Lamb Roast with Garden Herbs

Preparation info

  • Difficulty


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

An average weight leg of lamb 2.7–3.2kg will serve 8–10 people. Allow 170g approx. per person. This weight of lamb will have about 620g of bone.


  • 1 leg of lamb

Herb Marinade

  • 3 large cloves garlic
  • olive oil
  • salt
  • 38 g chopped herbs: parsley, thyme, lemon balm, mint tarragon, chives, rosemary and marjoram*


  • 600 ml home-made lamb or chicken stock
  • salt and freshly ground pepper
  • a little roux
  • a little butter
  • 2 teaspoons freshly chopped herbs as above


  • sprigs of fresh mint and parsley


First make the herb marinade. 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/Gas 4 and roast for approximately 1¼ hours 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, season with salt and freshly ground pepper, thicken with a little roux if desired, taste and correct seasoning. 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.