Roast Lamb with Rosemary Garlic Simple Sunday Best

How to Cook the Lamb Simple Roast with Rosemary Garlic

By Chef BakerJuly 18, 2025Updated: July 17, 2025

Table of Contents

Recipe Introduction: Your Sunday just got better

Ever wondered how to cook the lamb just right ? It's easier than you think! This Lamb Roast Recipe using rosemary and garlic, is proper lush, honestly! It's got that classic Sunday Roast Lamb vibe, but it’s so simple even I can't mess it up!

Discover the Magic of Garlic Rosemary Lamb

This dish isn't just a meal; it's a proper hug on a plate. Inspired by traditional British Lamb Dinner , it's how to cook leg of lamb for that perfect, comforting flavour.

Roasting lamb is a staple in many cultures, and this particular recipe is a nod to the classic British Sunday roast.

It's about a medium difficulty, takes about 2 to 4 hours including prep, and serves 6-8 hungry souls.

Why You'll Absolutely Love This Roast Lamb

The biggest win? Perfect Roast Lamb is a brilliant source of protein. This Easy Roast Lamb Recipe makes it ideal for a big family gathering.

The rosemary and garlic combo is a total game changer, making it super special. Trust me, your nan will be impressed!

Choosing the Best Cut of Lamb for Roasting

Leg of lamb, bone-in or boneless, is perfect. Also, you can cook Lamb Loin Chops using the same method. Remember to get a good quality cut! You can find high-quality lamb from most local butcheries.

Alright, let's dive into what you'll need to nail this lamb roast recipe . We're talking about simple stuff. Nothing too cheffy.

You got this! It will be the perfect roast lamb and it will be the highlight of your lamb dinner , think of it as a family gathering.

It will be an easy roast lamb recipe everyone will love it.

Ingredients & Equipment: Gear Up for Lamb Goodness!

So, you wanna know how to cook the lamb ? First, you need the right stuff. Let's break it down.

Main Ingredients

Here's the lowdown on what you'll be needing.

Lamb: 1 (4-5 lb / 1.8-2.3 kg ) leg of lamb. Bone-in or boneless is your shout. If the lamb loin chops come from ethical farming, go for it!. Quality matters. Look for good marbling (that's the fat running through the meat). That means flavor!
Garlic: 4 cloves, minced. Fresh is best here, trust me!
Rosemary: 2 tablespoons fresh, finely chopped. Dried will do in a pinch, but fresh is where it's at. Think garlic rosemary lamb !
Olive Oil: 2 tablespoons. Nothing fancy, just a good everyday kind.
Sea Salt: 1 teaspoon.
Black Pepper: ½ teaspoon freshly ground.

For that banging pan sauce (gravy):

Dry Red Wine: 1 cup ( 240 ml ). Totally optional, but seriously levels up the flavor. Any dry red will do, Merlot is always a good option.
Chicken or Lamb Broth: 2 cups ( 480 ml ), low-sodium. If you have homemade, even better!
All-Purpose Flour: 1 tablespoon (optional, for thickening)
Cornstarch: 1 tablespoon.
Cold Water: 2 tablespoons.

Seasoning Notes: Spicing Things Up!

This recipe is all about letting the lamb shine. So, the seasoning is simple. Garlic and rosemary are a match made in heaven.

A little salt and pepper is a must. A great tip is don't be shy with the salt. It really brings out the flavor.

If you like a bit of heat, add a pinch of red pepper flakes.

Equipment Needed: Keep it Simple

You don't need a load of fancy gadgets to cook this Sunday roast lamb . Here's what's essential:

Roasting Pan: With a rack if you have one. If not, no worries, just roast directly in the pan.
Meat Thermometer: Crucial! This is the best way to know when your lamb is cooked to perfection.
Small Bowl: For mixing the herb rub.
Measuring Spoons and Cups.
Aluminum Foil.

Honestly, that's all you need! Now, how to cook leg of lamb without overdoing it? The answer is patience and a good thermometer.

Keep reading for more tips! Remember, the internal temperature for roast lamb is super important!

Oh, and a little story. Once I tried to do this without a meat thermometer. Let's just say my best cut of lamb for roasting ended up more like shoe leather.

Lesson learned! Don't skip the thermometer!

How to Cook the Lamb: A Sunday Roast Made Easy

Alright, let's talk how to cook the lamb ! Forget those fancy chef shows. This is about real food for real people.

I'm going to show you how to cook the lamb with a Garlic Rosemary Lamb recipe that’s easier than you think, Honestly! You can have a Perfect Roast Lamb even if you are not a chef.

We're talking a Lamb Roast Recipe so good, it'll become your go-to Lamb Dinner . I was always intimidated to cook a Sunday Roast Lamb but once you get it, it is so easy!

Prep Like a Pro

First things first, let's get organized. That's called mise en place which means "everything in its place", isn't it fancy.

We need about 4 cloves of minced garlic, 2 tablespoons of fresh chopped rosemary, 2 tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Get your leg of Best Cut of Lamb for Roasting (about 4-5 lb) out of the fridge too, to allow it to come up to room temperature.

I like to marinate my lamb overnight for extra flavour, but at least a couple of hours will do the trick.

Get Cooking: step-by-step

Okay, pay attention, because this is where the magic happens.

Mix together the garlic, rosemary, olive oil, salt, and pepper in a bowl.
Rub that delicious mixture all over the Lamb Loin Chops . Get in there and really massage it in.
Preheat your oven to 325° F ( 160° C) .
Pop the lamb in a roasting pan. Add half an inch of water or broth in the bottom to keep it moist.
Roast for about 1 hour 30 minutes to 2 hours or until a thermometer reads your desired Internal Temperature for Roast Lamb .
Pull the lamb out and let it rest, tented with foil, for at least 15 minutes. I know, patience is a virtue.

Pro Tips and Tricks I Wish I Knew Sooner!

Want to shortcut your way to awesome Easy Roast Lamb Recipe ? Score the fat cap of the lamb before rubbing with the marinade.

This lets the fat render and get crispy. Also, don't overcook it! The resting time is crucial it helps the juices redistribute and prevents the lamb from drying out.

I remember one time I didn't let it rest enough, disaster! Oh my gosh, it was dry and sad.

For Internal Temperature for Roast Lamb , use the thermometer! 130- 135° F (54- 57° C) for medium rare is my personal fav.

Serve the sliced lamb with some pan juices and sides like roast potatoes or steamed broccoli. This dish paired with a bottle of shiraz is the perfect way to spend a Sunday!

Recipe Notes

Right, let's talk about making this Lamb Roast Recipe sing . Think of these as your little cheat sheet to how to cook the lamb perfectly.

Honestly, these tips will take your Lamb Dinner from "meh" to "OMG!".

Serving It Up Like a Pro

Okay, presentation matters, right? After all that work, you want it to look amazing. For plating, slice the Perfect Roast Lamb thinly against the grain.

Fan it out on a warm platter. Drizzle with that glorious gravy. Sprinkle with some extra fresh rosemary. Oh, and those Roasted Root Vegetables , toss them around the Lamb Loin Chops .

Fancy!

Sides? You know, the usual suspects. I'm talking roasted potatoes that are crispy on the outside and fluffy inside. A side of seasonal greens, or even some buttered cabbage.

And for drinks? Red wine, always! Or a nice, chilled rosé if it's a warm day.

Storing the Gold

Got leftovers? Lucky you! I get excited thinking of the sandwiches you can make. Pop that Sunday Roast Lamb in an airtight container.

It'll be good in the fridge for 3-4 days. Want to freeze it? Slice it first. Then layer it in a freezer safe container with some of the gravy.

It'll last for up to 3 months.

Reheating is a cinch. Just warm it gently in the oven with a little extra gravy to keep it moist. Microwaving works too, but watch it doesn't dry out.

Swapsies! Making it Your Own

Want to mix things up? No worries! The beauty of a good roast is that it's super adaptable.

Got a friend who's gluten-free? Just use gluten-free flour to thicken the gravy or omit the flour all together! Easy peasy.

For seasonal swaps, think about what's fresh and local. In the spring, try adding some asparagus or new potatoes to the roasting pan.

In the autumn, root vegetables like parsnips are awesome. And, you can use the exact same method to how to cook leg of lamb .

Quickie Nutrition

Let's be honest, this isn't health food. But it's good for the soul! Lamb is packed with protein and iron.

The rosemary and garlic add a bit of flavour and antioxidants. It all comes down to balance. It's one of the joys about a Easy Roast Lamb Recipe .

Just remember, moderation is key, even with Garlic Rosemary Lamb .

So there you have it! All my secrets for a killer Best Cut of Lamb for Roasting . Don't be afraid to experiment and have fun with it.

The most important thing is to enjoy the process. You will easily get your Internal Temperature for Roast Lamb perfect in no time!.

Happy cooking!

Frequently Asked Questions

What's the best temperature to cook lamb for that melt-in-your mouth texture?

Temperature is absolutely key when it comes to roasting lamb! Use a meat thermometer to guarantee success. For medium rare, aim for 130-135°F (54-57°C); for medium, 135-140°F (57-60°C). Remember to let it rest afterwards that's when the magic really happens!

I'm a bit of a beginner how to cook the lamb without drying it out?

No worries, even Mary Berry had to start somewhere! The biggest trick to preventing dry lamb is not overcooking it. Using a meat thermometer takes the guesswork out of it. Also, resting the lamb, tented with foil, for at least 15 minutes after roasting allows the juices to redistribute, keeping it lovely and moist.

Can I use dried rosemary instead of fresh? What about other herbs?

Absolutely! If you don't have fresh rosemary on hand, use about 1 teaspoon of dried rosemary for every 2 tablespoons of fresh. Thyme, oregano, or even mint work beautifully with lamb, so feel free to experiment with your favourite flavours. Just don't go overboard!

What's the best way to store leftover roast lamb, and how long will it last?

Leftover roast lamb is a gift that keeps on giving! Store it in an airtight container in the fridge as soon as it's cooled. It'll last for 3-4 days, perfect for sandwiches, shepherd's pie, or even a fancy lamb curry. You can also freeze it for longer storage, but the texture might change slightly upon thawing.

Can I prepare the lamb ahead of time for my Sunday roast?

You certainly can, think of it as getting ahead like a seasoned pro! Marinate the lamb overnight, or even for up to 24 hours, in the fridge. This allows the flavours to really penetrate the meat, resulting in a more delicious and flavourful roast.

Just remember to bring it to room temperature for about an hour before roasting for even cooking.

I don't have red wine for the gravy - is there an alternative?

No worries if you're teetotal, or just out of vino! You can certainly omit the red wine from the gravy without any issues. Alternatively, add a splash of balsamic vinegar to the pan juices for a similar depth of flavour. Or, try adding a tablespoon of tomato paste for richness.