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Roast leg of lamb

Roast leg of lamb

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"This is a very simple, but delicious stew inspired by French cuisine. Thanks to the mélange of flavors, be prepared to find a wonderful aroma wafting around your kitchen as the ingredients meld together. Having a little patience with this recipe will ensure the lamb comes out buttery and juicy, so try not to rush through the steps!"
Difficulty
Easy 👌
Preparation
25 min
Baking
150 min
Resting
0 min

Ingredients

2Servings
kg
lamb legs
1 tbsp
olive oil
bulb
garlic
100 g
carrots
bulb
fennel
66⅔ g
shallots
leek
166⅔ g
potatoes
1 sprigs
summer savory
1 sprigs
rosemary
1 sprigs
thyme
1⅔
bay leaves
50 ml
white wine
66⅔ ml
beef stock
83⅓ g
cherry tomatoes
salt
pepper
MetricImperial

Utensils

2 ovens, paper towels, roasting pan, spatula, cutting board, knife, 2 kitchen twine, carving fork

How-To Videos

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Nutrition per serving

Cal517
Fat12 g
Protein66 g
Carb30 g
  • Step 1/ 4

    Preheat the oven to 160°C/320°F. Pat the lamb dry and salt all sides. Add olive oil to a large roasting pan set over high heat and fry the lamb until brown, approx. 15 min. Cover the pan, transfer to the oven, and roast for approx. 1.5 hrs.
    • kg lamb legs
    • 1 tbsp olive oil
    • salt
    • oven
    • paper towels
    • roasting pan
    • spatula

    Preheat the oven to 160°C/320°F. Pat the lamb dry and salt all sides. Add olive oil to a large roasting pan set over high heat and fry the lamb until brown, approx. 15 min. Cover the pan, transfer to the oven, and roast for approx. 1.5 hrs.

  • Step 2/ 4

    Halve the garlic bulb diagonally. Halve the carrots. Chop the fennel into big pieces. Peel and chop the shallots. Slice the leek into 5 cm/1 in. thick rings. Cut the potatoes.
    • bulb garlic
    • 100 g carrots
    • bulb fennel
    • 66⅔ g shallots
    • leek
    • 166⅔ g potatoes
    • 1 sprigs rosemary
    • 1 sprigs thyme
    • 1 sprigs summer savory
    • cutting board
    • knife
    • kitchen twine

    Halve the garlic bulb diagonally. Halve the carrots. Chop the fennel into big pieces. Peel and chop the shallots. Slice the leek into 5 cm/1 in. thick rings. Cut the potatoes.

  • Step 3/ 4

    Tie up the summer savory, rosemary, and thyme into a bouquet garni with kitchen twine. After 1.5 hrs., add garlic, potatoes, herbs, and bay leaves to the pan and season with salt and pepper. Add white wine and stock, and roast for another 30 min., without a lid. Then add the fennel, leeks, carrots, and tomatoes. Flip the lamb over and cook for another 30 min.
    • 1⅔ bay leaves
    • 50 ml white wine
    • 66⅔ ml beef stock
    • 83⅓ g cherry tomatoes
    • salt
    • pepper
    • kitchen twine
    • oven

    Tie up the summer savory, rosemary, and thyme into a bouquet garni with kitchen twine. After 1.5 hrs., add garlic, potatoes, herbs, and bay leaves to the pan and season with salt and pepper. Add white wine and stock, and roast for another 30 min., without a lid. Then add the fennel, leeks, carrots, and tomatoes. Flip the lamb over and cook for another 30 min.

  • Step 4/ 4

    Season the vegetables with salt and pepper. Cut the meat around the bone into slices and serve with the vegetables and roast stock. Enjoy!
    • salt
    • pepper
    • carving fork

    Season the vegetables with salt and pepper. Cut the meat around the bone into slices and serve with the vegetables and roast stock. Enjoy!

  • Enjoy your meal!

    Roast leg of lamb

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