Traditional Easter Roast Lamb

kitchens with rosemary shrager

Preparation time

30 mins

Cooking time

1 hour 30 minuts


Serves 6

Roasting the lamb

  • 2 leeks, chopped into 2.5cm chunks
  • 2 white onions, peeled and quartered
  • 3 carrots, peeled and cut into 2.5cm chunks
  • 2 celery sticks, cut into 2.5cm chunks
  • 1 x 2.5kg (5lb 8oz) leg of lamb
  • Fine sea salt and black pepper
  • 250ml (9fl oz) white wine
  • 2 garlic bulbs, cut in half crossways

For the Gravy

  • 30g (1oz) plain flour
  • 300ml (10fl oz) red wine
  • 3 rosemary sprigs
  • 500ml (1lb 2oz) lamb stock


  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Scatter the leeks, onions, carrots and celery in a roasting tin.
  3. Season the lamb and lay it on top, then pour in the wine. Roast for 1½ hours, adding the garlic
  4. Check the meat with a digital thermometer. It should be 51-54°C for medium-rare, 57-60°C for medium, and 68-70°C for well done. halfway through.
  5. Remove from the oven, place on a rack and rest for 20 minutes. For the gravy, pour off fat from the roasting tin, leaving 1tbsp behind.

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