Lamb Roast with Garden Herbs

Preparation info

  • Difficulty


  • An average weight leg of lamb 3.345–3.4 kg 7½-8 lbs will serve


    people. Allow 170g/6ozs approx. per person.

Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 1 leg of lamb

Herb marinade

  • 38 g/ ozs/1 cup chopped herbs: parsley, thyme, lemon balm, mint, tarragon, chives, rosemary and marjoram*
  • 112–224 ml/4–8 fl ozs/½-1 cup olive oil
  • salt and freshly-ground pepper
  • 3 large cloves of garlic


  • 570 ml/1 pint/ cups lamb or chicken stock
  • 2 teasp. freshly-chopped herbs as above
  • a little roux
  • salt and freshly-ground pepper


  • sprigs of fresh mint and parsley


First make the herb relish. Peel the garlic cloves and make them into a paste. Put them with the olive oil, salt and fresh herbs into a food processor and whizz them round for about 1 minute or until it becomes a soft green paste, otherwise just mix in a bowl.

If possible remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the end of the leg. Score the fat lightly, rub in the herb mixture and leave to marinade for several hours if possible.

Preheat the oven to 180°C/350°F/regulo 4 and roast for 1¼ hours approx. for rare, 1½ hours for medium and 1¾ hours for well done. When the lamb is cooked to your taste, remove the joint to a carving dish. Rest the lamb for 10 minutes before carving.

De-grease the juices in the roasting tin, add stock, bring to the boil and thicken with a little roux if desired. Just before serving, whisk in some knobs of butter to enrich the gravy and add some freshly-chopped herbs.

* If you don’t have access to this variety, use whatever fresh herbs you have, e.g. parsley, chives, thyme and mint.