
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Why You’ll Love This Recipe
- Simple Yet Flavorful: With a few basic ingredients, you get a beautifully seasoned roast.
- Perfect for Gatherings: Ideal for family dinners, Easter, or any festive occasion.
- Tender and Juicy: Slow-roasting brings out the best in the leg of lamb.
- Easy to Pair: Complements a variety of sides for a complete meal.
- Classic and Elegant: A timeless British dish with a comforting, home-cooked feel.
Ingredients Needed to Make Mary Berry’s Roast Leg of Lamb
- 1.8-2kg (4-4.5 lb) leg of lamb – The star of the dish, providing tender and juicy meat.
- 3-4 garlic cloves (sliced) – Infuse the lamb with deep flavor.
- 2 tbsp fresh rosemary leaves – Add a fragrant, earthy note.
- Salt and freshly ground black pepper – For seasoning.
- 3 tbsp olive oil – Helps the lamb roast to a golden-brown finish.
- Juice of 1 lemon – Adds a touch of brightness and balances the flavors.
- 1 cup lamb or vegetable stock – Keeps the meat moist and enhances the flavor.
Optional Ingredients (for Serving)
- Mint sauce or fresh mint jelly – Traditional accompaniment for lamb.
- Roasted potatoes – For a classic side.
- Seasonal vegetables – Such as carrots, green beans, or peas.
Equipment Needed
- Roasting pan – To hold the lamb and any pan juices.
- Sharp knife – For making small incisions in the meat.
- Basting brush or spoon – For applying the seasoning mixture.
- Aluminum foil – For covering the lamb as it rests.
Instructions to Make Mary Berry’s Roast Leg of Lamb
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F).
Step 2: Prepare the Lamb
Using a sharp knife, make small incisions all over the leg of the lamb. Insert a slice of garlic and a few rosemary leaves into each incision, pressing them in to infuse the meat with flavor.
Step 3: Season the Lamb
In a small bowl, mix the olive oil, lemon juice, salt, and pepper. Brush or rub this mixture all over the lamb, coating it evenly for a flavorful crust.
Step 4: Roast the Lamb
Place the lamb in a roasting pan and pour the stock around it to keep it moist. Roast in the preheated oven for approximately 1 hour and 45 minutes to 2 hours for medium-rare, or until it reaches your desired doneness. Baste the lamb occasionally with the pan juices to keep it juicy and flavorful.
Step 5: Rest the Lamb
Once the lamb has finished roasting, remove it from the oven, cover it with aluminum foil, and let it rest for 15-20 minutes. Resting allows the juices to redistribute, resulting in more tender meat.
Step 6: Carve and Serve
Carve the lamb into slices and serve it warm with mint sauce or jelly, roasted potatoes, and seasonal vegetables.
What Goes Well with Mary Berry’s Roast Leg of Lamb
- Mint Sauce or Mint Jelly: A classic pairing that adds a touch of sweetness.
- Roasted Potatoes: Crispy on the outside, soft inside – perfect with lamb.
- Yorkshire Pudding: Adds a light, fluffy side to soak up the juices.
- Roasted Vegetables: Carrots, parsnips, and green beans add color and flavor.
- Gravy: Make a rich gravy using the pan drippings and stock.
- Buttered Peas: A fresh, vibrant green side to balance the dish.
Expert Tips for the Best Roast Leg of Lamb
- Choose Quality Meat: For the best results, select a high-quality leg of lamb.
- Don’t Skip the Garlic and Rosemary: These add an incredible depth of flavor.
- Baste the Lamb: Basting keeps the meat moist and adds a beautiful crust.
- Let It Rest: Resting is essential for tender and juicy lamb.
- Adjust Cooking Time for Doneness: Roast longer if you prefer lamb more well-done.
Easy Variations of Mary Berry’s Roast Leg of Lamb
- Herb-Crusted Lamb: Add chopped fresh parsley and thyme to the seasoning.
- Honey and Mustard Glaze: Mix honey and mustard with olive oil for a flavorful crust.
- Garlic and Rosemary Marinade: Marinate the lamb overnight for extra depth.
- Add Vegetables to the Pan: Roast root vegetables with the lamb for a complete meal.
- Use Different Herbs: Experiment with thyme, oregano, or mint for unique flavors.
Best Practices to Store Mary Berry’s Roast Leg of Lamb
- Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for Longer Storage: Wrap well and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat Gently: Reheat in a 160°C (320°F) oven covered with foil until warmed through.
- Save the Pan Juices: Use pan juices to make gravy or sauce for reheating.
How Can I Make Mary Berry’s Roast Leg of Lamb Healthier?
- Trim the Fat: Trim excess fat from the lamb before roasting.
- Use Less Oil: Reduce the amount of olive oil in the seasoning mix.
- Serve with Light Sides: Pair with steamed vegetables instead of heavy sides.
- Reduce Salt: Use a low-sodium stock for a healthier option.
Nutrition Value (Per Serving)
- Calories: 380 kcal
- Fat: 20g
- Carbohydrates: 2g
- Protein: 45g
- Fiber: 0g
FAQs
How Long Should I Roast a Leg of Lamb Per Kilogram?
Roast a leg of lamb for about 20 minutes per 500g (1 lb) for medium-rare, plus an additional 20 minutes. For a 2kg (4.5 lb) leg, this would be around 1 hour and 40 minutes at 180°C (350°F). Adjust cooking time slightly depending on your preferred doneness.
Should I Cover the Leg of Lamb While Roasting?
Covering the lamb with foil at the beginning of cooking helps keep it moist, but for the last 20-30 minutes, roast uncovered to achieve a golden, crispy crust. Rest the lamb covered with foil for 15-20 minutes after roasting to retain its juices.
Can I Prepare Mary Berry’s Leg of the Lamb in Advance?
Yes, you can season and prepare the leg of lamb up to a day in advance. Rub the lamb with garlic, rosemary, salt, and olive oil, then cover and refrigerate. Let it come to room temperature for about 30 minutes before roasting for even cooking.
What Temperature Should a Roast Leg of Lamb Be When Done?
For medium-rare, the internal temperature should reach 60°C (140°F), and for medium, 65°C (150°F). Use a meat thermometer to check the thickest part of the meat.
Final Words
Mary Berry’s Roast Leg of Lamb is a true classic that brings warmth and comfort to any gathering. With garlic, rosemary, and a hint of lemon, this lamb is beautifully seasoned and perfect for serving with traditional sides.
Follow these steps, and you’ll have a tender, flavorful roast lamb that’s sure to impress family and friends alike!
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Mary Berry Roast Leg of Lamb
- Prep Time: 15
- Cook Time: 105
- Total Time: 2 hours
- Yield: 6 1x
- Category: Main Course
- Method: Roasting
- Cuisine: British
Description
Mary Berry’s Roast Leg of Lamb is a classic British roast recipe, where the lamb is generously seasoned with fresh garlic, rosemary, and olive oil, then slow-roasted to perfection. This recipe results in tender, flavorful lamb that is delicious and served with mint sauce, roasted vegetables, and potatoes.
Ingredients
- 1.8–2kg (4-4.5 lb) leg of lamb – The star of the dish, providing tender and juicy meat.
- 3–4 garlic cloves (sliced) – Infuse the lamb with deep flavor.
- 2 tbsp fresh rosemary leaves – Add a fragrant, earthy note.
- Salt and freshly ground black pepper – For seasoning.
- 3 tbsp olive oil – Helps the lamb roast to a golden-brown finish.
- Juice of 1 lemon – Adds a touch of brightness and balances the flavors.
- 1 cup lamb or vegetable stock – Keeps the meat moist and enhances the flavor.
Optional Ingredients (for Serving)
- Mint sauce or fresh mint jelly – Traditional accompaniment for lamb.
- Roasted potatoes – For a classic side.
- Seasonal vegetables – Such as carrots, green beans, or peas.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F).
Step 2: Prepare the Lamb
Using a sharp knife, make small incisions all over the leg of the lamb. Insert a slice of garlic and a few rosemary leaves into each incision, pressing them in to infuse the meat with flavor.
Step 3: Season the Lamb
In a small bowl, mix the olive oil, lemon juice, salt, and pepper. Brush or rub this mixture all over the lamb, coating it evenly for a flavorful crust.
Step 4: Roast the Lamb
Place the lamb in a roasting pan and pour the stock around it to keep it moist. Roast in the preheated oven for approximately 1 hour and 45 minutes to 2 hours for medium-rare, or until it reaches your desired doneness. Baste the lamb occasionally with the pan juices to keep it juicy and flavorful.
Step 5: Rest the Lamb
Once the lamb has finished roasting, remove it from the oven, cover it with aluminum foil, and let it rest for 15-20 minutes. Resting allows the juices to redistribute, resulting in more tender meat.
Step 6: Carve and Serve
Carve the lamb into slices and serve it warm with mint sauce or jelly, roasted potatoes, and seasonal vegetables.
