• 1.4kg part-boned leg of lamb
  • 2 leeks, trimmed and halved lengthways
  • 2 red onions, peeled and halved
  • 1 tablespoon olive oil
  • A few sprigs of fresh rosemary
  • A few sprigs of fresh thyme
  • Sea salt and black pepper
  • 2 garlic bulbs, tops sliced off (to reveal the cloves)
  • 2 tablespoons plain flour


  1. 1

    Weigh the lamb and calculate the cooking time. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. 2

    Lay the leeks and halved onions over the base of a roasting tin. Rub the lamb with olive oil and sprinkle with the herbs. Season well and lift onto the vegetables.

  3. 3

    Roast for 30 minutes. Reduce the heat to 170°C, fan 150°C, gas mark 5 and cook for a further 15 minutes per 500g. Add the garlic bulbs to the roasting tin.

  4. 4

    Remove the joint from the oven and lift onto a carving platter. Cover with foil and a clean tea towel and leave to rest.

  5. 5

    Remove the cooked vegetables and garlic from the roasting tin and drain off any fatty residues. Stir a little flour into the tin and gradually add water or stock and simmer over a low heat, stirring well until thickened to make a gravy.

  6. 6

    Serve slices of the lamb with the gravy and roasted garlic bulbs, as well as your choice of seasonal vegetables. 

  7. 7

    Cook's tip: The garlic takes on a fantastic sweet flavour when roasted like this. You can squeeze out the individual cloves and eat with the roast, or if you're not such a garlic fan, they just add a fantastic aroma and flavour to the roasted meat during cooking. They also look quite decorative on the platter too!

Nutritional Details

Each serving provides
  • Energy 1679kj 401kcal 20%
  • Fat 17.3g 25%
  • Saturates 6.1g 31%
  • Sugars 5.7g 6%
  • Salt 0.2g 3%

% of the Reference Intakes

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