Roast Leg of Lamb with Roast Garlic

Preparation info

  • Serves


    • Difficulty


Appears in

The Food I Love

By Neil Perry

Published 2005

  • About

I love lamb. Being Australian I have to say that we are lucky and have some of the best lamb in the world. It is particularly fantastic around springtime when it is possible to get milk-fed lamb, but this recipe is all about that lovely leg of lamb that will feed the family. The legs usually come anywhere from 2–3 kg (4 lb 8 oz-6 lb 8 oz). I leave the shank on, as it is good eating and gives you a handle for the quick-carve lamb that I like to do. Make sure your butcher removes the d-shaped hipbone from the leg, otherwise it’s a bugger to carve. Again, the oven temperature is higher than it is for beef, but the principle of controlled cooking is still the same. I like to have the lamb come out pink, which is medium rare to medium, and well rested, so I want an internal temperature of about 60°C (140°F) after resting. Don’t forget residual heat. To finish at this temperature, I need to allow for a lift of about 5°C (9°F), so I remove the meat from the oven when its core temperature is 55–56°C (131–133°F).

I love the roast garlic in this dish. It will mingle with the juices and fats from the roast, plus, as it is pre-blanched, it will take on a lovely mild flavour. I serve the whole cloves on the sliced lamb with a bit of drizzle from whatever is in the bottom of the roasting tin. Then, to eat, you simply pop each clove and spread it on the lamb or, as I like to do, on a slice of crusty bread and eat it with the lamb. I usually cook one whole head of garlic per person. Sounds excessive, but just wait till you start eating it and you’ll be wishing there was more.