40 mins

Ingredients for Oh So Simple Roast Lamb



Currently displaying quantities in US Imperial Measurements
How to Cook Oh So Simple Roast Lamb
- Peel and very thinly slice the garlic. With a sharp, pointed knife, pierce the outside of the lamb at regular intervals to a depth of about ½" (1cm) and push the slivers of garlic into the gaps created. Season the lamb well with salt and freshly ground black pepper, then squeeze the juice from one of the lemons and rub it on the outside of the lamb.
- Place the lamb in a large ovenproof casserole dish or Dutch oven. Add the white wine, and the second lemon, cut into four. Cover and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 90 minutes if you like your lamb pink, or 2 hours if you prefer your lamb well cooked. Remove the lid and brush the meat with the redcurrant jelly. Cook for a further 30 minutes, uncovered.
- Remove from the oven and allow to stand in a warm place for 10 minutes before carving. Serve with Roast Potatoes, buttered broccoli and peas.

You can cook your roast potatoes at the same time as your lamb. After 30 minutes cooking the lamb, place the casserole in the lower half of the oven (the coolest part) and increase the oven to Mk 7 - 425ºF - 220ºC, then follow the recipe for Roast Potatoes using the top half of the oven.
Reviews of Oh So Simple Roast Lamb
![]() You just can't go wrong with this recipe. It's too easy to fail. And the taste with the brushed on redcurrant jelly is excellent. If you're looking for a "go to" lamb roast, this is the one. Perfect! tatsu (6 reviews) |
What To Eat Tonight

Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.

These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.

Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.
Other Lamb Recipes

Rogani Gosht (Lamb Braised in Yogurt and Cream) is an authentic Mughlai dish and its recipe dates back to before the 18th century.

If I suggested that you seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon and herbs, and potatoes, what would you think?

Just the name Lamb Noisettes with Lemon and Rosemary Jus conjures up visions of those beautifully tender Lamb Noisettes that just melt in the mouth.